On Thu, 09 May 2013 10:22:46 -0400, jmcquown >
wrote:

snip
>
>I *love* those frozen Fordhook limas!
>
>> The only place I can find them is at Safeway. They are labeled
>> Fordhook Lima Beans. They are tender and juicy and not dry or mealy
>> at all if you don't overcook them. I just lightly cook them in a
>> little water and then add butter and some seasoning to have them alone
>> as a side dish and I love them in soups and other dishes.
>>
>I buy the Publix brand Fordhook lima beans. I buy a couple of bags at a
>time so I'll always have some on hand.
>
>Jill

I do too. Sometimes I will cook them with a pinch of sugar and at the
end add an equal amount of frozen corn and a can of diced chiles. (or
you could go with pimento)
Janet US

On May 9, 12:45*pm, Janet Bostwick > wrote:

The think that cracks me up about fava beans is that, in this country,
they were grown as a nitrogen fixing ground cover and cattle feed.

When the high end chefs started using them they became "trendy".

Thanks but the lowly lima does the same thing for me.

On 09/05/2013 3:57 PM, ImStillMags wrote:
> On May 9, 12:45 pm, Janet Bostwick > wrote:
>
> The think that cracks me up about fava beans is that, in this country,
> they were grown as a nitrogen fixing ground cover and cattle feed.
>
> When the high end chefs started using them they became "trendy".
>
> Thanks but the lowly lima does the same thing for me.
>


Oh? I have never had them, but thanks for the warning.

On May 9, 1:36*pm, Dave Smith > wrote:
> On 09/05/2013 3:57 PM, ImStillMags wrote:
>
> > On May 9, 12:45 pm, Janet Bostwick > wrote:
>
> > The think that cracks me up about fava beans is that, in this country,
> > they were grown as a nitrogen fixing ground cover and cattle feed.
>
> > When the high end chefs started using them they became "trendy".
>
> > Thanks but the lowly lima does the same thing for me.
>
> Oh? I have never had them, but thanks for the warning.

Not a warning. Those fordhook lima beans are terrific.

On 5/9/2013 7:25 PM, ImStillMags wrote:
> On May 9, 1:36 pm, Dave Smith > wrote:
>> On 09/05/2013 3:57 PM, ImStillMags wrote:
>>
>>> On May 9, 12:45 pm, Janet Bostwick > wrote:
>>
>>> The think that cracks me up about fava beans is that, in this country,
>>> they were grown as a nitrogen fixing ground cover and cattle feed.
>>
>>> When the high end chefs started using them they became "trendy".
>>
>>> Thanks but the lowly lima does the same thing for me.
>>
>> Oh? I have never had them, but thanks for the warning.
>
> Not a warning. Those fordhook lima beans are terrific.
>
Agreed, I love fordhook limas. I've never had fava beans and at this
rate (and price) probably never will. I can't miss what I've never had.
I definitely won't miss shelling them.

Jill

"jmcquown" > wrote in message
...
> On 5/9/2013 7:25 PM, ImStillMags wrote:
>> On May 9, 1:36 pm, Dave Smith > wrote:
>>> On 09/05/2013 3:57 PM, ImStillMags wrote:
>>>
>>>> On May 9, 12:45 pm, Janet Bostwick > wrote:
>>>
>>>> The think that cracks me up about fava beans is that, in this country,
>>>> they were grown as a nitrogen fixing ground cover and cattle feed.
>>>
>>>> When the high end chefs started using them they became "trendy".
>>>
>>>> Thanks but the lowly lima does the same thing for me.
>>>
>>> Oh? I have never had them, but thanks for the warning.
>>
>> Not a warning. Those fordhook lima beans are terrific.
>>
> Agreed, I love fordhook limas. I've never had fava beans and at this rate
> (and price) probably never will. I can't miss what I've never had. I
> definitely won't miss shelling them.

You are not alone ... (but then I've never had any (nor even heard of)
fordhook beans either

--
--
http://www.helpforheroes.org.uk/shop/

On 5/10/2013 3:36 AM, Ophelia wrote:
>
>
> "jmcquown" > wrote in message
> ...
>> On 5/9/2013 7:25 PM, ImStillMags wrote:
>>> On May 9, 1:36 pm, Dave Smith > wrote:
>>>> On 09/05/2013 3:57 PM, ImStillMags wrote:
>>>>
>>>>> On May 9, 12:45 pm, Janet Bostwick > wrote:
>>>>
>>>>> The think that cracks me up about fava beans is that, in this country,
>>>>> they were grown as a nitrogen fixing ground cover and cattle feed.
>>>>
>>>>> When the high end chefs started using them they became "trendy".
>>>>
>>>>> Thanks but the lowly lima does the same thing for me.
>>>>
>>>> Oh? I have never had them, but thanks for the warning.
>>>
>>> Not a warning. Those fordhook lima beans are terrific.
>>>
>> Agreed, I love fordhook limas. I've never had fava beans and at this
>> rate
>> (and price) probably never will. I can't miss what I've never had. I
>> definitely won't miss shelling them.
>
> You are not alone ... (but then I've never had any (nor even heard
> of) fordhook beans either
>

It's just a name given to full-size lima beans, isn't it, and most often
I see it on frozen beans.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On 2013-05-09, ImStillMags > wrote:

> When the high end chefs started using them they became "trendy".

All because of Hannibal Lecter in Silence of the Lambs.

The two expensive veggies that irk me are fennel and Belgian endive.
My late brother's girlfriend was a native Belgian and she was outraged
at the price of B-endive in the US, which typically sells for close to
$5 lb. She said it was about $.45 lb in Belgium. She showed me a
classic Belgian dish of endive wrapped in ham strips and
smothered/cooked in a comté cheese béchemel sauce. Likewise with
fennel. You'd think the damn root was saffron from the price.
grrrrrr.....

Oh, another is rapini, or broccoli rabé, if you can even find it.
You'd think it was white asparagus instead of the weed it actually
is.

nb

On 5/9/2013 7:36 PM, notbob wrote:
> On 2013-05-09, ImStillMags > wrote:
>
>> When the high end chefs started using them they became "trendy".
>
> All because of Hannibal Lecter in Silence of the Lambs.
>
> The two expensive veggies that irk me are fennel and Belgian endive.
> My late brother's girlfriend was a native Belgian and she was outraged
> at the price of B-endive in the US, which typically sells for close to
> $5 lb. She said it was about $.45 lb in Belgium. She showed me a
> classic Belgian dish of endive wrapped in ham strips and
> smothered/cooked in a comté cheese béchemel sauce. Likewise with
> fennel. You'd think the damn root was saffron from the price.
> grrrrrr.....
>
> Oh, another is rapini, or broccoli rabé, if you can even find it.
> You'd think it was white asparagus instead of the weed it actually
> is.
>

Yes, endive and fennel are expensive but I don't like them enough to be
tempted, nor do I even remember what they cost.


--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.