So, I figured I should harvest and use as much as possible. It occurred to me that if I cut it way down, it might get another wave of growth before it tried to go to seed again. If not, well, it wasn't going to be edible much longer anyway.
So I gave all four plants a brutal haircut:
I started out chopping it in my usual style, efficient for small batches: Dump the parsley in a bowl and then snip madly in the middle of the parsley mass with a decent pair of kitchen scissors:
So then it was time for tabouleh! Or ersatz tabouleh since I didn't have cracked wheat on hand. So I subbed in barley. Sorry, no pictures - recipe was roughly as follows:
Cook up two cups of barley and let cool.
Toss with all the parsley
Add a finely chopped cucumber and about 4 finely chopped tomatoes.
Normally I'd add some finely chopped onion; didn't have any this time.
Juice a bunch of the meyer lemons left on my tree from last season to make two full cups of lemon juice.
in blender, mix the lemon juice with a half-cup of olive oil, a healthy slug of garlic powder, and a tablespoon or so of salt. Pour that over the salad.