In Australia we call fava beans, in their distinctive large green spongy pods, broad beans. I always felt they were too much work until I tasted the authentic flavours of Sicily in Fabrizia Lanza’s fava bean soup … with an egg dropped in the middle and dusted with fresh parmigiana. I think you could taste the green goodness. And when I returned I waited to see them appear so I could bring some of that sicilian summer feeling into my Clareville kitchen.
Here I have used them simply … tossed into a raw zucchini salad and dropped into tomatoe and goats cheese tarts .. perfect for summer picnics.
Last year I had the joy of a experiencing a real slow living creative retreat in the hinterland of Byron Bay organised by an incredible team from Australia and abroad. This Local Milk Retreat was a mindfully created and curated 3 days photographic, styling, cooking and collaborative experience which provided the opportunity and luxury of slowing down and reconnecting with your creative passions.
It was such a treat to take time out to inhale the minutia of moments, the dappled light on a window, the texture of plate and linen, the color of fresh picked produce, the alchemy of a well crafted meal … in order to “speed up” your craftsmanship.
A highlight for me was learning branch weaving with Rebekah Seale from The Camellia Fiber Company in Tennessee. Follow the instructions and create your own.