[Sca-cooks] Fava bean recipes

[Robin Carroll-Mann]

-----Original Message-----
>From: "Phil Troy / G. Tacitus Adamantius" <adamantius1 at verizon.net>
>
>I served 'em at EK Twelfth Night in January 2002, and they were, I  
>understand, also planned for a local event in my Province this past  
>weekend. I imagine they've been served in the intervening 5 1/2 years...

I served them in a Spanish feast at K&Q Fencing Champions in January 2003.  I used split dried favas, which I bought at the International Food Warehouse in Lodi, NJ.  They did not have hulls to be removed, but did require parboiling to take away a certain bitterness.

I can also get canned favas, and (frozen) green fava beans; neither is cost-effective for cooking in large quantities.



Brighid ni Chiarain
Barony of Settmour Swamp, East Kingdom