Another Trip to the Farm

Today's share (my half) consisted of: 1 head of lettuce, 4 Hakurei turnips, 1/2 pint snap peas, 12 fava bean pods, a HUGE bunch of parsley, 2 small bok choi heads, 1/4 pound of kale, and one purple kohlrabi.  Stephanie got a head of Napa cabbage instead of the kohlrabi.  Once I got my share home, I got to work!

First I marinated the fava beans - the beans were blanched and peeled, then put in a container with 1 tsp. red vinegar, 2 tsp. olive oil, salt and pepper,  and 1 tsp. chopped garlic scape.  This will be ready tomorrow.

After everything was washed I assembled a salad:  red lettuce, snap peas, turnips, cucumber (from my roof garden), blackberries and goat cheese with honey.  Then I made tabouli.  I only recently decided I like tabouli, particularly because my friend Lisa introduced me to pita chips which are excellent with it.  My mother had given me a bag of bulgur wheat so I had it in my head to try to make it.  Therefore, when the sign at the farm today said, "as much parsley as you want," I realized now was a perfect time to make some!

3/4 c. bulgur wheat, soaked in 3 c. cold water for half an hour, then drained

large amount of chopped parsley (for this I used my ulu)

4 scallions, chopped

1 cucumber (from my garden), chopped

1/2 c. lemon juice

salt and pepper

1/2 c. olive oil

I mixed all the ingredients except the oil and let it rest for 15-20 minutes, then added the oil and chilled it until dinnertime.  It was amazingly good - fresh and light.  I know tabouli usually has tomato but I didn't have any and I thought a cucumber might be a good addition (it was).