Hello Mudda, Hello Fava

First date with fava beans last night. They're in season in the spring and summer and I decided it was time to get over the fear of them being too labor-intensive and reminiscent of Hannibal Lecter serving them with a nice chianti ("f-f-f-f-fff!").

They come in large pods. You can grab the stem and peel it back down the pod, almost like you're unzipping it, then split the pod open and pop the beans out. Next step is to drop the beans into boiling water for 1 minute, then shock them in cold water and drain. Now you need to remove each bean from its waxy, pale green casing. I found a pretty simple routine for this. Pinch the 'stem' end of each bean (where the bean was attached to the inside of the pod) between your left thumb and forefinger, holding it the 'flat' way. Then use your right thumb and foreginger to pinch off an opening in the casing on the other end. All you have to do then is squeeze your left thumb and forefinger and the fava bean proper pops out through the opening. (I'm right-handed, so you lefties may want to adjust accordingly.)

You do have to buy quite a few pods to amass a good amount of final product. (Allegedly 1 pound of pods produces approximately a cup of beans.) Sure, it's more work than popping open a can of lima beans or something, but it's not hard work (perfect task to unload on...I mean 'entrust to' one of your younger kid-type kitchen assistants) and the fresh fava is really lovely in appearance, texture and subtle taste. Try tossing them in a summer green salad or pasta.

They also are reported to contain L-dopa, a substance some link to libido and a boost thereof. In the name of privacy, the editor will neither confirm nor deny this claim to the natural Viagra throne.