Our Annual Cider Pressing party was Sept. 29, it was a success, despite the inclimate weather. We loved having so many subscribers and friends come to the farm for our fall celebration. With our packing shed and a cluster of tents, we stayed dry through the afternoon as we processed a huge amount of apples into delicious cider. The potluck fare was excellent, and the live band, The Wire Tappers, kept our spirits high. Thanks so much to everyone who was able to make it!
This coming Wednesday, August 21st, please join us at the Johnson Farm on Bainbridge Island for Bouquet Making 101: A Flower Arranging Class with Rebecca Slattery.
Come learn from a pro! Rebecca will share flower arranging principles and tricks at the beautiful Johnson Farm. Class starts at 3pm and runs til 4:30 pm (please feel free to leave earlier if you wish).
The class fee is $25 which will include instruction and the opportunity to make two fresh flower bouquets to take home. (Basically, the $25 just covers the cost of the flowers. The instruction is free.)
Please feel free to invite friends and spread the word. All are welcome.
If you are able to attend, please let us know by 5:00 pm on Tuesday, so we know how many buckets of flowers to harvest before the class. Call (360) 297-1877 please leave a message or email Rebecca. (No drop ins, please or we might not harvest enough flowers!)
We hope to see you Wednesday!!
Last Saturday, Martha Stewart was in Indianola to attend a wedding reception for our mutual friends, Dan Hinkley and Robert Jones, founders of Heronswood Nursery. She dropped by Persephone Farm to see what we are all about. With an entourage of a dozen or so fans we strolled the fields admiring the height of the season flowers and vegetables. Martha knew the names of all the plants and we had fun comparing gardens, hers stretching from Bedford NY to Mt. Desert Island, ME. One of her personal gardeners was with us and he seemed to be taking lots of notes and shooting pictures. Who knows where this might lead? One place could be an Edible Seattle article written by longtime farm supporter, Abra Bennett. We’ll keep you posted on that. TV? That’s another story!
When asked, “what are your favorite tomato varieties?” MS replied “Big Boy” and “Better Boy” . For the record, Rebecca’s favorites are Brandywine and Cherokee purple.
She spied a fig tree pendulous with the largest figs either of us (or anyone else in the group) had ever seen. This is the 10 year old tree’s first year of fruiting, and she was the first to catch a glimpse of the huge fruits. No one could identify the variety. Can you?
This recipe submitted by apprentice Felicia. Delicious broccoli fritters that she learned to make last year as a farm apprentice in northern Idaho.
From Diane Green, farmer at Greentree Naturals Certified Organic Farm, Sandpoint, Idaho
2 large eggs
2 cups broccoli, finely chopped
1 1/2 cups bread crumbs
1/2 cup freshly grated cheese of choice
salt and pepper
1 teaspoon finely chopped garlic
1/3 cup olive oil
Beat eggs and combine with all ingredients except oil. Form into 1 1/2 inch balls or patties. Heat oil in a saute pan and cook patties until browned on all sides, approx. 5 minutes. Drain on paper towels.
Mix a little lemon juice with plain yogurt for a great topping for the morsels.
Note: You can also prepare the batter in a food processor if you prefer.
1 bulb fennel
1 medium-sized zucchini
1 cup fresh arugula
1 Tablespoon fresh dill
2 Tablespoons lemon juice
3 Tablespoons olive oil
Salt and pepper
1 Tablespoon pine nuts
1/4 cup fresh feta, crumbled
- Wash the fennel and the zucchini.
- Remove the hard part of the fennel (the core).
- Slice both vegetables paper thin (use a good knife or a mandoline).
- Chop the dill.
- Toast the pine nuts (in a frying pan, with no oil, for about 3 to 4 mns, or until golden.)
- Place the vegetables in a bowl.
- Mix together the lemon juice and oil.
- Toss with the vegetables and season with salt and pepper.
- Cover with a plastic film, and place in the fridge for 1 hour.
- Wash the arugula and dry it.
- Take individual serving plates.
- Take a ring mold and use long strips of zucchini to line the inside of the mold.
- Mix together the fennel, zucchini and the arugula.
- Divide the greens between the plates, by placing them in the middle of the mold.
- Remove the mold carefully.
- Decorate with crumbled feta, pine nuts and more dill.
Much simpler as you will toss all of the ingredients together and divide them between plates.