Tending the plants and harvesting takes place daily. Photo: courtesy of Farmscape
499 Illinois Street
San Francisco, California 94158
As the sun begins to inch above the San Francisco skyline on a see-your-breath November morning, farmers and kitchen staff are already moving across the rooftop at STEM Kitchen|Garden, a farm-to-table restaurant topped with an on-site farm. Farmscape farmer Nicole Doonan seeds microgreens such as peppercress and saltwort. The bartender snips nasturtium and borage blossoms for drink garnishes. The pizzaiolo is grabbing sage and lemons to blend into a fresh ricotta topping for his squash pizza. Just beyond the farm is San Francisco Bay’s last working shipyard where vessels the size of city blocks are docked for repairs.
By the time the restaurant opens, the farm staff will have pulled 50 pounds of fresh lettuce, kale, herbs, peas, beets, carrots, and radishes into the back of the house for washing. Those items will be on the menu later today or tomorrow, served up in STEM’s garden-based salads, soups, ...
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