My parents recently gave my daughters a Japanese storybook chronicling a broad bean who so adored his bed, he refused to share it with his bean brethren, and ends up losing it to a Mama quail who decides to use the bed as her nest.
I thought the book was so fitting – Makinajian Farms has broad beans in their shells during the summer month, and my older daughter loves to help me prepare them by shelling them. We blanch them, and we use our teeth to bite off a sliver of the thicker outer skin – similar to a membrane – and pop the buttery beans out, right into our mouths. I know they are seasonal – so I try to buy them as often as possible when I see them at the farm.
The story of the broad bean ends on a happy note – the baby quails hatch, the broad bean gets his bed back, and he learns to share the bed with his bean friends. Broad beans do come in a tough shell, lined with a white, almost cotton batting-esque fuzz. I can certainly appreciate the bean’s reluctance in sharing his bed!
Why the story of the broad bean? I was on a mission to find quail eggs to pack for my daughter’s lunch – and found pre-boiled and peeled ones in a can at the Japanese store. The eggs are small and cute – and the perfect size for packing in a lunch box. Point to note – I’m not going for the balut effect – therefore, they are simply a smaller alternative to boiled, unfertilized, chicken eggs.
Today’s lunch is:
Two boiled quail eggs
Blanched organic broccoli rabe chopped, seasoned with a little shaved katsuobushi and soy sauce
Steamed organic multi-grain rice, seasoned with some seaweed furikake
Boiled organic potatoes (white and purple ones) – tiny ones, almost the size of the quail eggs, seasoned with a little sea salt
Baked organic turkey meatballs with minced onion, celery, carrots and flax seeds
Unfortunately between my laptop and mobile phone being broken, I don’t have a photo of today’s lunch readily available… Will have to upload at a later time.