February 28, 2020


  • 1 Cup Dry Bulgur Wheat
  • 2 Cups Boiling Water
  • 1/2 Bunch Mint, picked & chopped
  • 1/2 Bunch Parsley, chopped
  • 1/2 Cup Diced Red Onion
  • 1/2tsb Granulated Garlic
  • 1tbsp Salt
  • 2oz Olive Oil
  • 3oz Lemon Juice
  • 1 Larged, Fresh, Diced Tomato

Step 1

Combine Dry Bulgur Wheat and Boiling Water in a large bain and cover at room temp for 2 hours. Refrigerate for 4 hours until cool.

Step 2

Combine all ingredients and the chilled bulgur wheat in a large boil and mix until completely incorporated. Portion into plastic cup and pint sized containers

Meet The Chef

At nine years old, Ben Gaffney asked if he could work alongside his father, a chef, at Congress Rotisserie in New Haven. The elder Gaffney put the boy to work washing dishes for two years, in the hope that it would discourage his interest in the restaurant business.

But a calling is a calling. Ben Gaffney has spent his life since then pursuing the wonders of food, bringing Middlefield along for the ride as chef at Lyman Orchards since 2017.
get to know chef ben

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