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.

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.

One of our client’s weddings was recently featured on Rustic Wedding Chic, a popular DIY wedding blog. It was a local farm wedding at Raspberry Ridge Farm in Poulsbo, WA. Thanks to Blue Rose Photography for the beautiful shots of our flowers, and congratulations to Adrienne and Nick!

See more about our wedding flowers here.

Reception Decorations

Reception Decorations

Bridesmaid's Bouquet

Bridesmaid’s Bouquet

Bridal Bouquet

Bridal Bouquet

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Gazpacho

Lots of tomatoes and a really long cucumber!

Lots of tomatoes and a really long cucumber!

CSA subscribers are enjoying lots of great cucumbers and tomatoes right now. Onions and garlic have also appeared in our boxes. Hmmm, how about some refreshing gazpacho (chilled tomato soup)? My Mom raved about this gazpacho recipe she found online. I finally tried it myself, it was easy and delicious. Next time I’ll use the blender, I made a bit of a mess using the Cuisinart (too much liquid).

Source: Ree at The Pioneer Woman Website
Check it out for her entertaining story and many photos illustrating the process (chopping and dicing included).

Serves: 8 (keeps pretty well in the fridge)

Ingredients
2 cloves Garlic, Minced
1/2 whole Red Onion, Diced
1 whole Large Cucumber, Diced
5 whole Roma Tomatoes, Diced
1 whole Zucchini, Diced
2 stalks Celery, Diced
1 dash Salt To Taste
1/4 gallon Tomato Juice (or V8)
1/4 cup Extra Virgin Olive Oil
1/8 cup Red Wine Vinegar (to taste – I used more that 1/8 cup)
2 Tablespoons White Sugar
6 dashes Tabasco
1 dash Black Pepper To Taste

  • In the bowl of a food processor or in a blender, combine the minced garlic with half the red onion, half the cucumber, half the tomato, half the zucchini, half the celery, half the tomato juice, olive oil, red wine vinegar, sugar, Tabasco, and a dash of salt.
  • Pulse until all ingredients are blended well; mixture will have a nice speckled, colorful texture.
  • Pour into a large bowl and add the rest of the tomato juice, and half of the remaining onion, cucumber, tomato, zucchini, and celery. (Reserve the rest of the diced vegetables for garnish.)
  • Stir mixture together and check seasonings, adding salt if needed. Chill soup for at least a couple of hours; soup needs to be very cold!
  • Remove the soup from the fridge and stir. Check seasonings one last time. Ladle into a bowl and garnish with remaining diced vegetables, a sliver of fresh avocado, sour cream, and cilantro.

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