These are crazy looking and not very appetizing in their shells which can get all spotted and black. But inside, cushioned in the soft fuzz of the pod are these wonderfully smooth, pale green fava beans. Fava beans are one of the vegetables on the CSA roster that you will rarely find at the supermarket or area farmer’s markets. Their season is brief. They are not for the convenience minded, favas require a little work before you can enjoy them. But once they have been properly prepared, there is little that can compare. A little like a large edamame, but softer and more mellow. Say, the difference between the Japanese and the Italians.

Shell the beans by running a nail along the seam and pulling it open. Remove the beans. The beans have a thick skin covering them. To remove, boil the beans for a minute or so. Drain and rinse. Now you can pop the bean out by pinching a hole in one end. One lb may not yield enough for a full side dish, but put your beans in a bowl, drizzle with olive oil and some coarse salt and enjoy them as a before dinner treat.

The beans can be added to pasta dishes, or a mix of vegetables like a succotash.