by Max Marbut
Staff Writer
Combine a desire to embrace one of the hottest trends in cuisine, using ingredients grown locally, with a desire to make maximum use of resources, and you create the garden on the roof of the Museum of Contemporary Art.
Cafe Nola chef Kathy Collins uses a lot of fresh herbs in her menu creations. “We were spending a lot of money on them,” she said.
It all started with a few herb plants provided by a friend who runs a greenhouse operation. As the garden grew, more varieties of herbs have been added, as have a few tomato plants and two types of spicy peppers, jalapeno and habanero.
All the containers are recycled landscape pots, which is fitting for the sustainable philosophy of the garden. Collins consulted with the horticulturist at the Jacksonville Zoo and Gardens to learn the best techniques for small-scale agriculture in containers and which varieties fare best in North Florida’s climate.
“Herbs are fairly low maintenance,” said Collins. “We water them on Monday, Wednesday and Friday and use a little fertilizer. We don’t have to use any pesticides because there aren’t any insects this high up. Every once in awhile, I see a bird pecking at something.”
Collins is growing basil, rosemary, tarragon, oregano, cilantro and chives, all of which become ingredients in Cafe Nola’s sandwiches and other dishes.
Plans include expanding the garden when the most suitable species are identified. Collins said she’s also considering setting up a composting area to recycle scraps from the restaurant.
Mint has proven to be a fast-growing item on the roof and the chef has decided how to use the bumper crop.
“We’re going to serve mojitos for Art Walk next week,” said Collins.
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