Departure Restaurant + Lounge, Portland, OR
It’s Garden Time!
Our ever growing rooftop garden is finally in full bloom, and we have just begun using some herbs and flowers on new summertime dishes, including the attached image of Kampachi Avocado with Pansies and Dill.
This year we are sourcing primarily from Zenger Farms, which is a local farm that is part of the greater Johnson Creek watershed, and is an educational and environmental resource owned by the city. Their statement is that they are “officially and sustainable” a resource for the city and we would encourage everyone to take a look at their website for further information: https://zengerfarm.org/about-the-farm/
We are lucky to have gotten a number of starts from them, including culture, lettuce, mustard greens and red leaf lettuce, and in addition Chef Jon has taken the lead in growing and cultivating strawberries, Ako shiso, 6 types of onions, chamomile, hops and Five Star Akebia, among many others.
On August 19th we are partnering with them for a Farm Dinner and could not be more excited.
Here’s to the continuation of beautiful weather and the beginning of summer!