2112 Penn Garden Spring ‘26 Update
It’s that time of year again for the rooftop garden at 2112 Penn! All of your favorites from last season are making their return; kale, collards, Swiss chard, scallions, and parsley have all found their forever homes, with sweet peppers, eggplant, cucumbers, and basil joining soon.
The local pollinators have a little something for themselves too, with rows of strawflower and statice providing nectar and pollen throughout the season. And speaking of pollinators, keep an eye out for native butterflies on the north-side pollinator habitat. We’re hoping for more monarch caterpillar rearing as the milkweed springs alive from the soil.
Meet Your 2026 Farmer-
Hunter!
I grew up in Southern California, where I enjoyed picking tangerines from the trees in my yard. My journey with agriculture started over 10 years ago when I was in the Peace Corps in Zambia, where I helped start and maintain gardens to fill nutritional gaps. This is the beginning of my fifth season with Up Top Acres, so you can rest assured your crops are in good hands! From eggplant to collards, I love growing it all, but my favorite can be found in my backyard here in the city: the passion fruit!
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!
