District Center Garden Spring ‘26 Update
The rooftop garden at District Center is quickly becoming a vibrant haven this spring! The perennial herbs are leaping back into life after a winter's rest, and the ladybugs and bees are as delighted by their abundance as we are. The kale, collards, and rainbow chard are growing at an alarming rate, and their heat-loving companions (including tomatoes, cucumbers, peppers, and eggplant) have just joined them in the soil. We are looking forward to sharing their abundance with you at our Harvest Tables this summer!
Meet Your 2026 Farmer-
Nadine!
Originally from western New York state, Nadine started farming in 2016 and has been hooked ever since. She has worked on a variety of small organic farms over the last decade, and she found her way to Up Top Acres in 2025. Her favorite crop to grow is swiss chard, and so looking forward to sharing these colorful and juicy leaves with you this season!
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!
