The tomato plants were flying out the door at Kendall-Jackson Wine Center last Saturday, during the launch of the first ever K-J Farm Stand, a celebration of food and wine that will continue on the First Saturday of the month through October.

Lots of local chefs who turned up to purchase some of the pristine produce from the garden included Doug Keane of Cyrus in Healdsburg . Cheesemaker Sheana Davis doled out tastes of her fresh Delice de la Valle cheese,  and Tracey Shepos sampled the rest of the cheeses now featured in a wine and cheese and condiment pairing.

Along with a quartet of tomato starts,  I picked up a loaf of Pumpkin Bread, some candied walnuts and a big bag of fresh fava beans to play with this week.

If you too are hankering for some fabulous favas, here’s a recipe from Executive Chef Justin Wangler for Grilled Fava Bean Pods. For more recipes from the chef’s demonstration,  go to

“Early in the spring, when fava bean plants begin to form pods, we harvest the small beans and grill them in the pod,” Wangler writes.  “The young, tender pods can be eaten whole and require little more than a drizzle of good extra virgin olive oil.

 Grilled Fava Bean Pods

8 small fava bean pods

3 tablespoons extra virgin olive oil

1 teaspoon kosher salt

1 tablespoons sea salt

 Lemon (preferably Meyer), juiced

Preheat the grill to medium-high.

Clean and dry the fava pods. Trim off the stem ends, being sure to leave the pod intact. Toss the pods in 1 tablespoon olive oil and kosher salt.

Grill the pods for 1 minute on each side, or until slightly charred. Remove pods from the grill and drizzle with the remaining 2 tablespoons of olive oil and fresh squeezed lemon juice. Sprinkle with sea salt and enjoy.