THE HARVEST
What grows here
Ten crops, six families, four growing zones. Each one earns its place, matched to the light, the space, and the water and nutrients the building can send back.
Butter Lettuce
60–75°F · DLI ~17
Interior racks / plant-factory
DWC raft / NFT, rockwool plug
~35d seed · ~24d transplant
Soft, buttery leaves for salads, sandwiches, wraps — good source of vitamins A and K.
Romaine
60–70°F · DLI ~15
Interior racks / plant-factory
DWC raft / NFT, rockwool plug
~50d seed · ~30d transplant
Crisp ribs and sturdy leaves — the backbone of a Caesar, high in folate and vitamin A.
Roma Tomato
65–85°F · DLI ~22
Façade-integrated bays
Substrate slab / drip, staked
~75d transplant
Dense, low-moisture flesh — the sauce and paste tomato, rich in lycopene.
Beefsteak Tomato
65–85°F · DLI ~25
Façade bays / rooftop
Substrate slab / drip, trellised
~80d transplant
Big, meaty slices for sandwiches and burgers — a good source of vitamin C.
Cherry Tomato
65–80°F · DLI ~22
Façade bays / rooftop
Substrate or NFT, trellised
~65d transplant
Sweet, snackable bursts for salads and roasting — vitamin C and potassium.
Albion Strawberry
60–78°F · DLI ~20
Façade-integrated, tiered troughs
Substrate gutters / drip, day-neutral
~90d transplant to first fruit
Firm, aromatic berries that fruit all season — high in vitamin C and antioxidants.
Cilantro
60–75°F · DLI ~14
Interior racks / plant-factory
DWC raft or NFT, direct-sown
~30d seed · cut-and-come-again
Bright citrusy leaves for salsa and curry — vitamin K and fresh aroma.
Basil
70–85°F · DLI ~18
Interior racks / plant-factory
DWC raft or NFT, rockwool plug
~40d seed · ~25d transplant
Sweet, peppery leaves for pesto and Caprese — the signature culinary herb.
Broccoli Microgreens
65–75°F · DLI ~12
Interior racks / plant-factory
Soil or hemp mat, densely sown
~10d seed to harvest
Tender, mild-peppery shoots for garnish and salads — concentrated sulforaphane.
Blue Oyster Mushroom
55–65°F · 85–95% humidity
Windowless core
Pasteurized straw / sawdust blocks
~14d spawn run · ~7d to first flush
Savory, velvety caps for sautés and stir-fries — a good source of B vitamins and protein.