Agriculture Reference
In-Depth Information
HOW T O CHOOSE: Pods should be firm, green and unwrinkled. A little blackening
sometimes occurs in fava bean pods. English peas should be swollen in their pods. It is
generally considered acceptable to pop a pod and taste a pea before buying. Fava beans
should show only as small bumps.
H O W T O S T O R E: English peas should be stored as briefly as possible, tightly
wrapped and refrigerated at the coldest level (in the crisper drawer). Fava beans are more
forgiving.
HOW TO PREPARE: English peas should be shucked straight into a pan for
cooking-but do not shuck them in advance. Fava beans take an extra step because of their
skins. The simplest way to remove the skins is to shuck the beans into a large bowl, then
pour boiling water over the top. Let them stand for several minutes before draining. You
should be able to break the tight, lighter-colored inner skin with your thumbnail and then
squeeze the bean out between your fingers.
ONE SIMPLE DISH: Both English peas and fava beans are delicious simply
braised with a little heavy cream and ham. Cut the ham into tiny cubes and render it in but-
ter. Add some minced shallots and then some cream. When the cream has reduced slightly,
add the peas or favas and cook just until they are tender and sweet.
Snow Peas and Sugar Snaps
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