Wednesday Farmstand, Dinner at Madam, & Crispy Brussels on Toast
#60: Summer Happenings @ Featherstone Garden
Welcome to Featherstone’s Garden Happenings Newsletter. Each week we will share a rotating variety of garden updates: from heirloom seasonal produce features, to farm fresh subscriptions, plant-centered recipes, community partners, 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.
Pre-order Flower Bouquets by Noon Weds (9/21) for Farmstand pickup
Order a bouquet of fresh blooms that will be ready for pickup at our Wednesday farmstand upon your arrival.
Pickup is at 4178 Lakepointe, Detroit from 12-5:30pm on 9/21.
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Visit our Farmstand this Wednesday
When?: Wednesday, Sept 21 from 12-5:30pm
Where?: 4178 Lakepointe Street Detroit (map it!)
Stop by our MorningSide, Detroit garden today (Wednesday, September 14). We’ll have a rotating variety of fruits, veggies, herbs and flowers from our garden and from local purveyors.
heirloom cherry tomatoes (our specialty)
black beauty eggplant
sunflower shoots
pea shoots
habanero HOT peppers
Thai HOT peppers
collards
red and green okra
summer squash
corn
fruits from local purveyors: watermelon, apples, oranges
cut flower bouquets (Pre-order here!)
black currant & elderberry jam (from Three Sisters Garden)
a selection of greeting cards by Renee (Woodbine Studio Co.)
Please note: We exclusively sell heirloom cherry tomatoes at our farmstand. Our larger ‘slicer’ heirloom tomatoes are primarily reserved for restaurants who have pre-ordered with us, and therefore only sell them upon request if we have extra on-hand.
Dinner at the Daxton’s Madam in Birmingham
By Renee S.
With summer coming to an end, Annie and I have been making our rounds to the restaurants who source our produce for their seasonal menus. This past weekend, we grabbed dinner in Birmingham at Madam, attached to the Daxton Hotel. For the first course, we got to see our tomatoes in action accompanied with burrata, which was served with patty pan squash, leeks, corn, and a 12 year balsamic reduction. Additionally, we ordered the mushroom dumplings, served on a bed of hearty greens, glazed with aromatic chili crisp, and topped with our pea tendrils.
For mains, we ordered the agnolotti, gnocchi (not pictured), green circle chicken, and cauliflower as a side. The plate presentations were beautifully executed for each dish individually, and in a way they mirrored the overall vibe of the restaurant’s interior— which we’d describe as high-end modern/minimalist. Our favorites were the buratta, dumplings, and the agnolotti. You can view their entire menu here, and instagram here to get a better sense of what they have to offer.
Crispy Brussels on Toast w/ Rosemary White Bean Spread
Yields: 3-4 servings
Ingredients:
1 lb. brussels sprouts, cut in half
3 tablespoons olive oil
1/2 teaspoon salt (plus more to taste)
1/2 teaspoon of pepper
1 teaspoon finely grated lemon zest
1 tablespoon red wine vinegar
1 tablespoon honey (plus more as needed)
pinch of red pepper flakes
Garnish suggestions for toast:
dried cherries or cranberries
walnuts (or other nuts/seeds of choice)
Directions:
Step 1
Place a baking pan on the bottom rack of the oven and preheat to 450°F. (This step allows you to heat up the pan so the brussels sprouts start to cook immediately when placed on the pan, resulting in crispier sprouts).
Step 2
In a large bowl, toss together the brussels sprouts with olive oil, salt, and pepper. Once the oven is preheated, carefully remove the hot baking sheet and place the brussels cut-side down, being careful not to overcrowd. Roast on the bottom rack until crisp and browned, about 20-25 minutes, or more if needed.
Step 3
Transfer the roasted brussels into a large heatproof (preferably glass) bowl; toss with grated lemon zest, red wine vinegar, honey, and red pepper flakes. Taste, add more salt & pepper as needed.
Toast Assembly
To make the brussels & white bean toast: Slather thick cut sourdough (or toast of choice) with a generous layer of white bean spread, add your choice of salad greens, then roasted brussels sprouts on top. Garnish with walnuts & dried cherries, or other nuts/seeds/dried fruits of choice.
Cut in half & enjoy.
Support local!
We suggest buying quality bread locally! A couple of our favorite spots are Rose’s Fine Foods located on East Jefferson, Avalon Bakery located in Downtown or Midtown Detroit, or Maxwell Leanord’s Secret Bakery out of 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. If you’re interested in volunteering at our garden, please fill out this submission form to coordinate a 2-hour block with us.
Have a great week,
Annie, Aaron, Renee + Chili & Bean (our farm cats ₍˄·͈༝·͈˄₎◞ ₍˄·͈༝·͈˄₎◞)
