Weekly Stir Fry & Mircrogreen Reminders, and Herby Vegan Gazpacho w/ Lentils
#51: 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.
6-week Vegan Stir Fry Kit Reminder
A reminder that next week is the first week of our upcoming Stir Fry Kit! It’s not too late to signup for those who are interested. Click below to find all the details on our website.
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6-week Microgreens Reminder
A reminder that next week is the first week of our weekly microgreens subscription! Signup today to receive your weekly does of greens while supporting our farm. Click below to find all the details on our website.
Recipe: Herby Vegan Gazpacho
This herby vegan gazpacho is bursting with bright colors, flavors of citrus, and a subtle kick from the green chilies. Serve it as a chilled soup, or follow our lentil & veggie stir-fry instructions to create a hearty meal out of it.
Yields: 16 ounces
Do ahead: Soak lentils
Ingredients (for gazpacho):
1 clove garlic
1 large tomato (preferably green, but any color will do)
1 large cucumber, quartered
2 green chilis, seeds removed
1 cup radish micro greens
1 cup onion, quartered
1/4 cup green sorrel
5 nasturtium leaves (or substitute 1/2 teaspoon horse raddish)
2 tablespoon green amaranth
5 mint & basil leaves
1 lime, juice and zest
1 cup pepitas raw
1 teaspoon ground cumin
salt & pepper to taste
Directions:
Combine all ingredients in blender & blend until smooth. Add salt & pepper as needed.
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Recipe: Veggie Stir Fry with Vegan Gazpacho & Lentils
Prep tips:
1. When cooking lentils, we suggest using a large saucepan to accommodate for the lentils to at least double in size.
2. Be sure to season your lentils with salt after cooking. If salt is added before, they tend to become tough.
Ingredients:
1 tablespoon olive oil
1 cup lentils
3 cups broth or water
2-3 cups chopped seasonal veggies
homemade gazpacho (recipe above)
salt & pepper to taste
Garnish suggestions:
fresh herbs (we’re using mint & basil)
edible flowers
shaved almonds
Directions:
Step 1
Cook lentils: Rinse lentils with water before boiling to remove debris. Cook on a stovetop, using a 3:1 ratio; 3 cups liquid to 1 cup lentils. We recommend using vegetable stock for a more robust flavor, or water for a low sodium diet. Bring to a boil, cover tightly, reduce heat and simmer until they are tender. For whole lentils, cook time is typically 15-20 minutes.
Step 2
Sauté Veggies: In a large pan on medium heat, add a splash of cooking oil (approx. 1 Tbsp), & sauté your pre-cut stir fry veggies. To avoid steaming your veggies, try not to overcrowd the pan. Sauté until lightly browned & tender, or until desired doneness.
To Serve
This is meant to be a warm (not hot!) dish. Divvy out lentils & sautéed veggies into individually sized bowls, add your desired amount of chilled gazpacho, top with shoots or microgreens & fresh herbs.
Thanks for reading!
For more about our garden, follow us on instagram (@featherstone.garden), and check out our website. 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)
