Set up and harvest an on-site herb-and-greens bed.

The Green Star rewards on-site growing, and the flat sunny patios and roofs on this block grow nothing. A container herb-and-greens bed the kitchen harvests to order is the shortest supply chain there is: garden to plate in one carry.

Where

5600–5700 block of W Wilshire Blvd (food service serving the block), Los Angeles, CA 90036 · Open the map

Pay

$80 proposed

This packet is not funded yet, so this figure is a proposed price and not money waiting in escrow. If a buyer funds it, approved proof settles that price onchain. If nobody funds it, approved proof earns provable credit toward the work instead of cash — recorded, and readable any time at vealth.net/labor/credit/(your wallet). You see which before you claim, never after.

Proof

before/after bed photos + planting log + harvest weight/count log + GPS

This is exactly what gets it approved. Nothing settles without it.

Level

entry

Open until

2026-09-01

Posted by

0x034F…6c89

The creator wallet. Its signature is what approves proof and settles the wage.

How this work is done

A documented method, so this packet comes out the same whoever does it.

Steps

1. Site the container bed with the kitchen: sun, water access and out of the service path; photograph the site before.
2. Build and plant the bed with fast, high-use culinary herbs and cut-and-come-again greens; record the planting.
3. Harvest the ready crops cleanly to order and walk the kitchen through the pick-and-regrow routine so it survives you leaving.
4. Photograph the planted bed and each harvest, and log the weight or count delivered to the pass.

What counts as done

• Before/after photos of the container bed
• Planting log (crops, date) and the pick-and-regrow routine handed over
• Harvest log (weight or count) delivered to the kitchen

Proof is measured against these, not judged by taste.

The standard this serves

Michelin Craft, Garden to Plate. Garden to plate is the oldest idea in good cooking made rigorous: the shortest possible road between living soil and the finished dish. The Michelin Green Star honors kitchens where the menu is written by the season, not the supplier's truck. Mastery looks like a cook who can walk a garden row in the morning and see tonight's dinner in it. It begins the way this packet begins: tend one bed, pick one crop at its true peak, carry it to a kitchen the same day. That short walk holds the whole discipline.