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Persephone Farm

Sustainably Grown Vegetables & Flowers – Indianola, Washington

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Recipes

Zucchini Salad with Red Onion

August 4, 2013 By Persephone

Simple and delicious!

Source: Martha Stewart

1 tablespoon red-wine vinegar
1 tablespoon olive oil
Coarse salt and ground pepper
1/2 small red onion, very thinly sliced
4 small zucchini (about 1 1/2 pounds total)

  1. In a medium bowl, whisk together vinegar and oil; season with salt and pepper. Stir in onion, and let stand 15 minutes.
  2. Meanwhile, using a vegetable peeler, slice zucchini into paper-thin ribbons, avoiding seeds. Add to bowl with dressing, season with salt and pepper; toss to combine.

Filed Under: Recipes Tagged With: red onion, salad, summer squash, zucchini

Zucchini “Spaghetti” with Creamy Lemon-Chive Dressing

August 4, 2013 By Persephone

Source: Patricia Wells, Vegetable Harvest

1 pound small zucchini, rinsed, dried, and trimmed at both ends
1 teaspoon fine sea salt
1/4 cup Creamy Lemon-Chive Dressing
Fleur de sel

Instructions:

  1. Using the julienne blade of a mandoline, slice zucchini into long, thin strips. Transfer zucchini to a colander set over a mixing bowl. Toss zucchini with salt. Let stand 15 minutes at room temperature.
  2. Gently squeeze zucchini to extract excess water. Transfer to a bowl and toss with just enough dressing to evenly coat the zucchini. Season with fleur de sel and serve.
Creamy Lemon-Chive Dressing

2 tablespoons freshly squeezed lemon juice
Fine sea salt
1 cup light cream
1/3 cup freshly minced chives

Instructions:

In a small jar, combine lemon juice and 1/2 teaspoon salt. Cover and shake until salt is dissolved. Add cream and chives; shake to blend. Season with salt. Store, covered and refrigerated, up to 1 week.  Shake to blend before using.

Filed Under: Recipes Tagged With: chives, lemon, salad, summer squash, zucchini

Leeks – slow-roasted or grilled

June 1, 2012 By Persephone

This time of year, we have an abundance of beautiful leeks. Enjoy the late spring flavor by slow roasting or grilling leeks.

Slow-Roasted Leeks (Adapted from Joy of Cooking)

Serves 4-6

9 leeks
1  ½ cups beef, chicken or vegetable stock
6 tablespoons butter, melted
salt and ground white pepper to taste
lemon juice to taste
minced fresh parsley, chervil, or tarragon

  1. Halve leeks lengthwise, trimming off the roots but leaving the base intact so most of the layers will hold together.
  2. In a large skillet add stock and bring to a boil. Add leeks and return to a boil. Cover and cook for two minutes, occasionally shaking the skillet. Drain (save the stock for soup).
  3. In a buttered 9 x 13 baking dish lay in the leeks cut side up and brush with remaining butter. Sprinkle with salt and white pepper to taste.
  4. Roast, uncovered until the leeks are easily pierced, 40 to 60 minutes, brushing occasionally with buttery juices. Serve hot sprinkled with pan juices blended with lemon juice and garnish with parsley, chervil, or tarragon.

Grilled Leeks (Adapted from: Joy of Cooking)

Serves 4

4 medium leeks (leave some greens on)
olive oil
salt and pepper to taste

  1. Prepare a medium-hot charcoal fire or preheat the broiler.
  2. Halve leeks lengthwise, wash and pat dry.
  3. Place cut sides up on a platter and brush with olive oil, make sure the oil gets into the insides of the leaves.
  4. Season with salt and pepper to taste. Grill leeks, cut sides facing the heat, until lightly browned, about 7 minutes. Turn them over once and grill for a few more minutes. The exact time will depend on the heat of the fire. Take care not to burn them.
  5. When done remove to a platter and season with any of the following
    1. Extra-virgin olive oil, and finely minced fresh parsley or tarragon.
    2. Mustard butter
    3. Basic vinaigrette or French dressing

Filed Under: Recipes

Purple Sprouting Broccoli braised with Bacon, Garlic and Chili

April 22, 2012 By Persephone

We are having a bumper crop of purple and white sprouting broccoli due to the mild winter. Enjoy this simple and tasty preparation.

Prep time: 5 minutes
Cooking time 10-15 minutes
Serves 2
Ingredients: ¾ lb PSB, ¼ lb smoked bacon, 3 tbs olive oil, 2 cloves of garlic, thinly sliced, 1 dried chili, chopped finely.

  1. Blanch the broccoli for five minutes in plenty of boiling salted water.
  2. While it is cooking fry up the bacon in the olive oil until almost brown. Add the garlic and chili and cook for another 2 minutes.
  3. Add broccoli to the bacon and braise for another five minutes.

Filed Under: Recipes Tagged With: bacon, broccoli, garlic

Kale Salad

August 17, 2011 By Leslie

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

Filed Under: Recipes Tagged With: kale, salad

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The best carrots are star crossed lovers 🤩 what The best carrots are star crossed lovers 🤩 what kind of carrot is your favorite?! 
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#persephonefarm #flowerfarmers #womenwhofarm #farminternship #carrot #justfarmingthings #starcrossedlovers
Sign up for next years CSA by October 19 to lock i Sign up for next years CSA by October 19 to lock in this years price! 🌞 We had such a wonderful season and we are close to the finish line. If you loved your veggies and flowers and want more of them secure your spot!🍅🥒🧅

To those of you who missed out on being a subscriber this year, sign up for next season at this years price! We would love to add you to our Persephone family. 😊
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#persephonefarm #flowerfarmers #womenwhofarm #farminternship #justfarmingthings #persephone #csa #farmseason2022
This is what our Wednesday morning fridge looks li This is what our Wednesday morning fridge looks like! With gorgeous vegetables galore we prepare for our weekly deliveries 🚚 first stop @kitsapfresh, second stop @blackbirdbakerybainbridge , third stop @bayhayandfeed , fourth @helplinehouse pantry, and last our CSA pickup location on Bainbridge. 

Our team works tirelessly Tuesday and Wednesday to get your fresh food to your door! See you next week 😉
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#persephonefarm #flowerfarmers #womenwhofarm #farminternship #snakes #justfarmingthings #wildlife
It’s fall and we just want to remind everyone to It’s fall and we just want to remind everyone to get their peppers now! We grow the strongest peppers around 😉 they can do all the heavy lifting in the kitchen

Pick them up at @bifarmersmarket and on @kitsapfresh 
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#persephonefarm #flowerfarmers #womenwhofarm #farminternship  #justfarmingthings #peppers #bellpeppers #sweetpeppers
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