Guides
How to choose, store, and cook the produce we grow. Practical knowledge from the farm, free to read.
Practical, vegetable-by-vegetable storage advice for the tropics, so your produce stays fresh and nothing goes to waste.
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The sourcing challenges island kitchens face, what to look for in a supplier, and how specialty produce lifts a menu.
What happens to vegetables after harvest, how time from farm affects taste and nutrition, and what local next-day really changes.
What microgreens are, how they differ from sprouts, the types we grow and their flavours, and how to keep them fresh.
What edible flowers are, why food-safe growing matters, the common types and their flavours, and how to use and store them.
Meet the eight specialty tomatoes we grow on our farm, from golden cherries to candy-sweet reds, and exactly what to make with each.
How tropical seasons work on Samui, why hydroponic growing means year-round greens, and what local produce peaks when.
How to get fresh produce delivered across Samui, the delivery zones and minimums, the 2pm cut-off, pickup, and how we keep it all cold.