Planta, a prominent plant based restaurant,, hired the team at LRC to transform the abandoned green roof of their South Beach location into a  highly productive mini-farm for the restaurant to use in its daily creations. The edges of the space were planted with a border of perennial food forest specimens like moringa & lemongrass and the center of the space was divided into long raised beds for the cultivation of annual veggies & herbs. The focus was on fresh greens like kale, spigariello & dandelion, specialty vegetables like purple torpedo onions & avocado squash, edible flowers like pansies & nasturtiums and garnish like red veined sorrel and bronze fennel. Chefs shimmied up a fire scape ladder and through a hatch in the ceiling to harvest from the roof every day before service began, and LRC hosted educational meetings for staff in the garden every season so that the team  was familiar with what was ripening and ready for harvest.

Passers-by and dining clientele who happened to look up from the entrance of the restaurant could see the border crops like cuban oregano and longevity spinach hanging over the edge of the roof and the bananas and Moringa sticking up in the air. In order to reduce the amount of inputs being taken onto the roof, restaurant scraps and spent crops were composted on site and used as compost and fertilizer, and cover crops were used to condition the soil for the following season. While the project was short lived this garden was by far the most productive space Little River has created.