When in season, you can boil and shell the fresh fava beans up to 2 days in advance. Boil only for a few minutes until tender but not mushy. You can also use dried fava beans that have been reconstituted in hot water until softened and then boiled. Keep in mind that 70 percent of the fava bean is waste, including the shells and hulls. So 2 pounds of fresh fava beans will yield about 2 cups of beans. Mix these with your favorite cooked pasta. Then toss with freshly grated cheese for a nice entrée.

  • 1 Tb Extra Virgin Olive Oil
  • 2 Garlic Cloves – minced
  • 2 Cups Fava Beans – cooked
  • Generous Pinch of Crushed Red Pepper Flakes
  • Juice of ½ Lemon
  • Salt – to taste

Heat the olive oil in a medium saute’ pan over medium heat. Add the garlic and saute’ just until it begins to turn light brown and is aromatic.. Add the fava beans and stir well. Add the pepper flakes and lemon juice and continue to cook for a few more minutes until heated through. Taste and season with salt.

Note: after selling 2 pounds of fava beans, boil them in lightly salted water for 5 or 6 minutes. Drain and place in a bowl of ice water to stop the cooking. The outer shells of the beans will peel off easily.

Something found on almost every Italian dessert table on this feast day is Zeppole.
We will have them fresh daily at the Market every day starting on Friday March13th until Saturday March 21st. However just so that you are not disappointed we suggest placing an order with us. These go quickly.