Mushroom Congee Recipe, Detroit's Mushroom Hub Reopens, Our Upcoming Microgreens Cycle
#68: 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.
Frame Market Pop-up
We appreciate all of you who showed up for our first pop-up market of the season, this past weekend at Frame!
In the weeks leading up to the event, we found ways to make good use of our summer harvest. So, in addition to our fall produce, microgreens and the last haul of our heirloom tomatoes from the greenhouse, we sold dried floral bouquets, a culinary salt & herb blend, a chai tea blend with globe amaranth and marigolds harvested from our garden, smudge bunches (sage, dried flowers, palo salto & a selenite wand), bergamot & rosemary lip balm, and potted succulents.
We will continue to add to our list of offerings throughout the next few weeks, and will be adding our winter goodies to our online shop in time for the holidays.
The best way to stay in the loop with Featherstone Garden updates & announcements is to subscribe to this newsletter (if you haven’t already!) and give us a follow on instagram (@featherstone.garden).
Microgreens Rec of the Week
By Renee S.
This week’s microgreens recommendation is to add a handful of your microgreens (especially the micro onions) to a warm bowl of congee. The recipe I followed was adapted from a NY Times recipe for Chicken Congee from Fuchsia Dunlop, but recreated a vegan version to share with our readers & subscribers.
You can view the full (modified) recipe down below in this newsletter, or over on our Garden Goodness blog.
This week’s microgreen varieties for our Subscribers:
sunflower shoots (nutty + crunchy)
oxalis leaves (bright + tangy)
pea shoots (sweet + crunchy)
mustard greens (sharp + spicy)
radish shoots (spicy + zesty)
micro onion (tastes like… an onion)
*nasturtium leaves & flowers (peppery)
*Please note: These greens have a nice spicy kick to them. We recommend trying a leaf or two before taking a large mouthful!
Signup for our NEW cycle of Microgreens!
Nourish your body and support our small business this winter by subscribing for microgreens.
Our new 4-week cycle of microgreens begins the week after Thanksgiving, it’s the perfect time to re-up your nutrients after what’s sure to be an extended weekend of indulging in an assortment of decadent meals.
Mushroom Congee with Microgreens
Yields: 4 servings
Ingredients:
3/4 cup sushi rice
2.5 liters (10 cups) mushroom broth (or your choice of broth/stock)
8-12 oz mushrooms, thinly sliced
1 tablespoon sunflower oil (or oil of choice)
scallion stems, thinly sliced
microgreens
salt to taste
soy sauce
sesame oil
chili crisp
Directions:
Step 1
In a large pot on the stove, add rice and broth and bring to a boil. Give the rice a good stir once it begins to boil, then turn heat down to a low simmer and half-cover with a lid. Simmer gently for 1.5-2 hours, stirring every 15-20 minutes to prevent rice from sticking to the bottom of the pan. The ending result should be thick, oatmeal or porridge-like consistency. Add salt to taste.
Side note: Depending on the broth you chose, you may need more or less salt. Allow your taste buds to be your guiding light!
Step 2
In a med-large skillet on the stove top, heat 1 tablespoon of oil. Add sliced mushrooms and sauté until crisp and lightly brown.
Cooking tip: The best way to achieve crispy, browned mushrooms is to sauté for at least 10-12 minutes on medium heat, avoid over-stirring, and don’t overcrowd the pan.
To Serve
Divvy congee up into bowls and top each bowl with a sprinkling of thinly sliced green onions, a small spoonful of soy sauce, chili crisp, 1/2 teaspoon of sesame oil, and a small handful of Featherstone microgreens.
Enjoy!
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Support Local: Looking for more ways to support local, Detroit businesses? Head over to the Mushroom Hub in Midtown Detroit to stock up on your favorite varieties of mushrooms for this congee recipe.
The Mushroom Hub: Reopening in Detroit’s Midtown
This upcoming Friday from 11am-7pm, The Mushroom Hub will be celebrating a re-opening to introduce their new Hot Kitchen! They’ll be serving complimentary soup—very fitting for the current weather we’re having in Michigan. This will also give you a chance to check out their incredibly delicious mushroom products that you might not have known about!
Over the weekend at the FRAMEmarket, the Mushroom Hub ladies were situated next to Featherstone’s table, and we had the opportunity to try some of their yummy mushroom jerky and picked mushrooms. We loved the Salt & Pepper Jerky, which was the perfect amount of seasoning that didn’t overpower the inherently lovely flavor of the mushrooms themselves.
Give them a follow on instagram (@themushroomhub) to stay in the loop with what they’re up to, and checkout their event on Friday to stock-up on mushrooms to try in our mushroom congee recipe.
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 ₍˄·͈༝·͈˄₎◞ ₍˄·͈༝·͈˄₎◞)
