Eating locally?

Today I made a frittata that came 100% from my back yard (if you include the shiitake mushrooms that came from my next door neighbor’s back yard). It had favas, kale, potatoes, mushrooms, scallions, green garlic, tarragon and garlic chives.

I was thinking about the amount of time it took to produce this simple meal, in terms of planting, tending, and harvesting, even before prep in the kitchen:

On that score, the favas took longest to prepare–shelling and peeling. I started with about twice this many pods (I didn’t think to take a picture till I was about half-way through shucking them) became  a small bunch of beans with the shell, which I threw into boiling water for a minute and then ice water, then peeled to yield this many green succulent beans: Continue reading “Eating locally?”

Favas and Fussell

In the garden, the favas are burgeoning. They’re a pleasure to pick, shell, peel, and eat, though a bit of work. They have a wonderful nutty texture and a lovely green taste. They are great sautéed with a little garlic, or added to a salad or stir fry.

While I was peeling them I was thinking about Paul Fussell, whose obituary was in the NY Times today. Continue reading “Favas and Fussell”