The savoy cabbage has been one of my favorite greens this summer.  While very much cookable, we’ve found the savoy cabbage most enjoyable when used fresh in salads and slaws.

• ½ head savoy cabbage
• 2 T toasted sesame seeds
• ½ cup almonds
• 4 green onions chopped
• 1 pkg. crumbled ramen noodles

Dressing:

• 2 T sugar
• ¼ cup oil (sesame and vegetable combined)
• 3 T vinegar
• 1 t salt
• ½ t pepper
• ramen flavor packet

1. Combine all ingredients and enjoy

Stir-fry greens already mixed for sale at the Farmers’ Market

Stir fry greens include spinach, garlic greens, arugula and swiss chard; a nice blend of mild and spice. The red veins of the swiss chard add nice color and texture when stir-fried. The garlic greens, or the middle leaves of growing garlic, when sliced like green onions add a mild garlic flavor to the stir fry. The arugula adds a mild pepper flavor.

Ingredients:

• Spinach
• Arugula
• Swiss Chard
• Garlic Greens (chopped)

1. Heat 2 tablespoons of olive oil (or your choice of cooking oil) in a frying pan over medium heat.
2. Add all greens, including chopped garlic greens. Remember greens cook down so add more than you think.
3. Stir gently as greens wilt down for about two minutes.
4. Add 1/4 cup of water, reduce heat, cover and steam for 5 minutes.
5. Serve on their own or mix in with other foods (they go great with just about everything!).
6. If desired you can also add pine nuts, sesame seeds or additional vegetables for variety.

• 2 cloves garlic
• 2 cups packed fresh basil
• 1/2 cup grated parmesan cheese
• 1/2 cup pine nuts
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1/3 cup olive oil

Directions for the Pesto Recipe

1. Peel the garlic cloves and add them to a food processor.
2. Wash the basil in a colander and dry with paper towels. A salad spinner can also be used to clean and dry the basil.
3. Add the cleaned and dry basil, parmesan cheese, pine nuts, salt and pepper to the food processor.
4. Place the lid on the food processor.
5. Turn the food processor on and slowly drizzle the olive oil into the top opening of the food processor.
6. Add enough oil until a smooth paste is formed.
7. A blender could also be used to make the pesto.

• 1/4 cup olive oil, plus more as needed
• 1 1/2 cups small diced green onion
• 1 teaspoon minced garlic
• 2 cups medium diced eggplant, skin on
• 1/2 teaspoon fresh thyme leaves
• 2 cups diced peppers (non spicy)
• 2 cups diced zucchini or squash
• 1 1/2 cups chopped tomatoes
• 1 tablespoon sliced fresh basil leaves
• 1 tablespoon chopped fresh parsley leaves
• Salt and freshly ground black pepper

1. Set a large 12-inch saute pan over medium heat and add the olive oil.

2. Once hot, add the garlic, green onions, eggplant, thyme, peppers, squash and continue to cook for a 10 minutes.

3. Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 10 minutes.

4. Stir well and serve either hot over pasta or at room temperature.

For you fermented vegetable enthusiasts, sauerkraut is great way to preserve and enjoy cabbage during the winter months. All it requires is time, cabbage and salt.

1. Simply shred the cabbage, place it large crock or bucket and add salt. You’ll need to weigh down the cabbage in order force the water out and speed the fermentation process.
2. It will take about a week to complete at temperatures between 70-75 degrees.
3. As you check it throughout the week, scoop off the top layer of scum to aid in fermentation. Remember to keep the crock in a well ventilated area and feel free to get creative with your recipe.
4. After the fermentation process the fresh kraut will keep for few weeks in a root cellar or refrigerator. Canning will extend the shelf life but also kills the beneficial bacteria so you may want to start with small batches.

Garlic, juniper berries and ginger all make nice additions to sauerkraut.