The Willard Center Garden Spring ‘26 Update

Nestled in the courtyard of The Willard Center gym & spa, this second floor garden has taken off this spring! Mint is overflowing from the beds, the brassicas are nearly ready for harvest already, and the cucumber trellis is up and ready for the spouts to begin vining. With harvest tables beginning in early June, this year may be one for the record books for The Willard Center. Get ready for fresh basil, eggplant, sweet peppers and more coming soon to your tables!

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!