Fava bean & tomato salad

Back in Hamburg with a shining sun, a crowded Elbe and fresh memories of a full summer, we are reeling through seven weeks of adventures on Orcas, in Seattle, Atlanta and Charleston, as we stroll along the river…also a beautiful place to be. I will miss my new favorite spots for photos – the kitchen window sill and the front porch step. I’ll miss the deer strolling through the orchards and past our kitchen window. The ferry rides too. Most of all I’ll miss our friends, community and dear ole dad. The fact is though, no matter how our lives weave in and out of that island, we are always welcomed back with open arms. I’m eternally grateful.

Now it’s back to school time. Back to routine. That too has its place and I think we are ready for it. I do wonder what it’s like after the kids are gone. Maybe there isn’t such a demarcation of seasons. Honestly, I can’t remember. I was practically a kid when I started having them and will be firm into midlife when my daily parenting is complete.  Any thoughts out there?

So before summer is officially over, whether your life will change dramatically come the first day of school, or not, see if you can get yourself some fava beans. These guys take a little time and effort, but it’s so worth it. I started with the idea of succotash..

First off they need to be shelled…

They then need a quick parboil in salted boiling water to loosen the skins…which you also need to remove. I just pick at the top and pop them out. I love the burst of vibrant green.

I roasted corn on the grill. Well, because it just tastes so good like that and I had the time. In a frying pan, I sauteed the fava’s with the corn cut off of two cobs in olive oil and I added a clove of pressed garlic.

I tossed my favas and corn in a bowl and added fresh basil…

and gorgeous cherry tomatoes…

Seasoned with a bit more olive oil, a squeeze of lemon, salt and pepper… Simple really. Fresh. Healthy.

Upcycled the next day with heirloom tomatoes and avocado… even better.

We ate this on the side of grilled chicken thighs that I have no pics of but you can check out Karen’s at Backroad Journal. She’s got a killer glaze going on.

And for dessert, we had figs from our little greenhouse off the side of the octagon. Loads of them this year… such a treat.

Appreciate the last bits of summer and that sense of chaos.


25 responses

  1. Great to have you back … and I like everything about this salad … will try it now when I go back to Landskrona. Wonderful with your delicate photos – my eye candy. Have missed you.


  2. Beautiful salad Wendy. Corn will be going in my next avocado and tomato salad…if only I had fava beans. That you for the kind mention and link for my chicken wings.


  3. Welcome back to Europe Wendy! Thanks for announcing your return with such vibrant, invigorating colours. I believe your fava beans are our broadbeans? I’ve been eyeing them all summer in the supermarket – not had them in years and that’s not an exaggeration! I think next time I won’t be able to resist 🙂


  4. Your raw ingredients are fabulous… and what you do with them is mouth-watering! The fava beans are amazing. Love that salad!


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