1015 Half Street Farm Spring ‘26 Update
As one of our largest, and longest running farms, 1015 is not only still kickin’, but is flooring us with its ability to produce. With a bit of rearrangement, there’s now even more growing on the rooftop this year! Naturally, the classic kales, sweet peppers, eggplants and cukes will be weighing down the tables this summer, but expect more hot peppers, tomatoes and spring onions to be added to the mix. And if you’ve got time, head up to take a peek at the new native prairie taking root. Native plants have been added to bring in pollinators indigenous to the region through a USDA research initiative to prove that rooftops in the DMV can do it all. We’re so excited to see both new and returning faces already in the building, and can’t wait to get back to the highly anticipated harvest tables!
Meet Your 2026 Farmer-
Cat!
Cat is the farmer managing your rooftop garden this year! This is their second year with UpTop, but their agriculture background extends far beyond. Cat’s been farming in the DMV coming up on 6 years and stays connected to their agricultural communities and local food systems by working at various farmers market in the area. Never one to rest, they are entering into their 2nd year of working the University of Vermont’s NE SARE Farm Grant branch where they helped launch a brand new Historically Underserved Farmer grant program just last year!
Cat notoriously dislikes growing and handling all squash and zucchini but adores tending hot peppers and digging acres of any potato that isn’t sweet. If you see them up on the roof this summer, feel free to stop by for a chat and remind them to reapply sunscreen!
In This Spring
KALE
One of the most beloved crops in our gardens, kale thrives in cool weather and is planted before the last frost, giving it a head start on the season and making it one of the first crops ready for harvest.
Fun Facts About Kale
Taste & Texture: Flavor ranges from mild and sweet in young leaves to earthy and slightly bitter in mature ones- a quick massage with olive oil softens both the leaves and the bite.
Nutrition & Calories: Just one cup of raw kale delivers over 100% of the daily value for Vitamins K, A, and C, all for around 33 calories. It's also a surprising plant-based source of calcium.
Culinary Uses: Very versatile- can be eaten raw in salads, blended into smoothies, roasted into chips, or sautéed as a side. It holds up better to heat than most leafy greens.
Harvest: Kale is a "cut and come again" crop meaning that harvesting outer leaves regularly actually encourages the plant to keep producing all season long!