Towards the end of last year we planted a couple beds full of fava beans. They're good for the soil, enriching with nitrogen, and keep the weeds down over winter. Now that we're nearly to summer, they've become huge and it became apparent it was time to harvest. I pulled out the stalks and plucked the beans into a barrel while Joanna chopped up the stalks and tossed them in the compost. We then spent a half hour getting the beans out, blanched them in boiling water, then peeled off the skin from each bean. Joanna sauted them with butter and garlic to serve with the rest of our Memorial Day dinner.
It was a huge amount of work, but it sure was tasty.