Gather In Omaha and their Aeroponic Urban Farm – Restaurant

These guys at Gather in Omaha have done an amazing job at installing a very cool aeroponic urban farm in their basement, which has become a great attraction for their guests. Eating the healthiest food possible harvested tower-to-table style just below the restaurant makes for a special customer experience, no doubt.

Restaurants can benefit so much from offering fresh produce used at their kitchens as well as selling it through their brand. Besides, a vertical urban farm is an innovative way to produce food in an environmentally responsible and sustainable way. It reduces distribution chains to offer lower emissions, providing higher-nutrient produce, and drastically reducing water usage and runoff.

From Farm-to Table, in just minutes! Gather Urban Farm grows varieties of greens, sweet basil, peppery arugula, crispy kale and more.

“We grow fresh produce for our Omaha restaurant on-site, cut to order with no nutrient or flavor loss. Most people have never tasted the true flavor of arugula. With supply chain disruptions and produce being recalled from contaminations, our Omaha urban farm and its food offer cleanliness, purity and dependability in a self-contained, controlled environment. We recycle our water through reverse osmosis – reducing our usage by 95% compared to traditional farms – and never use herbicides, pesticides or chemicals”.

More Benefits:

• Superior nutrient density (can actually increase the nutrient density in certain plants)
• Controlled temperature, light, humidity, and other variables to consistently produce predictable yields, regardless of the weather
• Grown year-round, even in heart of winter
• Sustainably grown with LED low-energy lights
• Automated feeding and watering cycles, eliminating weeding and digging, and minimizing pest risk
• Multiple varieties of produce in one area
• No need to use preservatives, irradiation, or other means to keep produce stable
• Delivers product three times faster – seedling to harvest cycle can be as short as 21 days for most herbs and leafy greens
• Each unit takes up less than 6 square feet, so we can produce 10 times more food than a conventional farm of the same size
• No need for heavy equipment or massive amounts of fossil fuels

Gather In Omaha Farm to Table Produce

ARUGULA

Peppery and powerful punch of flavor.

BASIL

Sweet and savory, with hints of mint, anise, and pepper. This aromatic herb ultimately adds a hint of sweetness to any dish.

CHIVES

Common culinary herbs to provide a mild onion flavor, with the leaves used fresh or dried.

CILANTRO

Mix of lemon, peppery and pungent taste.

KALE

Hearty, colorful purple and green kale with a watery texture. Less tough than traditional kale. Easier to chew on its own.

MINT

Subtly sweet taste and cool sensation that comes from the menthol contained in the herb.

MUSTARD GREENS

Peppery-tasting greens that have a strong bitter, spicy flavor.

FLAT LEAF PARSLEY

Green herb with serrated leaves and a clean, slightly peppery taste. Its flavor is stronger than that of its ruffled cousin, curly-leaf parsley.

POWERHOUSE LEAFY ROMAINE

Baby-leaf red romaine. Glossy, dark red, upright leaves with crisp texture. More tender than regular romaine and a little sweeter.

ROMAINE LETTUCE

A very refreshing and juicy taste. Very crisp, ​with a slightly bitter taste. Not as sweet as iceberg, but not as “grassy” as spinach.

TATSOI

Round, gently cupped green leaves with bright white, crunchy, juicy stems. Mild flavor.

WATERCRESS

A spicy scent with a slightly bitter, peppery, and tangy flavor when fresh. When cooked, the peppery flavor will slightly diminish.

Ready to start your own indoor Tower Farm?