Alma Restaurant Rooftop Garden Project: Beginnings

It happened, and I knew it would, I have officially run out of room at the Flower Ave Garden in Venice. My new mission, if I chose to accept it (you best believe I have!) is to find more space for Alma’s veggies!!

Thankfully the success of my mission came in the form of a tiny rooftop space directly above the restaurant in downtown Los Angeles. It isn’t ideal, the space is small, the roof a bit old and could probably use some repairs, but it is a good fix for the short term.

Once again I owe a HUGE thanks to Tony, the ranch owner in Santa Barbara. He and his family drive down every Wednesday to sell produce in the Santa Monica’s farmers market. On his last trip he brought down a truckload of buckets filled with beautiful Santa Barbara soil…and of course donkey shit 😉

dirt

I decided to repurpose crates to turn into planters. I lined the inside with landscaping material that will allow for proper drainage. They are lightweight, portable, and can easily be setup or moved.

crate

The next step was to design a trellis system for the beans that I planted in the crates. I used these buckets, anchored with brick and filled with concrete to make movable posts. Then up to the rooftop to zip-tie the fencing to the posts!

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Alma’s rooftop garden also acts as good practice for me, as I am patiently awaiting our next step in urban farming…a warehouse rooftop! Stay tuned kids =)

filled beds rooftop

“We keep moving forward, opening new doors, and doing new things, because we’re curious and curiosity keeps leading us down new paths.”

~Walt Disney

(One) Farm-to-Table: Courtney Guerra and Alma’s Ari Taymor on Farmer-Chef Monogamy (Article from BonAppetit.com)

Credit: Matt Duckor, Bon Appetit Assistant Editor

me ari

I’m standing in front of a modest home in Venice, California. There’s a popular cafe down the street that serves sixteen different types of breakfast cereal and, behind the house, 1,000 square feet of white strawberries, scarlet frill mustard, and breakfast radishes. Venice is in Los Angeles, but this sure doesn’t feel like it.

growhouse
The greenhouse belongs to farmer Courtney Guerra, and the micro bronze fennel she’s growing is for Ari Taymor, the chef-owner of Alma.

“What size do you want for the micro?” asked Guerra.

“Micro what?”

“Bronze fennel. What presence do you want it to have on the dish?”

That’s exactly the sort of conversation Guerra hoped she’d have when she moved to Los Angeles.

salad

Formerly a cook and gardener at The Restaurant at Meadowood in Napa Valley, Guerra’s aim was to work closely with one L.A. restaurant, supplying it with produce. That exclusive relationship would allow her to focus on what the chef wants planted, when that chef wants it picked, and how much of it the chef needs, not to mention the unified flavor the comes from ingredients growing in the same patch of dirt. She had a friend in Venice who wasn’t using his yard–that is, “besides to store futons, trash and office furniture”–so she moved in and had the garden up and running in a matter of weeks.

me rad
At first, Guerra says, she “felt like Kevin Costner in Field of Dreams: ‘If you build it, he will come.'” She didn’t have to wait long. This past Valentine’s Day (a coincidence, I’m told), she met Taymor through Rustic Canyon Wine Bar chef Jeremy Fox. The two clicked and quickly signed an exclusive contract.

frill seeds
Only one dish on Alma’s menu is currently made up of Guerra exclusives: An early spring salad featuring frill mustard, buckwheat, pea trendril, among other things. But the plan is for everything to come from the garden by early next year. And then there are the snails. Guerra selects them in the morning and Taymor served them to you after being sautéed in garlic and butter at night. They are delicious and evidence that every restaurant should raise its own snails.

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While nearly every restaurant that opens its reclaimed wood doors these days preaches farm-to-table (and a handful of LA restaurants grow their own herbs and limited produce), none match the scope and ambition of Guerra and Taymor. In December, Fox told me he hoped to have a garden supply his restaurant like he had when he was chef atUbuntu, but that it was at least a few years off. While Guerra’s garden is perfect for the 30-seat Alma, it couldn’t exclusively support a high-volume restaurant. Not yet.

meari strawberries seeds2 workbench

So yes, this is new ground for L.A. “I try to explain to people people–not restaurant people–what it is I do here,” says Guerra. “I think when people see it, that we’ve taken nothing and turned it into a restaurant’s culinary garden, they’ll get that you don’t need two acres in Napa Valley to have something that works.”

ice lettuce strawberries
Still, expanding out of someone’s backyard would be nice. So Guerra and Taymor are looking up. Literally–they’re working on a 60,000 square-foot rooftop garden in downtown L.A., where Alma is located. That means more room for everything she plans on growing, including fava beans, Ryokuho broccoli, purple peacock broccoli, and sea kale. For now, I’ll settle for another order of snails and the best salad I’ve had all year.

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http://www.bonappetit.com/blogsandforums/blogs/badaily/2013/03/alma-farm-venice-california.html

“Every great dream begins with a dreamer. Always remember, you have within you the strength, the patience, and the passion to reach for the stars to change the world.”
~Harriet Tubman

Flower Ave Garden Project: RADish

We had our fist harvest of radish come out of the garden! They couldn’t be more beautiful. Just another sign that So Cal is going to be a perfect location for this culinary garden.

    harvest

One of the big advantages of a restaurant having their own garden, is they get to dictate what size they would like the radish harvested at. You can have itty bitty ones that make a delicate statement on a plate:

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Or you can have medium sized ones that have a little more ‘meat’ on their bones:

radish

Kris lives at the house and part of the perk of having a culinary garden in your front yard is access to fresh veggies!

kris

And to wrap up the day we had some neighbors visit. Courtney, baby Mika, and 7 year old Mark stopped by to check out the garden and ask questions. Come to find out that Courtney and her family are urban farmers as well! She told me they had a few things planted and grew edamame last season and it came out sweet and delicious. I sent them home with some fave bean starters, I hope they enjoy! I think it is a beautiful thing that Courtney is teaching her family what it looks (and tastes) like to grow your own food, they are the next generation of farmers this country needs! And baby Mika is obvy really in to fava beans 😉

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“That which seems the height of absurdity in one generation often becomes the height of wisdom in another.”

~Adlai Stevenson

Flower Ave Garden Project: Our First Volunteer

The Flower Ave Garden had it’s first official volunteer today.

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Ken is a Los Angelian via Montana. Ken heard about the Flower Ave Garden through a mutual friend and contacted me to come check it out.

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It was great to have the help and share some knowledge.

Some companion planting was done in the large bed. Companion planting means to plant two different types of plants together in the same bed. For example, these are carrot seeds mixed with radish seeds:

carrot seeds

It’s a 50/50 mix that is sprinkled in the ground and covered with a light layer of dirt. The radish grow at a faster rate than the carrots and will be ready for harvest sooner. The radish also create good spacing between the carrots. Because space is a factor with urban farming, companion planting is a must.

carrot seeds2

“Never doubt that a small group of thoughtful, committed citizens can change the world; indeed, it’s the only thing that ever has.”

~Margaret Mead

Flower Ave Garden Project: The Kindness Of Strangers

The last two days saw some big changes in the front yard of the garden site. I removed all of the existing plants and grated down the hills of dirt.

Before &  after

Before Pic 2after3

I have to say, I was not able to accomplish this big task alone. The owner of the home had a friend and his daughter visiting from Virginia on vacation. They saw what I was doing and offered to help. They were amazing! SUCH a big help. Mark busted out the chainsaw and, with the help of Julio (another garden helper), they were able to get this giant stump out. And Camille was a pro with the rake!

mark camelle

It is humbling that complete strangers were willing to put in a few hours of hard labor for nothing in return. I think I would still be out there trying to figure out how to get that stump up.

Now that everything is level I can start staking off the borders for the raised bed locations and take measurements for lumber.

“A single act of kindness throws out roots in all directions, and the roots spring up and make new trees. The greatest work that kindness does to others is that it makes them kind themselves.”

~Amelia Earhart