Garden Happenings: Weekly Winter Subscriptions & Fire Roasted Peppers
#34: Fall Happenings @ Featherstone Garden
Welcome to Vol. #8 of Featherstone’s Fall Happenings Newsletter. Each week we will share a rotating variety of garden updates: from heirloom seasonal produce features, to veg-ed(ucation) content, culinary subscriptions, 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 sign up.
Our Weekly Winter Subscriptions
The start of our weekly Winter Salad Kit & Mircrogreens subscriptions is just around the corner. If you’re ready to get a jump start on healthy eating during one of the busiest seasons of the year, we got you!
Fall/Winter Subscription Cycle: Starts November 16th & Ends December 21st
PICKUP: Every Tuesday from 1:30pm - 3:30pm at the Featherstone Nursery
➞ 1021 Manistique St. Detroit, MI 48215
DELIVERY: Every Tuesday from 4pm - 7pm
Delivery is available for: MorningSide, East English Village, Grosse Pointe, Grosse Pointe Park, Ferndale, Pleasant Ridge
Additional details below.
About our Weekly Winter Salad Kit
Let’s talk salad. They’re not always the most exciting to eat, but we’re here to change that. Our Winter Salad Kits come with all of the locally sourced ingredients you need to make 4 tasty and healthy vegan salads per week; including salad greens, microgreens, a rotating variety of grains or legumes, salad toppers, supplemental produce, and a homemade vegan dressing. We also provide a cute dressing recipe card for at-home recreation once you run out.
Additional benefits to becoming a subscriber…
We reduce food-waste & value sustainability: Here at Featherstone, we’re big advocates of food waste reduction, and we believe that a huge benefit to our salad subscription is that we include just enough ingredients to prevent unnecessary food waste. We also provide our Salad Kit subscribers with a reusable Featherstone insulated grocery bag.
*Please be sure to leave these on your doorstep on delivery days, or bring them with you to the farm when picking up your Salad Kits.
We provide variety: We love variety as much as anyone, so our thoughtfully curated Salad Kits include a variety of flavors; from rotating seasonal produce, microgreens, grains/legumes, and salad toppers, accompanied with a unique vegan salad dressing per week.
We share plant-centered recipes: To make your daily salad intake more exciting, we will share alternative recipe ideas & suggestions for turning your salad ingredients into a slightly different dish, (think: veggie bowls, tacos, soups & stews, etc). Head to our Garden Goodness blog to check out Featherstone’s recipe archive!
We hear you: We love hearing from our subscribers and our community. You can click the tiny word bubble icon at the bottom of this email to drop a comment below. We also take recipe suggestions! If you have questions, ideas or suggestions for us, feel free to email our recipe developer, Renee: renee@featherstonegarden.com
Signup for our Weekly Winter Salad Kit by clicking below:
Download & share our Winter Salad Kit promo flyer by clicking below:
Weekly Microgreens Reminders
Introducing microgreens into your diet is a great way to hit some of the daily amount of vitamins and minerals our bodies crave, and we can help you get there with our weekly subscription! We love adding these tiny but mighty greens to salads, sandwiches, tacos, veggie bowls, or even smoothies if you’re on the go. You can also add a handful of greens to your takeout food for an extra boost of nutrition.
Our rotation of microgreen varieties vary in taste. Our greens mix is spicy, nutty, earthy and mild all at once! Microgreens flavor is generally considered to be stronger than your typical salad greens, which is why we include them in our weekly Winter Salad Kits.
They pack a nutritious punch. According to a study in the Journal of Agricultural and Food Chemistry, microgreens can be up 40 times more potent in phytochemicals than their mature counterparts.
Signup for our Weekly Microgreens Subscription by clicking below:
Download & share our Weekly Mircrogreens promo flyer by clicking below:
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Please note: Our Microgreens & Salad Kit Subscriptions will be available until we sell out.
Fire Roasted Red Peppers
With our Salad Kit Subscription season approaching, we’ve been revisiting past recipe posts and highlighting a few of our favorites. Making roasted red peppers at home was much more approachable than expected, and we hope you’ll give this recipe a try. Last year at the farm, we used roasted red peppers to make this red pepper hummus, and this roasted red pepper balsamic vin.
Before we get to the recipe, we’re sharing a few red pepper recipes we found and think you might enjoy:
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Recipe: Fire Roasted Red Peppers
Ingredients:
6 large red peppers
extra virgin olive oil
kosher sea salt
2 tsp vinegar (your choice)
Directions:
Step 1
Set oven to broil (not bake!) on the highest setting.
Step 2
Cut peppers in half lengthwise, scoop out and discard the seeds and core. Place peppers on parchment paper or tin foil lined baking sheet cut-side down. Drizzle with olive oil and sprinkle with salt. Broil on high for 12-16 minutes, or until skins are almost entirely black. (See photo below)
Step 3
Turn off broiler and adjust oven to the bake setting at 250°F. Allow peppers to cool slightly, (until you can comfortably handle them). Peel off the skins and roast for 25 - 30 minutes, until peppers are very tender and cooked through. Allow peppers to cool, then slice or tear into strips.
Step 4
Sprinkle with a pinch of salt and pack peppers into a jar or airtight container. Pour 2 teaspoons of vinegar and enough olive oil for peppers to be fully submerged. These will keep in the fridge for at least 1-2 months.
Enjoy!
Weekly 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.
Annie’s Pick: The Men Who Are Killing America’s Newspapers By: McKay Coppins
Aside from reading gardening and culinary publications, I spend lots of my free time each week reading the news. Long-form journalism stories in publications like The New Yorker, Vanity Fair, Rolling Stone, and Detroit Metro Times are generally my favorite, but I also appreciate local newspapers. As an older millennial I enjoyed growing up in a family that had the Detroit News and the Detroit Free Press delivered to our doorstep.
This article in the November Issue of the The Atlantic reports on Alden Global Capital, the secretive hedge fund that recently bought up more than 200 local newspapers, and subsequently laid off a drastic and alarming number of reporters. Dive into this story for an important window into the slow destruction of The Fourth Estate. (Sorry it’s not a very uplifting read!)
Renee’s Pick: A Conversation with Joanne Lee Molinro (aka The Korean Vegan), via Pineapple Collaborative
My pick has a bit more levity in contrast to Annie’s pick this week. If you haven’t heard of Pineapple Collaborative, their mission is to connect and celebrate people who love food—to cook it, to eat it, to learn about it, to share it. I subscribe to their newsletter, and some of my favorites to read are the Pantry Stories. The Pantry section includes interviews with lady chefs, food writers, or passionate foodies from diverse backgrounds who share a glimpse into their home pantries, food preferences, favorite cookbooks, products they love, and more.
A quick intro to the Pantry Story with Joanne Lee Molinro: “Just days after her first cookbook dropped (and hit #3 on the NYT Bestseller’s List), we sneaked a peek into Joanne’s umami-powered pantry packed with everything she #pinesfor, from ancient grain granola to her mom’s covetable BBQ sauce. We chatted about veganizing her favorite Korean recipes, honoring family history on TikTok and her go-to grocery aisle.”
She also shares her recipe for this Broccoli & Apple Salad.
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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 weekend,
Annie, Aaron, Renee, Jessi, Phoebe + Chili, Pepper & Bean (our farm cats)
