Miller and her husband have built 8-by-4-foot raised beds in a previously vacant lot and are using a bio-intensive planting process to enable high production in little space. Beds for home chefs, which go for $327 per month, are sold out. Beds for restaurants, priced at about $427 per month, are still available.

With the bespoke garden, the renters have something to say about the plants that are grown, but they don't have to do the work. One chef, for example, wanted unusual tiny purple and white eggplants. Another chef requested ice lettuce, frilly mustard greens and sweeter baby collards.

Miller plans to build more bespoke gardeners in L.A.

“We’re aiming to be near high-minded kitchens in neighborhoods willing to eat the best produce they can find,” Miller said. “We want to turn vacant lots into places where you can eat nutritiously and deliciously.”

The UC Cooperative Extension Master Gardener program in Los Angeles trains volunteers to to help residents of underserved communities learn how to grow their own food. Master Gardeners go through intensive gardening training that emphasizes organic production of vegetables, fruits, trees and flowers. The volunteers also get training from UC experts on soils, composting, fertilization, irrigation, pests, diseases, weeds and harvesting.