While my part in this lovely feature is somewhat small, I wanted to share and document it because I think its a grand and worthy idea. For the locally sourced farm-to-table theme, instead of fresh cut flowers, the tables were decorated with pots of living, edible herbs.
Not only do herbs smell divine on a dining table, they compliment the meal and are beautiful, coming in a huge range of textures and colors, from the softest greens (sage, curry) to nearly black (black leaf basil, black pearl peppers). Combined with colorful farm fresh vegetables and fruits, and a table full of friends, well, what more could you want for a beautiful and meaningful gathering?
Some things to keep in mind if you are hoping to use herbs, potted or otherwise, is where to source them during certain times of the year. Having pots of fresh herbs in November may require a little more advance planning than if you need them on your table in June. Keeping that in mind, take a look at todays post on Snippet & Ink.