In the garden, the favas are burgeoning. They’re a pleasure to pick, shell, peel, and eat, though a bit of work. They have a wonderful nutty texture and a lovely green taste. They are great sautéed with a little garlic, or added to a salad or stir fry.
While I was peeling them I was thinking about Paul Fussell, whose obituary was in the NY Times today. Continue reading “Favas and Fussell”