Fagioli di Spagna
These are the largest of the 4 bigger runner varieties I grew this year. The biggest shellies are 1 1/2" long.
I grew Gigandes, Soissons Gros Blanc de Rames, Samos Greek Lima and this one, Fagioli di Spagna. Not sure about how the pods should look at the perfect shelly stage. I'm shelling out a few of the FdS now and here's a photo.
Lots of questions - what is the easiest way to shell these? Anyone blanch them in the pods to soften them and make them easier to open?
How do BP&L forum folk like to cook and eat these?
We're into cooler weather with frost warnings.