Farm Fresh Subscription Signup, Organic Garden Tours, & Sweet Pea Pesto
#49: Summer Happenings @ Featherstone Garden
Welcome to Featherstone’s Garden Happenings Newsletter. Each week we share a rotating variety of garden updates: from heirloom seasonal produce features, to farm fresh subscriptions, plant-centered recipes, community partners, and more. As a subscriber, you will be the first to know about our Garden Happenings. If you’re not a newsletter subscriber but would like to be, click below to signup.
Sign Up Today for our Farm Fresh Summer Subscriptions!
Support our farm and local purveyors by signing up for our farm fresh subscriptions. There’s a little something for everyone—weekly stir fry kits, weekly mircrogreens, and our new bi-weekly vintage vase bouquet subscription.
Early Bird Discount: Subscribe this week and save $10 off your order by using ‘EARLYBIRD10’ at checkout!
Summer Garden Tours at Featherstone
Looking for a fun and educational way to engage your organization? Book a tour at Featherstone Garden! Your group will learn about organic gardening basics, companion planting, natural pest control, featured seasonal crops, our partners Bees in the D, and meet our purrfect farm cats. You’ll also be able to visit our weekly Featherstone farmstand, stocked with our yummy, freshly harvested produce and small-batch preserves.
Coming Soon: Our Annual Summer Farmstand
Beginning July 13, our annual summer farmstand will commence on Wednesdays from 12-5:30pm at our garden, located at 4178 Lakepointe Street, in Detroit’s MorningSide neighborhood. We’re looking forward to sharing our garden fresh bounty with our community and hope to see you there!
Fresh Pea Pesto & Eggs on Toast
Yields: 8 oz* pesto
Do ahead
Roast your pepitas: Toss 1/4 cup of pepitas with 1/4 tsp of olive oil, add a pinch of salt and bake at 350°F for 12-15 minutes—until lightly browned.)
Ingredients:
1 cups basil
1 cup peas (preferably fresh sugar snap peas or snow peas, but frozen peas work great, too)
1/4 cup fennel fronds
2 garlic cloves, finely grated (with a microplane)
1/3 cup grated pecorino or parmesan cheese
1/3 cup good quality olive oil
3 tablespoons roasted pepitas (or other nuts/seeds of choice—i.e. pine nuts, sunflower seeds, almonds, walnuts, cashews, you name it.)
1 lemon, zest & juice
1/4 tsp salt (plus more to taste)
1/4 tsp ground black pepper
1/4 tsp red pepper flakes (optional)
For toast assembly:
1-2 thick cut pieces of sourdough (or bread of choice)
olive oil
1 egg (poached, jammy egg, or whatever style of eggs you like)
Directions:
To make pesto:
Combine all pesto ingredients with a hand blender or food processor. Taste, and add more salt or pepper if needed.
*Feel free to double the ingredients to make a larger batch.
Assembly
Toast a thick-cut piece of sourdough bread. Spread a generous amount of pesto on top, then add a poached egg (or your preferred egg of choice) on top. Drizzle with olive oil, and add a pinch of salt & pepper.
Enjoy!
To find the full recipe including tips and prep notes, click below to head to our Garden Goodness Blog.
Thanks for reading!
For more about our garden, follow us on instagram (@featherstone.garden), and check out our website. Feel free to email us or comment below with any questions or suggestions. If you’re interested in volunteering at our garden, please fill out this submission form to coordinate a 2-hour block with us.
Have a great week,
Annie, Aaron, Renee + Chili & Bean (our farm cats)
