1500 K Garden Spring ‘26 Update
The garden on the rooftop of 1500 K emerged from a long winter and despite the cold and the snow, all of your perennial herbs survived and are now thriving in the spring sunshine! The cover crop your farmers sowed in the fall did its job of retaining the soil in the beds and provided the new spring starts with a nutrition boost. In just a few short weeks, you can expect to see your harvest tables filled with culinary herbs like rosemary and thyme, and fresh greens like kale and swiss chard. We're so grateful to be back again this year, offering you the chance to take home farm-fresh produce straight from your own rooftop!
Meet Your 2026 Farmer-
James!
James grew up just outside D.C. and has long been interested in sustainable food systems and building community ever since his first job as a farm stand attendant. He attended the University of Vermont and graduated with a Bachelors of Science in Environmental Studies focusing on sustainable agriculture and food policy. He has been farming for 5 years, the last three of which have been on roofs throughout the region with Up Top Acres. His current obsessions are our basil which he makes into pesto all season long, and the bees that he keeps on our rooftop apiaries throughout the city!
It's a soil exciting time in the gardens! The beds are bursting with potential, and we're rooting for a great season ahead.
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!
