At Poplar, a restaurant in DC’s Brightwood neighborhood focused on seasonal and foraged ingredients, sourcing high-quality local products is central to its ethos. That principle extends to Poplar’s small sidewalk garden, where Bloom is helping to grow ingredients for the kitchen.
“We like to source as locally and sustainably as we can,” said Director of Operations Sam Fitz, who incorporated Bloom’s Woody Blend into potting soil to fill the small raised beds. “Using Bloom in our chef’s garden matches perfectly the ideals of our kitchen.”
“We are growing a lot of squash and cucumber,” Sam told us. “This summer, we have been using the blossoms, but soon will use the fruits. We also have a lot of herbs, including thyme, winter savory, lovage, and sorrel, as well as watermelon and Sun Gold tomatoes.”
The results have been incredible (and delicious). “The plants are exploding, despite the summer heat. I have never had raised bed plants grow so vigorously,” Sam said.
