Tabbouleh, or What the Groundhog Doesn't Eat

Tending one's own garden involves a precarious balance of socialism (sharing with the critters who, after all, relinquish their acreage for our plots, and know good stuff when they see it) and knowing when to declare war.  Today, it's war.

The groundhog that lives under our barn ate our kale. I almost caught the bugger when I went out to check on the zucchini and beans ... he was scampering away, so full he almost couldn't fit under the fence he squeezed through on the way in.  I could tell he was panicking, and I growled at him (OK, I should have gone for the hoe; so maybe seeing a fat unidentifiable creature in my garden was a little scary for me, too).  My neighbor, an 85 year old farmer and war veteran, asked me (once he stopped snickering at me for growling, of course) what it was, and when I told him, he cocked his brow and said he was going to set his trap.  I hope he gets him ... our entire kale crop and a few tomatoes is too much for one night's dinner.  A few beans, OK.  A grape tomato or two?  Sure.  He should have known better than to be so greedy.

Thankfully, the groundhog doesn't seem to like the parsley.  We have a forest of it this year, too, so I've been making tabbouleh.  I still seem to be pregnant (this continues to surprise me, and I confess I'm a little bit--make that a lot--anxious about my upcoming 12 week scan on Monday, considering that the last time I lost a pregnancy, it was right before this appointment), and the Bean (that's what I've been calling it too, Cristen) seems to like fresh but salty things; this definitely qualifies.  Make sure that the tomato is ripe, and that you chop the herbs into oblivion.  You'll be laughing at the groundhogs, who don't know what they're missing.

Garden Fresh Tabbouleh

1/3 c. bulghur wheat
1 1/2 c. hot water

1 bunch parsley, finely chopped
8-12 leaves of mint, finely chopped
2-3 scallions, finely chopped
1 tomato, diced
1 T. olive oil
3 T. lemon juice
1/2 t. salt

Soak the bulghur in hot water for 20 minutes or more until softened.  Drain well and squeeze out excess water.  Add parsley, mint, scallions, tomato, olive oil, lemon juice, and salt.  Toss the ingredients together until they're well mixed.  Enjoy!