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Paradiso plans a rooftop garden
"I wanna get my hands in some dirt." So says chef Lynn Rinaldi, who, with business partner/co-chef/main squeeze Corey Baver, is drawing up plans for a self-irrigating garden on the 800-square-foot roof of her restaurant.
Paradiso plans a rooftop garden
"I wanna get my hands in some dirt." So says chef Lynn Rinaldi, who, with business partner/co-chef/main squeeze Corey Baver, is drawing up plans for a self-irrigating garden on the 800-square-foot roof of her restaurant, Paradiso (1627 E. Passyunk Ave.). With guidance from Ian Brendle of Green Meadow Farm, the king and queen of East Passyunk are installing raised beds on the top of the three-story former furniture factory over the next two weeks. Once the weather breaks, in will go the heirloom tomato plants, microgreens, herbs, berries, even a fig tree — a runs-a-cool-K investment that will yield "$7,000 to $8,000 in produce if we have a good season," Rinaldi estimates. "In the summer, each week we go through at least $700 in tomatoes alone." She's particularly psyched to try her (green-thumbed) hand at the rare Queen Anne raspberry, a golden variety and personal fave she hopes to use in summer tarts.
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