Two legumes are in full production - the Sugar Snap peas and the 'Aquadulce' fava beans from Territorial Seeds.
We've been eating them like edamame, by blanching the seeds in salted water, letting them cool, and popping them from their little pocketbooks at the table. It's an ancient practice, because before trade began with North America, favas were the only beans Europeans knew.
Favas (Vicia faba) make a great cold-weather cover crop, too, but I like 'em even better for dinner.
