Five years ago we began profiling an intrepid group of urban farmers, all of whom have the day job of taxi driver.
They’ve “borrowed” pieces of unused open land in various corners of New York City and turned it into bread and butter – or rather into corn, beans, tomatoes, grapes, herbs and whatever else they can plant on tiny scraps of earth along abutments and train tracks: wherever their peripatetic profession spies land that no one else is interested in. The are high on our list of smart, fearless urban improvisers.
They hang out near their “kitchen gardens” while they wait for fares.
We’ve followed them through good harvests and bad and we’re happy to report that this year’s is spectacular! The corn is as high as a tall driver’s eye – higher, even!
As of a few weeks ago, the tomatoes and dill were coming on strong…
as are beans…
Very soon now they’ll be harvesting this year’s crop. By tradition, they divide up the food equally, then each driver’s wife cooks dinner in weekly rotation until midwinter, when once again the earth sleeps but the drivers are up at 5 am.