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A Celebration of The Microgreens Cookbook

at FeedfeedBrooklyn

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Rachel Givens
Account + Production @thefeedfeed
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A Celebration of The Microgreens Cookbook

Small farms have been an inspiration for our own Dan and Julie Resnick from early on, and the entire Feedfeed team was so excited to recently host one of them, Brendan Davison of Good Water Farms, at FeedfeedBrooklyn for a celebration of the release of his book The Microgreens Cookbook. What completed the circle was the fact that many of the contributors of recipes in the book are Feedfeed community members, editors, and even Julie herself!

We invited members of our NYC-based community to join us for an evening of tasty bites from the book and delicious wine from our friends at Bonterra Vineyards. Several members of the Feedfeed community brought their contributed recipes from the cookbook, and they served their dishes alongside several other recipes from the book.

Julie’s contributed recipes include Spring Pea Soup with Pea Tendril Microgreen Pesto and Socca with Goat Cheese and Roasted and Smashed Potatoes with Green Goddess-Style Tahini Dressing.



As Brendan mentioned, microgreens as an ingredient “lend themselves to infinite uses, in salads, on sandwiches, as a garnish, or blended into smoothies or soups, adding color and providing texture. And from the standpoint of flavor, each tiny leaf packs quite a punch”, and an exponentially higher nutritional value than their mature green leaf counterparts.

A very special thank you to Allison Hudson Stockamore for preparing her Raspberry-Sunflower Smoothie, Christine Wong for preparing her Thai Green Curry Bowl, and Samantha Hillman for preparing her Peanut Soba Noodles with Thai Basil Microgreens.

The other three dishes the guests enjoyed, all featuring Good Water Farms incredible microgreens, were Marinated Oyster Mushroom Banh Mi with Homemade Lime Aioli and Purple Radish (pictured above), Thai Basil and Cilantro Microgreens, Microgreen Spring Rolls with Peanut Dipping Sauce and Tostones with Lime-Avocado Mash, Radishes and Cilantro Microgreens.

We all got to hear Davison’s story about how he got his start in this business, and why it means so much to him to be able to “feed people, serve people.” He hopes that home cooks will become comfortable taking advantage of the versatility of microgreens and will be adding them to recipes of their own.

Everyone left with full tummies and hearts along with a Feedfeed tote bag full of goodies to use with fresh microgreens: cooking shears from Zwilling, mustard from Sir Kensington’s, olive oil from Lucini and a copy of The Microgreens Cookbook.

FeedfeedBrooklyn is sponsored by Room & Board and KitchenAid.