Wednesday Farmstand + Three Bean & Pepper Salad Recipe
#52: 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.
Our Annual Summer Farmstand:
When?: Wednesdays 12-5:30pm
Where?: 4178 Lakepointe Street Detroit
Tomorrow is the official kickoff of our summer farmstand! Every Wednesday starting tomorrow until mid-October, we’ll have a rotating variety of fruits, veggies and herbs from our garden and from local purveyors, and fresh-cut flower bouquets thoughtfully arranged in up-cycled vases.
Tomorrow’s full list of offerings:
heirloom cherry tomatoes (our specialty!)
purple green beans
Asian eggplant
opal & bush basil
sweet peppers
hot peppers
collard greens
purple kale
squash
cucumbers
corn
fruits from local purveyors: watermelon, cherries, apples, oranges
cut flower bouquets
Three Bean & Pepper Salad w/ Quinoa
By Renee S.
I love the idea of batching out a weekly salad during the summer months. This week, I’m sharing the recipe for a light, bright, and vegan salad. There’s plenty of room for versatility, so no sweat if you need to swap out a few ingredients.
Back in college when I was a vegetarian, I’d keep some variation of the salad around at all times and would add it to tacos, on pita or flatbread with hummus, or add a scoop on top of a leafy green salad. While photographing this dish for the newsletter, my friend Robyn was making lunch at the same time and we ended up combining our individual dishes to create a tasty beef & veggie bowl with fresh spinach, basil leaves from the garden, Korean bbq marinated ground beef, and a scoop of this 3 bean & pepper salad w/ quinoa. So many ways to create a fulfilling meal out of such an easy recipe.
Prep suggestion: The most time consuming part of this dish is chopping the veggies, but designating that time to listen to an interesting podcast, audiobook, or your favorite kitchen jams is always a good way to pass the time. :)
Yields: 6-8 servings
Ingredients
a variety of 3 (15oz) cans of beans (I’m using cannellini, habichuelas, and garbanzo beans)
2 peppers, coarsely chopped (I’m using 1 red pepper & 1 poblano pepper)
2 cups cooked & drained quinoa
1 small cucumber, chopped
1 cup cherry tomatoes, halved
1/2 cup red onion, chopped
1/3 cup of raisins or coarsely chopped dates
1 tablespoon olive oil
1 tablespoon maple syrup, (alternatives: date syrup, honey, agave)
1 teaspoon cinnamon
1 lime, zest & juice
1/2 cup fresh cilantro, chopped
1/2 cup fresh mint, chopped
salt & pepper to taste
Garnish suggestions:
avocado slices
shaved almonds
sliced mango
Directions:
In a large bowl, combine all ingredients and stir well. Taste, add more salt and pepper as needed. Store in fridge & enjoy within 7-10 days.
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Visit our website for more plant-centered recipes on the Garden Goodness blog!
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)
