This is the time of year when a lot of attention and energy is spent preparing fields. We've been busy mowing cover crops and then tilling and incorporating all that fresh nutrient-rich organic matter back into the soil.  I never tire of watching steel shaped into knives, shovels, shanks and discs flowing through the soil cutting, slicing, digging, and shaping it to create the right tilth for planting and sowing.  Although I can get all poetic when it comes to soil, most of us are more interested in the harvestable results that grow from it.

The "bell bean" favas you've heard me mention when I talk about our winter cover crop are not the edible kind, however their close cousins, the commonly known "broad beans" are. They are much larger, fat and oval. The edible Fava beans are a kind of shell bean, not as well known in America like they are among people living in Mediterranean countries. In Italy, when favas are in season, the Romans are known to go on countryside picnics where they feast on raw fava beans with cold white wine. The beans are spread out on newspaper, shelled, and sprinkled with Romano cheese.

When:  Saturday, April 27th from 10:00 AM - 2:00 PM

Don't forget - bring appropriate outdoor apparel, sun protection, and water to stay hydrated. :-)

Greetings,

Hope all of you are having a great week so far. I added a dumpling recipe to the mix this week. They are a lot of fun to make, and you can add just about any of the greens you like - the cabbage is a must.  Sometimes I make them vegetarian by just adding a few more mushrooms and a bit more cabbage. You can sass them up by adding hot peppers, too. If you don't feel like getting fancy you can simply fold the wrapper over in a triangle and seal. If you have a bamboo steamer, it makes it even more fun - filling the baskets, stacking them in rows, steaming, then opening each one up to find delicious, beautiful dumplings.  I hope you get the chance to try them - they are such a delight! Vibrant health and blessings to all!