Our Mill City Cooks live cooking demo on 6/21/25 was led by MCFM Vendor Kisheri Farms’ head farmer Relyndis! Her Spring Napa Cabbage recipe below features purslane and summer squash blossoms.
Spring Napa Cabbage Salad
By Relyndis Tegomah
Ingredients
- 1 head Napa cabbage, chopped (from Kisheri Farms)
- 1 cup garlic scapes, finely chopped (from Der’s Farm)
- 1 cup Spring onions (red or white), finely chopped (from Bean Market)
- 2 medium-sized tomatoes, finely chopped (from Nistler Farms)
- 1 cup summer squash blossoms (from Bean Market) (If available, can substitute chive flowers)
- 1 cup Purslane leaves, remove stems (from Prairie Hollow Farm)
- Olive or avocado oil
- Salt and pepper to taste (Add chili flakes for heat, if desired)
Instructions
- Prepare the squash blossoms. Remove the stamens or pistil from the center of each blossom. Twist off the bottom ends. Shred the remaining part of the blossom.
- Saute garlic scapes until sofened but still firm
- Add scallions and saute until scallions are translucent.
- Add tomatoes and Napa cabbage and saute, stirring until liquid has evaporated. (The water content of Napa cabbage is high and it will release a lot of liquid when cooked.)
- Remove from heat and cool several minutes
- Add squash blossoms and purslane
- Season to taste
- Serve warm or room temperature
Farmer & Chef Relyndis Preparing Spring Napa Cabbage Salad
