Braised Whole-pod Fava Beans with Dill
Fava beans are a culinary highlight of spring, but double-shelling them takes time. Very young favas, though, can be eaten pod and all.
Roasted Asparagus
Roasting intensifies the woodsy flavor of asparagus. A thin crust of earthy parmesan cheese adds a bit of crunch.
QUICK TIP
Asparagus: thin or thick?
Thin asparagus looks dainty and cooks more quickly; thick ones are meaty and sweet but tend to cook unevenly because they’re often tapered. Streamline fatties by shaving off some girth with a vegetable peeler.
FROM THE FARM TO YOU
Getting close to the source of your food is a green way to eat, but it can also be fun. Make it more personal by “adopting” a farm through a community-supported agriculture (CSA) program.
Q: What’s a CSA?
A: You buy a membership with a farm and receive weekly deliveries of fruits and vegetables at their best.
Q: How long is the commitment?
A: Most often it’s a quarterly or monthly membership.
Q: What does it cost?
A: $25 to $40 per week.
Q: What do you get?
A: Some farms offer different sizes of boxes; others have flower, egg, or meat options. And some even allow you to choose items from a list of what’s likely to be available.
Q: How do I find one near me?
A: Go to localharvest.org/csa or call 831/475-8150.
