Ryan Pera Makes Small Space Gardening Work at Houston’s Coltivare

It’s nice to look at pictures of restaurant gardens like those at restaurants in Sonoma or Napa, or of farms growing produce just for a chef. For the rest of us, grow-your-own is often limited to a few pots of herbs and lettuce—the time and effort to successfully grow a full garden is too risky, given everything else you have to get done in a day.

But creating a full, usable restaurant garden...