Growing up the Wall

We have finished installing our zip grow towers in the green room. Currently we have on display a total of 27 zip grow towers. Each tower runs on the same system as they did in our 9 x 12 grow room. The water from 3 tanks cycles to the drip irrigation at the top of the wall. As it runs down the tower it feeds the plants before cycling through to the tanks once more.

Once the weather warms up a bit we will be installing this same system on the rooftop above the atrium along with potted plants such as heirloom tomatoes and herbs.

Planting the Zip Grow Towers

This week we were able to plant some of our seedlings into Zip Grow towers.  Check out the video to see how it all comes together. Special thanks to Teryl and Roman for all their hard work getting these seedlings planted, labeled and hung in the grow room where they will have a continuous cycle of light and nutrient rich water.

Heres some of what we have planted

Amish Deer tongue
Bronze Arrowhead
Crisp Mint
Baby Oakleaf
Forellenschuluss
Flame
Red Velvet
Red Romaine

Herbs:

Cinnamon Basil
Common Mint
Black Cumin
St. Johns Wort
Rue

Leafy Green Veggies:

Mizuna

Bok Choy
Rainbow Chard
Red Russian Kale
Apollo Arugula

First growth in our Aquaponics gardening system.

We had an exciting week here at Page. Our aquaponic growing system and grow room had 2 new additions. With the help of Matt and Teryl we were able to transplant our first growth from our seedlings into the Vertically Oriented Aquaponic System (VOAS) where they will mature. In a few weeks we will harvest them. We planted a variety of salad greens, over 250 plants. Additionally we incorporated the tilapia into the tank where they will provide nutrients to the water which cycles back to the plants in the VOAS.

Working on our Grow Room

The last few weeks we have been working hard to get our grow room up and running and we now have our first seedlings planted. Teryl Chapel of the Koru collaborative is working with us to install what will be the first of many big changes here at Page. By starting seedlings in our grow room on our New VOAS (Vertically Oriented Aquaponic System) we will later have the ability to transplant the new growth to our rooftop garden, green wall and eventually into our kitchen to be prepared into a healthy, fresh and delicious meal. The VOAS uses artificial light, water & fish. The natural nutrients being produced by the fish cycle through the grow beds where the plants feed off the water which then goes back to the fish. Additionally we have installed Zip Grow towers along the wall of the grow room. These towers will also be part of the aquaponic cycle utilizing drip irrigation. Fish feed plants....plants clean water...plants and fish both thrive.

Facts about Aquaponic Gardening

Sag Harbor Restaurant Announces Plans for Rooftop Garden

For Immediate Release

Sag Harbor Restaurant Innovates Rooftop Aquaponic Farming

Page Plans To Construct A First Ever Two-Kitchen Concept 

October 11, 2013, Sag Harbor, New York:  Sag Harbor, the former whaling village known for its avant garde spirit, is about to sprout another first for the Hamptons resort area outside New York. A garden of lettuces, herbs, tomatoes, and more is set to reside several stories above the charming, historic Main Street, on the rooftop of a new restaurant, Page At 63 Main. The project is the first of its kind on Long Island’s East End, which for over a hundred years has contrasted a wealthy summer resort with a rich agricultural heritage, including a still-resilient community of farming families.

The stylish eatery that debuted this year by acclaimed restaurant designer James K. Pine, has received tremendous reviews and success this summer shown by the crowded seats.   The restaurant has been creating some big buzz on the east end for “Sourcing the Best in Local and Organic Produce”.  Owners Joseph Traina and Gerard Wawryk are taking the concept of fresh food to a whole new level with designs for an edgy gardening technique including a vertical farming system and solar greenhouse that not only contributes to the modern natural cuisine, but also provides environmental benefits like sustainability, and brings patrons closer – physically and in understanding – to the source of their food.

"Page will be unlike any other dining establishment in the region," Traina says. "In a decade where people are “going green” and “eating organic”, Page is setting a new standard with ideas like a separate kitchen where only foods free from pesticides, antibiotics and steroids may be prepared, and a sustainable food system,” he adds, referencing Page's commitment to offering “food with purpose”. Not only do the gardens produce vegetables and herbs that simply taste good, but we are hoping to give something back to this community in providing families with the experience of seeing how the food on their plates was grown.”

Teryl Chapel of the Koru Collaborative, certified expert in Permaculture and Sustainability Design, engineered the Aquaponic growing system; with vertical grow towers that descend through the restaurant space, and the rooftop greenhouse. Chapel explains: “Aquaponics combines hydroponic farming with aquaculture in a water-wise, soilless growing method. It requires 90% less water than conventional vegetable gardens, and 97% less water than standard aquaculture methods. The system also incorporates fish tanks, exchanging nutrients for both the fish and the plants in a zero waste, sustainable production concept.” Chapel continues: “We will grow lettuce, tomatoes and other "cut and come again" crops, in higher yields per square foot than other farming methods. We’ve planned organic edible mushrooms utilizing waste coffee grounds as well a small apiary (beehive) on the roof.”

 “One of the things that excites me the most about the Sag Harbor project is the educational potential of the design”, said Wawryk. “Once complete the onsite “Micro Rooftop Farm” will offer tours and opportunities for students and families to experience this model and learn about growing food in a truly sustainable way.”

He explains how along with the help of local farmers they will grow each plant from seed and then transplant it to the roof once it has matured. “We will be growing a variety of herbs, pea shoots, lettuces, fava beans, grains, tomatoes and squashes. Seasonally we will rotate the crops, and hold tastings for our guests. The produce from the restaurant will be joined with organic produce from local farmers and fishermen to prepare the most creative and pallet pleasing menu all year round.”

Page at 63 Main has proposed the project to Sag Harbor’s town board and plans to break ground early in 2014, ready to serve up the results by the Summer season. You can follow the progress on their blog at www.page63main.com.

Media Contact:

Debra Huneken
Media Relations

debrahuneken@mac.com