In late winter, we always sow crops of
broad beans. Not only are they easy to
grow and highly productive, but beans also enrich the soil for future plantings.
We are fortunate that Dad collects the end of season
beans and dries them for following years, so we know that the seeds are
fresh and chemical free.
Prior to planting, we till the soil and add
compost. Broad beans can benefit from
staking in windy areas, although the Valley is quite protected and our
crops are often self-supporting. Germination
is rapid and little maintenance is required, aside from a quick watering of
Seasol on occasion and some hand weeding.
The crops are almost ready for picking now and we are
looking forward to broad bean bruschetta once again! Simply blanch your shelled
beans, then roughly mash. Grill slices
of Italian bread or sour dough and after a generous brush with olive oil, top
with the bean mash. Add freshly ground sea salt and pepper to taste. Delish!
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