Posted by: Jacques | April 14, 2009

The First Green of Spring on the Palo Santo Rooftop

THE PALO SANTO ROOFTOP GARDEN. Styrofoam containers originally made to ship fresh fish are reused as garden boxes. They hold up nicely in any weather. The fact that they will not biodegrade makes it essential to give them a second chance at life -keeping them out of landfills.  Using them to create a green roof also helps to better insulate the top floor of the building.

THE PALO SANTO ROOFTOP GARDEN. Styrofoam containers originally made to ship fresh fish are reused as garden boxes. They hold up nicely in any weather. The fact that they will not biodegrade makes it essential to give them a second chance at life -keeping them out of landfills. Using them to create a green roof also helps to better insulate the top floor of the building.

Garlic cloves planted in the fall sprout weeks before the last frost and are ready to be eaten green by mid April.

Garlic cloves planted in the fall sprout weeks before the last frost and are ready to be eaten by mid April.

A La Plancha
A LA PLANCHA! Homegrown green garlic, chives and micro greens garnish a seared sea scallop served over creamy polenta.

Late last week I started creating dishes using a few vegetables grown on the roof of the restaurant -green garlic has so far been the star.

This coming Summer at the hight of the growing season I plan to put together a few tasting menus centered around ultra-local homegrown garden vegetables.

Later to be transplanted outdoors, seedlings sprouted under florescent lights eagerly await the last frost. From top to bottom; Scotch Bonnet Peppers, Edible Flowers, Peruvian Calabaza.

Later to be transplanted outdoors, seedlings sprouted under florescent lights eagerly await the last frost. From top to bottom; Scotch Bonnet Peppers, Edible Flowers, Calabaza.

Chives

Chives

Hardy Greens sprout a few weeks before the last frost.

Hardy Greens begin to sprout in early spring, a few weeks before the last frost hits.

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