The Broad Bean. One of the oldest known cultivated plants, dating back to 600BCE. Fresh broad beans grown at home or grown locally are sweet, tender and succulent; completely different and a hundred times more delicious than those you can buy in the supermarkets. Like peas, they taste best freshly picked. ‘Windsor’ broad beans are a classic variety recognised for their flavour. If you have space to grow these, do!
Sow in March for a bountiful crop in early summer. If you don’t, be mindful when purchasing, there is no need for these vegetables to be flown in. Right now, wet garlic, broad beans, young chard, peas and more are all coming into their own. There’s something very special about early summer veg. It’s freshness , and vibrancy is something worth celebrating . Summer is here.
Broad Beans & Oregano on Toast
Serves 2
A handful of young, fresh broad beans
½ unwaxed lemon, zest & juice
4 tbsp extra virgin olive oil
Picked oregano leaves
Shaved Berkswell
Yesterday’s sourdough
Pod your beans, taking note of their size and the thickness of their skins.
Raw broad beans are a ‘beginning of the season’ treat.
As the season goes on, the skins toughen and you’ll have to blanch and pod the beans again, aka double podded. I digress…
Place your podded beans into a medium sized bowl and pound with the end of a rolling pin. The beans should start to split. Make sure you keep some texture.
Once satisfied with a rough texture, add grated lemon zest and olive oil. Toast your bread and liberally drizzle with olive oil. Add a squeeze of lemon juice, salt & a good grind of black pepper to your beans and then, taste.
Pile you vibrant beans on top of your toasted bread - topped with shavings of berkswell & picked oregano leaves. We enjoyed this with a lovely bottle ‘Piak!’ by Domaine Bobinet, which came recommended from Leila’s Shop.
Recipe and writing by @luluclarecox