I know we're past the season for tender and sweet fava beans, but I purchased them anyway. Why? I'd just purchased two small, shallow polka dot dishes from the Art Fair (perfect for small noshes), and I thought the favas would look great in them.

They did, but the favas were starchy and not nearly as flavorful as their spring and fall counterparts. I probably should have puréed them and served them as spread or just cooled my jets and waited to prepare them in the fall.

Oh well. I am thrilled about my Art Fair purchases as I have trouble finding unique, casual, shallow bowls for spreads and simple fare. I purchased them from the Potter's Guild area, in their usual Art Fair home on the steps of Hill Auditorium. The good news is the Potter's Guild is local to Ann Arbor and items such as this are available year round.

Preparing Fava Beans: Fava beans require a two-step preparation for cooking. They must first be shucked from their pods. To shuck, I snap off the tough ends and pull away the string on the side of the pod. Or use your thumbs to break open the pod and strip out the beans from inside.

To skin them, drop them first into boiling water for one to two minutes, depending on size and time of the season, to tenderize and loosen the skins. Drain and immediately plunge them into ice water.

Use your thumbnail to break open the skin, and squeeze the bean between the thumb and forefinger of your other hand; the bright green kidney-shaped bean will pop out. Now they are ready to be used in your favorite recipes.

Today I simply tossed them with cherry tomatoes, extra virgin olive oil and sea salt.