Wednesday, April 13, 2011

The garden comes to life -- tabouli time

It's that wonderful time of year when the garden is beginning to produce enough food to actually eat!  We've had bits of green for several weeks, but you don't want to pick those beautiful leaves prematurely.  After all, when rabbits do just that same thing, you get really mad.

Inside the chicken wire fence, the parsley is luxuriant.

  The mint is starting to come on, both inside and outside the fence.

The chives are still sparse but definitely growing, and can spare a half dozen shoots.  Sounds like tabouli time.

Some people put a lot of extra things in tabouli, like tomatoes, feta cheese, pine nuts, cucumbers and who knows what else.  I stick with the basics.  Soak some bulgur wheat in warm water for an hour or so, drain the extra water off, add parsley, mint and chives that have been shredded in the Cuisinart.  Dress with olive oil and lemon juice to your taste.

Good for breakfast, lunch and dinner (if you make enough to last that long).

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