We grow broad beans in our winter garden. This year we tried a red-flowering variety, an old bean called “Crimson-Flowered” Broad Bean. The flowers are really very pretty!
These photos were taken in August, because now the big fat pods have all been harvested and the beans either eaten or prepared for storage. I helped collect the last a few days ago. Then I sat in a sheltered sunny spot to open all the pods and gather the beans. The same spot where the black snake was photographed a few days earlier! The snake was upset because she could not slip out through the gate whilst holding the large lizard in her mouth. She had to swallow it first, then make her escape from the garden.
After shelling the beans we turned most of them into felafel mix, but kept some in the fridge and some in the freezer whole. Here is the whole process:
Now you want to see us making felafel, and I forgot to capture that part … but we shaped the mix into small balls, fried them in shallow olive oil, and ate them with a tahini/lemon juice sauce. This is one of the really special garden treats, always best in spring, but still good during the summer when the frozen mix is thawed and cooked up!
You might enjoy this Felafel poem I found … written by a grade 7 student Alma Saddi:
“Falafel is yummy
falafels in my tummy
I’m not hungry anymore
I’ll walk out of the kitchen door
At the light brown chair
it reminds me of… falafel
I walk into the kitchen door
Wanting more and more and more
I fill my tummy once again
i’ve eaten like a starving hen!
oh falafel u r yummy
oh falafel you’ve filled my tummy!”
-Alma Saddi, grade 7