Fava Beans with Fresh Summer Corn

This past weekend at the Farmer's Market some very important things happened:

1) I saw a woman carrying a puppy on her chest in a baby carrier.  Wow, that's impressive.  If I walk around with my cat like that would you still talk to me?   Probably not.  And he probably wouldn't either. Bummer.

2) Apples are on their way back in and I'm trying to ignore them.  Is it just me or does apple season feel a little early this year?

Sorry apples, but for as long as peaches are still around we're going to be frenemies.  That's just how it is.

3) And, most importantly, I found fava beans!

I don't know if I just somehow missed fava beans at the market every weekend or if they haven't been around much, but I couldn't manage to find them anywhere this year.  Well, until Sunday that is.

For those of you who may be unfamiliar with fava beans (also called "broad beans"), you should know that they are large beans that come in giant pods (ranging anywhere from 5 - 8 inches long).  The pods are inedible as is the outer layer of the bean which must be removed by cooking it.  They have a very distinct taste that comes on strong and a tad bitter at times.

This week I've been enjoying them in this recipe, paired with my other summer favorite of fresh corn.  Even though fava beans can be a bit bitter, when they are sautéed with a little garlic, salt, pepper, and fresh summer corn, magic happens.  Their flavor mellows and becomes almost buttery while complementing the corn's crunch and lightness.  Even though it took me all summer to find these, they were worth the wait.

Fava Beans with Fresh Summer Corn 
Serves 2 as a side

1 Tablespoon olive oil
1 clove garlic, minced
2.5 pounds fava beans (in pod)
Freshly ground black pepper and sea salt to taste
Fresh corn kernels from 2 cobs, about 1 cup

To prepare the fava beans, begin by snapping the tip of the bean and pulling the string gently down until it reaches the end.

Now you will be able to open the pod.  The inside will be very soft and will house about 4 - 8 beans.  Remove the beans from the pod.

The outer layer of the beans is not edible.  To remove it, either parboil or steam them for about a minute or two.  The skin will become shriveled.  Then press on one end of the skin to push the bean out and remove the skin.  The beans are now ready to eat!

Add the olive oil to a pan over medium-low heat.  Sauté the garlic for one minute or until fragrant.  Add the fava beans, salt, pepper, and fresh corn.  Sauté for an additional minute.  Serve warm. 

No Excuses Cornbread

A couple of weeks ago I started a game with myself called No Excuses.  It goes like this:  You start by figuring out a few things you would like to do in your life or habits that you would like to change. 

Got that list?  Good.

Next step: you figure out what has been holding you back from doing those things.  What are the challenges to making those goals happen?

Once you've got that figured out, you have to start taking small steps toward your goals and get rid of the excuses and roadblocks.  This is where you play the game by finishing this sentence:  There are no excuses...

There are no excuses...
For not getting some physical activity in my day, every day.
For mentally putting myself down.
For eating a meal while standing, in the car, in front of the television, or at the computer.

Write down your list and keep it somewhere you look often.  When you find yourself making an excuse not to do your goal, then repeat the phrase there are no excuses... (fill in the blank) and make it happen!

I've really been craving cornbread lately.  While playing No Excuses, I realized that there are no excuses for not making amazing cornbread.  I mean, can you think of any?

This cornbread is moist, crumbly, and amazingly delicious.  I've been enjoying it with this light, springy soup and the combination has been fabulous.  The original recipe called for unbleached all-purpose flour and canola oil.  You can certainly use these ingredients or another flour or oil of your choice.  I used spelt flour and olive oil because the combination sounded yummy.  And, there are no excuses for a mediocre lunch.

No Excuses Cornbread
Adapted From Post Punk Kitchen
Makes 12 to 16 squares

2 cups cornmeal
1 cup spelt flour
2 teaspoon baking powder
1/3 cup olive oil
2 tablespoons maple syrup
2 cups almond milk
2 teaspoons apple cider vinegar
1/2 teaspoon sea salt

Directions:
Preheat oven to 350, line a 9×13 baking pan with parchment paper or spray the bottom lightly with non-stick cooking spray.

In a medium bowl, whisk together the almond milk and the vinegar and set aside.

In a large bowl, sift together the dry ingredients (cornmeal, flour, baking powder and salt).

Add the oil and maple syrup to the almond milk mixture. Wisk with a wire wisk or a fork until it is foamy and bubbly, about 2 minutes.

Pour the wet ingredient into the dry and mix together using a large wooden spoon or a firm spatula. Pour batter into the prepared baking pan and bake 30-35 minutes, until a toothpick inserted into the center comes out clean. Slice into squares and serve warm or store in an airtight container.