A thoughtful approach to agriculture is trending upwards. New York City-based Bowery Farming, the largest indoor vertical farm in the country, is leading the way.
The planet’s population is growing quickly – it’s expected that by 2050 there will be two billion more mouths to feed, according to National Geographic – and traditional farms will be stressed to meet the demand. With climate change, fewer resources and less farmable land, our food system is facing a dilemma. Companies like Bowery Farming are making
innovations to prove that vertical farming could be part of a more sustainable solution.
Bowery Farming grows 13 types of leafy greens and herbs hydroponically and pesticide-free in warehouses in New Jersey, Maryland and Pennsylvania. By growing crops on top of each other, they conserve space and get more yield per square foot. Plus, it’s a controlled environment, yielding a perennially seasonal, successful and safe product.
Bowery Farming’s greens are currently carried at 850 supermarkets across the Northeast and Mid-Atlantic, so they may have already landed in your salad bowl. Chef Tom Colicchio also uses them at AAA Four Diamond Designated Craft. Colicchio is among a list of the company’s notable investors, including Justin Timberlake, Natalie Portman and José Andrés.
Chef Eric Adjepong, Bowery Farming’s culinary advisor, enhances this simple appetizer recipe with fresh basil.
Basil and Ricotta Toast
• 1 cup ricotta
• 1 tablespoon basil, sliced thin, plus more for garnish
• 1/2 teaspoon, red pepper flakes, plus more to taste
• 1 teaspoon salt
• 1 teaspoon lemon juice
• 3 teaspoons olive oil, divided
• 3 ounces sun-dried tomatoes, finely chopped
• 1 teaspoon butter
• 1 sourdough loaf, sliced
• Chives, for garnish
• 1 teaspoon store-bought crispy onions (optional)
• Sea salt to taste
In a food processor add ricotta, basil, red pepper flakes, salt and lemon juice. Pulse until well-combined. Place in the
refrigerator until ready to use.
In a small bowl, mix sun-dried tomatoes with 2 tablespoons of olive oil until well combined, set aside.
On the stovetop, add butter to a medium hot pan, add 1 teaspoon of olive oil, and wait until it slowly starts to bubble. Toast sourdough on one side until golden brown, about 4-5
minutes.
Spread an even layer of ricotta on toast. Add sun-dried tomato mixture. Top with chives, crispy onion and torn basil. Finish with sea salt.
Get more recipes. AAA.com/DiamondDish.
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