Microgreen + Mushroom Signup, Mushie Bolognese & Featherstone Felines
#94: Spring Happenings @ Featherstone Garden
Welcome to Featherstone’s Garden Happenings Newsletter, where we share our garden updates, plant and fungi-forward recipes, details about our farmstand and onsite events, cat pics, & 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.
Microgreens and Mushrooms are Back: Signup Today
Hello friends! Happy (almost) Spring. We are about to launch the first round of our 6-week microgreen and mushroom subscriptions. This is a wonderful way to add some nutrient-dense produce to your meals, and also support our all-natural, local garden. New to cooking with mushrooms or microgreens? Our weekly newsletters feature fun, easy recipes for you to experiment with. Scroll down to check out our Mushroom Bolognese recipe, or visit our recipe blog for more ideas.
Produce varieties you’ll enjoy each week:
Microgreens (grown by Annie):
sunflower shoots, pea tendrils, radish, oxalis, nasturtium, mustards, onion, pac choi, and more.
Mushrooms (grown by Ame):
blue oysters, pink oysters, yellow oysters, lion’s mane, king trumpet
Subscription Dates: Wednesday March 6 - April 10
Option 1: Microgreens Subscription (32oz by vol. micro mix)
6-weeks, $10 per week
Option 2: Mushroom Subscription (8oz by weight, rotating varieties)
6-weeks, $10 per week
Option 3: Mushroom + Micro Duo (bundle and save 10%)
6-weeks, $18 per week
Pickup Locations
Featherstone MorningSide
4178 Lakepointe Street Detroit
Wednesday 12-5pm
OR
TechTown (for TechTown members only)
4040 Burroughs Street Detroit
Wednesday 12-7pm
VEGAN MUSHROOM BOLOGNESE W/ FARFALLE
Before we get to the sauce, we’re sharing our greens & grains of choice to pair with your pasta, and a few preparation recommendations.
OUR GREENS + GRAINS OF CHOICE:
Fresh basil leaves
Farfalle (bowtie) pasta
Toasted garlic bread crumbs
RECOMMENDATIONS
Make sure to add a decent amount of salt to your pot of water when boiling your pasta. A good rule of thumb is to add 1½ – 2 teaspoons of salt per pound of pasta. If you’re into spice, one of my favorite ways to add more heat to my pasta is to toss in a few dried chili peppers into the pasta water (I go for Chiles de Arbol). It adds an extra depth of flavor to the dish, but be sure to discard the peppers when draining the pasta water. If you’re interested in reading up on different types of dried chilies, We found this blog post by The Spruce Eats to be informative!
We also recommend that you cook the pasta al-dente to avoid overcooking the pasta when mixing in your hot-from-the-stove bolognese sauce.
Yields: 16 oz. of vegan bolognese sauce
INGREDIENTS:
1 Tablespoon olive oil
1 ⅓ cup mushroom minced
⅓ cup walnuts, roasted & minced
1 small onion, diced
1 clove garlic, minced
1 Tablespoon salt
1 small carrot, shredded
3 medium tomatoes, diced
¾ cup crushed tomatoes
1 ⅓ tablespoon red wine vinegar
1 Tablespoon sugar
1 ½ Tablespoon tamari
1 teaspoon dried Italian seasoning
1 teaspoon fresh minced thyme and oregano
1 ½ teaspoon fresh Italian basil, minced
DIRECTIONS:
Step 1
In a medium saucepan add olive oil, and sauté onions and garlic until aromatic and translucent. Add mushrooms, walnuts, and carrots to the pan and cook until they begin to soften.
Step 2
Once your veggies are soft and cooked down, add dried Italian seasoning, sugar and salt. Then, stir in all the crushed tomatoes, red wine vinegar, and tamari. Bring to a simmer, and cook until nuts are softened and flavors begin to come together.
Step 3
Take off heat and add fresh herbs. Season to taste with salt and pepper.
Storage
Store in an airtight container in the fridge for up to 1 week.
Enjoy!
Featherstone Feline Update
Since you last heard from us we have trapped and found homes for 7 kittens, and also fixed 3 more feral cats. If would like to support our efforts to stabilize the cat population in Detroit, please consider donating to our Feline Fund. Meow!
Thanks for reading!
Our farmer in training, Olivia (Ame’s niece and Annie’s favorite helper), says don’t forget to subscribe for some weekly mushies and micros!
For more about our garden, check out our website and follow us on instagram (@featherstone.garden). Feel free to email us or comment below.
This reader-supported newsletter is made possible by our paid subscribers. If you have the means to do so, please consider upgrading for $5/mo (or $50/year to save 17%).
Have a great week,
Annie, Ame, and Aaron
+ Chili, Bean, Ginger & Fig (our farm cats ₍˄·͈༝·͈˄₎◞ ₍˄·͈༝·͈˄₎◞₍˄·͈༝·͈˄₎◞,₍˄·͈༝·͈˄₎◞)
Rooted in Waawiyatanong (Detroit), Featherstone garden is a femme and minority owned business that is dedicated to land stewardship and growing produce year-round for neighbors and local restaurants. As an all-natural operation, the garden intercrops veggies, herbs, fungi, and flowers that complement each other as companions, nurture soil and beneficial insects, and contribute to a healthy urban ecosystem. At both their downtown and MorningSide locations, Featherstone offers space for the community to enjoy the healing benefits of gardening and consuming plant and fungi-forward foods.