Our Head Chef Rebeka with Second Cook Helene made this delicious recipe, using the yummy fresh spinach our garden manager Holly and her team harvested from the Hollyhock Garden! (By the way, did you know that we are hiring for cooks? Come join us in the kitchen!)
This dish is super simple and so fresh and indicative of Spring/Summer harvest garden bounty. The color was so lovely, the texture both crunchy with fresh spinach and stems and palatable with the marinating of the cabbage. Leftovers could also be added to a sandwich the next day for lunch in lieu of a lettuce leaf, or served again a 2nd time with supper …essentially it will hold up quite well!