June 18, 2014
Parsley, mint, onion, ity bitty carrot.
Fresh parsley + mint make the best tabouleh.
I always grow more parsley than we can eat. It is because of the rule of three. Grow one for me, one for others, one for the wildlife. Tabouleh is made with ingredients from my garden plus bulgar, a squeeze of fresh lemon and a bit of olive oil.
When tomatoes are producing heavily, stuffed tomatoes are a good lunch.
Tabouleh will have a lot of parsley and mint in tonight’s dish. Next week when we have TONS of cucumber, the recipe will be heavy on cucumbers. Finally, when the tomatoes are the star of the garden, there will be a lot more tomato in the recipe.
About that carrot, it was harvested because I was thinning the carrots to encourage them to grow straight and tall. When we have enough for carrot cake, I’ll share my recipe. But, it looks like it could be awhile before we have fresh carrot cake.
Take a jar of cool water to the garden. Plung herbs and leafy greens in cool water to prevent wilting.
This mint is called chocolate mint. It tastes nothing like chocolate. The stem is chocolate colored.
It is one of my favorite mints because it has a pure mint flavor. It is a very bright, clean taste.
I keep it from growing out of control by using it at least once a week, clipping a generous portion to put in sun tea.
I buy mint from Richters Herbs.
Richters has a huge selection of herbs and a stunning variety of mints.
