We picked up a pork shoulder at the north market on Saturday and roasted it for dinner. We've been looking for reasons to make more tortallitas this week and roast pork makes the perfect filling. We wrapped the roast pork with cilantro and avocado and topped it with tomatillo salsa.
Okay, last post with fava beans for the year. It's just that I can't resist when I walk into the market and they have a big basket of these beauties.
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Wanna know what we got up to last night?
Fava beans (avec bacon & toasted pine nuts) + pork shoulder (done this way) + apple crisp & ice cream = sustenance for sweatshop factory workers. Olive and I thought it'd be fun to make this pretty mobile, so we got together for dinner and a late night of unexpected hard work. And here are the results (still incomplete)! The sweatshop will re-open at a later date so stay tuned for the finished products.
These may not look very big, but imagine a bean the size of your thumb. When it comes to fava beans, the bigger the better. You have to shell them twice, first to get them out of bed, and then again once they've been blanched. Early in the season, when they're small, it's a lot of work to make a salad... but it's always worth it.
There's a tiny corner restaurant in NYC called The Little Owl. If you can't get a reservation, just show up early – they'll find a spot for you.
Not Ontario grown, but perfectly ripe and delicious. Mint from the garden, Ricotta and Pecorino cheese.
It's fava bean (or broad bean) season in California, and luckily they're sending them up north until we get our own in July/August. Julie did a roast chicken with an awesome fava, arugula, radish, mint and pecorino salad. Recipe here.
