January is traditionally too cold for anything to be sown. However, in warmer areas, you can sometimes sow broad beans. These are the earliest beans to crop. If your soil is too damp (through rain or snow) then they will not grow, so ensure the soil is relatively dry.
The worst pest that will afflict your broad beans is blackfly. To deter them, remove the top 3 inches of the shoot when the plan is in fire.
Harvest the beans when the pods have swelled. They can be used immediately or frozen and used later. The green broad beans freeze better than the white ones.
Broad bean, feta and basil mash
For this dish, peeling the broad beans probably is essential - unless they are really tiny and fresh. The mash can be served as a side dish, but to keep it simple just eat it spread on toast (bruschetta, if you want to be classy about it).
Pop the broad beans from the pods and cook in boiling water until just tender. Cool in cold water, then peel them by squeezing between your fingers. Place the beans in a food processor with the feta, a generous handful of basil and a generous splash of olive oil. Blend the mixture in short bursts to get a rough mash. Season with salt and pepper, though the former might be unnecessary with the feta. Use at room temperature.
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