Alongside Parsley, spring onions, silver beet and kale, broad beans are the staple harvest right now. I planted a healthy patch before leaving for Europe in late April and my neighbour planted a whole bunch more, since we returned in September it’s been a steady crop of beans. Such a wonderful self sustaining plant. They are surviving in a dry hot season very well. They all fall over in the wind but shoot up again. I never did get around to tying them up like last year.
Mostly I pod and steam them with a pile of silverbeet or enjoy them in soups. Also delicious is to quickly sauté the beans with garlic olive oil salt and lemon juice. The young pods can be cut into little slivers for this dish.
I did try the cream of broad bean soup from The Silver Spoon Italian cookbook last week when a girlfriend visited. Wonderful with a smattering of fresh herbs.
I am so heartily satisfied to eat from my own garden and be nourished by this green freshness!
What are you harvesting?