The Vicia fabia or broad bean was the bean of European agriculture until the New World bean arrived. They are best eaten harvested early when still young and tender.
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Posted by: hearttohearthcookery | July 16, 2013
Vicia fabia
Posted in culinary history, Fava (broad) bean, food, food history | Tags: culinary history, food, food history, foodways
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Heart to Hearth Cookery 
We freeze them in times of glut for use during winter.
Beautiful smashed on toast with a splatter of good olive oil.
By: rigoniman on July 16, 2013
at 8:12 am