Though we tried, we simply couldn’t keep our office plants alive. That all changed with the addition of an office herb garden.
We recently received a hydroponic herb garden as a gift from Beth Jensen. The founder of Glean for Good, Beth aims to provide sustainable and homegrown food sources for Sioux Falls families.
Over the past few weeks, we have watched our little garden grow, and grow it did. Despite our far from expert care, our herbs are still alive. In fact, they even came to need a bit of a haircut. Our solution: we held an herbalicious potluck to make use of our harvest.
Our MJM team brought in gourmet creations to contribute to the meal, and we circled around one great table to share in our family dinner (which actually occurred at lunch).
If you also would like to host an herbalicious potluck, or if you are simply looking for herb inspiration, check out the recipes from our delicious feast.
Our herbalicious potluck spread
Katie’s Thai Basil Chicken Kebabs (that weren’t kebabs)
Beth’s Dill Dip with Silken Tofu:
1 – 10.5 ounce Firm Silken Tofu
1/8 cup lemon juice
1/2 tsp salt
1/2 tsp sugar
2 tsp dillweed
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp Beau Monde Seasoning
Place all ingredients in a blender of food processor. Blend until smooth. Spoon the dip into a serving bowl. Cover and refrigerate until serving time.
Finding a family in herbs
This modest herb garden has somehow succeeded in bringing our team together in an unusual and charming way. Our herbs proved to be one more indication of how we are blooming as a team. We may not be gardeners, but we do have an herb garden. And a microwave.