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Recipe by BPM Retail Manager, JB Ingredients Stuffed Napa 1 head napa cabbage, leafed 1 head cauliflower or broccolini, finely diced ½ kohlrabi, finely diced 4 hakurei turnips, finely diced 3 garlic scapes, chopped 1 yellow onion*, chopped 1-2 tbsp garam masala* 1-2 dried peppers*, crushed ¼ tsp turmeric (optional) ghee, butter, or oil* Herbed Raita 1 C plain yogurt* ½ tsp salt* ½ tsp sugar handful fennel fronds, chopped handful mint leaves, chopped *Ingredients available at our farm stores -- in-person or online via What's Good Instructions Blanch the Napa Leaves: bring a large pot of salted water to a boil. Place the leaves in a few at a time, cook for 10-15 seconds, and remove. Repeat with all the leaves. Make the Filling: heat ghee in a skillet over medium heat,...

4th of July is known for its grilled and charred flavors - and these pickles are your opportunity to add something bright, fresh, and acidic to the table! This recipe is highly adaptable, both in the ingredients and in serving: try folding them into a macaroni salad, make a fun relish for hot dogs, or just have a pickle plate for guests to graze.

This is a bare bones recipe to help you find inventive ways to use up the surplus of head lettuce throughout the summer! Check the notes for ways to adapt and reinvent this sauce as the season changes.