Garden Happenings: Foodie Gifties + Creamy Vegan Potatoes w/ Sizzled Seeds
#39: Winter Happenings @ Featherstone Garden
Welcome to Vol. #5 of Featherstone’s Winter Happenings Newsletter. Each week we share a rotating variety of garden updates: from heirloom seasonal produce features, to farm fresh subscriptions, veg-ed(ucation) content, plant-centered recipes, community partners, and more. As a subscriber, you will be the first to know all about our Garden Happenings. If you’re not a newsletter subscriber but would like to be, click below to signup.
Shop Small for Foodie Gifts & Support our Farm!
Our online Marketplace is fully stocked with goods that are sure to make any foodie friend’s day. A few favorite specialty items that would make excellent pantry additions include:
Sea Salt + Herb Blend: Add a pinch of our salt + herb blend on top of your favorite savory dishes, or use as a meat marinade for a burst of herbaceous flavor.
Finishing Sugar + Flower Blend: Sprinkle a dusting of our sugar blend to your cookies and holiday confections for an added dose of sweetness and color.
Take-N-Bake Brownie & Blondie Duo: Our duo take-n-bake set is a perfect gift idea for any baking enthusiast, or a fun way to bake with kids. Gift one and keep one for yourself! (Also sold individually).
Locally made Honey: In collaboration with Bees in the D, our local honey is made by the hardworking bees at Featherstone Garden. (Available in small & large).
Additionally, we have two new holiday greeting cards by local artist Nicole Pettit (this Sugar Plum Fairy card w/ sparkle embellishments & a cute vintage-inspired Mistletoe postcard). We also added a Holiday Greeting Card Trio by Woodbine Studio Co.
Support Featherstone by sharing our Holiday Marketplace flyer! (below)
Holiday Marketplace Pickup and Delivery Reminder
“Creamy” Maple Cider Vinaigrette Salad w/ Scallions & Seed Medley
For week #5, our Winter Salad Kit subscribers will be receiving all of the items shown above for a sweet and savory nutritious salad. Our vegan maple cider vinaigrette is rich in flavor with a creamy consistency, which is the result of blended cashews! Click the link below to check out our original blog post for this salad and homemade dressing recipe.
If you have interested in subscribing for the last week of our Winter Salad Kit or Microgreens Subscription, we’re accepting rolling subscription signups throughout the duration of the current cycle. Click here to signup!
Creamy Roasted Potatoes w/ Sizzled Seeds (Vegan!)
Yields: 3-4 servings
Ingredients:
1-2 lb. baby potatoes, halved
5 Tbsp olive oil, divided
1/2 tsp salt
1/2 tsp black pepper
4-5 scallion stems, thinly sliced (discard the white stems/bulb)
1 shallot, thinly sliced
1 garlic clove, minced
2 Tbsp sesame seeds
1 Tbsp pumpkin seeds
1 Tbsp sunflower seeds
2 tsp assorted aromatic seeds (we’re using 1 tsp caraway seeds, 1/2 tsp fennel seeds, 1/2 tsp celery seeds)
pinch of red pepper flakes (about 1/4-1/2 tsp, depending on your spice preference)
Alternative seed suggestions: mustard seeds, cumin seeds, coriander seeds.
Directions:
Step 1
Preheat oven to 425°F. In a large bowl, combine halved potatoes, 3 Tbsp olive oil (save the remaining 2 Tbsp for the sizzled toppings), 1/2 tsp salt & 1/2 tsp pepper; stir well to make sure the potatoes are evenly coated with oil, salt & pepper.
Step 2
Place potatoes cut-side down on a tin foil lined baking pan. Bake for 30 minutes, or until potatoes are slightly browned. While the potatoes are in the oven, you can start prepping the vegan avocado ranch (recipe link here(!), scroll below the potato recipe).
Step 3
Sizzled Toppings: In a small sauce pan over medium heat, sauté remaining 2 Tbsp olive oil with sliced shallots and minced garlic, stirring occasionally, until they just start to brown (2-3 minutes). Add the scallions and assorted seeds and sauté for another few minutes, until everything starts to crisp up, and the seeds become fragrant.
Step 4
To serve: Allow roasted potatoes to cool slightly before adding the sauce & seeds (at least 10 minutes). Place potatoes on a large serving dish and top with vegan ranch (recipe here), and your sizzled toppings (scallions, seeds & shallots).
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Optional suggestion: For a sweet balance of flavors, drizzle a spoonful of our maple cider vinaigrette on top.
Head to our Garden Goodness Blog for the original blog post, including additional instructions on how to best serve this dish hot or cold.
Holiday Artisan Market @ The Congregation
Looking to make weekend plans? Here’s another opportunity to shop small & support local— this upcoming Saturday (Dec. 18th) The Congregation is hosting a holiday pop-up market! They will have an array of local vendors and artisans selling their products & goods. Follow the Congregation on instagram to stay in the loop.
Worthwhile reads
For your reading pleasure, the team members at Featherstone will occasionally share an article or link we found to be a worthwhile read. We hope you enjoy our pick of the week.
Renee’s Pick: Alison Roman Just Can’t Help Herself, by Lauren Collins for the New Yorker
As an Alison Roman enthusiast, I was immediately drawn in by this article. The piece gives ample background into Roman’s rise to fame in the food-world and her brand ethos, and sheds light on the issues surrounding cancel culture. I think our humanness can easily be used against us nowadays, and this article highlights that sordid fact.
“I still have not seen a successful story of a woman getting dragged to hell in the way that I was and then coming back publicly and being able to talk,” Roman said.
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. We’d love for you to share our newsletter with a friend by clicking the button below.
Have a great week,
Annie, Aaron, Renee, Jessi + Chili & Bean (our farm cats)
