Cultivar cultivates produce, herbs and culinary flowers with a mini Freight Farm

Right in the beating heart of Boston, on its busiest corner, in fact, Cultivar chef and owner Mary Dumont utilizes a small Freight Farm to grow her own produce, herbs and flowers right on site. The farm is tiny compared to the full-size container farms, and it’s perfect for this award-winning restaurant.

Even in the midst of a New England blizzard, the farm is safe and snug, growing produce that only travels a few feet to the kitchen, eliminating the carbon footprint most fruit and vegetables produce in transit to a restaurant’s door.