02/18/2026
There’s something wildly satisfying about walking over to your hydroponic setup and harvesting lunch 🌱
This past year I’ve really fallen in love with growing hydroponic herbs and greens at home. This lets me have fresh greens at my fingertips all year long (which is a feat in Montana). Today I had zero plan for lunch… so I grabbed what was thriving and threw together a quick ramen.
All of this came straight from the garden:
✨ Purple bok choy
✨ Green tatsoi
✨ Cilantro
✨ Parsley
✨ Basil
✨ Lime basil
✨ Mixed microgreens
I always keep ramen noodles and a good miso paste stocked in the pantry/fridge. It’s one of my favorite “I have nothing planned” meals that still feels intentional and nourishing.
I also added:
✔️ Leftover chicken from my Mountain Meat Shares CSA
✔️ Half a fresh lime
✔️ A spoonful of gochujang paste
✔️ Peanuts (I keep raw nuts in the freezer to preserve those healthy fats)
And this only took 10 mins from garden harvest to eating! Can’t beat that ⏱️on a busy work day.
👩🏻⚕️Pro tip:
Skip the miso powder and grab refrigerated miso paste instead. Add it after cooking, once the water has cooled slightly. High heat can damage those beneficial probiotics — and we want all that gut-loving goodness intact.
Fresh greens + warm broth + fermented foods = simple, powerful food as medicine.