• Napa Cabbage- See the recipe below for an easy and awesome slaw recipe
  • Hakurei Turnips- We've suggested earlier grilling these with an oil/honey drizzle, but this recipe from Andrea Bemis stood out (yet again!)
  • Fennel-
  • Sorrel/Lemon Spinach- This mouth-watering, tart green is a refreshing addition to classic salad greens, especially as the temps start to get real high! 
  • Curly Endive- We covered these greens before harvest to reduce the light getting to them.  This helps make the tender, young leaves milder in their bitter taste.  Paired with tasty lettuce, fruity vinaigrette, and pecans, endive can really pop.  If you want to get real fancy.
  • Dino Kale
  • Head Lettuce
  • Sage- Use fresh or hang up to dry and use later.

This simple recipe really surprised us.  We've made it twice now in one week!  The extras went onto a breakfast quesadilla with an egg... and it rocked.  

Asian Cabbage Slaw

  • 6 Cups shredded Napa (about 1 medium-size head)
  • 1/4 Cup finely minced bunch onions
  • 1 Tablespoon finely slivered fresh ginger
  • 2 Tablespoons sesame seeds
  • 1/3 Cup rice vinegar
  • 1 Tablespoon soy sauce (can use light soy)
  • 1/3 Cup Oriental sesame oil
  • 1 Tablespoon finely minced fresh coriander leaves (we didn't use these and it was still delicious)
  • Hot red pepper flakes to taste (we also didn't use these)
  1. Put cabbage in large bowl and toss with bunch onions and ginger.
  2. Put sesame seeds in a dry skillet over medium-high heat and toast until golden, about 3 minutes.  Remove from heat and set aside.
  3. Mix vinegar, soy sauce, and sesame oil together.  Pour the dressing over the cabbage and toss gently.  Add coriander leaves and red pepper flakes at this time if wanted and toss again.
  4. Transfer to serving bowl and sprinkle with the toasted sesame seeds.  You can serve the salad immediately or leave at room temp for 1 or 2 hours before serving.

https://cooking.nytimes.com/recipes/6905-asian-cabbage-slaw

** Try topping with fresh shredded carrots. We also crushed a packet of ramen noodles (threw away the flavor packet) and tossed them into the slaw as well.  They soaked up some of the dressing and became softer over time... it was awesome.  Lastly, we tossed some BBQ'd chicken on top for some protein.  So good. ENJOY!