If you’ve ever read gardening blogs (and I know you’re reading this one, so you’re on the right track!), you’ve probably come across posts about gardening in small spaces. My question to most of them is—are they for real? Sure, they look beautiful, but how many of us actually have a garden that looks that good?

I believe in real-life gardens, so today, I’m sharing not one, but two gardens that are 1/10 acre or less. These gardens are managed by regular people—not professionals—and they have full-time jobs (well, one happens to be a garden writer!). Their gardens may not always be pristine, but they produce real food and are true examples of what small-space gardening can look like in real life.

The Micro-Farm

Michael and Jeremy manage their 1/10-acre garden in Pennsylvania. They’ve made the most of existing plantings, engaged with curious neighbors, and overcome the limitations of their space. The back part of the lot is home to chickens, ducks, and rabbits (they’ve joked about adding a donkey, but think it might be a bit much).

The perimeter is lined with perennial fruits, herbs, and ornamental plants, all surrounding a small lawn area shared by three big dogs and a cat. Their ultimate goal is to incorporate more edibles, including vines and possibly espalier fruit trees.

As you approach the house, a compact vegetable garden, surrounded by picket fencing, is home to annual veggies. The plants are spaced close together to maximize space and help with weed control. Tomatoes, however, didn’t thrive in the limited space, and with the owners’ love for variety, they sought out a solution.

Enter the neighbor’s unused patch of grass. Despite the neighbor’s concerns about kids sneaking down the alley to steal tomatoes, it turned out to be the perfect spot. What it has brought instead are visitors—around six people stopped by during my brief visit. Once you get past the "guard" dogs, the place feels inviting and full of life.

Paradise Lot

Eric Toensmeier and Jonathan Bates, along with their families, manage a 1/10-acre lot in Holyoke, Massachusetts. Technically, their garden could be called a food forest, but I simply call it fun. Their goal is to be able to step into the garden at any time of year and find something to eat.

Using permaculture principles, their garden features a blend of edible trees, shrubs, and perennials, as well as the usual annual vegetables. Every plant has a role—some are edible, some enrich the soil by fixing nitrogen, while others attract pollinators and beneficial insects.

A four-season greenhouse shelters winter vegetables, while a small pond provides a haven for water-loving plants.

One of their goals was to show neighbors that a small backyard can be so much more than just grass. While their neighbors haven’t yet embraced the idea, the garden continues to draw interest.

Today, it’s become a teaching garden, with visitors from around the world stopping by to learn what’s possible in such a small space. If you’re looking for a great winter read, I’d highly recommend picking up Paradise Lot.

So, how’s that for small-space gardening?

It’s finally time to plant sweet corn, and we’re excited to share some of our top-performing varieties with you. If you prefer the classic taste of white sweet corn, we highly recommend Avalon Triple Sweet, an 82-day variety that delivers exceptionally sweet and tender kernels. For those who love yellow corn, Honey Select Triple Sweet is a fantastic choice. It matures in just 79 days and offers a delightful, flavorful corn taste. If you’re looking to grow a stunning bi-color variety, we introduce Sweetness, a new option that matures in just 68 days and boasts a vibrant mix of colors and flavor.

For the best pollination, plant sweet corn in blocks of at least four rows rather than a single row to ensure optimal ear development.

This season, we decided to include peppers in our trials, primarily because one of our longtime favorite bell peppers is soon to be discontinued. To find a worthy replacement, we planted 11 varieties of sweet bell peppers.

Five of these stood out for their impressive sweetness and good size: Double Up Hybrid, Red Bull Hybrid, King of the North, Galileo, and Zavory. While the other varieties we tested—Bell Boy Hybrid, Touchdown Hybrid, Bayonet Hybrid, Cutlass Hybrid, California Wonder, and Chocolate Beauty—weren’t bad in taste or size, the first five were clearly the top performers.

In addition to sweet bell peppers, we grew several other types to give our employees the opportunity to see and taste the wide variety of products they’re selling. Among them were the long, narrow varieties Red Belt Hybrid and Mama Mia Giallo Hybrid, both of which produced large, beautifully colored peppers. We also tried two snack-size varieties: Orange You Sweet Hybrid and Yes To Yellow Hybrid. These small, apple-sized peppers were exceptionally sweet and flavorful.

For those who enjoy a little heat, we planted several hot pepper varieties: Mosquetero Hybrid (Poblano type), Cheyenne Hybrid (Cayenne type), Mexibell Hybrid (a hot bell pepper), Early Jalapeno (a low-heat jalapeno), and Black Olive (an ornamental with plenty of heat). Several of our employees eagerly sampled the hot peppers, embracing the challenge with enthusiasm.

By this time of year, most gardeners have meticulously planned (and perhaps re-planned a few times!) their vegetable gardens. Every square foot is designated for a beloved vegetable. But if you’re like me, you might find yourself with a small, unclaimed corner here or a long, narrow strip there—spaces that haven’t quite been filled yet. If that sounds familiar, let me make two recommendations: kohlrabi and leeks. These are vegetables you’ve probably heard of, maybe even spotted at the store or farmers’ markets, but perhaps haven’t tried growing yourself. They’re perfect for those leftover garden spots, and the good news? It’s not too late to add them to this year’s plan.

Kohlrabi

Let’s start with kohlrabi, a vegetable whose name roughly translates to “cabbage turnip.” That’s fitting because it looks like a curious mix of the two! You’ve likely seen its distinctive shape—a green or purple, dimpled ball about the size of a softball. In the garden, that ball forms above ground, with leaf stalks sprouting from each dimple, giving it a retro, Sputnik-like appearance.

A member of the brassica family (alongside cabbage and broccoli), kohlrabi is a cool-weather crop that matures quickly—about 55 days. It’s great for early spring, fall, or even both! Its compact size makes it ideal for those small, overlooked corners of the garden. Better yet, it requires little care and thrives in ordinary conditions.

While its leaves are edible and can be cooked like collard greens, I find they’re relatively few and prefer focusing on the main event—the swollen stem. Once you peel away its tough outer layer, you’re left with crisp, white flesh. While it’s delicious cooked, I think kohlrabi truly shines raw. It’s fantastic sliced into salads, shredded for slaw, or as a crunchy addition to a fresh veggie tray. Its mild, slightly sweet flavor is reminiscent of cabbage hearts, and it’s well worth the minimal space and effort it takes to grow.

Leeks

Leeks offer a different kind of charm but are equally rewarding. A member of the allium family, which includes onions and garlic, leeks look like their cousins while growing in the garden. Their upright form allows them to be tucked into tight spaces between other crops, making them a versatile choice.

Leeks are low-maintenance and forgiving. I typically plant them as small, fragile starts that look unimpressive at first but grow into robust, hearty plants. They take a bit longer to mature—about 125 days—but, like onions, they can be harvested earlier if needed.

The edible portion of a leek is the white root end and the light green section just above it. To increase this usable part, you can blanch them by hilling soil around the base as they grow, but I’ve found it’s not essential. Mature leeks can be over an inch thick and lack the bulb you’d find on onions.

Before cooking, it’s important to thoroughly rinse leeks in cold water to remove any grit hiding between the layers. Sliced leeks are a fantastic addition to soups, stews, and stocks, bringing a unique, mild onion-like flavor to your dishes. There’s nothing quite like a warm bowl of potato leek soup on a crisp autumn day! Best of all, leeks can stay in the ground and be harvested well into winter, as long as conditions aren’t too harsh. In fact, our leeks wintered over beautifully, and we’re still enjoying them fresh from the garden!

Why Not Try Something New?

When you stumble upon a bit of unused garden space, it’s tempting to plant yet another tomato or another row of onions. But why not be a little adventurous? Try something new—like kohlrabi or leeks. While they may not become staple crops or fill your freezer, these unique veggies can add a delightful twist to your gardening and culinary adventures.

Give them a chance, and you might just discover a new favorite. Those little patches of unused space could become the most exciting and delicious part of your garden this season. I think you’ll be glad you gave it a try!

With so many seeds to choose from, where do you even begin? The first step is understanding the terminology. Let’s break it down:

Heirloom

You’ve probably seen this term in articles, blog posts, and seed catalogs—but why is it important? Heirloom seeds are cherished by gardeners and growers alike. This category includes trusted, open-pollinated varieties, some of which have been lovingly passed down through generations. Many people are drawn to heirlooms because of their rich history, unique flavors, and resilience. These seeds often produce plants with fewer pest or disease issues and yield delicious fruits, roots, or leaves.

Hybrid (F1)

Hybrids are modern marvels, created by cross-pollinating two carefully selected parent plants. While these seeds produce vigorous plants with desirable traits, the resulting seeds are often unreliable or unviable for saving, which can be a drawback for home gardeners. Some view hybrids with skepticism because they’re man-made rather than naturally occurring, but they remain a popular choice for their consistent performance.

Organic

The USDA National Organic Program regulates this label, ensuring that seeds are grown with reduced or no chemical inputs. For many gardeners, choosing organic seeds aligns with their values for sustainability and eco-friendliness. However, others focus more on ensuring their gardening methods are organic, regardless of the seed source.

GMO (Genetically Modified Organisms)

GMO seeds are lab-engineered, often incorporating genes from other organisms to achieve specific traits, such as pest resistance or drought tolerance. While the term “GMO” can include lab-created hybrids, it typically refers to seeds altered at the genetic level—something to consider when selecting seeds for your garden.