You know those late afternoons when you need a quick bite but you’re not sure what to eat? I tend to find my inspirations in the garden or in the farmers’ market. I see what looks beautiful and fresh, what says “eat me, pick me!” and I just go with the feeling. Although we grow huge part of our food, it isn’t enough to feed us all the time. I have this favourite farmer Ms. Jola, who sells really nice fruit and veg on my way from Gaba’s school. Yesterday I was craving fava beans so bad I almost jumped when I saa the first ones this season on Ms. Jola’s stand. I bought some other nice green stuff too and decided to make a quick stir fry with poached eggs I got from my friend Lilka.
RECIPE – SPRING STIR FRY WITH FAVA BEANS AND POACHED EGG
500g fava beans(shelled)1 small kohlrabi with leaves
few asparagus stems
half cup spring onion or young onion
2 cloves garlic
two rosemary sprigs
10 sage leaves
olive oil
salt, pepper
parmesan cheese to serve
eggs to poach, rice vinegar
Boil water in a pan, put shelled favas in the water and boil for 3 minutes, drain and pour lots of running cold water over it or put in a bowl of ice cold water for 2 minutes. Skin them(lots of work but so worth the effort! ). Peel and julienne kohlrabi and chop the leaves thinly. Chop asparagus, herbs and onion. Heat a few tablespoons of olive oil in a deep frying pan and put the onion in, fry until translucent. Add garlic and herbs. After a minute add kohlrabi and asparagus, after next two minutes add favas and kohlrabi leaves. Stir often and let the veggies bubble for another few minutes. Add salt and pepper to taste. The veggies should be crisp.In a meantime heat water in a wide and shallow pan and add two tablespoons of rice vinegar. Working with the eggs one by one, crack an egg into a small cup, then place the cup near the surface of the hot water and gently drop the egg into the water. With a spoon, nudge the eggwhites closer to their yolks. Boil on light simmer for 3 minutes. Take out with a slotted spoon, put on a plate. You can shape it with a knife, trimming some edges. Serve on warm veggies with some Maldon salt and freshly grinder pepper. I also served it with green lentils and parmesan.
Hope you guys have an amazing weekend! I hope the rains are gonna stop this week and we’ll be able to enjoy some nice summer times in garden. I’m preparing a veggie growing post this weekend.
