tag:blogger.com,1999:blog-2809435229390094618.post35054692043528759..comments2024-03-19T00:15:11.809-05:00Comments on butter tree: A kitchen gardenKatiehttp://www.blogger.com/profile/02728857878966566813noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-2809435229390094618.post-85678204589343348772013-11-30T15:18:50.064-06:002013-11-30T15:18:50.064-06:00Salivating! Bravo!Salivating! Bravo!Oanahttps://www.blogger.com/profile/07296711384922987972noreply@blogger.comtag:blogger.com,1999:blog-2809435229390094618.post-47069293886138458022013-11-08T16:27:06.499-06:002013-11-08T16:27:06.499-06:00Ha! You're nuts! I mean, I am completely in ...Ha! You're nuts! I mean, I am completely in awe of what you have done here, and would love to eat it. At my house, favas are the easiest of many easy crops, and we can hardly eat them all. http://igrewit.blogspot.com/2012/06/favas-year-of.html Fastest preparation that I've found is to oil and salt the pods, grill them, and bring them to the table piled on paper for the hungry to shell. devonhttps://www.blogger.com/profile/00963727929715852730noreply@blogger.comtag:blogger.com,1999:blog-2809435229390094618.post-49185333711501064692013-11-01T17:38:09.641-05:002013-11-01T17:38:09.641-05:00I am late to the party, but my lord are these ever...I am late to the party, but my lord are these ever BEAUTIFUL. I may have never seen such beautiful pasta. I can only imagine how delicious they taste. You certainly have the touch for adorable pasta. <br /><br />I loved your thoughts on the garden too. It's true -- we tend to dote over the struggling plants. This year, my carrots were doing quite well, but when I pulled them out of the ground, they tasted incredibly bitter. Unsalvageable so. How bizarre! Well, we always have next year to try again. I wonder if you start the favas inside in April, if they'll get to full size by June, before the real heat comes.Leahhttp://theedibleethic.comnoreply@blogger.comtag:blogger.com,1999:blog-2809435229390094618.post-42504224786484721242013-10-18T02:18:18.577-05:002013-10-18T02:18:18.577-05:00This looks beautiful! I wish I could find favas he...This looks beautiful! I wish I could find favas here in Germany but sadly I think that ship has sailed. Maybe I could try it with something else.....!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2809435229390094618.post-85678774709191200762013-10-16T11:00:00.838-05:002013-10-16T11:00:00.838-05:00Great advice! Good things to consider -- sweet pot...Great advice! Good things to consider -- sweet potato and bacon in pasta sounds WONderful :) I will be happy to report back!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2809435229390094618.post-72069737512674250462013-10-16T09:07:28.327-05:002013-10-16T09:07:28.327-05:00That's sweet of you, Talley. I don't know ...That's sweet of you, Talley. I don't know if I'll try for favas again next year. They are lovely but take up too much space in the garden for too long! I'm thinking about growing a bunch of tomatoes instead.Katiehttps://www.blogger.com/profile/02728857878966566813noreply@blogger.comtag:blogger.com,1999:blog-2809435229390094618.post-10952390230161451312013-10-16T09:02:51.833-05:002013-10-16T09:02:51.833-05:00Thanks, Sophie. If you do end up trying the agnolo...Thanks, Sophie. If you do end up trying the agnolotti, I'd love to hear how they turn out, especially if you use peas! I know that one reason Keller uses fava beans is that they're on the starchy side and make for a creamier filling. Maybe it'd be better to use a mix of peas and favas? If you wanted to make a more seasonal agnolotti, there's also a sweet potato bacon agnolotti recipe in TFL, which is also really good. I'm sure it's floating around on the internet too.Katiehttps://www.blogger.com/profile/02728857878966566813noreply@blogger.comtag:blogger.com,1999:blog-2809435229390094618.post-77326298248953820712013-10-16T01:09:22.672-05:002013-10-16T01:09:22.672-05:00They are almost too pretty to eat. I am always imp...They are almost too pretty to eat. I am always impressed by the projects you take on. You create edible art, perfectly crafted, and I imagine lovingly savored. I love hearing about your garden and the little struggling seedlings. Will you try fava beans again next year? or perhaps another type of bean not quite so ill fated in the midwest climate. talleyhttp://www.housetohaus.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-2809435229390094618.post-48356034740726202502013-10-15T20:31:58.741-05:002013-10-15T20:31:58.741-05:00Whoa, I just checked out Fatta in Casa. What beaut...Whoa, I just checked out Fatta in Casa. What beautiful pasta! Now I'm inspired to try some different shapes too! I'm glad someone got you the pasta maker. I hope you get to try it out soon. By the way, there's an agnolotti recipe in TFL for every season. The fall agnolotti is sweet potato and bacon. You should Google it.Katiehttps://www.blogger.com/profile/02728857878966566813noreply@blogger.comtag:blogger.com,1999:blog-2809435229390094618.post-70964326018524791942013-10-15T16:40:46.288-05:002013-10-15T16:40:46.288-05:00Wow! -- I have never seen a fava pod look so green...Wow! -- I have never seen a fava pod look so green and beautiful. Here in Oregon our fava season in the very early parts of summer -- June, just after the end of spring. They arrive at the farmer's markets in blackened, dried pods, but I love them so much, even if they are a lot of work to shell and peel. I might try these with frozen peas or maybe I can find frozen favas -- I love making pasta and it's been too long since I was inspired with a wonderful filling! You make these so pretty and I love the way you described watching your garden grow. Great post. Can't wait to try! Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2809435229390094618.post-48356463444228779262013-10-15T07:48:33.509-05:002013-10-15T07:48:33.509-05:00These look amazing Katie! I want to make them now ...These look amazing Katie! I want to make them now with my nifty new pasta maker (we ended up adding it to our registry and someone actually bought one for us -- whee!). It amazes me just how many types of pasta there are. I recently found Linda Pugliese's (she's a photographer) pasta blog, Fatta in Casa, and it's the first time I realized how many pastas can be made at home. I'm inspired by your agnolotti!<br /><br />And I love how hard you fought for your favas. Like Amy said, they are truly deserving of a Thomas Keller recipe. :)Lindahttp://www.thetarttart.comnoreply@blogger.comtag:blogger.com,1999:blog-2809435229390094618.post-20975519865744645542013-10-14T09:02:57.768-05:002013-10-14T09:02:57.768-05:00Thanks, Holly. Growing vegetables has been a total...Thanks, Holly. Growing vegetables has been a <i>total joy</i> over the past couple of years. There is something wildly uplifting about tending to living things. I hope you get your garden soon!Katiehttps://www.blogger.com/profile/02728857878966566813noreply@blogger.comtag:blogger.com,1999:blog-2809435229390094618.post-49724631070200820172013-10-14T09:00:13.137-05:002013-10-14T09:00:13.137-05:00I actually cooked the agnolotti about a month ago ...I actually cooked the agnolotti about a month ago and started writing the post then. I just didn't have the time to finish it off until now. I can't really even think of making homemade pasta right now...too busy!<br /><br />Haha, yeah I'm not sure that homegrown favas make <i>that</i> much of a difference in a dish like this. Sure, you could probably pick out the homegrown ones in a side-by-side taste test, but I don't know if you could once they're whirled into this filling. (How the beans taste also depends on when they're picked. The ones that I tried right away were fairly young, but most of the ones that went into the agnolotti were older, so less sweet and also starchier. Perhaps using only young favas would make for better agnolotti filling, but I didn't have that luxury. If I'd picked all my beans young, I wouldn't have had enough for the filling!) So this just makes me want to try this pasta with frozen favas from the store...<br /><br />I don't know if I'll grow fava beans again while I'm living in Chicago. I'm going to have to think about it. Given my limited garden space, it's a big deal to give up 2 wide rows for 2-3 months to plants that only yield a literal handful collectively! I might just have to rely on the farmers' market. I saw fava beans once in July.Katiehttps://www.blogger.com/profile/02728857878966566813noreply@blogger.comtag:blogger.com,1999:blog-2809435229390094618.post-39092581122723648152013-10-14T05:30:57.410-05:002013-10-14T05:30:57.410-05:00this looks absolutely gorgeous! and i'm so imp...this looks absolutely gorgeous! and i'm so impressed with the amount of work you've put in - the results certainly look worth it :) i can't wait to have a little garden so i can start planting things & reaping the rewards. lovely post :) Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2809435229390094618.post-60352512481844359102013-10-14T04:28:44.554-05:002013-10-14T04:28:44.554-05:00I was hoping those instagramed pictures of this pa...I was hoping those instagramed pictures of this pasta wouldn't go unposted! They are stunning-- you definitely did a thomas keller recipe justice. ;) I'm sure the taste was so much the better from all the months of work and effort and encouragement of the little beans to get to this point. And I think it's nice you dedicated such a nice, labor-intensive dish for them... it's like an ode to your garden, and the season in general.<br /><br />Do you think you'll grow fava beans again, next time?Amyhttp://themoveablefeasts.wordpress.comnoreply@blogger.com