I’ll be frank: I’ve been very disappointed with this summer’s CSA. We used a different farm this year because my new job meant saying goodbye to the Thursday boxes from Ward’s Berry Farm. I had thought my blogging would continue at its normal pace and even spent the past year stockpiling zucchini recipes in anticipation of the summer deluge. As it turned out, our share had four of the fruits the entire summer. And don’t even get me started on the lack of corn.
The saving grace of our summer table was the fact that I was a harvester for the horticulture program at my new job at Perkins. With the students away, a few of us year-round staff volunteered to make sure the plants were tended to. This meant I spent every other lunch break picking what was ripe, which translated into pounds of cherry tomatoes, piles of cucumbers and mounds of fresh basil. And that’s basically what we ate all summer long.
Armenian food has also become a regular feature of my lunches this summer. Perkins is in Watertown, which has one of the oldest and largest Armenian communities in all of North America. (Thankfully, it seems to be a Kardashian-free zone.) I’d poke around the shops on my lunch break, refreshing my stash of Aleppo pepper and sampling the different salads. There was one salad in particular that I kept on going back to, called eetch. It took me a few weeks to figure out that what I was enjoying so much was bulgur, or cracked dried wheat.
Smell ya’ later, paleo, I’ve got a new grain in town, and it’s full of gluten. In fact, it is gluten. And it’s great! I went to Whole Foods last month in search of bulgur, and the fellow I asked for help lit up when I requested it. It was like I had spoken the secret password to him and he was able to share how great wheat is. If you don’t have celiac and aren’t gluten intolerant, like my poor Italian co-worker, do yourself a favor and go eat some bulgur. It’s cheap, it’s filling, and it’s incredibly delicious.
This recipe is an original of mine. I started poking around online and read a whole bunch of eetch recipes. It turns out it’s sometimes called a tomato tabouli, a set-it-and-forget-it recipe. Most recipes called for an onion and a fresh green pepper, both of which have become regular features in my lackluster CSA.
The result is so good. It’s vegan, it makes a lot and travels well, so get out your Tupperware and go to town.
Eetch –Armenian Tomato Bulgur Salad
1 medium onion, chopped
1 green pepper, chopped
1 Tablespoon tomato paste (Save the rest of it in a baggie and toss it into the freezer.)
½ cup olive oil
1 8 oz. can of tomato sauce
8 oz. can of water (just fill the tomato sauce can)
1 ½ cups bulgur
In a large saucepan, cook the tomato paste, chopped pepper and onion with a very hefty pinch of kosher salt in the olive oil over a medium heat. Cook this down for about a half hour.
When everything has softened, add the can of tomato sauce and the can of water. Bring to a boil. When the mixture is boiling, add the bulgur. Mix everything together until everything is incorporated. Turn off heat and let sit, covered, for 45 minutes.
After 45 minutes the bulgur should have absorbed all the liquid and filled the entire pot.
Fluff with a fork then dig in.