Five tons. That’s how much food Boston’s Higher Ground, a rooftop farm, supplied to local restaurants in the past two years to feed the ever-growing consumer demand of eating local.
This “supporting local” trend is not one that’s going away, and Boston restaurants are well prepared, teaming up with nearby producers and farms, including these rooftop farms right in the city.
In this On Foodable Side Dish, Foodable video correspondent Jacqueline Church takes us high up to explore the city’s local bounty with John Stoddard and Courtney Hennessey, founding farmers at Higher Ground, and to Fenway Farms, where we are joined by Ron Abell, Sr. Executive Chef at Fenway Park.
Watch the full episode above to learn how these two rooftop farms got started, which ingredients are in high demand, and how Boston chefs are translating this local fare on their menus.