Grilled Fava Beans

Week 4 Recipe

This week the CSA is featuring Fava Beans, another new crop this year. Let us know how you enjoy them and if you find any tasty ways to prepare them!

This recipe comes from one of my friends in Portland. I haven’t tried it yet but I trust her taste. She has a food+wine+travel blog; she doesn’t post recipes but she takes lovely photos and knows A LOT about wine. You can check out her blog here.


Photo credit: Nami-Nami Food Blog

Grilled Fava Beans

1 pound fresh fava beans in their pods, the younger/smaller the better
1 teaspoon sea salt
1 teaspoon ground chile pepper (or less if you don’t like a lot of spice)
1 teaspoon rosemary, roughly chopped
3 to 4 cloves garlic, finely chopped
1/4 cup good olive oil, plus more to finish
2 tablespoons water
1 lemon
6 preserved anchovies in oil, chopped finely
1 handful toasted bread crumbs (optional)

Mix salt, chile pepper, rosemary, garlic, oil and water together in a large bowl. Add the fava beans, pods and all, and toss to coat, then place them on the grill over medium-high heat.

Grill favas for several minutes, until charred, then turn them and char the other side, cooking until the pods seem about to open.

Remove pods from grill, return them to the mixing bowl, and squeeze the lemon over them and add the anchovies. Toss the pods to coat. Check the seasoning, and add salt if necessary.

Place the pods on a serving platter, drizzle to taste with olive oil, and sprinkle the bread crumbs on top, if using. Serve hot or at room temperature.

Sage and Onion Beer Bread

Week 4 Recipe

One of my favorite items to bake is beer bread. This bread recipe is simple, quick, and delicious!

This recipe is so easy, it’s fun to experiment with different flavors of beer and combinations of additions. I’ve tried a few beers in this recipe, from light and cheap beers, like PBR, to heavy and dark beers, like porters. The bread can be made plain or with different additions. This recipe uses herbs and onions; I usually use sage or rosemary, but I think any herb would be tasty. I’ve also made this beer bread with cheese and apples, the possibilities are endless! One thing I will be trying in the future is a loaf with roasted garlic in it. If anyone tries that let me know!

For this recipe in particular, I would use white flour and a light beer that won’t compete with the flavor of the herbs and onions. I like to cook my onions in butter but that adds a fried flavor to the bread, using olive oil to fry the onions makes for a mellower taste.

This recipe is a good way to use some of the herbs and alliums from this and last week’s shares. Another option is to make an herb butter or infused olive oil to serve with the bread.

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Sage and Onion Beer Bread

3 cups white flour

1 tbsp baking powder

1 tbsp sugar

1 tsp salt

12oz beer

1 small onion

A few leaves of sage, or another herb

Butter or olive oil

1. Pre-heat the over to 375 and heavily grease a bread pan.

2. Cut the onion into small pieces and lightly fry in butter or olive oil on the stove to taste; onion should be cooked but does not have to be fully cooked.

3. Chop up the sage or other herbs into small pieces. Optional: can fry herbs with the onions for a very short period of time but it is not necessary.

4. Mix the flour, baking powder, salt, and sugar in a bowl.

5. Slowly add the beer to the dry ingredients while stirring.

6. Fold the onion and herbs into the dough.

7. Spread evenly in the greased bread pan. Bake at 375 for about 40 to 50 minutes, till bread is golden brown on top.

Cheesy Parsnip and Sage Beer Bread 8a

Photo credit: (this recipe looks good too, I just didn’t have a picture of my own bread!)

Dragon’s Brew – A Jalapeno Infusion

Week 4 Recipe


This is another infusion that I used to make. Warning: it is spicy! The citrus and pepper pack a punch. You won’t need caffeine after drinking this in the morning!

Dragon’s Brew Infusion

1 jalapeno

1 orange

1 lemon

1 lime

1 can orange juice concentrate

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Slice the jalapeno, lime, orange, and lemon. Put in a pitcher with cool water, then store in a refrigerator for 12 to 24 hours. Test the infusion to see how strong it is after 12 hours (you can let it sit for longer if need be but the citrus will make the water taste soapy if left for too long). After the citrus and pepper have infused, strain or remove the slices and mix a can of orange juice concentrate with the water infusion. You might need more than one can and more than one pepper/citrus fruit depending on how much water you used or how you like the taste. Cool and enjoy!

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