In our box: swiss chard, scallions, napa cabbage, lettuce, lactino kale, green beans, sugar snap peas, cucumber, zucchini, fennel, dill, and summer savory
This week was a good one! (Aren't they all though?) In addition to our veggies, we got our delivery of cherries from the fruit share, and lots of rhubarb, from my generous share partner. We have started getting more than just greens and herbs, but there are still lots of greens rolling in and we need to use them up.
A quick way to use a lot of napa cabbage quickly is to grill it. We cut the head of cabbage in half, leaving it intact at the bottom. To get the dirt out, I soak it gently in a sink full of cold water and swish the dirt out, leaving the cabbage leaves attached to one another. Then I dry it with the cut side down on a kitchen towel. When you are ready to grill, brush it with olive oil and add a bit of salt and pepper. Put it on the grill and keep a close eye on it. It can burn quickly, so keep it moving and it should be ready, a bit softer, warm, and with a few charred bits around the edges after about 7 to 10 minutes total. You can eat it just like that, but we prefer to make it into a quick salad. I make a quick dressing in the bottom of a bowl with 3 parts olive oil to one part cider vinegar. Then add 1 part coarse ground or dijon mustard and one part honey. Whisk all ingredients together and then add 3-4 chopped scallions (whites and greens) to the bowl. Chop the grilled cabbage into bit sized pieces and mix in. Add more salt and pepper to taste. Easy and a little something different. Having the warm "salad" makes it feel a bit different than the salads and slaws that we are having regularly at this time. A bit of crumbled bacon or blue cheese would elevate this to something easily served to guests.