This year we've had a bumper crop of plums, which has been fabulous. A few peaches, a few nectarines, both delicious, but the plums have been in their element.
I also grow tomatoes, parsley, and mint, which constitute a large portion of tabbouleh, one of my family's favorites hot weather meals.
2/3 c. bulgur wheat
1 lg bunch parsley, chopped
Mint sprigs, to taste (I like a handful), chopped
1 onion, chopped
2 ripe tomatoes, chopped
2 T. olive oil
Juice of 1 juicy lemon
few dashes allspice
1 t. minced garlic, optional
Optional add ins: garbanzo beans, cucumbers
Cook bulgur wheat according to package directions and let cool. Combine all ingredients with bulgur wheat and refrigerate until ready to serve.
That's it! Enjoy.