Fresh Fava beans at the Italian Greengrocer

It’s always so exciting to see the first of the spring vegetables. I’ve been hounding “Albie” for weeks to find out when the fresh fava beans will be available. We’ll they’re here! Both fave and dandelion greens are for me a harbinger of Spring.

FAVE FRESCHE
Look for fuzzy bright green pods that look heavy and full. Serve them raw as an antipasto, piled high in a basket along side a chunk of pecorino cheese and a paring knife. Perfect for casual company; while you’re chatting, just pull out the fat beans from their plush, cushioned pod and slip the somewhat tough and bitter outer skin off the bean. Savor the slightly bittersweet bean with the salty, sharp cheese or a piece of salami and of course…a glass of red wine. Fresh favas can also be sautéed, and they make a wonderful addition to soups, salad, pasta, risotto and frittatas.

Pasta con le Prime Fave
This simple pasta dish of braised fresh favas was served to us many years ago when we visited The Regaleali Vineyards in Sicily. My doubting friends became converts to this spring bean after tasting this dish.

If the favas are very young, they do not have to have their outer skin removed. The skin on older favas is tough and does have to be peeled. This can easily be done by removing the beans from their pod, dropping them into boiling water for a minute and simply slipping off the outer skin.

This dish serves 4 as a first course.

1 small onion, finely chopped
1/4 C. olive oil
1 1/2 C. fresh fava beans (1 1/2 lb. of pods)
S & P
1/2 C. water
3 T. Italian parsley, chopped
1/2 lb. spaghetti

Sauté the onion in the olive oil until golden. Add the favas, salt and pepper to taste, and the water. Cover and simmer over low heat until tender, 10-15 minutes. While the beans are cooking, cook 1/2 pound of spaghetti in a large amount of salted boiling water until al dente. Drain and toss with the fava bean mixture. Serve immediately.

“adapted from The Flavors of Sicily by Anna Tasca Lanza”

Fresh fava beans available at:
Alba Produce
18 Parmenter St.
Boston’s North End

What’s New in Chinatown

“Not for all the tea in China” was a common expression when I was growing up. To be sure, there is a plethora of tea in China, and it is considered to be the national drink. Moreover, world- wide, tea is consumed far more frequently than coffee.

I am thrilled to announce that at last we have a shop in Chinatown where we can purchase top quality teas. The owners of Silky Way, Kenneth Dong, Larry Wong and Donald Wong have opened a second location at 35 Harrison Avenue, near the corner of Harrison and Beach Street. The new location features a fantastic collection of antique and classical Chinese furniture, giftware and ceramics assembled by their importers in China at artisan studios located from Hainan Island in the South Seas to Beijing in the north. You’ll love their carved wooden gates, end tables, chests, trunks and even sedan chairs, which were used to carry brides, hidden from view, to their new husband’s village. You will find a wonderful selection of Tibetan antique reproductions as well as Celedon and clay tea sets, fierce looking Foo Dogs to guard your personal palace, and vases for your foyer or garden.

What has this to do with tea? Silky Way also imports high quality teas from China, Japan, and other areas of Asia. Hard to find Dragon Well, Iron Goddess of Mercy, and the favorite choice to accompany Dim Sum, Pu-Er teas are among the numerous selections. Yu Feng Huang and her husband, Michael Lau are on site to provide information, and answer questions. Both of them have years of experience importing from China, Korea and the Phillipines. Ms. Huang is also an expert in formal tea service and the Chinese Gong Fu Tea Ceremony, and is offering tastings at her tea table on Saturday and Sunday afternoons. Other times may be arranged by appointment.

Silky Way
35 Harrison Ave.
Boston's Chinatown

written by Jim Becker
Chinatown Guide