When I was growing up, friends and neighbors always brought us bags of tomatoes or corn or green beans or crowder peas. We would spent hours helping Mama peel or shuck or shell to stock up the freezer for winter. The fava beans from Cure Farm reminded me of her. We ended up with a double order since we traded those for our head lettuce. I took them out on the back porch to shell them in Mama's honor.
Yellow squash was another delicacy of hers, boiled with onions and smothered with butter. This dish is a variation on that theme: sauteed with a little basil.