"The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them."
-Ralph Waldo Emerson
My mind is working over-time these days, planning my herb and vegetable garden. I won't lie- I have some long lists and rather brilliant ideas. But, as space continues to present an issue I'm forced to get creative with my planting.
Although I dream of a huge garden, with tilled earth and composted soil, I'll continue to find joy in watching onions emerge from flowerpots. Gotta make due, right?
So, although this will be my third year of herb gardening, I'm planning on taking it to a new level. I've got myself a folder of recipes, ideas, and crafts (yes- crafts!) that I plan on using my herbs and veggies for.
Today I experimented with this heavenly recipe. I'll be planting extra parsley this summer, because I can see myself whipping this up on a weekly basis. Try it. You'll be in love, too.
Tabouleh (or Tabouli)
1 cup bulgar wheat
a ton of chopped flat leaf parsley
2 tomatoes- chopped finely
a ton of scallions
1/2 cup extra-virgin olive oil
1/2 cup fresh lemon juice
a dash of cayenne pepper (optional)
1/2 teaspoon salt
Bring 2 cups of water to a boil and then add bulgar wheat. Remove from heat and cover. Allow to sit for 30 minutes, or until water is absorbed.
Then, make dressing. Pour dressing over bulgar wheat and allow to sit. This will let the dressing absorb.
Finally, mix in the veggies. Chill, then serve.