Our NEW Holiday Products, Chia Seed & Black Rice Pudding Recipe, Shop Small around Detroit
#70: 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.
New Holiday Offerings
Our newest holiday products are now up on our online marketplace! We encourage our readers to shop small and support local when possible, which we love to do, too. We’re joining a few upcoming holiday markets where you can shop and purchase our products, or you can buy online and pickup from our nursery: 1021 Manistique Street, Detroit, MI 48215 (map it!).
UPCOMING MARKETS:
Radiant Holiday Market: Dec 2nd (5-9pm) & Dec. 3rd (11am-6pm)
Where?: 17168 E. Warren, Detroit (map it!)Cøllect Holiday Market: Sun, Dec. 11th (Noon-5pm)
Where?: 1454 Gratiot Ave, Detroit (map it!)
Nourish your Body & Support our Small Biz by Subscribing for Microgreens
Our new cycle of microgreens begins today, but if you didn’t get around to signing up yet, we’re here to remind you that it’s not too late.
Join today! Click below to subscribe for the remaining 3 weeks of our microgreens cycle.
Weekly Microgreens Rec
By Renee S.
I don’t know about you, but I’ve spent the last week eating Thanksgiving day leftovers and none of my reheated meals have looked particularly picturesque. Rather than sharing my own personal recommendation, I’m sharing Jenny Rosenstrach’s newsletter: 3 Things to Do with Thanksgiving Day Leftovers. In it, she shares 3 simple recipes to optimize those leftovers, all of which would pair well with our microgreens.
Chia Seed & Black Rice Pudding w/ Roasted Pears
From the archives, we’re sharing one of our favorite warm, comforting recipes that could either be served for breakfast or dessert. My suggestion is to make it for dessert and have the leftovers for breakfast, because it’s almost too much of a spectacle not to be shared.
Yields: 3-4 servings
Do ahead: Prep your chia pudding by mixing 3 Tbsp chia seeds + 1 cup of oat milk (or your preferred milk) + 1 tsp honey in a jar. Cover with lid and mix well. Let settle for 2-3 minuets, then mix again to prevent the seeds from clumping up. Cover with lid & place in the fridge for at least 30-60 min to achieve a pudding-like consistency.
(Note: you may need to stir or shake again after 30 minutes is up.)
Ingredients:
2 cups (cooked) black rice
2 cups oat milk (or milk of choice)
1 cup chia pudding
2 pears, sliced in half lengthwise
3 Tablespoon natural cane sugar
2 teaspoon oil
1 teaspoon vanilla extract
1 3-inch orange peel
2 teaspoon cinnamon, divided
1 teaspoon all spice or nutmeg
1/4 tsp salt (plus more to taste)
pepitas as garnish
Directions:
Step 1
Cook black rice according to the package instructions. While rice is simmering, continue on with Step 2 (roast pears).
Step 2
Roast the pears:
Preheat oven to 375°F. Cut ripe pears in half lengthwise, gently scoop seeds out with a spoon. Drizzle about 1 teaspoon oil per pear, sprinkle with 1 tsp cinnamon (save the 2nd tsp for step #3). Bake pears cut side up for 25-30 min. Once they’re done, set aside to cool.
Step 3
Once your pot of rice is finished cooking, stir in oat milk, sugar, salt, vanilla extract, orange peel, all spice or nutmeg, and remaining 1 tsp cinnamon. Leave pot uncovered and turn the heat up to medium-high until you reach a gentle boil. Then turn to low and simmer uncovered for another 8-10 minutes, stirring occasionally. Turn off the stove and stir in chia pudding.
To Serve
Remove the orange peel from the rice. Divvy out rice pudding into 3-4 bowls, top with sliced roasted pears and pumpkin seeds.
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Side-notes & Suggestions:
As an alternative to a hot rice pudding—make this recipe in the evening and store in the fridge for a chilled breakfast rice pudding. Renee’s personal preference: Roast the pears in the morning and serve them hot on top of the chilled rice pudding.
Rice prep suggestion: Toast your rice before cooking it. This step gives the overall dish an added depth of flavor, which will not disappoint. Check out this article to read more about it.
Enjoy!
Who are some of your favorite small businesses & artists around Detroit?
Let us know! We want to put a spotlight on local businesses and artists throughout the month of December.
If you’d like to share some of your favorites, comment down below or email us so that we can share them in an upcoming newsletter.
Email Renee: renee@featherstonegarden.com
A handful of products/businesses that we’ve been coveting:
Get your chocolate fix with Superfood Mushroom Chocolates from The Mushroom Hub
Adorn your holiday table settings with these naturally dyed linen napkins by Rosemarine Textiles, and further elevate your tablescape with our Dried Flower Bouquets!
Choose between a variety of cookies to satiate your sweet tooth from Detroit Cookie Co.
Stay organized with these cute agenda planners by Art Problems
Stock up on your favorite books from some of our favorite indie booksellers: 27th Letter Books (Core City), Book Suey (Hamtramck), or Source Books (Midtown), John King Books (Downtown Detroit & Ferndale)
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 ₍˄·͈༝·͈˄₎◞ ₍˄·͈༝·͈˄₎◞)
