In the first days of April winter is shaken from the earth like a worn out coat revealing bright new life.  The country markets from Tuscany to Sicily are filled with endless shades of green. The bounty of garlic shoots and the appearance of the first artichokes  — not to mention piles of green peas and endless bunches of tender green turnip tops — make it difficult for a food passionate to decide what to cook. My Italian friends have taught me that the first fave beans of spring are an absolute essential. Their plump pods conceal neat little rows of pale powder green seeds. Once shucked from their fuzzy outer layer the seeds are eaten raw and paired with salty sheep’s cheese pecorino. This is such a lovely example of how simple elements presented on a plate create not only a perfect combination of flavors — no — this kind of purity opens the window to the senses.

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