Things just seem to come together at the farmers market. Vegetables and fruits that complement one another seem to ripen together. Maybe not, but there are combinations that work, like strawberries and rhubarb or squash and corn. Another great combination is dill and favas. They both peak in the spring and trail off in the summer. A while back at my favorite market stall I found some beautiful fronds of dill tied up in bundles along with a big bin of favas ready to be scooped up. I was mindful of the effort that lay ahead of me, but the earthy taste of fresh green favas compensates for the work involved to prepare them. Although favas can be used in many ways once they are shelled, a simple preparation highlights their flavor. Nothing could be easier than this way to serve fava beans.
Dilled Fava Beans in Sour Cream
- 3 pounds (about) unshelled fresh fava beans
- ½ cup finely chopped fresh dill fronds
- ½ cup sour cream
- juice of ½ lemon
- salt and pepper
- Shell the beans by pressing the seam of the pod between your fingers and popping the beans into a container.
- Blanch the beans by adding them to a large pot of boiling salted water. Return to the boil after adding the beans and boil for one minute. Drain and chill immediately in ice water.
- With your thumbnail, pop the thick bean coating open and squeeze out the bean to a waiting container.
- When you have finished shelling all of the beans, combine them with chopped dill, sour cream and lemon juice. Adjust the seasoning with salt and pepper. Chill until ready to serve.