From Pause to Potential

When I first joined the project, the garden space was quiet and unused. It had been attempted before, but for reasons unclear to me, it had been left behind. The truth is, to run a garden that supplies restaurants consistently, you don’t just need good soil-you need a persistent and committed team. So I hesitated at first. Was I ready to support more than a garden setup? This would also mean helping build a farm system, manage production, connect to chefs, and create long-term sustainability. But I said yes-because I believed in their vision. The idea that restaurants could return organic waste and receive back nutritious vegetables? That’s the kind of loop our food systems need.

Laying the Groundwork: Nursery First

We started from the beginning: the nursery. At BSF, I began training Muja, a young grower with energy, curiosity, and a growing sense of organization. Alongside him was Bandi, the hands-on expert. The guy who can build anything from scratch. I showed them a few photos and dimensions for the nursery setup, and just like that, Bandi built it better than I imagined.

Discipline Takes Root

With the nursery done, it was time to train. Nursery work takes discipline: from sowing seeds to transplanting seedlings into the garden. It’s a system. I gave Muja a weekly task plan and coached him remotely through WhatsApp. Not only did he follow through, he added his own structure. He built a germination tracking board, mapped out the garden layout, and recorded every planting detail on a central board. It was beyond what I expected.

Working with Heavy Soil and a Lighter Spirit

Once the nursery thrived, we began revamping 10 of their old raised beds. Their soil was heavy clay, not easy to work with. It dries out fast and gets sticky when wet. But clay soil is rich. With proper aeration and mulch, it can support a thriving garden.

A Surprising Ecosystem Helper

And that’s exactly what happened. The pakchoy and lettuce they grew looked picture-perfect, just like the picture on the seed packets. Then I realized something special: BSF’s environment was attracting birds, likely drawn to the maggots. But those same birds became natural pest controllers, feeding on grasshoppers and caterpillars that could have harmed the veggies. The ecosystem was working together.

Inspiration Across Gardens

Feeling inspired, I invited Muja and Bandi to stay at Saifana Organic Farm. I wanted them to see how our team works, to share knowledge, and to be inspired. It was a beautiful exchange. The kind that sparks new ideas and energy.

Simple Beds, Strong Foundations

Back at BSF, we’ve expanded beyond the 10 original beds into new plots, simpler beds without wooden frames, but rich with compost and mulch. The results? Still excellent. They’re now supplying two restaurants with herbs and vegetables.

Shifting Mindsets for Real Growth

To be honest, one of the challenges I’ve faced along the way has been adjusting to the team’s work tempo. The BSF team had more experience with short-term, donation-based projects that typically focused on getting things done in one go. But growing food for restaurants and building a business around it takes more than that, it takes consistency. It requires persistence, initiative, and a willingness to improve and adapt. I knew from the start that this shift in mindset wouldn’t happen overnight. My role became not just about helping them grow plants, but also about growing that commitment.

I want to help the team move beyond a reliance on donations. The ultimate goal is to help them build something self-sustaining, something that can grow into a respected community business. That means encouraging innovation, fostering ownership, and turning early motivation into lasting passion.

Cultivating Commitment, Growing Forward

More importantly, Muja is learning to communicate directly with chefs, understanding what produce they need, and tailoring his work accordingly.

What makes me proud isn’t just the garden, it’s watching Muja and Bandi grow into their roles.

One key takeaway for me as a consultant has been the importance of feedback. Every farm I’ve supported has taught me something new. It’s a privilege to learn from each unique project, to observe what works well, and bring that insight back to Saifana. These shared lessons help all of us improve, so the impact flows both ways. This isn’t just about vegetables. It’s about building a self-sustaining small business, rooted in care and driven by purpose. It’s about starting small, loving what you do, and building something that lasts.