My running friends will tell you (if they can get a word in) that I can talk away many, many miles discussing Door-to-Door Organics produce. I just love opening the box to discover what R and I will be eating that week. The search for recipes, the execution, and of course the outcome (I've had some raving success and dismal failures) all wind up as topics of conversation. And if I can somehow incorporate a Door-to-Door item into a Supper Club contribution? The miles fly by. At least for me. My companions are always polite about listening and mostly just glad someone else is doing the talking, I think.

NZ was outside of Door-to-Door's delivery area, but Rosalie's garden has been a worthy substitute. This week the broad beans are ready for harvest. I've worked a bit with broad beans (in the US we call them fava beans), but they are annoyingly labor-intensive (you have to shell them out of the pod, then skin off the tough covering from the edible bean) so unless they appear in my produce box I don't use them. In this photo my pile of beans is washed and ready to go into the oven for roasting. I discovered that in the oven the beans steam inside their pods and the de-podding and de-skinning is a lot easier than the old par-boil-and-ice-water-plunge method. I read that if you snip off one end of the pod, the beans inside absorb some flavoring from salt and pepper on the pods. I don't know that I really taste that, but it just feels right to salt and pepper something going in the oven, so I did it.

We've eaten Moroccan Broad Beans and Tomatoes, Marinated Bean Salad, and today I made Broad Bean and Spinach Pesto, which I think I'll use in a roasted potato salad. I'll make that up and put it in the fridge so it's waiting for us. If anyone has a favorite recipe using broad beans, I'd love to see it.