Persephone Farm

Sustainably Grown Vegetables & Flowers – Indianola, Washington

Leslie

Rebecca Speaking at the Bainbridge Home & Garden Show

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Rebecca Slattery and Louisa Brown

March 31, (tomorrow!) at 1 pm our own Rebecca Slattery will speak at the Bainbridge Island Home & Garden Show.  “Tips For Growing Organic Vegetables in the Pacific NW” is her topic. This is a rare opportunity to learn from the veggie master.  Her talk proceeds the keynote by Andy Navage of Bloedel Reserve – “Secrets of the Bloedel Reserve – Great Successes and Dismal Failures”. This is sure to be a well attended event so get there early. There are over 60 exhibitors and full schedule of speakers. More details here.

 

Crazy Potatoes at the Winter Market

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Rebecca with a crazy potato
The Bainbridge Island Farmers Market Winter Market continues this Saturday (Dec. 10) and next (Dec. 17). Here Rebecca is showing off some strange looking fingerling potatoes, can you tell the fingers from the potatoes? They may look odd, but they are yummy. Grown right here in Indianola! Bundle up and head over Saturday and say hello.

The Winter Market is on the corner of Winslow Way and Madison, you can’t miss it. Fingerling potato

Bainbridge Island Winter Market

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The Bainbridge Farmers’ Market continues as the “Winter Market”  at the Eagle Harbor Congregational Church, Saturdays, 10 a.m. to 3 p.m, Nov. 19 through Dec. 17. Support your local producers! There is no better place to get absolute fresh and local ingredients for your holiday meals. Persephone Farm will be there offering our fine veggies, herbs and flower bouquets. To learn more about the Winter Market visit the Farmer’s Market website.

Instead of Town Square at City Hall Park we’ll be at Eagle Harbor Congregational Church. It’s at the corner of Winslow Way and Madison.


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Kale Salad

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Thank you to CSA subscriber Christine for sending in this easy recipe. Just in time for the kale in our boxes this week! Sounds yummy.

Chop 1 head of kale into small pieces (stalks removed)

Toss with dressing and let rest in fridge for minimum of 4 hours. Add dried cranberries and chopped, toasted pecans (or other nuts if preferred i.e. pine nuts). Can also add shredded parmesan.

Dressing:
2 tablespoons lemon juice
3 tablespoons oil
1 tablespoon honey
½ teaspoon lemon zest
Salt and pepper to taste