Wednesday Farmstand, Pre-order Bouquets + Vegan E.L.T. Sammy
#55: 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 a Bouquet for Farmstand Pickup
We’re now taking pre-orders for cut-flower bouquets that can be picked up at our Wednesday farmstand. Each bouquet is filled with seasonal flowers, fresh from our garden, and wrapped in brown craft paper. Our August blooms include celosia, chamomile, zinnias, purple salvia, globe amaranth, snapdragons, statice and more! $15/bouquet. Visit our website to place an order.
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Sign up for our late summer Microgreens Subscription
Enjoy 6-weeks of a weekly variety of our nutrient-dense, organically grown microgreens (32oz by volume). The subscription runs from August 23 - September 27. Pickup and delivery options available. Visit our website to subscribe, or text Annie to arrange payment with Venmo or cash: 704-996-3711.
Visit our Farmstand this Wednesday
When?: Wednesdays from 12-5:30pm
Where?: 4178 Lakepointe Street Detroit (map it!)
Stop by our MorningSide, Detroit garden tomorrow (Wednesday, August 17). We’ll have a rotating variety of fruits, veggies, herbs and flowers from our garden and from local purveyors.
Tomorrow’s full list of offerings:
heirloom cherry tomatoes (our specialty)
Asian eggplant
black beauty eggplant
rosemary
Kentucky wonder green beans
pea shoots
sunflower shoots
banana peppers
poblano (ancho) peppers
Thai HOT peppers
curly kale
collards
red and green okra
cucumbers
corn
fruits from local purveyors: watermelon, cherries, apples, oranges
cut flower bouquets (Pre-order here!)
a selection of greeting cards by Renee (Woodbine Studio Co.)
Plant-based E(ggplant).L.T. Sammy w/ Vegan Paprika Aioli
Ingredients:
1 medium eggplant, thinly sliced
1 medium heirloom tomato, thinly sliced
a few leaves of your choice of lettuce (we’re using butter lettuce)
1-2 tablespoons olive oil
dash of smoked paprika
salt & pepper to taste
avocado (optional)
sliced bread, lightly toasted
a few tablespoons of vegan paprika aioli (or mayo/aioli of choice)
Directions:
Step 1
To roast eggplant: Preheat oven to 400°F. Line a baking sheet with parchment paper or aluminum foil and generously coat both sides of sliced eggplant with olive oil, dash of paprika, and a pinch of salt & pepper. Place slices onto the pan without overcrowding and depending on the thickness of the eggplant, bake for 20-30 minutes, until the tops are lightly browned.
Turn down your heat to 325°F, and bake for another 5-10 minutes, until the pieces are quite dry and easy to remove from the foil.
Step 2
While the eggplants in the oven, gather the remaining ingredients: slice your tomato, tear a few pieces of lettuce, and slice (optional) avocado. After roasting the eggplant, allow to cool down slightly. Toast your bread, then spread a generous amount of paprika aioli on both slices.
Assembly
Assemble your sammy by creating (at least) 2 layers of E.L.T in-between your aioli slathered toasted, add (optional) avocado on top.
Head to the Garden Goodness blog for additional notes & for the vegan paprika aioli 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. 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 ₍˄·͈༝·͈˄₎◞ ₍˄·͈༝·͈˄₎◞)
