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    Innovative organic

    Produce game changer: Pop-up patio gardens aim to let urban dwellers grow their own vegetables

    Joel Luks
    Mar 20, 2013 | 12:04 pm

    As the fixation on locally-sourced food continues to gain momentum, consumers are becoming more cognizant of where their sustenance comes from, how it was produced and the socio-economic and environmental implications of the growing process.

    One local company is addressing all those concerns by making growing food at home easier — even foolproof.

    Can you be any more of a locavore than by harvesting consumables from your own patio?

    Patiovore Edible Gardens, a one-year-old company founded by San Jose, Calif.-native and Houston-transplant Jessica Haskins and her brother David, debuted a series of organic, all-inclusive container kits at the Sustainable Living Fest at Market Square Park last weekend. These ready-made, seasonal do-it-yourself packages are suitable for small yards, patios and indoor habitats.

    Haskins, who studied business at the University of Houston, admits that the idea emerged from years of killing the hardiest of house plants. A green thumb didn't come naturally to the eco-conscious business owner, but her determination to learn the how-to's of horticulture makes her a good teacher for those looking to do just that.

    "What's great about Houston weather is that we can grow fruits and vegetables all year long."

    "I couldn't keep anything alive," she jokes. "So I had to think hard about what I was doing because I was determined to grow my own vegetables. Those Whole Foods bills can get expensive, you know?"

    The Outdoor Popup Garden, designed to lay flat on dirt, sells for $315 and includes home delivery. Think of it as a raised bed crafted from untreated cypress wood that's outfitted with two metal trellises, a watering can, markers, local organic soil, mulch, fertilizer and instructions. Seeds, selected based on what's appropriate for the particular growing season, are included as well. Home gardeners will need cardboard and newspaper to compartmentalized plant varieties and mitigate the growth of weeds and grass.

    "What's great about Houston weather is that we can grow fruits and vegetables all year long," Haskins explains. "The monthly seed packages have variable growing spans, so when gardeners are done for their current batch, they will have options of what to sow next."

    Plant Sense

    On tap for March's seedling collection are sweet basil; Shiso Perilla, a Japanese basil with cinnamon, clove and cumin notes; Golden Purslane, a nutritious, non-invasive weed; Bright Lights Cosmos, a colorful flower that attracts beneficial insects; French breakfast radish, which takes one month to grow; Spacemaster cucumbers; rocket arugula; Trionfo Violetto heirloom pole beans; Dwarf Taylor heirloom bush Beans; and micro greens.

    Can you be any more of a locavore than by harvesting consumables from your own patio?

    Haskins shakes things up a bit for April with cumin, malabar spinach, Henderson bush baby lima beans, Thai basil, fenugreek and summer savory.

    The Patio Popup Garden sells for $385. Adding to the garden kit is a galvanized sheet metal base made from reclaimed materials that acts as a water catch reservoir. A wicking system recycles water back to the popup container. The Indoor Popup Garden, at $485 per unit, is best for a south or west facing window that offers plenty of sunlight. Haskins opts for shade-tolerant veggies for this indoor model.

    What renders Patiovore gear attractive is that Haskins removes the guess work for the new aspiring gardener. The company eliminates the need to source components from different vendors, and offers follow up customer service after the purchase to make certain the kit is successful. Intelligence from Haskins Patiolab will surely come in handy.

    The Outdoor Popup Garden, designed to lay flat on dirt, sells for $315 and includes home delivery.

    Patiovore, gardening, garden, March 2013
      
    Photo by Joel Luks
    The Outdoor Popup Garden, designed to lay flat on dirt, sells for $315 and includes home delivery.
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    so succulent

    Houston's new Napa Valley-inspired restaurant sets opening date

    Eric Sandler
    May 15, 2025 | 10:04 am
    Succulent Fine Dining food spread
    Courtesy of Succulent Fine Dining
    Succulent Fine Dining's menu takes inspiration from California.

    A new wine-fueled, California-inspired restaurant is ready to make its debut. Succulent Fine Dining will open this Monday, May 19.

    Located in the former Pastore space in the Regent Square mixed-use development, Succulent Fine Dining is the latest project from Houston restaurateur Shawn Virene, the mastermind behind champagne-fueled River Oaks restaurant a’Bouzy. Working with executive chef David Buckley, Virene intends for Succulent to take inspiration from California’s Napa Valley with dishes that utilize ingredients from both Texas farms and those on the West Coast — such as the Hope Farms Kale salad that references the South Houston urban farm operated by local nonprofit Recipe for Success.

    “Succulent will be so much more than a restaurant — it’s a destination where food, design, and the culture of the vineyards come together,” Virene said in a statement. “I’ve dreamed of creating a space that reflects my love for the land and the laid-back elegance of Napa Valley dining. Succulent is personal — it’s gracious, warm, and deeply connected to nature.”

    Meals at Succulent could begin with caviar-topped deviled eggs, chicken liver mousse in pani puri, or a caramelized onion tart that’s Buckley’s riff on French onion soup. From there, the options include roasted chicken in preserved lemon beurre blanc, seared scallops with blue corn and brown butter dashi, and steak frites made with hanger steak that’s topped with salsa verde. Seafood options will include Gulf fish caught under Virene’s commercial fishing license such as snapper, cobia, and amberjack. Buckley is also adding seasonal touches with vegetable-based dishes.

    “The carrot gnocchi was developed when looking at seasonal spring vegetables,” the chef said. “We are using the carrot in place of a potato for an orange color.”

    “Succulent” doesn’t just apply to the food. Virene has carefully grown dozens of plants that are a prominent part of the restaurant’s decor.

    “I’ve been delving into horticulture,” Virene said on CultureMap’s “What’s Eric Eating” podcast. “I’m a pretty good propagator. I can take ‘em and break ‘em down and end up with a bunch more. I know what will grow well in Houston. They’re cute and pretty and kind of trendy right now.”

    Beyond adding plant life, Virene has made a number of upgrades to the space. Most notably, Succulent will utilize the building’s rooftop patio. Diners will find pergolas and greenery to provide shade, a dedicated bar for the second floor, and vintage greenhouses that can host private events. Downstairs is now home to a private dining room as well as a chef’s table with a view of the kitchen. An herb garden will

    Just like a’Bouzy, Succulent will be open for lunch, dinner, and weekend brunch. Its to-go options will include picnic baskets that may be consumed at Regent Square’s green space or at nearby Buffalo Bayou Park.

    Succulent Fine Dining food spread
      

    Courtesy of Succulent Fine Dining

    Succulent Fine Dining's menu takes inspiration from California.

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