What to do with the fava beans:

FAVA BEAN DIP WITH GOAT CHEESE AND GARLIC

1 cup shelled fava beans

1 tsp salt

2 cloves chopped garlic

olive oil

1 tbsp lemon juice and lemon zest

1/8 cup of water

3 oz goat cheese

salt and pepper to taste

Remove the fava bean from the outer pod, add the beans to boiling salted water, simmer for 5 minutes, remove the beans from the hot water and place in a bowl of ice water to stop cooking and to maintain their bright green color, when the beans have cooled, remove the outer peel from each bean.  In a small skillet, heat 1 tbsp of olive oil on medium heat, add the chopped garlic, cook about 3 minutes, place peeled beans in a food processor with garlic, lemon and water, pulse until smooth, add a tbsp of olive oil and finish pureeing.  Combine with goat cheese and salt and pepper to taste.  Use as a dip with your carrots, cucumbers and broccoli.

This week's peas are the English "shelling" type. These are the kind that you must open up the pods and take out the peas...don't try to eat the outside pods...they are tough and stringy...but the peas on the inside are sweet and tender.
Give the kids the job of shelling the peas...they will appreciate eating the peas after they put all the work into them. 

This week's avocados are the Hass varietiy grown by David Righetti of San Luis Obispo.   Let them sit out on your kitchen counter ( or put them in a paper sack with a ripe banana or apple to quicken the ripening process ) until they are soft, but not overly squishy!