Intervale Green Rooftop Farm

A Bronx Urban Farm Sponsored by Women's Housing and Economic Development Corporation (WHEDco)

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Getting Ready for Fall

It’s been a rainy season, but the farm has continued to thrive. The tomatoes, eggplant, okra, and herbs continue to produce on a weekly basis. With the Fall season right around the corner, we’re now beginning to plan for our fall crops. Our goal is to plant beans, cauliflower, kale, lettuce, garlic, and flower bulbs, if possible.

Garlic is definitely at the top of our list. To prepare, we will start by purchasing organic garlic from a reputable source. Garlic requires well-draining soil that’s deep enough for the head to form. The largest bulbs will be placed about 2 inches deep and 4 inches apart, with the flat side facing down and then covered with mulch to prevent damage.

Garlic needs to overwinter for the bulbs to form. By Springtime, the green stalks will begin to appear. In addition to the stalks, garlic scapes will grow which can be harvested. When the stalks begin to turn brown at the bottom, the garlic is ready for harvest!




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Harvest Giveaway and Recipe

The farm has been steadily producing fresh vegetables over the past 3 months and we now get to enjoy the fruits of our labor. This weeks giveaway included cherry, roma, and beefsteak tomatoes, collard greens, basil, eggplant, and okra. As soon as the veggies were displayed, the residents jumped in line to pick up the items they wanted. Within an hour everything was gone! The residents also enjoyed a healthy dish prepared with items from the roof. The recipe is below.

Sauteed Cherry Tomatoes with Garlic, Basil, and Collard Greens

  • 2 Tbsp Olive Oil
  • 2 Cloves of Garlic
  • 1 Tablespoon of minced Basil
  • 2 Pints of Cherry Tomatoes 
  • 2 Cups of sliced Collard Greens
  • Salt and Pepper

Heat 1 Tb. olive oil in a  skillet over medium-high flame until it just starts to smoke. Add tomatoes, and season with salt and pepper. Saute, shaking pan frequently, until tomatoes soften and skins just begin to wrinkle. Stir in the garlic and continue to shake the pan until garlic is fragrant. Add Collard Greens and Saute until they turn a vibrant green and begin to wilt. Turn off heat, stir in the basil and remaining 1 Tb. olive oil, and serve.

This dish was a big a hit with the residents and the addition of collard greens made it even more nutritious. Everyone is looking forward to next weeks giveaway and dish.