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Persephone Farm

Sustainably Grown Vegetables & Flowers – Indianola, Washington

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lettuce

Fun with vegetables

July 6, 2014 By Persephone

These and other playful pictures of working on the farm are on our Facebook page. If you haven’t visited and “liked” our page please do.

Huge lettuce heads and farmer and apprentice
Our lettuce heads – Claire & Louisa
Farm Intern having fun wearing a pea mustache
Dillion sports a pea mustache
Farm apprentice and a large bunch of beautiful beets
Danica’s got beets!

Filed Under: News Tagged With: beets, Interns, lettuce, pea mustache

Wild and Fancy Salad Greens – Oh yes!

May 13, 2011 By Leslie

Persephone Farm's Wild & Fancy Salad Greens

Persephone Farm is very proud of their salad greens. Rebecca considers them their “signature product”, the first (and most unique) offering the farm produces. She says…

“We started the mix way back in 1991, before the baby salad green craze was even a notion. One thing I like to say about our Wild and Fancy salad mix is that it was never meant to be merely a platform for dressing (as is the case with so many bland dumbed down salad mixes these days.) We strive to have an exciting mouth feel, a variety of flavors, textures and leaf shapes in every batch. We painstakingly comb the fields for wild crafted ingredients in every picking. Some of these are: chick weed, lambs quarters, wild amaranth, (lemony) sheep sorrel, purslane, wild cress, cheese weed, and dandelion greens. It is my belief that these plants offer us nutritional and medicinal benefits not often found in cultivated crops. They are here in symbiosis with us humans, co-evolving to benefit both plant and animal species. Not to mention that they offer unique and special flavors not found in commercial mass produced greens mixes.”

Oh yes! I can testify, this is very tasty stuff—so many textures and flavors of green goodness. A light dressing of olive oil & lemon juice, a bit of shaved Reggiano Parmesano on top and viola, that’s serious good eats (as Alton Brown would say). Oh, you can try to forage around your own yard (I have), but it’s so much easier to pick some up from Rebecca at the Bainbridge Farmer’s Market or better yet, become a CSA subscriber.

Persephone Farm’s Wild and Fancy salad greens are served at many fine restaurants, among them The Four Swallows, Hitchcock, The New Rose Cafe at Bainbridge Gardens and The Port Gamble General Store. Subscribers often get a bag in their weekly share and can add-on extra salad greens if they choose. Buon appetito!

Fields of greens (wild & fancy)

Filed Under: CSA, News Tagged With: lettuce, salad, wild and fancy salad greens

Lettuce and Tarragon Soup

June 3, 2010 By Bill

6 servings

2 medium leeks (about 1 1/2 lbs.)

4 Tbs. unsalted butter

1 clove garlic, finely chopped

4 cups homemade, or canned, low-sodium chicken stock, or golden vegetable stock

About 1 tps salt, less if using canned stock

1 medium head romaine lettuce, with the outer, deep green leaves

1/4 cup fresh French tarragon leaves

Freshly ground black pepper

Optional garnish: creme fraiche or sour cream, and heavy cream

1-Cut off and discard tops of leeks at point where they turn from light to dark green. Split rest lengthwise in half, keeping roots attached so the layers won’t fall apart. Wash thoroughly. Thinly slice into half circles and discard roots. Melt butter in a large (4 quart) saucepan over medium heat. Add leeks, and garlic, and cook, stirring often, until softened and just beginning to turn golden, about 10 minutes.  Add stock and salt (omit if using canned stock) and simmer. Turn heat to low and cover, and cook at a bubbling simmer for 15 minutes to further soften leeks. (The soup may be made up to this point up to two days ahead and stored covered in refrigerator.)

2–Slice whole head of romaine lettuce crosswise into one-inch thick strips (you don’t need to separate the leaves first) and discard the base. Wash and drain the lettuce. Stir the lettuce into the soup, increase the heat to medium, and cook uncovered until the lettuce is wilted and softened, about 5 minutes.

3–Stir in the tarragon leaves. Put half of the soup in an electric blender (you can use a food processor but the soup won’t be as smooth). Holding down the lid, turn blender on to low, then gradually increase to high until soup is very smooth. Pour the pureed soup into a second saucepan and repeat with the remaining soup. Gently reheat all the soup, tasting and seasoning if needed with salt and pepper. Serve in warmed bowls.

4–If you wish to garnish with cream, vigerously stir the creme fraiche with a teaspoon and thin it with cream until it falls off the spoon in a thick stream. Hold a spoonful of the cream about 6 inches above the bowl and let it fall in a circular or zigzag pattern onto the soup.

(Herb substitutions–Use 1 cup chervil, gently packed, or two Tbs. lovage leaves in place of the tarragon.)

Filed Under: Recipes Tagged With: garlic, leeks, lettuce, soup, tarragon

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@persephonefarmer

This Sunday! Come help us celebrate another summer This Sunday! Come help us celebrate another summer come and gone with games, friends, and flowers. And of course music by @thepurpleshadowsdanceband and Tide Flat Four!
🥶 Yesterday morning we opened the fridge to fin 🥶 Yesterday morning we opened the fridge to find that it had decided it would rather be a freezer. This affected not only our CSA harvest, but our restaurant, Kitsap Fresh, and food bank orders as well. This amounts to a lot of food and labor hours in the compost. We tried to salvage or replace what we could, but of course, if you received something damaged that we missed, please reach out!

We are so grateful to our subscribers and community members for being so understanding in the face of a hard situation. And of course, we are grateful for each other- our amazing team was able to still have a pretty successful day in the face of it all. #walkinblues #farmlife #earlyfrost
It’s a wedding weekend for sure! It’s so fun a It’s a wedding weekend for sure! It’s so fun and gratifying to see these diy buckets drive away 🥲 can’t wait to see what y’all make with them! #rainbowwedding ! We have some bucket slots available for next weekend if you’re feeling creative 💐🌻🌼 #diywedding #diyweddingflowers #farmerflorist #slowflowers #localflowers #localwedding #washington #pnwwedding
Come see us at the market today! It’s important Come see us at the market today! It’s important to us to keep our food affordable, accessible, and long-lasting. Washington has a few options to make the market worth your while, and we take donations all year long to get our produce to local food banks. Good, local food is for everyone! #farmtofoodbank #eatlocal #farmersmarket #washington #pnw #slowfood #foodforall
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