grilled salmon wraps

I’m getting lovely cabbages now, and I’m still getting Heirloom French Breakfast Radishes (those French people must have sturdy stomachs first thing in the morning.)To the radishes and cabbage, I added dill (still thrilled) and Swiss Chard (nearing the end).I used the large cabbage leaves and Swiss Chard as a wrap, topped it with cooked rice mixed with a bit of sour cream. I topped that with thinly sliced radishes, a 3 ounce salmon steak, and lots of dill. I used 2 skewers  to hold things together and grilled until it was firm to the touch.Grilled Salmon Wraps : even the leftovers were amazing.

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cabbage success

I am officially calling it a successful cabbage season. I bought plants (Golden Cross) and planted them on April 13th, over a month before our last frost date. They are in a raised bed which I filled with soil from my garden excavation and lots of compost (mostly kitchen scraps).

I planted them with rosemary, nasturtiums, and sunflowers. A few tomatoes volunteered, and I left them in there as well. After the heads formed,  I saw the evidence of cabbage worms on the plant farthest from the rosemary. The outside leaves had been eaten and there was lots of poop. I used the hose to forcefully clean everything out, and as I directed the hose spray, I made sure to hit the rosemary first. I was sure I’d be doing the same thing in a day or two, but I never saw another poop.This picture was taken about a week ago. I just picked my first cabbage this morning and made cole slaw for dinner. I’m going to have to get more creative than that.