Fava beans are ready

It's time for the trellis that supports the fava beans and snap peas to come down.  They have produced longer than I thought they would, and now my tomato plants are demanding more space. 

One of the prettiest blossoms is the zucchini flower, but you can only catch it in the morning.  One of these days I'm going to pick some to stuff and deep fry. 

As luck would have it, after picking all the fava beans I found a recipe on Food52 for grilling favas.  

Ignacio Mattos’s Grilled Favas

Serves 4 to 6

1 pound fresh fava beans in their pods, the younger the better

1 teaspoon salt
1 teaspoon ground chile pepper
1 teaspoon fresh rosemary

3 or 4 cloves chopped garlic
1/4 cup extra-virgin olive oil, plus more to finish

2 tablespoons water
1 whole lemon, for juice

7 or 8 canned anchovies, in oil
, chopped fine

Mix first 7 ingredients together in a large bowl. Toss well to coat the fava pods, then place them on the grill over a medium-high heat.

Grill favas for several minutes, until charred, then flip them over and char the other side, cooking until the pods seem about to open.

Remove pods from grill, return them to the mixing bowl and squeeze the lemon over them. Toss the pods to coat. Check the seasoning and add salt if necessary.  Add the finely chopped anchovies to the bowl, mixing well.
Place the pods on a serving platter and drizzle with olive oil. Serve hot or at room temperature; eat with your hands or with forks and knives, depending on how messy you want to get.

Notes: I found there to be plenty of oil still in the bowl, and not necessary to drizzle more.  Also, don't be put off by the anchovies.  My in-house taste tester doesn't care for them, and didn't notice their slight presence.  Eat them with your hands, it's fun to lick your fingers.