Oh what tragedy that it’s almost over….and all too soon! We sped from the very first baby beans in their downy pods – a succulent few shared on August’s Kitchen Gardening Day, to a full blown harvest a month later.
At this point – they must be cooked briefly first, so they look like image no. 1. Drain them and pop the luminescent green beans out of their shrivelled skins (this is for all of you who THINK you don’t like broad beans). Once you’ve completed this task once, you will appreciate forever more, each bright green broad bean you ever see on a plate, and know that whoever placed it in front of you took a great deal of care…..
And if you find broad beans blitzed and presented as a zingy mound to slather onto a piece of bread – you are being spoiled rotten – it will happen but once a year!
Isn’t the colour heaven? This truly is the taste of spring….oh but it TAKES SO LONG to prepare!!! I reckon it’s why Italian families keep their wonderful Nonnas living with them….who else has the time????!!!!