Recipe of the Month - Fava beans with creme fraiche and mint

I was at the Ukiah Farmers' Market this weekend and happened to see a vendor selling a sweet surprise - Fava Beans! I love fava beans and can never seem to find them in Ukiah, so I was delighted to see them being sold.

New to fava beans? I have to admit, they are a bit of a pain to cook with. Not only do you need to shell the pod, but you also need to peel off the skin around the bean inside the pod as well. I think that this extra work makes the fava bean an even more delightful treat, the extra work makes you appreciate this bright green been. Plus - the extra work is worth it. You are rewarded with a lovely buttery tasting bean that is great just cooked in some garlic, a great base for soups, or with some mint like in the recipe below.

Enjoy!

Ingredients

• 2 pounds fava beans in the pod
• 1/2 cup crème fraîche
• 2 tablespoons extra virgin olive oil
• Kosher salt and freshly ground black pepper
• 1/3 cup mint leaf
  
• Finely grated zest of 1 lemon

To prepare the favas, split open the pods and remove the beans. Meanwhile, bring a saucepan filled with salted water to a boil over high heat. Place a bowl filled with ice water near your stove top. Drop the beans into the boiling water and cook for 3 minutes (this is longer than most recipes instruct because the beans are not cooked again). Drain the beans and quickly plunge them into the ice water. With your fingernail, pierce the skin of each bean near one end and squeeze the bean gently to pop free of the skin. Don't worry if the beans separate into halves. You should have about 2 cups beans.

In a bowl, whisk together the crème fraîche, olive oil, and salt and pepper to taste. Add the fava beans, mint leaves, and lemon zest and toss to combine. Cover and refrigerate for at least 30 minutes or up to 2 hours before serving to chill and allow the flavors to meld.

Taste and adjust the seasoning with salt and pepper before serving. Serve chilled.