Yesterday’s flowers were of the broad bean. Congratulations to Shanne for identifying the flower. Charles recognised them immediately, as I knew he would, because they are very popular in Malta at this time of the year. I have planted a few in my garden. The left picture shows the broad beans pods still on the plant and the right shows my first pick of beans. Broad can be cooked in many ways – I prefer them in ricotta tarts. We enjoy also peeling them from the second skin and eating them raw along with Maltese bread, tomatoes, olive oil, olives, some tuna (paste), capers, fresh lettuce, ect.
Many thanks for looking and for your lovely comments on yesterday’s picture.
Cool collage. I love BBs too! Great when literally just dunked in boiling water for a short time then served with butter and pepper! Yum! I can feel the cholesterol going up thinking about it! Gotta give up the butter... LOL.
And now I know what broad bean flowers look like! Thank you! This is a lovely collage. It's so interesting to learn how these beans can be eaten in many ways. 8)
I love broad beans too - and eat them raw when they are little or cooked when a bit bigger. I've also grown them. Traditionally they are served in a parsley sauce (white roux sauce with parsley) and gammon, but I haven't eaten them like that for years. Nowadays I eat them more the way you do or as felafel.
I love broad beans too - and eat them raw when they are little or cooked when a bit bigger. I've also grown them. Traditionally they are served in a parsley sauce (white roux sauce with parsley) and gammon, but I haven't eaten them like that for years. Nowadays I eat them more the way you do or as felafel.