As part of Alumni weekend at UCSC, the University’s onsite farm was offering volunteer led tours around the grounds. The farm’s landscape is breathtaking. Home to a plethora of wildlife and plant species (both edible and inedible), the land truly embodies biodiversity in every sense. The interns working the farm learn about the relationship between different plants, and how certain varieties thrive when grown together.
Natural pest control methods in place, were perhaps the most interesting thing I learned about. Roses are often planted in rows alongside certain food crops to lure aphids away. Genius!
The Monterrey Bay in the background is the icing on the cake. 🙂
Compost piles for miles!
And now a delicious Mediterranean fava bean spread…
Fava Bean Olive Spread
- few pounds of fava beans, in pod
- 1/4 cup extra virgin olive oil
- salt and pepper, to taste
- olive tapenade, or sliced olives (optional)
What to do:
- Wash the pods.
- Remove the beans from the pods.
- Cook the beans in boiling water for about 3 minutes.
- Immediately place the beans in a bowl of ice cold water to stop them from cooking.
- Remove the outer shell from the beans.
- Place the beans in a blender or food processor with the olive oil, salt and pepper. Blend until smooth.
- Use the spread as a dip for veggies, or topped on a slice of bread. If you’ve got olive tapenade (or sliced olives), incorporate this into the spread, or place it alongside as I did.