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	<title>Persephone Farm</title>
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	<link>http://persephonefarm.com</link>
	<description>Indianola, Washington</description>
	<lastBuildDate>Mon, 26 Jul 2010 03:15:52 +0000</lastBuildDate>
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		<title>Welcome to Persephone Farm</title>
		<link>http://persephonefarm.com/uncategorized/welcome-to-persephone-farm/</link>
		<comments>http://persephonefarm.com/uncategorized/welcome-to-persephone-farm/#comments</comments>
		<pubDate>Sun, 28 Feb 2010 15:07:55 +0000</pubDate>
		<dc:creator>Leslie</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://persephonefarm.com/?p=107</guid>
		<description><![CDATA[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, [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>The Season&#8230;a Blog about Persephone Farm</title>
		<link>http://persephonefarm.com/news/the-season-a-blog-about-persephone-farm/</link>
		<comments>http://persephonefarm.com/news/the-season-a-blog-about-persephone-farm/#comments</comments>
		<pubDate>Tue, 02 Mar 2010 22:10:52 +0000</pubDate>
		<dc:creator>Leslie</dc:creator>
				<category><![CDATA[News]]></category>
		<category><![CDATA[blog]]></category>
		<category><![CDATA[The Season]]></category>

		<guid isPermaLink="false">http://persephonefarm.com/?p=102</guid>
		<description><![CDATA[Don't miss, “The Season”, a blog of life through the growing season on Persephone Farm written by Bill Richards.]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Fava Bean Bonus</title>
		<link>http://persephonefarm.com/recipes/fava-bean-bonus/</link>
		<comments>http://persephonefarm.com/recipes/fava-bean-bonus/#comments</comments>
		<pubDate>Fri, 23 Jul 2010 05:22:43 +0000</pubDate>
		<dc:creator>Leslie</dc:creator>
				<category><![CDATA[CSA]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[fava beans]]></category>
		<category><![CDATA[onions]]></category>
		<category><![CDATA[Walla Walla onions]]></category>

		<guid isPermaLink="false">http://persephonefarm.com/?p=295</guid>
		<description><![CDATA[As Persephone split share subscribers, we got a bag of fat fava beans for the second week in a row. These are mysterious, possibly magical beans. Until last year I only knew of fava beans as the side dish favored by Hannibal &#8216;The Cannibal&#8217; Lecter in the oscar winning &#8220;The Silence of the Lambs&#8220;. Creepy! [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Two Recipes with Green Garlic</title>
		<link>http://persephonefarm.com/recipes/recipes-a-couple-with-green-garlic/</link>
		<comments>http://persephonefarm.com/recipes/recipes-a-couple-with-green-garlic/#comments</comments>
		<pubDate>Fri, 11 Jun 2010 19:05:05 +0000</pubDate>
		<dc:creator>Bill</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Green Garlic]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[soup]]></category>

		<guid isPermaLink="false">http://persephonefarm.com/?p=255</guid>
		<description><![CDATA[We&#8217;ll be giving our CSA subscribers plenty of green garlic and garlic scapes this season. We recommend you use it right away. We chose a couple of recent recipes from the NY Times we hope will let you enjoy the bounty. Here&#8217;s one for green garlic Ceasar Salad with Anchovy Croutons. And you may want to take [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Sauteed Frisee</title>
		<link>http://persephonefarm.com/recipes/recipe-sauteed-frisee/</link>
		<comments>http://persephonefarm.com/recipes/recipe-sauteed-frisee/#comments</comments>
		<pubDate>Thu, 10 Jun 2010 16:11:49 +0000</pubDate>
		<dc:creator>Bill</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[abra bennett]]></category>
		<category><![CDATA[french letters]]></category>
		<category><![CDATA[frisee]]></category>
		<category><![CDATA[garlic]]></category>

		<guid isPermaLink="false">http://persephonefarm.com/?p=242</guid>
		<description><![CDATA[Our first full-week CSA pickup included Frisee, a wonderful salad green. Our friend, Abra Bennett, a professional chef and blogger at French Letters gave us this Frisee recipe. We thought we’d share it with you. Sautéed Frisée Recipe By: Abra Bennett for Persephone Farm 1  Large head very fresh frisée 1  T  olive oil 1 [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Broccoli Rabe AKA&#8230;</title>
		<link>http://persephonefarm.com/recipes/broccoli-rabe-aka/</link>
		<comments>http://persephonefarm.com/recipes/broccoli-rabe-aka/#comments</comments>
		<pubDate>Thu, 10 Jun 2010 13:21:18 +0000</pubDate>
		<dc:creator>Leslie</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[broccoli]]></category>
		<category><![CDATA[crostini]]></category>
		<category><![CDATA[frittata]]></category>
		<category><![CDATA[pizza]]></category>
		<category><![CDATA[rabe]]></category>

		<guid isPermaLink="false">http://persephonefarm.com/?p=239</guid>
		<description><![CDATA[Right away subscribers found rabe in their boxes. &#8220;Perhaps more than any other vegetable, broccoli rabe is known by various names, including rapini, broccoli raab (pronounced rob), raab, rape, rapa, broccoli di rape and rappi. In the U.S., it is most commonly called broccoli rabe or rapini. It is not, however, the same thing as [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Broccoli Rabe and Pasta With Garlic, Anchovy and Hot Pepper</title>
		<link>http://persephonefarm.com/recipes/broccoli-rabe-with-garlic-anchovy-and-hot-pepper/</link>
		<comments>http://persephonefarm.com/recipes/broccoli-rabe-with-garlic-anchovy-and-hot-pepper/#comments</comments>
		<pubDate>Mon, 07 Jun 2010 19:37:41 +0000</pubDate>
		<dc:creator>tim</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[broccoli]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[rabe]]></category>

		<guid isPermaLink="false">http://persephonefarm.com/?p=230</guid>
		<description><![CDATA[Ingredients 2 bunches of broccoli rabe salt to taste 2 garlic cloves, minced 3 T extra-virgin olive oil 6 oil-packed anchovy fillets or to taste 1 t hot red pepper flakes or 1 small dried red chili, chopped, seeds and all 1 lb orecchiette, cavatelli or other pasta 4 quarts water freshly ground black pepper [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Potato and Leek Soup</title>
		<link>http://persephonefarm.com/recipes/potato-and-leek-soup/</link>
		<comments>http://persephonefarm.com/recipes/potato-and-leek-soup/#comments</comments>
		<pubDate>Sun, 06 Jun 2010 22:21:35 +0000</pubDate>
		<dc:creator>Leslie</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[leeks]]></category>
		<category><![CDATA[potatoes]]></category>
		<category><![CDATA[soup]]></category>

		<guid isPermaLink="false">http://persephonefarm.com/?p=215</guid>
		<description><![CDATA[A bounty of beautiful leeks were in subscriber&#8217;s boxes last Wednesday. Before becoming a subscriber last year I don&#8217;t recall ever having fresh leeks in our fridge. This year, I&#8217;ve vowed to be more ambitious with the veg, not just stir fries. With the wet, chilly weather we&#8217;ve been having it seemed appropriate to try [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Lettuce and Tarragon Soup</title>
		<link>http://persephonefarm.com/recipes/lettuce-and-tarragon-soup/</link>
		<comments>http://persephonefarm.com/recipes/lettuce-and-tarragon-soup/#comments</comments>
		<pubDate>Thu, 03 Jun 2010 02:11:49 +0000</pubDate>
		<dc:creator>Bill</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[leeks]]></category>
		<category><![CDATA[lettuce]]></category>
		<category><![CDATA[soup]]></category>
		<category><![CDATA[tarragon]]></category>

		<guid isPermaLink="false">http://persephonefarm.com/?p=165</guid>
		<description><![CDATA[6 servings 2 medium leeks (about 1 1/2 lbs.) 4 Tbs. unsalted butter 1 clove garlic, finely chopped 4 cups homemade, or canned, low-sodium chicken stock, or golden vegetable stock About 1 tps salt, less if using canned stock 1 medium head romaine lettuce, with the outer, deep green leaves 1/4 cup fresh French tarragon leaves [...]]]></description>
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		<slash:comments>1</slash:comments>
		</item>
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		<title>Leek and Goat Cheese Quiche</title>
		<link>http://persephonefarm.com/recipes/recipe-leek-and-goat-cheese-quiche/</link>
		<comments>http://persephonefarm.com/recipes/recipe-leek-and-goat-cheese-quiche/#comments</comments>
		<pubDate>Mon, 31 May 2010 17:50:49 +0000</pubDate>
		<dc:creator>Bill</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[goat cheese]]></category>
		<category><![CDATA[leeks]]></category>

		<guid isPermaLink="false">http://persephonefarm.com/?p=160</guid>
		<description><![CDATA[The center of the quiche will be surprisingly soft when it comes out of the oven, but the filling will continue to set (and sink somewhat) as it cools. If the pie shell has been previously baked and cooled, place it in the preheating oven for about five minutes to warm it, taking care it does [...]]]></description>
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