High-margin crops, minimal overhead, and intensive cultivation (i.e., greenhouses) to get the most out the available space. Pretty much be the only way to go on a small acreage:

> Though his book The Urban Farmer still similarly emphasizes minimal machinery and biointensive growing, Stone sticks to the highest profit crops—baby greens, microgreens, and tomatoes, for example.

The other part of this is having a strong local customer base willing to pay a premium for fresh ingredients.

A fresh tomato, ripened on the vine, and picked and eaten the same day is much tastier than a store-bought one shipped a thousand miles. Taste-wise it's almost a completely different foodstuff.

But location is key for this type of business. If there's 200 restaurants within 20 miles of the microfarm the customer base is good. If there's only two it's going to be much more difficult.