artichoke, asparagus, avocado, Asian greens, beetroot, broad beans, broccoli, cabbage, carrot, cauliflower, celery, cucumbers, cumquat, garlic, grapefruit, herbs, kale, kohlrabi, leeks, lemons, mandarins, milk cow & goat, mustard greens, new season lamb, rhubarb, salad and spring onions, salad leaves, parsnip, peas, potato, pumpkin, silverbeet, spinach, strawberries, tomato, zucchini
Broad beans, are delicious when prepared and cooked with love. When selecting, the pods should look moist and crisp. Choose smaller pods as the younger beans inside can be prepared without removing the outer shell. The beans should be smaller, brightly coloured and more delicate in flavour. A kilo of broad beans in the pod will yield about 2 cups after shelling. They also freeze very well and should be transferred directly from the freezer to the pot.
Try pan frying fresh broad beans in a little olive oil with fresh garlic, salt and freshly ground black pepper. Serve with fresh mint leaves and a wedge of lemon. You can also delight a crowd by preparing a startlingly pretty spring vegetable risotto using a combination of lemon zest, broad beans, peas and asparagus.