Last May Tiffany and I searched Berlin’s Winterfeldplatz market in vain for fava beans (we found plenty of strawberries and asparagus as expected) so we could make fava purée with dandelion greens. When searching for the recipe this time around, I discovered it actually calls for dried favas. So I made this one for fresh fava bean purée instead and decided to save my dandelion greens, which I happened to have from my CSA, for my favorite salad: salade lyonnaise with dandelion greens, bacon and croutons (minus the egg of course).
I couldn’t bring myself to buy as many beans as I knew I would need to make a batch for more than one person. The recipe actually calls for 5-6 pounds; I bought just over a pound.
Next time I may be tempted to look for frozen favas, although it appears they aren’t easy to find. I didn’t actually mind the work, but 5-6 pounds of fresh beans would have cost $15-18, which is too much to make them a staple. And I’ve decided that I’d prefer to eat favas more often than once a year.