The broadbeans are growing well and I'm hustling to use them before they get too big. One dinner this week was a green garden risotto using broadbeans, kale, mint and onion weed. I added some bacon for the carnivores and sprinkled onion we'd flowers on top.
It went down well with everyone and got through a few beans.
I find shelling the beans can be a frustratingly slow activity but when embraced, it becomes almost meditative.
Tonight the broad beans got cooked with onion, garlic, bacon and kale and was quite delicious.