GROW With Herbs


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          We don’t do this often but sometimes something wonderful comes along and we have to sing (or write) its praises. Recently, our youngest went on his first field trip, to a ‘garden‘. The teachers explained it was a garden that was special. We decided to tag along to see our teeny one on his first fieldtrip. However, what we found was something much more than a garden. It was a fully working farm in the middle of an industrial park.

          Squeezed between two long buildings, G.R.O.W. is a breath of green beauty. The Green Railway Organic Workshop is a non-profit Urban Farm that has taken a 2.5 acres old railway area and reclaimed it for something beautiful. They use the composted green waste of local produce companies to grow their edible garden. Delicious fields of basil, Cuban oregano, lavender and so much more transforms this once debris field to a postindustrial dream.

          GROW works with Fairchild Botanical Gardens and provides classes and guided tours of their property. One of the best parts of the tour was the lunch (simple Green Goddess Dressing follows). Our guide and GROW Project Manager, Thi Squire, whipped up a lovely salad and quesadilla using some of the herbs from the garden. We were so impressed with the entire experience, we would like to try this with adults. Perhaps an evening of wine, herbs and gourmet faire in the middle of an industrial park. We don’t know about you but we think it would be great!

          Green Goddess Dressing

          Equal Parts Mayo and Greek Yogurt (Thi said you can use sour cream but we love Greek Yogurt)

Fresh Herbs (Thi used basil, cilantro, Cuban oregano, Taragon)

Salt and Pepper to taste.

Blend in Cuisinart 

          Serve on greens or just eat it out of the bowl.

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