I planted a vegetable garden in my yard in Washington DC. I
am officially an urban farmer and I am about it. You shouldlearn about it. I
get it from my dad, just on a much smaller scale. I have a few containers of tomato
plants and chilies, herbs and pumpkins. My dad holds reign over a massive
hillside garden in southern California, where he grows enough avocados, citrus
and walnuts to feed a small army. His garden is also a treasure trove of hard
to find Lebanese herbs and vegetables.

I periodically get photo texts documenting the progression
of his plants. The ones we talk about the most are the Fava Beans.

Fava beans are used very often in Lebanese cooking; one of
my favorite meals is Fool Mudummas, which is a popular Middle Eastern
breakfast. It is a mixture of Fava and garbanzo beans mashed with lemon, garlic
and olive oil. It is always accompanied by a spread of fresh bread and
vegetables.

My dad’s favas grow up in perfect rows – his little
soldiers.

Fresh favas can be purchased in spring at most grocery
stores and look like a giant puffy green bean.

You have to peel the beans twice, once out of the pod and
secondly out of a thick skin. Don’t be surprised if you buy a big bagful and
only end up with little more than a cup of the actual beans. They’re pretty
much the crab of vegetables, hard work, but worth it. Once you have taken the
beans out of the pod you can boil them for a minute or two to loosen the skin.

Once you have the beans completely naked, sauté them in a little
olive oil until they turn bright green. This happens very quickly, be careful
not to overcook them.

Toast a few slices of baguette and spread with goat cheese. Top
each piece with a few spoons of the Fava beans, sliced red onion and lemon
thyme. Drizzle with olive oil and squeeze a little lemon. Crack some pepper and
dust with the fancy salt.

Perfect for a single girl supper when you are feeling
homesick. You could also share them with someone super special, but after all
that peeling… you’ll know who deserves it.