333 John Carlyle Garden Spring ‘26 Update
We’re getting excited for year two of harvests at 333 John Carlyle garden! The winter pea cover crop did its job perfectly- covering the beds with a protective layer of shoots, dying back, and releasing nitrogen back into the soil for strong growth this spring! The kale, collards, Swiss chard, scallions, and parsley are off to a great start this season, and they’ll soon be joined by their heat-loving partners, the peppers, eggplant, cucumbers, and basil. Expect all the crops you love at the Harvest Tables this year, it’s going to be a great one!
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!