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The 1,800-square-foot farm, run free of chemicals, focused on growing produce for use by its primary client—the restaurant downstairs—and to study the feasibility of a for-profit, pop-up farm-restaurant relationship in an urban rooftop setting.
During the garden's two-year run, from the beginning of 2010 to the end of 2011, we had lots of interaction and feedback from the restaurant and various other collaborators, and we both became acquainted with the challenges of this unique practice for landscape design and urban agriculture. We also learned a lot about how to build a rooftop garden for other businesses who might be interested in a similar venture for expansion, education, and public relations.