Saturday, August 31, 2013
Uliana will not eat Green Eggs and Ham
But Uliana actually provided for most of this week's drama. The problem was related to a hard boiled egg. Like most dutiful parents, we followed typical advice around introducing eggs yolks as a good source of iron, protein and fats. General wisdom suggests that egg whites are allergenic and may require a later introduction.
So we followed all advice and gave Uliana a few spoonfuls of hard boiled yolk mixed with water. She responded by vomiting three times, which was followed by 48 hours of diarrhea, and an associated diaper rash that was so bad that her skin started to peel. I thought I'd seen everything as a parent... but nothing prepared me for that.
We saw a nurse, a doctor, a naturopathic doctor and a dietician. They all had the same comment: no fever and she was in a great mood (even tending towards hyperactive)... so it was definitely food related. And for some reason they all suggested that we try introducing yolks again in one month... but I'm too traumatized to even consider the possibility.
Above is a picture of Uliana on her way to another doctors appointment.
And below is a picture of Nikolai's creation... is it a tent or a cage? It's all up to your interpretation!
green manure" cover crop, but in the spring we didn't have the heart to plow them under. Instead we waited until they were setting fresh young pods, then we spent one month eating them. And despite all of the bad press about how bitter and tough fava beans can be, ours were soft and buttery when eaten young and fresh.
Perhaps they don't go to market well (we picked and ate within 24 hours), and certainly older broad beans require skinning. However, when eaten young they don't require skinning at all!
Broad beans "Edamame" style
Scafata di Fave
1. You will need about 2 kg (4 lbs) of fresh young broad beans still in their pod. Shuck them as you only want to use the bean for this dish.
2. Saute 1 diced onion in olive oil until soft. Add 4 cloves of diced garlic, fava beans, 1/4 cup of chopped parsley and 2 (14 oz) cans of chopped tomatoes.
3. Season with red pepper flakes, salt and pepper to taste. Simmer for about 30 minutes, or until fava beans are tender.
4. Serve with a drizzle of olive oil and more parsley.