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Fri, May 7, 04 at 21:59
Follow-Up Postings:
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| They look great Nanelle! Especially the purple flushed ones. Have you tasted either variety yet? What is the first thing you will make using them? curious Angelina. |
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| Thanks!I believe the purple flushed are the Maitake. Have I tasted them yet? Are you kidding me? I've eaten them so quickly I didn't bother to check which was which. I really have to pay attention I suppose, but I was DESPERATE for fresh garlic.I've probably cooked four or five things with them, among them honey-pepper salad dressing and various fava bean recipes (harvested WAY too many of those). |
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| Well, send some of those fava beans my way if you have too many! I harvested all of mine and froze a few packages but I wish I had gotten way more because my friend and I just tried this great dish from Georgianne Brennan's "Potager" cookbook that uses 2 lbs of favas and a ton of small artichokes, it was SOOOOO good!! Out of curiosity, how big of a bed of favas did you plant and about how many lbs did you harvest? Angelina. |
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| I planted 1 and 1/2 4'X8' raised beds with two or three varieties. It wasn't so much that I had more favas than I could eat ,it was that I had more favas than i could handle when they were ready(one day I harvested two five pound bags). Favas take a lot of work and don't keep for long so 10 pounds over about four days was a bit much. I had harvested a pound here and there during a few weeks prior, but my real goal was to have the beds ready for summer crops so I pulled out most of a whole 4'X8' bed at once. I'd be guessing but I'd say maybe 20 pounds of beans I wanted to eat. I got pretty picky about what size bean I wanted for what dish. After several days of shelling, parboiling, picking and peeling favas, I got another few pounds from a farm I subscribe to! |
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