Although the menu at Blue on Blue, the poolside restaurant at the Avalon Hotel of Beverly Hills, occasionally references “rooftop” arugula or “rooftop” mint, there is no farm on the roof of the buildling at least not technically. (Gary Friedman / Los Angeles Times)
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But stairs at the back of the hotel lead to five EarthBoxes, self-watering plastic planters about 2 feet long, 1 foot wide and 1 foot deep. They’re about waist height and planted with micro greens, strawberries, tomatoes and more. (Gary Friedman / Los Angeles Times)
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The fledgling rooftop garden is the brainchild of 24-year-old restaurant manager Ryan Hoffman, left, shown with Blue on Blue’s executive chef, Scott Garrett. (Gary Friedman / Los Angeles Times)
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So far Hoffman has bought all his seedlings from Jimmy Williams of Hayground Organic Gardening, which sells plants at the Hollywood and Santa Monica farmers markets. Their nursery is on a rooftop in Hollywood, so we thought if it could grow there, it could grow here, Hoffman said. (Gary Friedman / Los Angeles Times)
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Rooftop scallops? Not yet. But the pesto on the side was made from some of the plants growing on the roof. (Gary Friedman / Los Angeles Times)
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And though the peas in this dish had to come from somewhere else, the pasta was made with arugula from the rooftop. (Gary Friedman / Los Angeles Times)
