It was good to see the New York Times give some well-deserved coverage to this urban food production reality.
This is, after all, the largest city in America not the farm belt. Sometimes it’s hard to tell with the sounds of a small mob of fantasy farmers clanking their cowbells in the streets. This too shall pass.
The butter lettuce is grown at Gotham Greens, a new hydroponic garden in industrial Greenpoint that turns romantic notions of farming on their head.
MICHAEL ANTHONY admires the butter lettuce he has been buying for the last month so much that he invented a salad for it. The $12 dish he serves at Gramercy Tavern in Manhattan is also made up of pickled eggplant, ricotta, pickled cherries and heirloom tomatoes, but the greens are the star, and for good reason.
Often picked only several hours before arriving at his kitchen, four miles from the farm, the lettuce could not be more fresh, or local. It has just about all a demanding chef could ask, except one thing: dirt clinging to its roots.
The butter lettuce is grown at Gotham Greens, a new hydroponic garden in industrial Greenpoint that turns romantic notions of farming on their head. In a $2 million greenhouse, baby plants emerge from seeds embedded in tiny sponges made of fibers spun from volcanic basalt.