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	<title>Persephone Farm &#187; garlic</title>
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	<link>http://persephonefarm.com</link>
	<description>Indianola, Washington</description>
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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>

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		<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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		<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>

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		<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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		<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>

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		<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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