Local ingredients: Potatoes, garlic, fava beans, fennel, rainbow carrots, purple cabbage, tomatoes, cucumbers, and alpine cheese.
Nonlocal ingredients: Butter, salt, and vinegar. And we really could have gotten butter and vinegar at the farmers market.
The technique: Bring a small pot of water to boil. Shell the fava beans. Wash and slice the potatoes, and skin and chop up the garlic. Saute the garlic in butter, then add the potatoes.
Wash and slice all the other veggies while the potatoes cook and the water comes to a boil. Be sure to give the potatoes a stir every now and then so that they don’t burn.
When the water comes to a boil, dump in the fava beans and cook until they’re tender. Fresh fava beans don’t take very long – they cook up just like lima beans. I think 2-3 minutes is probably enough time for them.
Drain the fava beans and add a bit of salt to both the favas and the potatoes. If you’d like to turn your purple cabbage pink, serve it with a little vinegar.