Enjoying the fruits – make that veggies – of their labour

Written by Ellen Rosenberg, originally published on UHN on the Go: July 2022.

The crew from Toronto Rehab’s Bickle Centre garden came together earlier this month to enjoy the first potluck of the season, incorporating greens and herbs from their own garden.

The garden supplied the lettuce, kale, and callaloo, while staff brought toppings such as chopped veggies, nuts, and fruit. A crowd-pleasing Green Goddess salad dressing was made with the garden’s cilantro, parsley, dill, basil, rosemary and chives (scroll down for Susan’s top-secret recipe). It was all washed down with a refreshing mint lemonade, which was concocted using fresh-picked peppermint and spearmint leaves.

“Our garden is so meaningful because it provides staff with a peaceful and rewarding oasis, during an otherwise busy day,” says Susan Currie, an occupational therapist who leads the Bickle Garden Crew.

“The potluck was an opportunity for us to come together over our lunch hour, enjoy the fruits – or should I say veggies! – of our labour and feast on the bounty of our hard work.”

See where it all started for the 2022 season.

Green Goddess Dressing

Thank you Susan Currie for sharing your recipe!

Ingredients

1 cup whole milk Greek yogurt (can also substitute mayonnaise, sour cream or a combination of your liking!)
1 cup parsley
1 cup mixed soft leafy herbs. I used mainly cilantro but also threw in some dill, basil and rosemary.
2 tablespoon chopped chives
2 tablespoons lemon juice, plus ½ teaspoon zest
1 tablespoon extra-virgin olive oil
2 teaspoons capers (can also substitute anchovies)
1 garlic clove
¼ teaspoon sea salt
Freshly ground black pepper

Instructions

In a food processor, combine the yogurt, parsley, mixed herbs, chives, lemon juice, zest, olive oil, capers, garlic, salt, and pepper. Pulse until well combined. Season to taste.
Serve as a dip or toss with salad greens. Store in an airtight container in the fridge for up to 5 days.