Rivera chef John Sedlar holds a bowl of chiles harvested from Cielo Verde, his rooftop garden above Beverly Boulevard in midtown Los Angeles. (Christina House / For The Times)
Scarlet runner beans from Sedlar’s garden. (Christina House / For The Times)
John Sedlar says his chile crops were abundant this year. Shown are Thai dragon chiles. (Christina House / For The Times)
Bright flowers of the leafy mizuna attract bees. (Christina House / For The Times)
Recipe: Braised kale with Garrotxa snow
Winter greens salad with mustard seed vinaigrette features ingredients right from John Sedlar’s garden. (Glenn Koenig / Los Angeles Times)
Poblano sorbet is a spicy, icy and sweet treat involving peppers, sugar, tequila and lime juice. Recipe: Poblano sorbet
