Fava - Mixed
Over the past several years, we have been planting out multiple varieties of supposedly cold-hardy favas and allowing them to cross-pollinate in an attempt to create a local landrace that expresses greater ability to make it through our harsh northeasters here in Northwest Washington State (temps below 20 degrees F).
This collection of favas is simply a mix of all those varieties which have intermingled some of their genes so we can no longer sell them as individual varieties. Our cold-hardiness experiments are in progress so some of these will make it through winter and some will not, if you get temps as low as we do.
These favas are all tasty as green shell beans or as dried beans. This would also be a good start for your own project of adapting a fava to your conditions. Some of our favorite ways to eat fava beans include simmered, fresh shelled green beans in broth or with some oil, garlic, and parsley added, fava hummus from the cooked dried beans, "refried favas" where you cook the dry bean and then puree them with a stick blender or food processor (nice, rich smoky flavor), or as addition to soups and stews when you're in the mood for their somewhat chewy skins.