Riverside Park Brings Organic Flavor To Upscale Dining

By Helen Holmes

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These chive, kale and peashoot sprouts are usually kept warm under a protective sheet.

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These veggies look ripe for the plucking!

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The journey from crate to plate is a quick one: the restaurant is just steps away, and behind the “farm” lies the ever-present cityscape.


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As we’re still somewhat between seasons, these kale plants will need a little more sun and warmth before they can really thrive.

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Freshly-sprouted seedlings eager for spring!


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