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1,544-room Hilton Chicago Hotel has a rooftop food garden

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“We posted in the lobby that we have a rooftop garden, and people are very interested in seeing it and walking through it,” he says.

By Sarah Braley
Meetings and Conventions
Apr 26, 2016


The roof garden had a good year in 2015, producing tomatoes and a lot of herbs, such as mint, rosemary, basil, lemon balm, arugula, thyme, sage, oregano, marjoram, chives and parsley. “We also had microgreens — they have a very quick turnaround. It was a constant rotation and it worked very well,” says Garcia. “We also added two beehives that the interns were responsible for handling. We got a little bit more than three gallons of honey, very good for our first time. We packaged them in little jars and gave them as gifts, and also used it for special menus.”

Work for this year is starting now, thanks to temperate weather. Garcia plans to expand the garden beyond the 85 containers seeded last year. “We’re going to use at least another 40 planters and have two more beehives for a total of four; we likely will still have two gardeners.”

Examples of how the produce has been used include an appetizer with local cheese on Windy City farm greens; and arugula and mustard greens with mozzarella, little tomatoes and a simple vinaigrette. For a main course, short ribs have been served with pureed carrots, roasted beets, peppers and vegetable ingredients, all picked at the farm.

Read the complete article here.