Do Me a Fava and Eat an Apricot This Memorial Day

Sunday at the was filled with folks seeking fruits and veggies for their Memorial Day festivities, and as vendors offered their finest stone fruits, shoppers were not disappointed.  Stone fruits include nectarines, peaches, plums, and if you blink, you’ll miss the apricots that are in season right now. 

Apricots are available from many of our Fresno and Bakersfield farmers for only a few weeks. I stopped by Gama Farms, where this week apricots were making only their second appearance at the market, and asked how long it would have these tasty fruits. “About two or three weeks more,” said the Gama Farms vendor. Wow, better hurry.

The Arnett Farms booth, famous for its beautiful displays and lines of satisfied customers, is also offering Poppy and Castle Bright apricot varieties, as well as apriums (a cross between a plum and apricot). Rancho Padre’s farm stand was also offering a ripe selection of organic apricots, and Avila Farms had a sign posted above its fresh apricots saying, “Just picked yesterday!”

If you’re looking for a way to incorporate this timely fruit into your Memorial Day barbeque, try a Fresh Apricot Compote. Better yet, why not grill them (yes, you can grill fruit) and serve them with vanilla ice cream? 

Another great addition to your holiday weekend menu is the somewhat under-appreciated fava bean. I searched the market for anyone selling this summer delight, and found only one—Fresno Evergreen Farm. In talking with the vendor, I found out that Fresno Evergreen is a family farm that dedicates certain acres to growing fava beans. 

In addition to our market, Fresno Evergreen sells favas and an abundance of other vegetables at the Pico/Cloverfield Farmers’ Market on Saturdays and the Studio City market on Sundays. 

One of the reasons why fava beans are under-appreciated is because they require a bit of work to prepare. First you shell them from the pod and then you have to peel each bean from a second, inner pod. It’s easier to do once they’ve been cooked, as this step by step photo guide illustrates. 

It really is worth the trouble, and time is running out to get your hands on these succulent beans. The season ends June 15, so here are a few ideas to inspire you from The Daily Meal:

Fava Bean and Herb Crostini

Fresh Fava Bean Hummus

Fava Bean Salad with Roasted Garlic Vinaigrette

Fava Bean Risotto

I learned the simplest way to eat fava beans on a recent trip to Italy, where favas are growing in nearly every front yard. At a restaurant in Perugia, we ordered a plate of fava beans and Pecorino (the regional cheese of Perugia). The waiter instructed us to shell the beans and dip each bean in olive oil, then dab it in salt, and then eat it with a small piece of Pecorino cheese. It was delightful. Of course, you can also grill them this Memorial Day for a savory treat.

Prices for apricots and apriums range from $2 to $3 per pound. Favas are available for $3 per pound.

Christy Wilhelmi is well known to many local Mar Vistans as The Gardenerd. Her website and blog at  www.gardenerd.com offers  information on classes, consulting and food-garden design.