This Sunday (11/13): Harvest Foods FRAMEmarket, Mircrogreens Recs, & Seasonal Pumpkin Recipes
#67: 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
This weekend, our garden is participating in the FRAMEmarket, located in Hazel Park. Come by and stock up on local produce, curated gourmet groceries & goods, and thoughtful gift ideas from some of your favorite small businesses in Detroit. We will be selling fall/winter produce, dried floral bouquets, apothecary goods & more.
When?: Sunday, November 13th, 11am - 4pm
Where?: Frame: 23839 John R Road, Hazel Park, MI (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
For our Microgreens Subscribers: This week’s microgreens recommendation is to add a handful of your favorite greens to a plate of pan fried pierogi, ravioli or dumplings.
If you’re going the pierogi route, we recommend Srodek’s in Hamtramck (map it!). They carry a wide variety of delicious, uniquely filled homemade pierogi. Some of our favorites are the Jalapeño Popper (very spicy!), Breakfast Pierogi (stuffed with kielbasa, scrambled eggs, & American cheese), Farmers cheese and Chives (a classic), and their sweet Cherry-filled pierogi.
This week’s microgreen varieties for our Subscribers:
sunflower shoots (nutty + crunchy)
oxalis leaves (bright + tangy)
pea shoots & pea tendrils (sweet + crunchy)
*nasturtium leaves & flowers (peppery + citrusy)
*Please note: These greens have a nice spicy kick to them. We recommend trying a leaf or two before taking a large mouthful!
Revisit our previous microgreens recs:
Our NEW 4-Week Microgreens Subscription Cycle begins 11/30
Nourish your body and support our small business this winter by subscribing for microgreens! Our newest cycle begins November 30, and will last 4-weeks to help keep you going strong with your healthy greens intake right up to the holiday season.
Yummy Pumpkin Recipes & Climate Friendly Pumpkin Disposal
By Renee S.
There are three types of people who purchase pumpkins around this time of year:
Those who intend to carve them and actually do
Those who intend to carve them but don’t get around to it
Those who buy them without intentions of carving but keep them around as decor until they find the perfect pumpkin-forward recipe that speaks to them
If you identify with #2 or #3 (like me), we’re offering a handful of pumpkin-forward recipes that we’re excited to try, and thought you might be too:
Renee’s Recipe Rec’s:
A Decadent Breakfast: Ultra Fluffy Pumpkin Pancakes (via Bon Appetit)
An Appetizer Dip: Pumpkin Whipped Feta Dip (via Walder Wellness)
A Kid-friendly Dinner: Sheet Pan Mac & Cheese with Pumpkin & Brown Butter (via Food52)
A Savory, Herbaceous Entree: Sage Butter Pumpkin Cheese Ravioli (via Half-Baked Harvest)
A Classic Dessert Staple: Pumpkin Bread (via NYT Cooking)
An Artisanal Dessert: Pumpkin Rugelach with Sage & Walnuts (via Food52)
A Cocktail to Impress your Guests: Kelly’s Pumpkin Spice Latte Martini (via @YellowBellyKelly)
Save the Soggy Pumpkins: Why Pumpkin Pollution is a Problem
When the time comes to put away your Fall decorations for the year, we have insight into how to go about responsibly disposing of your pumpkins to avoid harming the environment. A recent article from National Geographic goes more in-depth on the subject and we wanted to pass along those finding to our readers.
According to that Nat Geo article: “More than one billion pounds of pumpkins are grown in the U.S. every year.” After they’ve been used for Halloween decorations, pies, and jack-o’-lanterns, millions of pounds of pumpkin guts will end up in a landfill. “Tossing discarded pumpkins into landfills generates harmful methane gas, but there [are] better ways to get a second life out of your decorative gourds.” Consider creating a pumpkin puree for baking needs, toast some pumpkin seeds, try out any of the above recipes that we recommended, or smash them and add them to your compost pile!*
*For Detroit local composting tips, check out this Curbed Detroit article on ‘How to Compost in Detroit’. They provide approachable DIY tips, resources to further educate yourself on the environmental benefits and what foods you can compost, where to compost & more!
Kitties on Kitties on Kitties (ready for adoption)
Meet the newest (temp) workers at the farm, Nori & Dahlia. As soon as we found a home for the two calico kitties (Nutmeg & Cinnamon) that had been following us around on the farm, these two cuties showed up! We’re hoping to find a home or foster home for them before winter hits, so if you or someone you know is looking for a winter cuddle buddy, pass this info along and email Annie: annie@featherstonegraden.com.
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 ₍˄·͈༝·͈˄₎◞ ₍˄·͈༝·͈˄₎◞)
