Exactly 3 weeks ago on this blog I predicted that we would be harvesting hundreds of pounds of food on a warm sunny day. So, I MIGHT have some sort of pyschic powers, because we have been doing that exactly, hundreds and hundreds of pounds in the sweltering heat actually. We also told ourselves during those dark rainy afternoons "you know we'll be irrigating in a few weeks" so maybe a little psychic or maybe it's just how farming in VT goes these days.
I'm sure you are all doing whatever you can to avoid turning the oven or stove on the past few days. We mostly solve that problem by grilling which is really one of my favorite things about summer anyway. Shane and I spent the morning (and last night) harvesting parsley, which got me thinking about tabbouleh. Tabbouleh is so simple and wonderful plus it tastes better after a day or two, so make a big batch! Everything you need is in your share and at the Farm Store!
1 cup bulgar soaked until tender
juice from 2 lemons
1 gigantic bunch of parsley chopped finely
2 or 3 tomatoes chopped
1 bunch scallions
This Week In your Share-
Fennel, Tomato, Lettuce, Cabbage, Sugar Snap Peas
Swiss Chard or Kale, Cucumber, Zucchini, Summer Squash
Scallions, Parsley or Basil & New Potatoes!