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Persephone Farm

Sustainably Grown Vegetables & Flowers – Indianola, Washington

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Recipes

Green Risotto with Fava Beans

July 21, 2011 By Leslie

Fava beans this week! This dish sounds fantastic. I will be trying this soon – Leslie

Recipe from allrecipes.com
Serves 4

Ingredients:
1/2 pound fresh, unshelled fava beans
4 cups chicken broth
3 tablespoons butter, divided
1 small onion, finely chopped
1 cup Arborio rice
1/4 cup white wine
1/4 cup grated Reggiano Parmesan cheese
salt to taste

Directions:

Bring a large pot of salted water to a boil. Meanwhile, shell the favas and discard the pods. Boil the favas for 4 minutes, strain then immediately plunge into ice water. Let cool for 2 minutes then pierce the favas and squeeze them out of their skins. Separate ¾ of the favas and puree in a food processor.

In a separate large saucepan bring the broth to a simmer and keep it hot. Meanwhile, in another large saucepan over medium heat, melt 1 ½ tablespoons of the butter and add the onions. Reduce the heat to low and cook for about 5 minutes; do not brown the onions. Add the rice and cook, while stirring, for 2 minutes. Add the wine, increase the heat to medium, and stir constantly. When the wine has been absorbed, add a little of the stock. Once the stock is absorbed, add a little more. Repeat this process, stirring constantly, until the rice is cooked through.

To the cooked rice add the pureed favas, the remaining 1 ½ tablespoons of butter, the rest of the favas, and the cheese. Cook over medium heat, stirring, until the butter and cheese melt and the puree is incorporated evenly. Season with salt.

Filed Under: Recipes Tagged With: fava beans, risotto

Kale Chips

June 26, 2011 By Leslie

Thanks to 10 year old Bainbridge Island CSA subscriber, Jianna, for contributing this recipe. Also check out her Mom’s recipe for Lentil Kale Sausage Stew.

1 large bunch of kale
3 1/2 tsp olive oil
salt to taste

Preheat oven to 350 degrees. Cut kale leaves off stem into bite size peices and lay out on cookie sheet. Drizzle olive oil on leaves. Salt lightly. Bake in oven until crispy and light brown (7-8 minutes). Salt lightly.

Enjoy your healthy snack!

Filed Under: Recipes Tagged With: kale, snacks

Lentil Kale Sausage Stew

June 26, 2011 By Leslie

Thanks to Bainbridge Island CSA subscriber, Kassia, for contributing this recipe. (Adapted from the recipe printed on the back of the lentil bag!)

2 carrots, chopped
1 large onion chopped
1 large clove garlic chopped
1 Tbsp olive oil
1 lb chicken or turkey Italian sausage, sliced
1 lb lentils
4 cup vegetable broth
1 tsp sage
1 tsp thyme
1/2 tsp pepper
1/2 tsp salt
1 lb chopped kale (washed)

Saute carrots, onion, garlic in the olive oil on med-hi heat for 10 minutes until onion is soft. Stir in sausage and lentils and cook for another 8-10 minutes. Add broth, sage, thyme and salt & pepper. Cook on low for 30-40 minutes. Stir in kale and cook for 20-30 minutes. Tastes especially good when served with a fresh loaf of bread or freshly baked rolls.

Note from Kassia: My kids LOVE this recipe! I often cook the sausages whole in the stew, then remove them, slice, and stir back into the stew for the final 10 minutes of cooking.

And checkout Kassia’s daughter Jianna’s recipe for Kale Chips.

Filed Under: Recipes Tagged With: kale, lentils, sausage, stew

Caramelized Leeks

June 8, 2011 By Leslie

Prep Time: 20 minutes
Cooking Time: 40 minutes
Serves: 4

Ingredients:
2 medium leeks
½ tbsp soft brown sugar
1 tbsp olive oil
Salt and pepper
1 knob of butter
Chopped parsley

Instructions:

  • Trim off the root and top edges of the leeks, leaving the green part intact. Split lengthwise and wash each layer very thoroughly (leeks can be quite gritty if not thoroughly washed.)
  • Heat the olive oil and butter together over gentle heat; when melted and blended add the leeks and toss well. Cook slowly for about ten minutes or until the leeks start to soften.
  • Sprinkle over the sugar and mix once the sugar starts to melt; continue to cook for about 15-20 minutes, adding a small amount of hot water if the mixture starts to stick.
  • The oriental origin of this recipe makers it ideal to serve with egg noodles. The leeks can be served either over a bed of noodles and garnished with the parsley, or the ingredients can be mixed together.

Source: Riverford Organic Vegetables

Filed Under: Recipes Tagged With: leeks

Leek Bread Pudding

June 8, 2011 By Leslie

Adapted by the New York Times from “Ad Hoc at Home” by Thomas Keller (Artisan, 2009)

Time: 2 1/2 hours (1 hour for preparation and 1 1/2 hours for baking)

2 cups 1/2-inch-thick slices leeks, white and light green parts only, cleaned and rinsed
Kosher salt
4 tablespoons (2 ounces) unsalted butter
Freshly ground black pepper
12 cups 1-inch-cubed crustless brioche or Pullman loaf
1 tablespoon finely chopped chives
1 teaspoon fresh thyme leaves
3 large eggs
3 cups whole milk
3 cups heavy cream
Freshly grated nutmeg
1 cup shredded Comté or Emmenthaler cheese.

  1. Place a medium sauté pan over medium-high heat, drain excess water from leeks, and add to pan. Season with salt, and sauté until leeks begin to soften, about 5 minutes, then reduce heat to medium-low. Stir in butter. Cover and cook, stirring occasionally, until leeks are very soft, about 30 minutes. Adjust salt and pepper to taste.
  2. Preheat oven to 350 degrees. While leeks are cooking, spread bread cubes on a baking sheet and bake until dry and pale gold, about 20 minutes, turning pan about halfway through. Transfer to a large bowl, leaving the oven on.
  3. Add leeks, chives and thyme to the bowl of bread; toss well. In another large bowl, lightly whisk the eggs, then whisk in milk, cream, a generous pinch of salt, pepper to taste and a pinch of nutmeg.
  4. Sprinkle 1/4 cup shredded cheese in bottom of a 9-by-13-inch baking pan. Spread 1/2 of bread mixture in pan, and sprinkle with another 1/4 cup cheese. Spread remaining bread mixture in pan, and sprinkle with another 1/4 cup cheese. Pour in enough milk mixture to cover bread, and gently press on bread so milk soaks in. Let rest 15 minutes.
  5. Add remaining milk mixture, letting some bread cubes protrude. Sprinkle with salt and remaining cheese. Bake until pudding is set and top is brown and bubbling, about 1 1/2 hours. Serve hot.

Yield: 12 servings as a side dish.

Filed Under: Recipes Tagged With: leeks, pudding

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Peonies have arrived ⭐️ Dramatic, ephemeral, f Peonies have arrived ⭐️ Dramatic, ephemeral, fluffy!  #peonies #flowerfarmer #farmerflorist #westernwashington
As Rebecca was planting cucumbers at twilight, she As Rebecca was planting cucumbers at twilight, she was reminded of this beautiful poem by farm favorite Ellen Bass. As the season really starts to ramp up, these reminders are important - enjoy the process! Go with the flow!
Neighborly reminder that our CSA season starts June 7th! Sign up at the link in our bio to get in on the fun. 🥒🍅🍆
There’s something really special about how lilac There’s something really special about how lilac’s moment and Mother’s Day line up each year. Flowers are the classic way to say thank you for the blessing of life, but if you’d rather say it with veggies, we  have those too 😉 See you tomorrow at the @bifarmersmarket 

& don’t forget about our summer flower club ~ the gift that keeps on giving 🌸🌷💐🌻 

#womenwhofarm #flowerfarm #mothersday #lilacs #lilacseason #farmersmarket
Meet our #farmcrew2023 ! First up is Bud the Cat - Meet our #farmcrew2023 ! First up is Bud the Cat - our top mouser! Bud made the journey from SC with Willow and Davis to join the team this year and has made himself a key part of our integrated pest management system 😸 He takes his job very seriously. First slide is bud lounging in our newly-cleaned perennial garden, but swipe through for kitten days  #farmcat #barncat #mouser #ipm #farmlife #pnw #flowerfarm #smallfarm
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