We used fava beans as a winter cover crop this season, and almost none of the kids had ever eaten one before. They learned about the nitrogen fixing properties of the plant, and also what a labor of love the legumes are to prepare.
After we harvested the long pods, we pulled the beans out of their fuzzy casing.
The beans have an outer coating that is bitter and needs to be removed.
We blanched them in pot of boiling water for 30 seconds, then ran the beans under cold water to stop the cooking. At this point, the outer skin loosens a little, and can easily be removed, one at a time.
The kids were amazed at how tender and delicious the bright-green, pea-like beans were, and how much work went into preparing them. They understood that many hands make light work, and were eager to share with their friends.