Harvest Foods FRAMEmarket (11/13), Mircrogreens Recs, Kale & Chickpea Crunch Bowl Recipe
#66: Fall Happenings @ Featherstone Garden
Welcome to Featherstone’s Garden Happenings Newsletter. Each week we will share a rotating variety of garden updates: from farm fresh subscriptions, plant-centered recipes, community partners, events 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.
2nd Sunday FRAMEmarket: The Harvest Foods Edition
Visit the Frame Market in Hazel Park to stock up on local produce, curated gourmet groceries & goods, and thoughtful gift ideas. Our garden will be participating in the market, along with a some of our favorite Detroit small-biz staples. We will be selling fall/winter produce, dried floral bouquets, apothecary goods & more. We hope to see you there!
When?: Sunday, November 13th, 11am - 4pm
Where?: Frame: 23839 John R Road, Hazel Park, MI 48030 (map it!)
Known for its super-friendly Sunday vibes and quality tastemakers, this market hosts a cornucopia of locally grown winter produce & more from Featherstone Garden, artisan Detroit-made chocolates from Bon Bon Bon, and Folk’s curated gourmet grocery lineup. Meet Marymai Kombucha, our new Frame-favorite local kombucha maker; update your cookware with Detroit’s very own designed line of stainless and nonstick from Louis Kitchenware; unearth amazing fungi from The Mushroom Hub; and snap up sustainably grown greens and micros from Planted Detroit, and much more!
Microgreens Rec of the Week 🍜
By Renee S.
This week’s microgreens recommendation is to add a handful to an Asian-inspired brothy noodle bowl.
Over the weekend, Annie came over to my place for brunch and we went off-recipe for this brothy Breakfast Udon bowl (NYTimes recipe linked below). Not until after I began reading through the recipe did I realize I neglected to grab the ingredients for the Dashi broth. We tried to have fun with it (definitely over-complicating it), by adding onion, garlic, ginger, yellow curry, coconut milk, red pepper flakes, soy sauce, fish sauce, lime juice, honey, (possibly more? lol). I didn’t have udon noodles so we went with lo mein, and for toppings we sautéed what I had in my fridge and needed to use up— cremini mushrooms, eggplant from our garden, sweet corn, poached egg, and of course Featherstone microgreens to top it off.
A few noodle bowl recipe suggestions:
Breakfast Udon…the recipe we (very) loosely followed (via NY Times Cooking)
14 Quick & Easy Chinese Noodle Soups (via Woks of Life)
Brothy Noodle Bowl with Mushrooms & Chiles (via epicurious)
Note to our Microgreens Subscribers
This week, you’re receiving a variety of:
sunflower shoots (nutty + crunchy)
pea shoots (sweet + bright)
nasturtium (peppery + citrusy)
radish shoots (mildly spicy)
oxalis leaves (bright + tangy)
wassabina mustards (sharp + spicy)
We hope you enjoy them, and encourage you to tag/mention @featherstone.garden on instagram so we can share the different ways our subscribers utilize their greens!
Revisit our previous microgreens recs: microgreens smoothie & open faced breakfast sammy.
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If you’re interested in signing up for the remaining two weeks of our Microgreens cycle (starting at $10/wk), click below for signup details.
Warm Kale & Chickpea Crunch Bowl
A simple enough recipe for any busy weekday. It’s easy to adjust with different spices and whatever combination of veggies and hearty greens you have on hand. Also, a perfect meal to top with Featherstone microgreens for our greens subscribers.
Ingredients:
1 bunch of kale, stems removed & leaves chopped or torn
1 can (15oz) chickpeas, drained
2 tablespoons olive oil or coconut oil
2-3 tablespoons water
1/2 medium white or yellow onion, coarsely chopped
2 cloves garlic, minced or grated
2 tablespoons tomato paste
1 teaspoon smoked paprika
1/2 teaspoon course ground salt (plus more to taste)
1/2 teaspoon course ground pepper (plus more to taste)
Juice from 1/2 lemon (about 2 tablespoons)
1/8 teaspoon red chili flakes (optional)
Garnish Recs:
chopped apple
raw red onion, thinly sliced
radishes, thinly sliced
avocado
poached egg
pepita seeds (or nuts of choice)
Directions:
Step 1
In a large pot or skillet over medium heat, add 2 tablespoons oil and cook down onion and garlic until translucent and tender (about 5-8 min). Add chickpeas and sauté until lightly browned (6-8 min). Add tomato paste and (optional) red pepper flakes, stirring frequently, until the paste deepens in color (about 3-5 minutes).
Step 2
Once onions, garlic, chickpeas and tomato paste are cooked down, add 2-3 tablespoons water, chopped kale, salt, pepper, and paprika. Allow the kale to cook long enough to slightly wilt, remove pot from heat, add lemon juice. Taste and add more salt, pepper or paprika as needed.
Step 3
Divvy out into individual sized bowls, add your favorite crunchy toppers, like apples, radish, and/or nuts. Add avocado and a poached egg for extra protein, or do without to keep it vegan. I love a poached egg with a running center, and you can achieve that by watching this YouTube tutorial (via epicurious).
Enjoy!
We hope everyone had a fun Halloween weekend!
Thanks for reading.
For more about our garden, check out our website and follow us on instagram (@featherstone.garden). Feel free to email us or comment below with any questions or suggestions.
Have a great week,
Annie, Aaron, Renee + Chili & Bean (our farm cats ₍˄·͈༝·͈˄₎◞ ₍˄·͈༝·͈˄₎◞)
