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salad

Broccoli Picnic-Friendly recipes for the Fourth of July

July 2, 2015 By Persephone

Fresh broccoli

This week, along with the first tomatoes of the season, CSA subscribers got plenty of beautiful broccoli in their baskets. Here’s some delicious ways to enjoy the broccoli bounty. Happy Fourth!

GRILLED BROCCOLI

Ingredients
1 bunch broccoli, cut into 8 large spears 2 lemons, quartered 2 tablespoons olive oil, plus more for drizzling kosher salt and black pepper

Directions
Heat grill to medium. In a large bowl, toss the broccoli and lemons with the oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Grill, turning occasionally, until tender and lightly charred, 10 to 15 minutes.
Squeeze the lemons over the broccoli and drizzle with additional oil.

BROCCOLI AND BLEU CHEESE SALAD

Ingredients
1 bunch broccoli, cut into florets (6 cups) ¼ cup buttermilk 2 tablespoons sour cream 2 ounces blue cheese, crumbled 1 scallion, sliced ½ teaspoon red wine vinegar kosher salt and black pepper ½ cup toasted walnuts

Directions
Fill a large saucepan with 1 inch of water and fit with a steamer basket. Bring the water to a boil. Place the broccoli in the basket, cover, and steam until tender, 5 to 7 minutes. Rinse with cold water to cool.
Meanwhile, in a small bowl, stir together the buttermilk, sour cream, blue cheese, scallion, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Drizzle the broccoli with the dressing and sprinkle with the walnuts.

PERFECT(LY EASY) BROCCOLI DIP

Ingredients

1 cup sour cream
1 cup mayonnaise
2 teaspoons minced onion
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh dill
2 teaspoons seasoned salt

Gently stir all ingredients together and chill until ready to eat.

Filed Under: Recipes Tagged With: blue cheese, broccoli, dip, salad

Kale Spring Green

April 7, 2014 By Persephone

Kale magazine
All Hail The Kale
Rebecca in her spring green sweater and kale
Rebecca and kale

Persephone Farm kale and our “chief kale evangelist”, Rebecca Slattery, were featured in the January/February cover article of Edible Seattle. If you’re on the ferry this month check out the big brochure rack if you’re lucky you might find the back issue free for the taking. Written by friend of the farm, Abra Bennett, the article “All Hail The Kale” expounds on the history, benefits and popularity of this versatile veg. Plus it includes Agate Pass Cafe’s chef and owner Marty Bracken’s recipe for Kale Apple Salad with maple vinaigrette (Rebecca’s favorite kale salad.)

Filed Under: News, Recipes Tagged With: Edible Seattle, kale, Rebecca Slattery, salad

Arugula, Zucchini and Fennel Salad

August 4, 2013 By Persephone

Source: La Tartine Gourmande (Check out the lovely photos of this elegant salad)

1 bulb fennel
1 medium-sized zucchini
1 cup fresh arugula
1 Tablespoon fresh dill
2 Tablespoons lemon juice
3 Tablespoons olive oil
Salt and pepper
1 Tablespoon pine nuts
1/4 cup fresh feta, crumbled

Instructions:

  • Wash the fennel and the zucchini.
  • Remove the hard part of the fennel (the core).
  • Slice both vegetables paper thin (use a good knife or a mandoline).
  • Chop the dill.
  • Toast the pine nuts (in a frying pan, with no oil, for about 3 to 4 mns, or until golden.)
  • Place the vegetables in a bowl.
  • Mix together the lemon juice and oil.
  • Toss with the vegetables and season with salt and pepper.
  • Cover with a plastic film, and place in the fridge for 1 hour.
  • Wash the arugula and dry it.

First Presentation:

  • Take individual serving plates.
  • Take a ring mold and use long strips of zucchini to line the inside of the mold.
  • Mix together the fennel, zucchini and the arugula.
  • Divide the greens between the plates, by placing them in the middle of the mold.
  • Remove the mold carefully.
  • Decorate with crumbled feta, pine nuts and more dill.

Second presentation:
Much simpler as you will toss all of the ingredients together and divide them between plates.

Filed Under: Recipes Tagged With: arugula, dill, fennel, salad, summer squash, zucchini

Zucchine a Fiammifero (Matchstick Zucchini Salad)

August 4, 2013 By Persephone

Source: Carol Field Italy in Small Bites

8 small fresh zucchini, or 1-2 large ones
1 tablespoon extra-virgin olive oil
1 large clove garlic, minced
1 1/2 tablespoons finely minced fresh rosemary
1 1/2 tablespoons finely minced fresh sage leaves
1 tablespoon lemon juice or red wine vinegar
1/4 cup extra-virgin olive oil
1 teaspoon sea salt
Freshly ground pepper

  1. Bring a deep pot of water to a boil. Set the zucchini in a steamer basket, place it over the pot, cover, and steam for a very few minutes, so that the zucchini are cooked but still slightly crisp and al dente. Remove, and allow to cool.
  2. Warm the 1 tablespoon olive oil in a small sauté pan over very low heat, and add the garlic; let it sweat so that the flavor of garlic infuses the oil. Add the minced rosemary and sage and let them wilt in the oil for a minute or two.
  3. Cut the cooled zucchini into strips the size of kitchen matches, and place them in a salad bowl. Whisk together the lemon juice or vinegar, 1/4 cup olive oil, salt, pepper, and the garlic-infused oil with the herbs. Toss carefully with the zucchini because it is very fragile. Serve at room temperature.

Filed Under: Recipes Tagged With: herbs, rosemary, sage, salad, summer squash, zucchini

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

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In Memory

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@persephonefarmer

What we do in our time off… prep our personal be What we do in our time off… prep our personal beds!! 🛏 We spent our post work sunshine planting radicchio 🥬 (Isabel) and tilling and composting (Lilah) 🍂 
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#persephonefarm #flowerfarmers #womenwhofarm #farminternship #raddicchio #farmbed
THIS WEEK ONLY! sign up for the CSA at the market THIS WEEK ONLY! sign up for the CSA at the market or online and get 2 free tomato plants and a tomato consultation at the @bifarmersmarket 

This offer is valid for all who bring their CSA share receipt dated for this week to the market as well as anyone who signs up in person this Saturday from 10am-2pm. 
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#persephonefarm #flowerfarmers #womenwhofarm #bainbridgeislandfarmersmarket #spring #CSA #kitsapfresh #smallfarmers #indianola #kitsapcounty#CSA #tomatoes
We are the farm for flower lovers 💐🌷🌻 Our We are the farm for flower lovers 💐🌷🌻 Our farm with its abundance of flowers supports native pollinators 🐝🦇and subscribers alike! 

Flowers are a form of self care and we love to support our subscribers with our cheerful and colorful bouquets that will brighten your homes and hearts. Subscribers can chose to get weekly or bi weekly flowers 💐 which is a unique part of being a CSA subscriber at Persephone farm

Supporting our native pollinators 🦋 is a huge part of Persephone values which is why we are so proud of our flowers 🌸 We support local pollinators creating a vibrant ecosystem here right on our farm. ✨

Join our CSA today at the link in our bio and get 10% off at every farmers market
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Bee installation 🐝! We got our hive last week a Bee installation 🐝! We got our hive last week and our local bee expert Charles came to help with the installation process. We set up a jar 🫙 of sugar water and lemongrass oil so they could get a jumpstart on their hive building then dumped the bees into the hive. 

Once the bees spilled over we took out the queen box and put a marshmallow over the entrance to her box so that the hive would adjust to her pheromones. We bowed to her madjesty the queen and sent her off. 👑 

A couple days later we had our bee class at the farm and got to check out how the hive was doing. We opened up the hive and looked for activity and the queen. We didn’t find the queen yet but the bees were already working away making wax comb. 🍯

We just wanted to remind everyone that we are the CSA for flower lovers and supporting local pollinators goes hand in hand with this. Sign up for our CSA at the link in our bio! 
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