Persephone Farm

Sustainably Grown Vegetables & Flowers – Indianola, Washington

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Spring Omelet

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-3 eggs
-1 pat of butter
-About 2 ounces of leeks, thinly sliced
-A handful of kale, coarsly chopped
-An ounce of your favorite grating cheese

Beat the eggs with a touch of water and a touch of salt and pepper.  Heat a skillet with the butter and add the leeks, cooking till slightly brown and soft, then add kale.  Add the eggs to the pan, cook for about 30 seconds, then add the grated cheese. Fold one side over the other.  Flip,  lower the heat, cover for a minute, and serve with a dollop of pesto or a bit more cheese on top.  Enjoy!

Welcome New Apprentices

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Persephone farmers 2010
Joel, Moe, Louisa, Rebecca, Caitlin, Greg

Louisa and Rebecca welcomed the 2010 apprentices, Joel, Mondrian aka “Moe”, Caitlin and Greg. The weather was fine for their first week at Persephone. Welcome to Indianola!

The Season…a Blog about Persephone Farm

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Don’t miss, “The Season”, a blog of life through the growing season on Persephone Farm written by Bill Richards. “Our season runs from March 1, when our four apprentices arrive from around the U.S., to the final slaughter of our turkeys and lambs in Nov. Over that time, you will get to know Persephone farm through words, photos, videos and sound bites, and we will discuss issues of food economics and politics through the lens of our farm. Join us in this annual adventure.”

Easy Bok Choy

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1 T oil

1.5 lbs bok choy

1 T light soy sauce

2 T chicken stock or water

Heat wok over moderate heat. Add oil and then bok choy. Stir fry 3-4 minutes, until leaves have wilted a little. Add soy sauce and chicken stock/water.

Continue to stir fry for a few more minutes, until the bok choy is done until still slightly crisp.

Source: Ken Hom’s Chinese Cookery, via Mariquita Farm Web site