In Summary
  • Mr Nzioka, who studied Mass Communication, quit professional hustles and jumped into the murky waters of farming in Lower Kabete, a few kilometres from the city.
  • He also has coriander, parsley, dill, rosemary, sage, tarragon, mint and basil on the farm.
  • The farmer buys seeds from various parts of the country.
  • He hopes to open a store where he will buy and sell organically grown food.

He learnt about farming at an early age. However, it was not until 2016 that Mr Patrick Nzioka ventured into organic vegetable growing.

“I grew up in a family that adored farming. It is through my mother’s guidance that I have achieved this,’’ he says.

Mr Nzioka, who studied Mass Communication, quit professional hustles and jumped into the murky waters of farming in Lower Kabete, a few kilometres from the city.

He grows traditional vegetables organically: From amaranthus, black night shade, mrenda, sageti, miroo, kunde to pumpkin leaves.

Mr Nzioka makes ends meet by feeding his neighbourhood as well as Nairobi city residents.

He grows spinach, kale, red and white cabbage, cucumber, courgette, capsicum, hot chily, lettuce, celery, broccoli, cauliflower, herbs and several spices.

He also has coriander, parsley, dill, rosemary, sage, tarragon, mint and basil on the farm.

“I did not have much for a start. I bought collard sukumawiki and spinach and used the proceeds to purchase more seeds,’’ Mr Nzioka, who is in his early 30s, says.

Initially, he grew the vegetables in sacks but he has leased land in Machakos County as his business expands.

Mr Nzioka says he ventured into organic farming because he wanted to see Kenyans eat healthy.

“Many Nairobians do not eat healthy, clean or nutritious food. My intention was to bring back the culture of healthy eating,’’ he adds.

CLOSE TO SOURCE OF WATER

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