01Visit
Walk the beds at first light, meet the team, and eat lunch within sight of where it was grown.
Open Tuesday — Sunday
Regenerating the land.Nourishing life.
- Location
- Isinya, Kajiado
- Position
- 1°41′S 36°51′E
- Holding
- 2.17 acres
- Method
- Regenerative · Organic
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Two acres of semi-arid Kajiado. Rain twice a year, gone by evening. Designed properly, that is not a constraint — it is an ecosystem.
The method, in four lines
- 01Cover the ground.
- 02Keep living roots in it.
- 03Move the animals.
- 04Plant trees that will outlive you.
The yields follow. They always do.
The estate — 2.17 acres
Every roof drains to a tank. The compost sits between the stock and the beds. The road is one loop with no dead ends.
Four ways onto the land
01
02Learn
Courses, apprenticeships and open field days for growers who intend to change how their own land is farmed.
Next intake — March
03Supply
Standing orders for restaurants, schools and retailers who need to know exactly which bed their food came from.
Nairobi & Kajiado
04Shop
Weekly boxes, the farm shop, and produce cut the morning it reaches you.
Collection or delivery
It leaves here the morning it is cut
Kitchens that care where it came from, and households that would rather not guess. Quality before quantity — we never sell more than the ground can carry.
Restaurants
Hotels
Schools
Hospitals
Retailers
Supermarkets
Corporate offices
Farm shops
Private households
What the ground has given back
Four years of it, measured rather than claimed. These are outcomes on the ground, not projections.
- 1,240
- Trees established
- 126,000
- Litres of rain harvested
- 8
- Tonnes of compost made
- 72+
- Native species recorded
- 850+
- Families supplied weekly
- 100%
- Free of synthetic input
Indigenous and fruiting, since inception
Held on site rather than lost to runoff
From farm residues and animal bedding
Birds, pollinators and understorey plants
Through boxes, market and wholesale
No manufactured fertiliser, herbicide or pesticide
Updated as the harvest comes in. What is listed is what is in the shed.
“We are not farming the way it was done before. We are farming the way this particular piece of ground wants to be farmed.”
Letters from the farm
What is ripe, what went wrong, what we are planting next. Once a month, from the people doing it.