Vegan Rosemary Polenta Recipe, 4-Weeks of Microgreens, Featherstone's Cute Cat Crew
#69: 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.
Vegan Rosemary Polenta w/ Caramelized Shallots & Apples
Looking to add a healthyish side to your holiday feast this week? This creamy (without the cream) Rosemary Polenta is sure to be a crowd pleaser, relatively simple to make, and picturesque. The sautéed apples and caramelized onions provide a delightful balance between sweet and savory, and the rosemary sprig adds a nice aromatic and festive touch.
Recipe notes: Polenta to Water ratio is 1:4, (1 part polenta, 4 parts water or broth). Personally, I prefer my polenta on the thinner side and usually add an extra 2-4 tablespoons of broth. If this is your first time making polenta, I recommend you try out the recipe as is, and make adjustments to suit your preferences from there.
Yields: 4-6 servings
Ingredients:
4 cups vegetable or mushroom broth (plus more if needed)
1 cup polenta
3-4 tablespoons olive oil (or other oil of choice)
4 shallots or 1 large onion (or 2 small onions), thinly sliced
2 apples (skin on), diced into small (approx.) ½-inch pieces
2 ½ Tablespoons fresh rosemary, chopped
1 teaspoon fresh cracked black pepper (depending on how peppery you prefer your polenta. You can start with 1/2 teaspoon, taste, add more if needed.)
1/2 teaspoon salt, plus more to taste
1/2 teaspoon red pepper flakes (optional)
Directions:
Step 1
In a large skillet or sauté pan over med heat, add olive oil and cook down shallots until tender and translucent (about 5-10 min). Add diced apples and sauté until both apples and onions begin to brown and crisp up (about 12-18 minutes).
Step 2
In a separate pot, bring 4 cups broth to a boil, then add 1 cup polenta, fresh chopped rosemary, pepper, (optional) red pepper flakes and allow to simmer on low heat for 4-5 minutes, stirring frequently to avoid clumps. Taste, and add more salt and pepper if needed.
Side note: If the polenta starts to get too thick, add more liquid (broth or water) and a splash of oil until you achieve your preferred consistency. I usually add a few extra tablespoons of broth.
Step 3
Divvy out rosemary polenta into individual bowls, spoon the sautéed apples & onions on top, garnish with a rosemary sprig. And there you have it— a perfect warming side dish for your holiday feast.
Enjoy!
Find more seasonal, plant-centered recipes on our Garden Goodness Blog!
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Watch the cooking demo! Click here to watch the making of this recipe via Instagram Reels.
Signup for Weekly Microgreens 🌱
Our upcoming 4-week microgreens cycle conveniently begins next week, November 30th. After what’s sure to be an indulgent Thanksgiving weekend, why not reset with a boost of nutrients.
If you’ve been enticed by our microgreens content and serving recommendations throughout the past few weeks and would like more info on microgreens, you can read some of our past blog posts, or check out this article via WebMD. A few highlights from WebMD:
Early research has indicated that microgreens contain up to 40% more phytochemicals (beneficial nutrients and components) than their full-grown counterparts. Though these little greens are small in stature, they contain extremely high levels of powerful vitamins, minerals, and health-supporting components.
Microgreens can help fight cancer. Research is ongoing into this subject, but some early evidence suggests that sulforaphane — a compound found at especially high levels in broccoli sprouts — may help fight cancer.
Microgreens can help lower cholesterol. A study found that red cabbage microgreens lower levels of LDL cholesterol, liver cholesterol, and inflammatory cytokines — all factors that can increase your risk for heart disease.
Microgreens can support gut health. Foods that are high in dietary fiber, like microgreens, can ease constipation or other gastro-intestinal distress when eaten as part of a healthy, balanced diet. Research also indicates that dietary fiber serves as a " prebiotic," or material that provides an ideal environment for the "good" bacteria in the human microbiome to flourish.
We love adding these tiny but mighty greens to sandwiches, tacos, sprinkled on top of stir fry bowls, smoothies, and so much more. We also add serving recommendations either in our weekly newsletters or our Instagram stories, so be sure you’re following us on the gram (@featherstone.garden) and subscribed to our newsletter:
NEW Subscription Cycle Dates: November 30 - December 21
Pickup & Delivery Options:
PICK-UP: Wednesdays 9am-4:00pm
LOCATION: Featherstone Garden’s Nursery (map it!)
1021 Manistique Street
Detroit, Michigan
DELIVERY: Wednesday 4:00-7:00pm
Delivery is available for:
MorningSide, East English Village, West Village, Indian Village, Grosse Pointe Park, Ferndale, Pleasant Ridge.
Featherstone's Cute Cat Crew
A photo series of some of our favorite feline friends. ₍˄·͈༝·͈˄₎◞❤️
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 wonderful holiday weekend,
Annie, Aaron, Renee + Chili & Bean (our farm cats ₍˄·͈༝·͈˄₎◞ ₍˄·͈༝·͈˄₎◞)
