Welcome spring! I love this time of year. I think it's my favorite. The air filled with the scent of flowers and fertilizer; the grass a vibrant, brilliant green; and purple and yellow wildflowers consume the open fields. I don't know, you the saying "spring is in the air" well there's reason that's so popular. There's just such a fresh atmosphere abEditout spring. Everything comes back to life and is rejuvenated. Maybe it's because I'm a spring baby myself that I appreciate the beauty of spring so much. Or maybe it's just because it's a great season and means the emergence of spring fruits and veggies!! Hooray!

I went down to the farmer's market in Santa Barbara on Saturday and was so giddy. It was a beautiful sunny morning and the market was bubbling full of life. I couldn't help but smile as I walked around (or rather skipped around dodging anyway in my way) tasting all the juicy red strawberries I could get my hands on. And there were fava beans! Score! Fava beans are such a rare treat that I hop on the opportunity to get them any chance I get.
I have been waiting for an opportune time to eat them. I wanted to do it when I had the time to prepare them or someone to share them with. However, being a busy college student living alone and having busy college friends meant I had to settle for just one of the two. So last night, coming back from a soccer game I decided I could not wait any longer. I wanted, needed to eat my magical beans!But honestly, they are soo soo soo much work! Although half the fun of them is the anticipation and anxiousness one feels while she is standing in her kitchen for 20 minutes peeling the little boogers. But after a stressful and somewhat hectic day the repetitive motion of removing the brilliant green beans from their cushioning home was somewhat theraputic. I had a pretty good method of removing the inner bean from its casing too. It seemed to help to peel back the end that was attached to the pod and then use my index finger and thumb to squeeze the little gem out.

Originally I thought I was going to make bruscchetta with the fava beans but after all my preperation I decided they had to be eaten el naturale. I had to savor their flavor in the purest form, unihibited by things like thyme and bread and olive oil (although I will make that the next chance I get). And so it went, I ate my beans like the delicate jewels that they are. With just a hint of sea salt, I ate the little things slowly, one by one, and with my hands. They were too dainty for utensils. Plus it's more fun to play with my food!
-Caroline