I have two broad bean rituals. The first, like your wife, is planting broad beans before Christmas. The second is weeping over their mangled, nibbled, weather-trampled corpses in early spring and starting all over again...
One spring I planted beans three times… something was eating them. Fenced in, no ground hog, what? Looking out the window over my sink one morning, I saw a crow, going from plant to plant, snipping off each slightly started seedling!
Nice one, Mark. Never used the leaves, but always the young pods, unshelled, chopped to f as they do in Andaluz, slow-cooked in a closed pot with dry sherry, olive oil, garlic. a handful of serrano ham scraps from close to the bone, and maybe marjoram, or parsley - or not. Serve soupy as a main course, maybe with a quartered hard-boiled egg.
I feel the same when my potatoes bloom! But your writing took me back to Syros, in Greece… an abundance of rosemary in bloom, growing wild. I’ll never forget that moment, that day!❤️
Ooh, broad bean leaves...I have never considered them, but now I am sold on the idea.
I love the idea of the risotto, which seems to push my memory bank toward times spent in Italy around Easter when everyone gathered around a large table and feasted on broad beans. No one seemed to bother with any double-peeling that is often done in high-end restaurants (I’ve personally spent too much time completing this task). There’s just laughter, a sip or two of Arneis or Sauvignon Blanc, and plenty of lively discussion about food – perhaps even a risotto!
We picked lots of broad bean tops & leaves yesterday, which went into a freekah pilaf. Delicious and fresh, such a treat. Today I saw the rows of broad beans in the student gardens at Kew; not a blackfly in sight. They're doing something right!
I wish I'd seen the field of broad beans; we obviously spent too much time in The Square and Compass...
Yum, broad beans are so good. Especially the youngest bean tops (carefully washed in case of insects and shaken almost dry) then lightly fried in mix of butter and olive oil then add beaten egg to make an omelette - plenty of seasoning and this is a delight. It amuses me that i used to pinch out these tops to reduce black fly and then threw them away unwanted on the compost. But I have never been able to work out how to grow broad beans over a longer season, even different varieties all seem to form the bean pods at the same time!
Never tried the leaves, and now want to! Much as I read you for plugging these gaps in my culinary repertoire, did I somehow manage to miss the reference to Barcelona's former attacking white-toothed wizard?
Greenhouse broad beans have been doing very well - visited the Chelsea Physic Gdn yesterday and amazed to see outdoor BB standing around high - around 1.2m - benefitting from the city microclimate
Didn’t think it was possible to learn new parts of a broad bean plant to eat . Many thanks Mark , now off the find someone who has planted the bloody things !
Decided not to grow broad beans this year, for the first time ever. The amount of beans (and leaves) I like to eat would take up most of my veg patch. Also fed up with black fly.
That said, am now tempted to have another go. Is it too late?
You have a racing chance of beans - if you can, sow them undercover and fingers crossed they do well. Pinch out those tops and you'll have more deliciousness and fewer blackfly!
Excellent risotto technique! I was taught by an older Milanese lady some years ago who rapped my knuckles with her wooden spoon if I went wrong. Also - beans well over here now so will have to keep this for next year.
I have two broad bean rituals. The first, like your wife, is planting broad beans before Christmas. The second is weeping over their mangled, nibbled, weather-trampled corpses in early spring and starting all over again...
Ha ha! This is gardening
One spring I planted beans three times… something was eating them. Fenced in, no ground hog, what? Looking out the window over my sink one morning, I saw a crow, going from plant to plant, snipping off each slightly started seedling!
Nice one, Mark. Never used the leaves, but always the young pods, unshelled, chopped to f as they do in Andaluz, slow-cooked in a closed pot with dry sherry, olive oil, garlic. a handful of serrano ham scraps from close to the bone, and maybe marjoram, or parsley - or not. Serve soupy as a main course, maybe with a quartered hard-boiled egg.
And now I am impatient to try this in a few weeks time - thank you so much.
I feel the same when my potatoes bloom! But your writing took me back to Syros, in Greece… an abundance of rosemary in bloom, growing wild. I’ll never forget that moment, that day!❤️
Those moments tap a little market into life don’t they, that take you back so easily
Ooh, broad bean leaves...I have never considered them, but now I am sold on the idea.
I love the idea of the risotto, which seems to push my memory bank toward times spent in Italy around Easter when everyone gathered around a large table and feasted on broad beans. No one seemed to bother with any double-peeling that is often done in high-end restaurants (I’ve personally spent too much time completing this task). There’s just laughter, a sip or two of Arneis or Sauvignon Blanc, and plenty of lively discussion about food – perhaps even a risotto!
Exactly this! The podding is such a fine way to spend time with others around the table...it lengthens the meal and pleasure
We picked lots of broad bean tops & leaves yesterday, which went into a freekah pilaf. Delicious and fresh, such a treat. Today I saw the rows of broad beans in the student gardens at Kew; not a blackfly in sight. They're doing something right!
I wish I'd seen the field of broad beans; we obviously spent too much time in The Square and Compass...
Time spent in the S&C really is time well spent isn't it!
One of my all time favourite places to be
Same
But you can't eat them...
Ah well, you can! Usually more as a flourish, but occasionally more eg https://foragefinefoods.blog/2015/02/09/primrose-curd-a-taste-of-spring-to-come/
If anyone has planted broad beans in the Chichester area please do get in touch.
Ha ha!
Wish I’d bumped into you at Chelsea Mark. Perfect weather that day.
I saw you twice at a considerable distance when we were both deep in conversation and imagined of bump into you at a better time but alas
Never mind. A similar thing happened with Jo Thompson. I was right next to her, but she was doing a guided tour I believe. Next time.
I didn’t even see her!
Yum, broad beans are so good. Especially the youngest bean tops (carefully washed in case of insects and shaken almost dry) then lightly fried in mix of butter and olive oil then add beaten egg to make an omelette - plenty of seasoning and this is a delight. It amuses me that i used to pinch out these tops to reduce black fly and then threw them away unwanted on the compost. But I have never been able to work out how to grow broad beans over a longer season, even different varieties all seem to form the bean pods at the same time!
I couldn't agree more about eating them. The secret to a longer season is sowing a few every two weeks - then you get a gorgeous steady, longer supply
Never tried the leaves, and now want to! Much as I read you for plugging these gaps in my culinary repertoire, did I somehow manage to miss the reference to Barcelona's former attacking white-toothed wizard?
Ah, well now you must return to the text and anything not obvious will always be just a click away...
That's very, very subtlely done. *doffs cap*
I agree. The scent of crimson flowered broad beans is so memorable. But, for me, it comes just behind the scent of a large bunch of primroses. Just.
That is really special too isn't it
Just wanted to say how much I enjoyed this post. The introduction took me to that very field of broad beans. Also top risotto tips - much appreciated.
Thank you Andrea - that's very lovely of you
Greenhouse broad beans have been doing very well - visited the Chelsea Physic Gdn yesterday and amazed to see outdoor BB standing around high - around 1.2m - benefitting from the city microclimate
I haven't been top the Chelsea Physic garden for too long and you've reminded me to go sooner rather than later, thank you
I always come away with new ideas after a visit
Didn’t think it was possible to learn new parts of a broad bean plant to eat . Many thanks Mark , now off the find someone who has planted the bloody things !
Fingers crossed for you!
And with that, she goes to buy a packet of broad beans!
Hurrah!
Decided not to grow broad beans this year, for the first time ever. The amount of beans (and leaves) I like to eat would take up most of my veg patch. Also fed up with black fly.
That said, am now tempted to have another go. Is it too late?
You have a racing chance of beans - if you can, sow them undercover and fingers crossed they do well. Pinch out those tops and you'll have more deliciousness and fewer blackfly!
Excellent risotto technique! I was taught by an older Milanese lady some years ago who rapped my knuckles with her wooden spoon if I went wrong. Also - beans well over here now so will have to keep this for next year.
Thank you Jan, and I hope your knuckles have recovered!