Growing by Leaps and Bounds!

12th Street Catering takes pride in being one of Philadelphia’s only green catering companies, which we try to exemplify through our actions on a day-to-day basis. This plays out through composting leftover ingredients in our kitchen, using biodegradable plates and utensils made from fallen palm leaves and corn starch, and in the warmer months, through our hyper-local and hyper-sustainable rooftop garden!


Head Gardener & Culinary Director, Jon Jividen, took some time to give us the low down on this year’s growing season.

Here’s what’s happening on the roof of 12 Street Catering:

Due to an unusually busy spring season our garden team was delayed in installing our organic rooftop garden.

With wishful thinking, but low expectations, we finally planted all 10 pods just before the July 4th holiday.

To our amazement (and delight) within a 4 week span, the garden has taken off like a rocket, and is steadily catching up with the season.

We just harvested radishes and the peppers are just now coming on. Tomatoes will be somewhat late but plentiful, as witnessed from the many blooms and immature fruit that has already set.

Here’s a list of what we are currently growing……..



2 varieties of basil

Italian parsley


2 varieties of Oregano

3 varieties of Thyme

Lemon Grass

Curry plant

Red Shiso

2 Varieties of Rosemary


An assortment of wild edible flowers including Borage, Bachelor Button, California Poppy, Calendula & Portulaca


3 Heirloom Tomato Varieties

Poblano Pepper

Ghost Pepper

Cowhorn Pepper

Havasu Pepper





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