The entrance to the gardens of the Manhattan farm-to-table restaurant, Riverpark.
Zachery Pickens, the full-time urban farmer who manages Riverpark Farm’s fresh produce. He’s responsible for planting, maintaining and harvesting all of the produce that the restaurant grows in its gardens.
Peashoots in the Greehouse of the Riverpark Farm.
Dozens of peashoots planted in soil-filled milk crates. According to Pickens, they use milkcrates because they’re a great way to make effective use of their limited space and very easy to maintain.
The inside of the luxurious Riverpark restaurant, which overlooks the East River. According to Pickens, about 30 percent of the all the produce used in the restaurant’s kitchen comes from their on-site farm.