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.
