Springtime faves

Fresh fava beans

In the spring, a young Tuscan's fancy lightly turns to thoughts of . . . fava beans. (Among other things.) They're also called broad beans, they look a little like bright-green lima beans, and they taste like heaven: bittersweet and tangy. Tuscans eat them right out of the shell (you split the pod and then peel back the membrane on each bean) as a before- or after-dinner snack; you could also try them with a little olive oil and salt, or with slivers of prosciutto and pecorino toscano (the fresh Tuscan version of romano cheese). They're available at Calore Fruit (99 Salem Street) and A. LaFauci & Sons (46 Cross Street) in the North End -- and, of course, at the Haymarket -- for about a dollar a pound.

-- Jeffrey Gantz