Fresh local, organic Napa cabbage, a mild, sweet variety of Chinese cabbage with pale green, crinkled leaves, broad white ribs, and a dense, oblong head. Napa cabbage is one of several heading varieties of Brassica rapa, the same species that includes bok choy and turnips, and its name comes from the Japanese word "nappa," meaning simply leaf vegetable. The tender leaves work well raw, shredded into slaws with a rice vinegar dressing, while the crisp ribs hold their texture through stir-fries, soups, and dumpling fillings. It's also the traditional base for baechu kimchi, salted and packed with garlic, ginger, and chili. Pairs well with sesame oil, scallion, garlic, and rice vinegar.