700 Thirteenth Garden Spring ‘26 Update
With an expansion earlier this year, 700 13th is heading into the 2026 growing season set up to wow us with its bounty! Hot peppers, mint, and even more kale will be entering the tables this year to compete for the new fan favorite. Of course, the classic greens, such as swiss chard and collards, will be returning, along with fresh herbs and fruiting crops to be enjoyed by all. You can’t get much fresher or local than right here on your rooftop- and we’re excited to see both new and returning faces at the tables shortly!
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!
