I · Supply
Cut at dawn. In your kitchen by eleven.
Standing orders for restaurants, hotels, schools, hospitals and retailers who need to know exactly which bed their food came from.
- Delivery
- Nairobi & Kajiado
- Rounds
- Tue · Thu · Sat
- Lead time
- 48 hours
- Wholesale
- By the crate
Most produce reaches a kitchen four to six days after it was cut, having passed through three hands that never saw the field. Ours reaches you the same morning, from people who can tell you the bed.
Five and a half hours, not five days
Shelf life is not a property of a vegetable. It is what is left after the supply chain has taken its share.
Soko Harvest
5.5 hours
05:30
Cut
While it is still cool
07:00
Washed and packed
In the shed, on site
08:30
Loaded
Straight from the pack house
11:00
Your kitchen
Same morning
Conventional chain
4 — 6 days
Day 0
Harvest
Often days before sale
Day 1
Wholesale market
Aggregated, unlabelled
Day 2
Distributor
Cold chain, if you are lucky
Day 4+
Your kitchen
Provenance lost
Both tracks drawn to the same length, not the same scale — five hours against six days would render ours as a dot. The durations are stated rather than plotted.
Leaving the farm on the Tuesday round
Kitchens that care where it came from
Five ways the produce leaves the farm. Every one of them ends with somebody who can name the bed it came out of.
01Restaurants & hotels
Chefs who write the menu around what is ready rather than ordering against a fixed list. We will tell you what is coming three weeks out.
- Typically
- Salad leaf, herbs, heritage tomatoes, edible flowers
- Rhythm
- Three rounds a week
02Schools & hospitals
Volume with a traceable origin, and a standing invitation to bring the students or the catering team out to see the beds it came from.
- Typically
- Roots, brassicas, eggs, seasonal greens
- Rhythm
- Weekly, to a fixed order
03Retailers & supermarkets
Small, consistent lines with the story attached — and honest notice when a crop is short rather than a substitution you did not ask for.
- Typically
- Boxed vegetables, honey, herb bunches
- Rhythm
- Weekly or fortnightly
04Wholesale
Full-crate volumes for distributors, grocers and caterers buying to resell. Priced by the crate, collected from the farm or delivered on the standing round.
- Typically
- Single lines by the crate — greens, roots, herbs
- Rhythm
- Standing weekly, agreed a season ahead
05Offices & households
Weekly boxes to corporate kitchens and to homes across Nairobi and Kajiado. The same produce, the same morning, smaller crates.
- Typically
- Mixed seasonal box
- Rhythm
- Weekly subscription
What we can put on your back door
Cut the morning it reaches you, in the units a kitchen orders in. Everything here is grown on the holding — we do not buy in to fill a gap and sell it as ours.
24 crops at wholesale volume · most on 48 hours’ notice · everything cut the morning it reaches you
Leaves & greensUnitTypical weekNotice
- Sukuma wiki · Collard greensBunch, 500g400 — 600 bunches48 hours
- Amaranth greens · TerereBunch, 400g250 — 400 bunches48 hours
- African nightshade · ManaguBunch, 400g150 — 250 bunches48 hours
- MicrogreensPunnet, 100g80 — 150 punnets5 days
- Salad leafBag, 250g150 — 250 bags72 hours
- RocketPunnet, 200g60 — 100 punnets72 hours
- SpinachBunch, 500g200 — 350 bunches48 hours
- KaleBunch, 500g150 — 250 bunches48 hours
Fruiting vegetablesUnitTypical weekNotice
- Cherry tomatoesPunnet, 250g150 — 250 punnets5 days
- TomatoesCrate, 10kg30 — 50 crates5 days
- Sweet pepper · Pilipili hohoCrate, 5kg15 — 25 crates5 days
- CourgetteCrate, 5kg20 — 35 crates72 hours
Roots & bulbsUnitTypical weekNotice
- CarrotsBy weight200 — 300 kg5 days
- BeetrootBy weight80 — 140 kg5 days
- Spring onionsBunch150 — 250 bunches48 hours
LegumesUnitTypical weekNotice
- French beansCrate, 5kg25 — 40 crates72 hours
- MangetoutCrate, 3kg10 — 20 crates5 days
Herbs & flowersUnitTypical weekNotice
- Coriander · DhaniaBunch, 100g200 — 350 bunches48 hours
- BasilBunch, 100g60 — 120 bunches72 hours
- ParsleyBunch, 100g80 — 150 bunches48 hours
- Edible flowersPunnet, 50g30 — 60 punnets5 days
From the treesUnitTypical weekNotice
- AvocadoBy count400 — 800 fruit5 days
- Passion fruitBy weight40 — 80 kg5 days
From the animalsUnitTypical weekNotice
- EggsTray, 30120 — 200 trays72 hours
Volumes are a normal week in season, not a ceiling. Tell us what you need standing and we will plant against it — most of this list is sown in blocks every three weeks precisely so that it can be.
We would rather turn an order down than farm the soil backwards to meet it.
What we will and will not do
We will
- Bed-level traceability
- Every crate carries the block, the bed and the cutting date. Ask, and we will walk you to the row.
- Nothing synthetic
- No manufactured fertiliser, herbicide or pesticide has been used on this ground since we took it on.
- Honest shortfalls
- If a crop is short you get a call, not a substitution. You can plan around a shortage; you cannot plan around a surprise.
- Three weeks of notice
- A rolling forecast of what is coming into season, so a menu — or a wholesale order — can be committed before the produce exists.
- Wholesale by the crate
- Single lines at volume, priced by the crate, collected or delivered. Agreed a season ahead so the ground is planted against a real order.
We will not
- Buy in to fill a gap
- We will not put another farm’s produce in our crates. If it did not grow here, it is not ours to sell.
- Grow beyond the ground
- Two point one seven acres has a ceiling. We would rather turn an order down than farm the soil backwards to meet it.
Try a box before you commit
Tell us what you cook and roughly what you get through in a week. We will send one sample crate, free, on the next round — and if it is not better than what you have, that is the end of it.