Where was I? Making chocolate chip cookies and baking up leftover tortilla casseroles. Letting the leftover strands of asparagus in my fridge go to waste because I just assumed I could get more on Saturday.
Every winter, I await asparagus season eagerly. I tell myself that as soon as the first stalks of asparagus show up at the farmers' market, I'm going to make the most of it. Raw, shaved asparagus salad. Asparagus on pizza, in pasta and as soup. Even pickled asparagus.
I ran into a friend at the farmers' market, and we vowed that next year, we'd eat asparagus every day, savoring it while it lasted.
Luckily, the farmers' market was far from empty. Since I went to the market with no real plan, I came back with a random assortment of everything that called my name. A quart of fresh strawberries. A bag of sweet cherries. One cucumber. Two zucchini. Fava beans. Garlic scapes. Sugar snap peas. Huge scallions. Eggs. And no plan for what to make.
Mark Bittman to the rescue. His How to Cook Everything Vegetarian book had at least 7 recipes with fava beans, including one with fava beans, bread and hard-boiled eggs.
But I had so many deliciously fresh, just-picked vegetables that I had to dress it up.
I added fava beans (unpeeled--they were just so fresh!), garlic scapes, chopped sugar snap peas, sourdough croutons, a chopped hard-boiled egg, and a sprinkling of chopped scallions.
I had a big bowl for dinner, and then I packaged my leftovers up with a hard-boiled egg (unchopped) for lunch the next day.
