McPherson Building Garden Spring ‘26 Update
Up Top Acres is thrilled to announce the return of the garden on the rooftop of the McPherson building after a years-long hiatus, due to construction! In late march, the Up Top Acres team got the grow bag garden into place on the northeast side of the rooftop. In the weeks that followed, a suite of culinary herbs and cool-tolerant greens like kale, swiss chard, and collard greens were planted. Finally, at the end of April your farmers rounded out the rest of the garden by planting sweet peppers, cukes and eggplant. Thanks to our partnership with Cushman & Wakefield, we're excited to bring tenants a complementary share of the produce grown on site at our monthly harvest tables in the lobby. See you soon!
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!
