by Kathryn Jones
Since 2011, Riverpark Farm near East River has accompanied Riverpark Restaurant, helping the restaurant suffice otherwise expensive crops. The farm offers free tours on Tuesdays and workshops on weekends.
At Riverpark Restaurant at the Alexandria Center, the seasonal menus of the restaurant are inspired by what is growing in its own garden.
Plastic and metal rod tunnerls cover pants not in the farm’s greenhouse, like arugula. The tunnels keep heat in even in 15 degree weather, according to Farmer Zach Pickens.
Farmer Zach Pickens checks on the cold frame which acts as a miniature greenhouse for microgreens like pea shoots, chives, kale, and celery.
By using milk cartons as planters, the 10,000 square-foot farm can provide homegrown ingredients to Riverpark Restaurant such as radishes, eggplants, and tomatoes.
Farmers grow microgreens year-round in the greenhouse.
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