Good piece, though some of those “exotic” vegetables have gone pretty mainstream in California.
Weird that they mention Chez Panisse but not Chino Farm.
He wants his 1.5-acre farm to provide ethically grown heritage Asian crops for local Asian-American chefs
“The basic practice of Korean natural farming is more about being place-based and not having a lot of rules, but a lot of principles,” says Kristyn Leach, the farmer of Namu Farm, a 1-acre farm in Winters, California
I had no idea people tried to make viable farms on such small properties.
With the right soil, sun, etc., I’d think it’s doable.
Intensive gardening of specialty vegetables for restaurants can be profitable with little land.
There are books about “square foot gardening” that give info.
Local urban “farmers” have been doing this for years. And with much smaller plots. I remember Golden Deli used to get deliveries from some grandma who would just bring in her rau rum or other herbs with big plastic bags. Of course, I doubt they do that now. This must have been 30 years ago when I was a tween.
I am intrigued and now much research what types of plants can be grown in USDA 9a climate.