By PAUL McKAY
Teacher, Paul McKay, left London to live a self-sufficient existence in the Monchique hills with his partner Martyn. He keeps an assortment of animals and grows a variety of crops in an eco-friendly way – all on a limited income.
FAVAS IN Portuguese, broad beans are the perfect crop for the lazy gardener. They are also the perfect crop for someone with lots of land that they want to keep free of weeds over the winter.
On the smallholdings between Penina and Casais, farmers cover huge hillsides with these beans and do nothing else until harvest time, letting them compete with the weeds. The seeds (beans) are usually planted in early November. However, a Moroccan gardener I know always plants in October and claims the plants get off to a much better start, giving a better harvest. The plants stay in the ground for most of the winter, finally providing beans as the temperature warms up in March – April. Another bonus of planting a lot of broad beans is the magnificent scent they give – it is sweet and pungent, cheering up a cloudy winter’s day.
Fava beans can be purchased in small seed packets from the usual agricultural outlets, but it is of far better value to buy them from the Monday markets by the kilo. A kilo of broad beans goes a long way!
Cultivation
Plant Fava beans directly in the soil in shallow trenches that will catch the rainwater. Plant two beans alongside each other, about three centimetres deep into the soil. Leave gaps between the pairs of beans of about 30cms.
Do not thin. The two plants will offer support to each other and the gap between the next two ensures they have enough space for root growth.
If the weather is very dry then flood the plants weekly – this is not usually necessary. Germination is quite quick, about a week.
Flowers appear in late winter and, depending upon the weather, the beans should be ready to harvest around March or April.
Harvest
When the pods are still shiny and quite tender, they can be picked and the small fresh beans removed from the pods. These can then be cooked quickly in boiling water and served with butter or olive oil.
An alternative, and easier method, is to leave the pods to become old and gnarled on the plant. The whole plant can be cut and laid in the sun to dry. The beans are then removed from the pods and left to dry completely in the sun.
To cook these dried beans, soak in water, then cook slowly in olive oil with plenty of garlic. A few of the beans can be mashed up to make a rich paste. The flavour is outstanding.
Warning!
Some people have an allergy to the pods. It is probably advisable to handle a few initially, to ensure you are not going to suffer any adverse reaction.
