Photos from Growing Chefs blog
What a spectacular view for the farmer, but in my view not the best way to grow food on a city rooftop. According to the Growing Chefs blog, this is about 6,000 square feet of soil. That is a lot of soil to haul and a lot of weight for the roof to carry. Why use a rural farming method in the city when there is a better way?
A better way would be the one that renowned chef Rick Bayless used on the roof of Frontera Grill, his Chicago restaurant. Rick is now into his second season of EarthBox gardening.
He has experienced the benefits of greater vegetable production per square foot while saving water and time. Whether you use sub-irrigated box, bed or bucket planters, it is the modern green way to go.
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