Whenever I get broad beans in the organic box, my thoughts immediately turn to a broad bean and fresh goats curd salad I had on a French Cookery Holiday with Rachel Demuth. Alas, fresh goats curd is a bit hard to come by in these parts, but I’m lucky to have Cirencester’s Organic Farm Shop nearby where I can buy fresh unhomogenized whole milk for fresh ricotta, a very worthy substitute.
I’ve already written about making fresh ricotta. You could, of course, buy ricotta, or any other soft crumbly cheese, to save yourself a bit of time. No one would fault you for it – the time spent shelling, cooking and de-skinning broad beans is a labor of love in itself.
A few other related but disjoint notes:
This recipe was originally submitted to We Grow Our Own’s Cultivate, Cook & Click Competition. It lots to a very worth Gooseberry and Elderflower Cake. Nevertheless, We Grow Our Own is a blog worth visiting for anyone interesting in growing and cooking seasonal veg (especially chilies – the blog’s author is Wahaca’s chili guru).
I’ve been told by fellow foodie Diana Morgan that the tarragon vinaigrette is also good with mint instead of tarragon, and an excellent dressing for new potatoes.
If anyone knows of a good source of fresh organic goats milk in Wiltshire or Gloucester (so I can make my own fresh goats curd), please let me know!