Our 13-acre farm in Indianola includes two cultivated acres, orchard, pastured poultry, open fields and habitat for birds and other wildlife. Biodiversity is key to our success. We provide our customers with a wide array of vegetables while maintaining a balanced ecosystem in our gardens.

Farmers Rebecca Slattery and Louisa Brown use careful crop rotations, homemade compost, beneficial insectaries and patient observation to avoid pesticides and chemical fertilizers. Though not certified organic, our practices are stricter than the national organic standards. Deep ecology and sustainability are our aims—“moreganic.” —Watch a video about the farm by Chris McElroy.

Fresh broccoli

This week, along with the first tomatoes of the season, CSA subscribers got plenty of beautiful broccoli in their baskets. Here’s some delicious ways to enjoy the broccoli bounty. Happy Fourth!


1 bunch broccoli, cut into 8 large spears 2 lemons, quartered 2 tablespoons olive oil, plus more for drizzling kosher salt and black pepper

Heat grill to medium. In a large bowl, toss the broccoli and lemons with the oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Grill, turning occasionally, until tender and lightly charred, 10 to 15 minutes.
Squeeze the lemons over the broccoli and drizzle with additional oil.


1 bunch broccoli, cut into florets (6 cups) ¼ cup buttermilk 2 tablespoons sour cream 2 ounces blue cheese, crumbled 1 scallion, sliced ½ teaspoon red wine vinegar kosher salt and black pepper ½ cup toasted walnuts

Fill a large saucepan with 1 inch of water and fit with a steamer basket. Bring the water to a boil. Place the broccoli in the basket, cover, and steam until tender, 5 to 7 minutes. Rinse with cold water to cool.
Meanwhile, in a small bowl, stir together the buttermilk, sour cream, blue cheese, scallion, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Drizzle the broccoli with the dressing and sprinkle with the walnuts.



1 cup sour cream
1 cup mayonnaise
2 teaspoons minced onion
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh dill
2 teaspoons seasoned salt

Gently stir all ingredients together and chill until ready to eat.

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The start of our CSA is fast approaching and we are all excited for June 3rd. On this evening from 5:30-7:30 we will host our annual CSA Orientation Gala.

CSA subscribers sampling treats on a sunny orientation gala

Subscribers enjoying the 2014 Orientation Gala, it was delicious!

All subscribers will collect their vegetables at the farm for the first pick up, and have the opportunity to tour the fields and see your produce and flowers growing.

Judith Weinstock's awesome handcrafted cheeseWe will create garden-inspired hors d’oeuvres and offer sign ups for delectable add-on shares such as orchard fruits and hand crafted cheeses. Sign up NOW and attend this great party!

We do offer pro-rated shares for those who sign up later in the season. But, really, the orientation Gala is not to be missed.

Sign up for our CSA online here. Questions? email Rebecca, ping us on Facebook or visit us this Saturday at the Bainbridge Island Farmer’s Market. We look forward sharing our bountiful season with you!

Farmer Rebecca speaking to farm subscribers

Rebecca starting the tour at the 2014 CSA Orientation Gala

Farming cousins reunited on the Sound.

Persephone Farm recently connected with the Port Townsend based schooner, Adventuress, to provision the ship with fresh greens donated from our early spring fields.

Handing off fresh produce to the sea captain.The non-profit foundation Sound Experience, which oversees 102 year old Adventuress, offers sailing excursions with an environmental education focus throughout the Puget Sound. The organization focuses on sustainability and tries to source fresh local food whenever possible. Persephone enjoys partnering with Adventuress, donating produce when we know the ship will be in Port Madison near our beloved Indianola dock. If you haven’t had the opportunity to get out on Adventuress, be sure to check out their schedule of public sails. They are really fun and interesting.

Adventuress captain Rachael Slattery is the cousin of Rebecca Slattery, Persephone Farm’s co-owner. Both are thrilled to be re-united in Western Washington this summer, far from their roots on the East Coast.

As well as being a sea captain of the first order, Rachael shares Rebecca’s love of farming. She, too, runs an organic farm when she’s not out on the water. This summer she’ll have two weeks at the helm and then four weeks back at home in Exeter Rhode Island tending Wild Harmony Farm. Her boyfriend and interns will keep the animals fed and the vegetables weeded in her absence.

Adventuress anchored in Indianola.

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Rebecca and Louisa-2015

We’re ready for a plentiful season.

It’s time to sign up for the 2015 CSA!

We have been working on creating an online store where folks can sign up for our CSA this season. It’s an online “Square Store” where you can pay with a credit card for either your deposit or the full amount. Please choose the correct pickup location – Indianola or Bainbridge and split or full share. If you use our Square store to sign up and pay it’s important to leave your name, address, phone and email in the “Note to seller” box on the basket page. Don’t worry it’s easy! Sign up online.

Of course, you can still mail us a check! Download the CSA brochure and do it the old fashioned way.

Need details about our CSA? It’s all on Our CSA page.

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