The seeds are up! These are some of the broad beans I planted a couple of weeks ago. They are going to share a trellis (lovely hard rubbish find by darkcloud) with some jasmine, hopefully they'll kickstart the jasmine into a growth spurt. Last year while at the fodder store for chook food I thought I'd get some seeds as well. I said a little bag, and I ended up with a kilo of broadbean seeds. That's a lot. So yesterday I just put the last of them in the garden.
I'd already stored seeds from last years crop, but obviously missed a few, as every time I went to dig a new patch there was already stray broad beans there. They'd sat on top of the soil baking all summer and had swelled up with the recent rains and were ready to go again - nature's amazing!
I think now I've got 7 patches of them...... possibly could have done one big one, but they still need a little support, so they went near fences and posts and in the end I did a big patch near the compost bin because I was sick of it! It'll be interesting to see how many come up, and how many ways we'll eat them....lucky I've been collecting recipes!
Here's my favorite broad bean recipe just in time for winter:
ReplyDeleteZuppa Fagioli Magnifico
1 can ( 796 ml / 28 fl oz) Tomatoes, undrained ( i used diced)
1 cup (250 ml) veggie stock
¼ tsp (1 ml) basil leaves, crushed
¼ tsp ( 1 ml) oregano leaves, crushed
½ tsp (2 ml) chili powder
1 can (540 ml / 19 fl oz) chick peas, rinsed and drained
1 can (540 ml / 19 fl oz) red kidney beans, rinsed and drained
1 can (540 ml / 19 fl oz) broad beans, rinsed and drained
Combine all ingredients and heat through. ( I find it tastes better reheated next day....flavours have had time to blend and be friends!)
Serve with toasted buttered Italian bread
Serves 4 – 6
yum, yum
sounds good - thanks!
ReplyDelete