Most noteworthy in our grilling adventures was a Napa cabbage recipe a CSA member told me about last week that was extremely delicious and simple to make. Here is our adaptation of her recipe: cut a Napa cabbage in half lengthwise and coat it in olive oil. Spread scape pesto (see recipe from week 3) on the inside of each half, along with slices of lemon, and a sprinkle of black pepper (or any other ingredients you want!). Close the cabbage back up again and wrap it in foil. Cook it on the grill, turning occasionally so all sides are cooked, until it is tender, or at your desired consistency. At the very end remove the cabbage from the foil, split the halves, and brown them on the grill for a few minutes. We ate this with grilled beets, Haukrei turnips, and scapes. I wasn’t lying when I said we grilled everything!
Basil (If you’re not tired of making pesto yet, our recommendation for this is the classic basil pesto. Freeze it for winter or eat it fresh!)
Sugar Snap Peas
Garlic Scapes (This is the last of the scapes, so the bunches will be smaller than they were in previous weeks)