June 17 or 20 CSA

share contents:  1 head of napa cabbage, 1 bunch scallions, 1 garlic, 3/4 pound kale, 1/2 pound spinach, 1 bunch Italian parsley, 1 bunch basil (in a pint container), 2 pounds of new potatoes.

You can make a pesto of parsley, basil and garlic to eat over roasted new potatoes.  You can make a lovely salad of spinach and scallions with red wine vinaigrette.

Napa cabbage makes great slaw and kim-chi.  It is also delicious cooked slowly in a dutch oven with a piece of parmesan rind and onion.  Or roasted.

roasted cabbage with parmesan
Author: The Culinary Chase
Recipe type: vegetarian
Serves: 4
  • half cabbage
  • extra-virgin olive oil
  • sea salt and freshly ground black pepper
  • ½ cup grated Parmesan cheese (add more if you like)
  1. Preheat oven to 375f (190c). Cut cabbage into one-inch wedges and place on baking sheet. Drizzle olive oil over each slice. Scatter grated cheese and top with sea salt and freshly ground black pepper. Roast in the oven for 30 minutes or until cabbage is al dente. To achieve a golden brown top, turn the broiler on and cook for another one to two minutes.
  2. The Culinary Chase’s Note: You can also slice the cabbage into one-inch rings. Next time, try wrapping each slice in bacon. Enjoy!

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