Persephone Farm

Sustainably Grown Vegetables & Flowers – Indianola, Washington

Recipes

Zucchini Salad with Red Onion

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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.

Zucchini “Spaghetti” with Creamy Lemon-Chive Dressing

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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.

Leeks – slow-roasted or grilled

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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

Purple Sprouting Broccoli braised with Bacon, Garlic and Chili

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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.

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