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Fava Beans – Laurent Berrurier

$139

Fava beans are one of the oldest domesticated food legumes. References to favas occur in both the Talmud and the Mishna, indicating they have been part of the Middle Eastern diet since at least since the 4th century. Beans are a great source of fiber, protein, fiber, iron, B vitamins, potassium, magnesium and many other beneficial nutrients. If you have never tried fresh fava beans, they’re really special– they have a mild, creamy flavor that compliments many spring dishes. Fresh from the pod they are bright green and very pretty. They have a short season, though.
Origin: France
Packaging:  kraft bag
Storage:   keep cold in the fridge
Usage: Small, young pods can sometimes be eaten whole, but beans are typically removed from the pod. Beans are shelled by snapping the stem end off of the pod and pulling the attached string. Pop out the beans and repeat with the remaining pods. Fresh, shelled fava beans are often blanched to make removing the tough clear skin easier. To peel the blanched beans, use your thumb to pop open the top of the skin at the bean’s dimple and remove. Once the prep work is out of the way, the beans can be used as is or cooked further, depending on the recipe. Fava beans can be eaten raw, boiled, steamed, stewed, mashed, sautéed, fried, or roasted.

Description

Laurent Berrurier cultivates his vegetables from île-de-France with great success. He is the only market gardener who belong to the Académie culinaire de France.  He was the recent finalist in the fourth edition île-de-France Heritage Prize of regional food innovation competition. The gardener is well-known to Parisian Chefs and is also a proud supplier for Chef Yannick Alléno. Laurent Berrurier is specialist in the production of forgotten vegetables from Ile-de-France. Cabbages, asparagus, leeks, dandelions, the market gardener supplies his entire production to the great Parisian chefs. There are over 200 varieties of vegetables in all.
We are very proud to get those natural jewels selected by Laurent and delivered to your doorstep.

Grâce à lui, les légumes oubliés d'Ile-de-France séduisent les plus grands chefs - Le Parisien

 

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