By Myra Foster

Every day is different as our farms and gardens deliver a rolling cast of flavors and colors. Of fruits and vegetables. Today it’s favas, bright green in their giant pods and nothing at all like those beige beans you find in the supermarket.

Even if you are no Silence of the Lambs fan, you must try fresh fava beans during their ever-so-brief  appearance.  Gone  before the end of July. Can’t take the heat, I guess.

Preparing them is no easy task, but I’ve always loved playing with my food. Step 1: Free the beans from their pod. Step 2: Steam with a little salt. Step 3: Peel the thin layer of something, I don’t what it is, that surrounds each one. Step 4: Marry with fresh veggies and herbs over pasta. Serve blanched with shallots, lemon and olive oil.  Or in what I dreamed up last night:

Fava Bean and Garlic Scape Hummus.fava_final

Well, it’s not really hummus if you don’t add tahini but I take liberty with my concepts.

Prepare a couple pounds of fava beans (mine were raised by True Love Farm in North Bennington and found at Manchester Farmer’s Market).

Add a few garlic scapes, a little parsley, squeeze of lemon,  sea salt and olive oil, really good olive oil (I recommend a tasting trip to  Saratoga Olive Oil Co. where you can sample the full palette of olive oils, sea salts and balsamics; be prepared to leave with dozens). Whip it all up in your bullet or blender.

Serve with baguette and a nice Chianti.

Can’t wait to see what’s next at the farmer’s market as summer’s sublime alchemy of air, water, soil unfolds.