These days, I am cooking with fava beans and green peas, and every other green vegetable that speaks spring and glorifies the first produce of the growing season.
How much I love this time of year!
If I could, I’d pack *it* tight in a box, so that I’d have these beautiful mellow days handy for the warmer months to come. I am not looking forward to the toasty days of summer. In reality, I am more of a spring kind of girl, when the weather stays gentle and nothing is extreme.
So the greens.
Since I’ve been able to find fresh fava beans and peas this season, I have added them in everything I could imagine. They are dancing in salads and pasta dishes.
And in the tartines I frequently enjoy for lunch, or as a mid-morning or mid-afternoon snack.
These lunches get me really excited to rush into the kitchen.
I keep the kitchen windows by the sink open to let grass-scented air and the melody of singing birds sneak in; the counter is rendered messy with always too much produce brought from the market. And often, the result is a tartine like this one to feed me.
While the recipe for this tartine is really simple, it requires care in choosing the best ingedients you can find. I wanted the color and delicate flavor of fresh fava bean and peas to stand out next to the nicest piece of soft goat cheese I could find. The tartine is finished with crunchy sweet cherry tomatoes, finely shaved Parmesan cheese and lightly toasted chia seeds, for extra crunch.
I could not help but have two, with slices of smoked salmon, and a green salad on the side.
Délicieusement printanier ! (Deliciously springy!)
I wanted to also let you know about two book events I will be at over the coming week.
On Friday June 8th, I have the extreme pleasure to be doing a book signing at Haven’s Kitchen in NYC. The vent starts at 5, until 7 PM.
And on Thursday June 14th, I will be at Porter Square Books in Cambridge (in MA) where I will be doing a joined talk/book signing with Marjorie Williams, author of the beautiful the second edition of Markets of Paris (event starts at 7 PM).
I hope I will be able to meet some of you, either in NYC, or in Cambridge!
- Sea salt and pepper
- 1/4 teaspoon ground cumin
- 1 garlic clove, peeled and halved
- 3/4 cup (100 g) cooked green peas*
- 3/4 cup (100 g) cooked fava beans*
- Juice of 1/2 lime
- 3 tablespoons olive oil
- 2 teaspoons finely chopped tarragon
- 1 teaspoon finely chopped chives + more to top
- 4 slices of country bread (I used maple-flavored oat GF bread)
- 3.5 oz (100 g) Petit Billy goat cheese, or another quality soft goat cheese
- 12 multicolored cherry tomatoes, halved
- Shaved Parmesan, to taste
- Dry toasted chia seeds**
*I blanch uncooked green peas for 1 minute before transferring to a ice water bath. Same for the fava beans. Then I peel them.
**I toast them in a frying pan (no oil) for 1 minute. They become crunchy.