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You are here: Home / Eat Portland / FARMERS MARKET AND FAVA LOVE

FARMERS MARKET AND FAVA LOVE

June 7, 2016

Making Fava Bean Smash

Saturday morning found me early morning traversing the well-worn paths of the PSU Farmers’ Market and coming home with a three pound catch of the best kind.

Fresh fava beans.

I hadn’t planned on it — in fact, I was looking for other things.

Bread from Fressen Bakery, Portland, PSU Farmers Market

Like this amazing bread from Fressen Bakery.

Seeded MultiGrain Bread from Fressen Bakery Portland

And these fresh porcini mushrooms.

Fresh Porcinis at PSU Farmers Market

And cheese from Ancient Dairy and fresh flowers.

Fresh Flowers at PSU Farmers Market Portland

I picked up more bread from Pearl Bakery and then these little lovelies found their way into my basket, too.

Hood Strawberries at PSU Farmers Market

If you’ve never had Oregon strawberries, you cannot believe how succulent and sweet they are — the best ones I’ve EVER had.

And then I stumbled upon these — and I knew I couldn’t leave the market without them.

Fava Beans at PSU Farmers Market, Portland

As I’m sure you know, fava bean’s season is a short but a delicious one; when I used to cook at Greens Restaurant we used to jump on their arrival with wild abandon.

Risottos. Pastas. Pizzas. Salads. Crostini.

The last couple days have been a similar fava bean blow-out — but first came the shelling.

Charlotte and I sat out on the front porch with a couple bowls and got to work.

I’d never had her help with this task before but she proved to be a deft, quick learner; before I knew it, she was stripping the large, fuzzy beans of their little verdant pearls at twice my speed.

Fava Beans on Front Porch

We sat there, revelling in the warmth of the late afternoon sun on our faces and enjoying the flurry of finches about us.

It was then that I had one of those moments.

You know the ones; when you feel suddenly and unexpectedly grateful.

When you are 100% in the moment and you are truly listening to someone — and not trying to hurry them up, or jump in, or relate verbally.

A moment untethered by electronics or diluted by the pressing need to multi-task.

The two of us could have been in another century and in a different country — just two gals enjoying quiet hand work, side-by-side. Quietly. Peacefully. Happily.

Preparing Fava Beans with Charlotte on Front Porch

We shelled, a neighbor came by to say hello (and even peeled a few favas as well), and before you knew it, we had a little stash.

I blanched them for two minutes and then peeled away their little pale jackets. I then tossed them while still warm with lemon juice and zest, a tiny bit of olive oil and lots of Maldon salt.

Fava beans with Lemon

It may have only been shy two cups, but I knew favas when seasoned and used well can make a big impact.

It was time to put those beauties to good use.

Like dinner Sunday.

A Mediterranean-inspired salad with avocado, tomatoes and shrimp with lots of crumbled feta.

Shrimp, Feta and Fava Salad

Another dinner of shrimp and feta burritos (I made a cilantro pesto and drizzled that on, too).

Shrimp and Fava Burrito

I made myself a breakfast of toast from that amazing loaf from Fressen Bakery. One slice had goat cheese and those sliced Hood strawberries and the other a quick mash of avocado, black pepper and fava beans.

Avocado, Fava and Hood Strawberry Breakfast Bruschetta

(Now that’s what I call a Breakfast of Champions!)

And yesterday, I discovered one of my favorite ways to enjoy favas — a sandwich featuring a Fava Bean Smash.

It was ridiculously easy; half of the favas I smashed in a mortar and pestle and the other half I pulsed in my Vitamix.

Making Fava Bean Smash

I added the two prepped fava bowls together and then all it needed was a little lemon juice and zest, fresh garlic, salt, pepper and a little bit of my best olive oil.

Fava Bean Smash

Assembly was a breeze.

Behold my Avocado, Roast Turkey, Fava Bean and Basil Sandwich.

Avocado Toast with Fava Smash

My avocado sported the perfect ripeness and the tiny bit of Mama Lil’s peppers added just a touch of heat.

Man that sandwich was one for the record books.

Turkey, Avocado, Fava and Basil Sandwich

With every gluttonous bite I kept thinking, “Is this sandwich for real? Could it really be that delicious?”

Turkey, Avocado, Basil and Fava Sandwich

(Yes, it really was.)

And so people, I urge you to get those fava beans while you can.

Fava Beans with Lemon on Back Deck

Food like this only comes along once a year.

Filed Under: Eat Portland, Favorite Portland Outings, Gluten-Free, Recipes, Salads, Sandwiches, Side Dishes, Vegetarian Tagged With: farmers market

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Comments

  1. Bonnie English says

    June 8, 2016 at 12:04 am

    Yum! One of the vendors at the Hollywood Farmer’s Market last weekend told me you could saute the beans without boiling them and removing the shells; haven’t tried that, but I have some favas in my garden ready for picking and think I’ll try it. Another vendor had fava bean stems and leaves he was selling. He said he uses them in stir-fries or like other greens. Who knew they were so versatile!!

    Reply
    • Sarah Kline says

      June 8, 2016 at 12:30 am

      Hey Bonnie! Boy is that interesting– thanks for chiming in and letting me know! Next time I bump into you out and about you’ll have to let me know how it worked out for you:)
      Sarah

      Reply
  2. Laura Rotbert says

    June 13, 2016 at 6:13 am

    HI Sarah, Just got some beautiful fava beans this morning on Clement St. at the Sunday market. Loved your read. I am going to take your advice and try putting my Bariani olive oil (all green olives) and a bit of lemon juice, Murray River salt and some Maresh pepper on the beans just as they get out of the shell. Thanks for the goat cheese and strawberry sandwich idea. You are a real inspiration and I agree, this is the BEST season of the year. Enjoy the bounty. BTW,so nice to see your dad having a great time with you a few blogs ago! Also wanted to tell you how much I enjoy all your photos! Best, Laura

    Reply

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