About Farm-A-Jarn
Nestled in the beautiful region of Cha-Am, we are a dedicated small family farm specializing in gourmet plants. Our passion for agriculture drives us to cultivate a variety of fresh, high-quality vegetables, figs, berries, and other specialty plants that are available seasonally. We take immense pride in our commitment to sustainable farming practices, ensuring that our products are not only delicious and nutritious but also good for the environment.
We invite you to experience the charm of Cha-Am and harvest your own produce at our farm, which is open Sunday mornings for walk-in visitors.
Seasonal Offerings
Our farm’s seasonal offerings adapt to the changing cycles of nature, allowing us to provide the freshest produce to our customers at optimal times. Whether you’re looking for juicy figs, plump berries, or an assortment of crisp vegetables, our selection highlights the best of what our land has to offer.
Using innovative agricultural technology and meticulous cultivation methods, most of our produce are available throughout the year. Unlike conventional farms, our produce is “harvested to order” so you get the freshest produce from our farm to your table within 24-48 hours.
Orders can be placed online through our page and picked up in Hua-hin or Cha-Am.Garden Plot Rental & Farm-to-Fork Subscription
For those interested in growing their own plants but needing a little guidance, we offer garden bed rental services. This allows aspiring growers to cultivate their own produce in a nurtured environment, with access to our expertise.
If you just want farm produce without growing your own, our Farm-to-Fork Subscription program brings the best of the seasonal veggies and fruits to your door. For a fixed cost per year, you can experience a diverse array of produce and “eat with the seasons”.
We also provide consulting services tailored for growers of all skill levels—whether you’re a novice starting your first garden or an experienced farmer looking to refine your techniques, we are here to assist, guide, and inspire you on your agricultural journey.Community Engagement and Events
In addition to our farming activities, we are deeply committed to our local community. We regularly host garden and food-related events that celebrate the joys of growing, cooking and eating fresh, locally-sourced ingredients. These gatherings provide a platform for food enthusiasts to learn, share, and enjoy delightful culinary experiences together.
Furthermore, we take pride in our partnerships with local restaurants, where we work collaboratively to promote healthy eating and sustainable farming practices. By supplying fresh produce to these establishments, we help support the growing movement toward farm-to-table dining, ensuring that the community can enjoy our gourmet plants in delicious dishes prepared by talented chefs.
Join Us on Our Journey
We invite you to join us in our mission to promote healthy living and sustainable agriculture. Follow us on our journey as we continue to grow and innovate, providing exceptional products and services that enrich the lives of our customers and the community.
Whether you’re looking to purchase fresh produce, cultivate in your own rented garden bed, order fruits and veggies on our page, or participate in our events, we’re excited to share our passion for gourmet plants with you!
Two basils. We grow both. We know them down to the enzyme.Some of you confuse the two. A few have told us we mixed them up. We don't.Part of the problem is the name. In Thailand, "sweet basil" usually means โหระพา. In Italy, it means Genovese. Same English words, different plant. So let's get educated.Look first. Thai basil: purple stems, purple flowers, smaller pointed leaves. Genovese: green stems, white flowers, big soft cupped leaves. Takes two seconds.Then smell. Rub a leaf. Licorice means Thai. Clove and flowers means Genovese. Here's why.Same species. Thai basil is Ocimum basilicum var. thyrsiflora. Genovese is plain Ocimum basilicum. What separates them is chemotype: which aroma molecules the leaf chooses to make.The numbers. A Thai study ran both oils through two-dimensional GC. Thai basil oil was 81.8% methyl chavicol (estragole). Sweet basil was mostly linalool (43.8%), eugenol (13.7%) and 1,8-cineole (10.2%) [1]. In plain words: licorice for Thai basil, and floral, clove and fresh for sweet basil. The real pesto basil, Genovese DOP from the Ligurian coast, is known for high linalool and eugenol with no estragole [2].Where it's made. Tiny glandular trichomes on the leaf surface produce and store these volatiles [3,4]. Brush the leaf, break the glands, that's the smell.How Thai basil gets its licorice. Phenylalanine goes down the phenylpropanoid pathway. An esterified alcohol is cleaved and reduced, using NAD(P)H, to make chavicol [5]. Then chavicol O-methyltransferase (CVOMT) moves a methyl group from SAM onto it, and chavicol becomes methyl chavicol [6].How Genovese gets its clove. Same pathway, next branch over. An enzyme in the glands uses coniferyl acetate and NADPH to make eugenol [7]. Its floral side is a different pathway entirely. Linalool is a terpene, made from geranyl diphosphate by (R)-linalool synthase [4].The trade-off. Comparing three cultivars, higher terpene totals went with lower phenylpropanoids and lower PAL activity, PAL being the enzyme at the top of the phenylpropanoid road [4]. A leaf tends to lean one way.The wild part. CVOMT1 and its sister enzyme EOMT1 are 90% identical. Change one amino acid in each and they swap substrate preference [6]. One residue. That's how close these plants are, and how far apart they taste.In the pan. Linalool and 1,8-cineole are the lightest, most volatile molecules in the mix. They leave first. Part of why Genovese fades in a curry and Thai basil holds.Bruising. Basil leaves carry phenolic acids like rosmarinic acid and chicoric acid [2,8]. Crush the cells and polyphenol oxidase turns them into o-quinones, which polymerize into brown pigment.Cold. Basil gets chilling injury below 12 °C, and the main symptom is blackened leaves. Sweet basil lasted about 12.5 days at 15 °C, but only 8.3, 3.2 and 1.6 days at 10, 5 and 0 °C [9,10]. Your fridge sits around 4 °C. Stems in water, out of the sun, use within a few days.Swap them? Thai basil pesto comes out licorice. Genovese in green curry fades. That's not a mix-up. That's chemistry.So no, we did not mix up your basil. Order Thai basil, you get Thai basil. Order Genovese, you get Genovese. Every time.And กะเพรา? Ocimum tenuiflorum. Different species, different chemistry. More on that later.Taste is subjective, and we understand that everyone has their own memories and preferences. We take pride in what we grow and have many happy customers who enjoy our produce. We are here to build a happy little community around good food, local produce, and mutual respect. We welcome honest feedback, but bullying and false accusations are not acceptable.🌿🧪🍝🍛 #FarmLife #ThaiBasil #GenoveseBasil #PlantScience #SoilToTable #huahinReferences [1] Pripdeevech P, Chumpolsri W, Suttiarporn P, Wongpornchai S. 2010. J Serb Chem Soc 75:1503–1513. doi:10.2298/JSC100203125P [2] Ciriello M et al. 2021. Foods 10:278. doi:10.3390/foods10020278 [3] Gang DR et al. 2001. Plant Physiol 125:539–555. doi:10.1104/pp.125.2.539 [4] Iijima Y et al. 2004. Plant Physiol 136:3724–3736. doi:10.1104/pp.104.051318 [5] Vassão DG et al. 2006. Org Biomol Chem 4:2733–2744 [6] Gang DR et al. 2002. Plant Cell 14:505–519. doi:10.1105/tpc.010327 [7] Koeduka T et al. 2006. PNAS 103:10128–10133. doi:10.1073/pnas.0603732103 [8] Lee J, Scagel CF. 2009. Food Chem 115:650–656 [9] Lange DD, Cameron AC. 1994. HortScience 29:102–103 [10] Brindisi LJ, Simon JE. 2023. Front Plant Sci 14:1237577. doi:10.3389/fpls.2023.1237577
![Two basils. We grow both. We know them down to the enzyme.Some of you confuse the two. A few have told us we mixed them up. We don't.Part of the problem is the name. In Thailand, "sweet basil" usually means โหระพา. In Italy, it means Genovese. Same English words, different plant. So let's get educated.Look first. Thai basil: purple stems, purple flowers, smaller pointed leaves. Genovese: green stems, white flowers, big soft cupped leaves. Takes two seconds.Then smell. Rub a leaf. Licorice means Thai. Clove and flowers means Genovese. Here's why.Same species. Thai basil is Ocimum basilicum var. thyrsiflora. Genovese is plain Ocimum basilicum. What separates them is chemotype: which aroma molecules the leaf chooses to make.The numbers. A Thai study ran both oils through two-dimensional GC. Thai basil oil was 81.8% methyl chavicol (estragole). Sweet basil was mostly linalool (43.8%), eugenol (13.7%) and 1,8-cineole (10.2%) [1]. In plain words: licorice for Thai basil, and floral, clove and fresh for sweet basil. The real pesto basil, Genovese DOP from the Ligurian coast, is known for high linalool and eugenol with no estragole [2].Where it's made. Tiny glandular trichomes on the leaf surface produce and store these volatiles [3,4]. Brush the leaf, break the glands, that's the smell.How Thai basil gets its licorice. Phenylalanine goes down the phenylpropanoid pathway. An esterified alcohol is cleaved and reduced, using NAD(P)H, to make chavicol [5]. Then chavicol O-methyltransferase (CVOMT) moves a methyl group from SAM onto it, and chavicol becomes methyl chavicol [6].How Genovese gets its clove. Same pathway, next branch over. An enzyme in the glands uses coniferyl acetate and NADPH to make eugenol [7]. Its floral side is a different pathway entirely. Linalool is a terpene, made from geranyl diphosphate by (R)-linalool synthase [4].The trade-off. Comparing three cultivars, higher terpene totals went with lower phenylpropanoids and lower PAL activity, PAL being the enzyme at the top of the phenylpropanoid road [4]. A leaf tends to lean one way.The wild part. CVOMT1 and its sister enzyme EOMT1 are 90% identical. Change one amino acid in each and they swap substrate preference [6]. One residue. That's how close these plants are, and how far apart they taste.In the pan. Linalool and 1,8-cineole are the lightest, most volatile molecules in the mix. They leave first. Part of why Genovese fades in a curry and Thai basil holds.Bruising. Basil leaves carry phenolic acids like rosmarinic acid and chicoric acid [2,8]. Crush the cells and polyphenol oxidase turns them into o-quinones, which polymerize into brown pigment.Cold. Basil gets chilling injury below 12 °C, and the main symptom is blackened leaves. Sweet basil lasted about 12.5 days at 15 °C, but only 8.3, 3.2 and 1.6 days at 10, 5 and 0 °C [9,10]. Your fridge sits around 4 °C. Stems in water, out of the sun, use within a few days.Swap them? Thai basil pesto comes out licorice. Genovese in green curry fades. That's not a mix-up. That's chemistry.So no, we did not mix up your basil. Order Thai basil, you get Thai basil. Order Genovese, you get Genovese. Every time.And กะเพรา? Ocimum tenuiflorum. Different species, different chemistry. More on that later.Taste is subjective, and we understand that everyone has their own memories and preferences. We take pride in what we grow and have many happy customers who enjoy our produce. We are here to build a happy little community around good food, local produce, and mutual respect. We welcome honest feedback, but bullying and false accusations are not acceptable.🌿🧪🍝🍛
#FarmLife #ThaiBasil #GenoveseBasil #PlantScience #SoilToTable #huahinReferences
[1] Pripdeevech P, Chumpolsri W, Suttiarporn P, Wongpornchai S. 2010. J Serb Chem Soc 75:1503–1513. doi:10.2298/JSC100203125P
[2] Ciriello M et al. 2021. Foods 10:278. doi:10.3390/foods10020278
[3] Gang DR et al. 2001. Plant Physiol 125:539–555. doi:10.1104/pp.125.2.539
[4] Iijima Y et al. 2004. Plant Physiol 136:3724–3736. doi:10.1104/pp.104.051318
[5] Vassão DG et al. 2006. Org Biomol Chem 4:2733–2744
[6] Gang DR et al. 2002. Plant Cell 14:505–519. doi:10.1105/tpc.010327
[7] Koeduka T et al. 2006. PNAS 103:10128–10133. doi:10.1073/pnas.0603732103
[8] Lee J, Scagel CF. 2009. Food Chem 115:650–656
[9] Lange DD, Cameron AC. 1994. HortScience 29:102–103
[10] Brindisi LJ, Simon JE. 2023. Front Plant Sci 14:1237577. doi:10.3389/fpls.2023.1237577](https://scontent-sin2-2.xx.fbcdn.net/v/t39.30808-6/864960591_1190494380306097_2189072958411331437_n.jpg?_nc_cat=103&ccb=1-7&_nc_sid=127cfc&_nc_ohc=1KXJ1PG1QG0Q7kNvwGwpWWG&_nc_oc=AdpJR36tyWhMz58a9O4sH5PwGrz9f7pQQrDMcnw4fEVM-yaDRlyhs_J9j3iZV6ILDeQ&_nc_zt=23&_nc_ht=scontent-sin2-2.xx&edm=AKIiGfEEAAAA&_nc_gid=145xBGT5qRxNjzbBa8JAVA&_nc_tpa=Q5bMBQIBtMIhYNZPgs88AgrDFXdp8tdtzFJRYU0HBwosNt5daqY1iE1gkJtzSd5xqEbSaOBnyO8EG-NZ&oh=00_AQRWvxTjH2KPkBW2-cv0i8SD313FBE8rwpAjYbTErcQRww&oe=6AEF1405)
![Two basils. We grow both. We know them down to the enzyme.Some of you confuse the two. A few have told us we mixed them up. We don't.Part of the problem is the name. In Thailand, "sweet basil" usually means โหระพา. In Italy, it means Genovese. Same English words, different plant. So let's get educated.Look first. Thai basil: purple stems, purple flowers, smaller pointed leaves. Genovese: green stems, white flowers, big soft cupped leaves. Takes two seconds.Then smell. Rub a leaf. Licorice means Thai. Clove and flowers means Genovese. Here's why.Same species. Thai basil is Ocimum basilicum var. thyrsiflora. Genovese is plain Ocimum basilicum. What separates them is chemotype: which aroma molecules the leaf chooses to make.The numbers. A Thai study ran both oils through two-dimensional GC. Thai basil oil was 81.8% methyl chavicol (estragole). Sweet basil was mostly linalool (43.8%), eugenol (13.7%) and 1,8-cineole (10.2%) [1]. In plain words: licorice for Thai basil, and floral, clove and fresh for sweet basil. The real pesto basil, Genovese DOP from the Ligurian coast, is known for high linalool and eugenol with no estragole [2].Where it's made. Tiny glandular trichomes on the leaf surface produce and store these volatiles [3,4]. Brush the leaf, break the glands, that's the smell.How Thai basil gets its licorice. Phenylalanine goes down the phenylpropanoid pathway. An esterified alcohol is cleaved and reduced, using NAD(P)H, to make chavicol [5]. Then chavicol O-methyltransferase (CVOMT) moves a methyl group from SAM onto it, and chavicol becomes methyl chavicol [6].How Genovese gets its clove. Same pathway, next branch over. An enzyme in the glands uses coniferyl acetate and NADPH to make eugenol [7]. Its floral side is a different pathway entirely. Linalool is a terpene, made from geranyl diphosphate by (R)-linalool synthase [4].The trade-off. Comparing three cultivars, higher terpene totals went with lower phenylpropanoids and lower PAL activity, PAL being the enzyme at the top of the phenylpropanoid road [4]. A leaf tends to lean one way.The wild part. CVOMT1 and its sister enzyme EOMT1 are 90% identical. Change one amino acid in each and they swap substrate preference [6]. One residue. That's how close these plants are, and how far apart they taste.In the pan. Linalool and 1,8-cineole are the lightest, most volatile molecules in the mix. They leave first. Part of why Genovese fades in a curry and Thai basil holds.Bruising. Basil leaves carry phenolic acids like rosmarinic acid and chicoric acid [2,8]. Crush the cells and polyphenol oxidase turns them into o-quinones, which polymerize into brown pigment.Cold. Basil gets chilling injury below 12 °C, and the main symptom is blackened leaves. Sweet basil lasted about 12.5 days at 15 °C, but only 8.3, 3.2 and 1.6 days at 10, 5 and 0 °C [9,10]. Your fridge sits around 4 °C. Stems in water, out of the sun, use within a few days.Swap them? Thai basil pesto comes out licorice. Genovese in green curry fades. That's not a mix-up. That's chemistry.So no, we did not mix up your basil. Order Thai basil, you get Thai basil. Order Genovese, you get Genovese. Every time.And กะเพรา? Ocimum tenuiflorum. Different species, different chemistry. More on that later.Taste is subjective, and we understand that everyone has their own memories and preferences. We take pride in what we grow and have many happy customers who enjoy our produce. We are here to build a happy little community around good food, local produce, and mutual respect. We welcome honest feedback, but bullying and false accusations are not acceptable.🌿🧪🍝🍛
#FarmLife #ThaiBasil #GenoveseBasil #PlantScience #SoilToTable #huahinReferences
[1] Pripdeevech P, Chumpolsri W, Suttiarporn P, Wongpornchai S. 2010. J Serb Chem Soc 75:1503–1513. doi:10.2298/JSC100203125P
[2] Ciriello M et al. 2021. Foods 10:278. doi:10.3390/foods10020278
[3] Gang DR et al. 2001. Plant Physiol 125:539–555. doi:10.1104/pp.125.2.539
[4] Iijima Y et al. 2004. Plant Physiol 136:3724–3736. doi:10.1104/pp.104.051318
[5] Vassão DG et al. 2006. Org Biomol Chem 4:2733–2744
[6] Gang DR et al. 2002. Plant Cell 14:505–519. doi:10.1105/tpc.010327
[7] Koeduka T et al. 2006. PNAS 103:10128–10133. doi:10.1073/pnas.0603732103
[8] Lee J, Scagel CF. 2009. Food Chem 115:650–656
[9] Lange DD, Cameron AC. 1994. HortScience 29:102–103
[10] Brindisi LJ, Simon JE. 2023. Front Plant Sci 14:1237577. doi:10.3389/fpls.2023.1237577](https://scontent-sin6-3.xx.fbcdn.net/v/t39.30808-6/863186724_1190494383639430_4150986579881070810_n.jpg?stp=dst-jpg_p720x720_tt6&_nc_cat=110&ccb=1-7&_nc_sid=127cfc&_nc_ohc=CjlmxKoK5HIQ7kNvwE_asqg&_nc_oc=AdphsCqgRwegBqais0h7dZT-OdJii4_IYjEqIkYXWy6YkllZ9QlOXBKzM2mP-q5i05w&_nc_zt=23&_nc_ht=scontent-sin6-3.xx&edm=AKIiGfEEAAAA&_nc_gid=145xBGT5qRxNjzbBa8JAVA&_nc_tpa=Q5bMBQJyGHxE9OueylvCTWCSimjDb2RHjvNuGubINU3ZOo_2ca3OXaFb2zKlcNH7ZXp-um5Vt-R6iKO_&oh=00_AQTVP3I8Jnr5IZLIR3s9UJZlffrVxTsT6dMvCZElzrEqwg&oe=6AEF38A3)
Grateful to see so many lovely visitors at the farm yesterday! Thank you for spending your Sunday with us. 😊See you again on Sunday, 6 December, in the morning!Farm orders are open every day. Some of our farm goodies are also available for delivery on GrabFood.
Ready to ship right now!Fresh figs - various varieties 🍐 Free-range eggs from happy hens 🍳 Taiwan guava mix (red, white) Holland papaya Mixed chili peppers 🌶️ Kale 🥬 Wild rocket/arugula Cucumber 🥒 Beetroot Mint Celery Tarragon Hawaii lemon 🍋 Finger lime 🍋🟩 Stingless bee honey 🍯 Peanut butter fruit (not actual peanut) Tomato and other plants 🪴
We had a good break, and now we’re back at the farm with a full inbox, lots of orders, and plenty of inquiries about our produce. Thank you for keeping us busy!📩 Send us a message to reserve your favorites: 🌱 Plants 🥬 Fresh seasonal veggies 🥚 Farm-fresh eggs 🍯 Homemade products: pickled beet root, fig jam.Thanks for supporting our little farm.
Moving our beloved little plant babies to the farm! Getting them ready to go into the ground before we leave for our holiday.Our plant sale is officially over. If you already reserved with us, your plants are set aside. Thank you to everyone who brought a little green home!And… something new is coming in December. We’re keeping it a secret for now, but stay tuned!Follow Farm-A-Jarn for updates. You won’t want to miss these new products.
FARM A JARN — 2026–2027 SCHEDULE IS HERE!Save the dates and come spend some time growing, learning, and connecting with nature at Farm A Jarn 🌿📅 UPCOMING EVENTS🌱 Farm Open Day — First Sunday of every month Come explore the farm, see what's growing, and enjoy some time in nature.👩🌾 26 Dec 2026 | Gardener Meet Up Share gardening experiences, exchange ideas, and connect with fellow plant lovers.🌿 Gardening 101 | Two-Session Course (@Huahin office) 📍 6 Feb & 27 Feb 2027 💰 1,500 THB for both sessionsConducted by our farm owner and team.📝 Applications are now open! Apply here: https://forms.gle/WAoio4iJqMGKqmDs9Please note that participants must attend both sessions. Applications will be reviewed before acceptance is confirmed.🌿 Private Farm Tours Want to explore the farm with your own group? Send us a message for pricing and availability.We look forward to welcoming you to the farm. Let's grow together! 🌱📍 Farm A Jarn | Hua Hin – Cha-am━━━━━━━━━━━━━━━━━━🌱 ฟาร์มอาจารย์ — ตารางกิจกรรมปี 2026–2027 มาแล้ว!ปักหมุดวันไว้ แล้วมาใช้เวลาดี ๆ กับการปลูกต้นไม้ เรียนรู้ และใกล้ชิดธรรมชาติที่ฟาร์มอาจารย์กันค่ะ 🌿📅 กิจกรรมที่กำลังจะมาถึง🌱 Farm Open Day — วันอาทิตย์แรกของทุกเดือน แวะมาเดินชมฟาร์ม ดูพืชผักที่กำลังเติบโต และใช้เวลาใกล้ชิดธรรมชาติด้วยกัน👩🌾 26 ธ.ค. 2026 | Gardener Meet Up พบปะแลกเปลี่ยนประสบการณ์ ไอเดียการทำสวน และพูดคุยกับเพื่อน ๆ ที่รักการปลูกต้นไม้เหมือนกัน🌿 Gardening 101 | หลักสูตร 2 ครั้ง 📍 6 ก.พ. และ 27 ก.พ. 2027 💰 1,500 บาท สำหรับทั้ง 2 ครั้งเรียนรู้พื้นฐานการทำสวนผ่านการสาธิตและลงมือปฏิบัติจริง พร้อมเอกสารประกอบการเรียน วัสดุที่ใช้ในคลาส และกิจกรรมปลูกต้นไม้ที่สามารถนำกลับบ้านได้สอนโดยเจ้าของฟาร์มและทีมงาน📝 เปิดรับสมัครแล้ว! สมัครได้ที่: https://forms.gle/WAoio4iJqMGKqmDs9ผู้เข้าร่วมต้องสามารถเข้าร่วมได้ทั้งสองวัน โดยทางฟาร์มจะพิจารณาใบสมัครก่อนยืนยันสิทธิ์🌿 Private Farm Tour — ทัวร์ฟาร์มแบบส่วนตัว อยากพาครอบครัวหรือกลุ่มเพื่อนมาเที่ยวชมฟาร์มแบบส่วนตัวไหมคะ? ทักข้อความมาสอบถามราคาและวันว่างได้เลยค่ะแล้วมาปลูก เรียนรู้ และเติบโตไปด้วยกันนะคะ 🌱#farmajarn #ฟาร์มอาจารย์ #gardening101 #farmopenday #gardeningworkshops
Private family farm tour this weekend.A family from Bangkok came down for the weekend and spent the morning with us.Harvested figs. Learned how we grow figs in the tropics. Fed the hens. Picked the eggs.One of the kids told us he doesn't like guava. Then he ate all the guava.He told us he doesn't like carrot. Then he pulled a carrot out of the ground himself. And ate all of it.We see it every time. If kids grow carrot, kids eat carrot.The adults got their turn too. Sustainable farming, plus gardening tips and tricks to take home.A fun morning for everyone.Want a private tour for your family? Message us.ทัวร์ฟาร์มส่วนตัวสำหรับครอบครัวครอบครัวจากกรุงเทพฯ มาเที่ยวสุดสัปดาห์ แวะมาใช้เวลาช่วงเช้ากับเราที่ฟาร์มเก็บมะเดื่อฝรั่ง เรียนรู้ว่าเราปลูกมะเดื่อฝรั่งในเขตร้อนยังไง ให้อาหารไก่ แล้วก็เก็บไข่น้องคนหนึ่งบอกว่าไม่ชอบฝรั่ง สุดท้ายกินฝรั่งหมดเลยบอกว่าไม่ชอบแครอท แต่พอได้ถอนแครอทขึ้นมาจากดินเอง ก็กินหมดอีกเราเห็นแบบนี้ทุกครั้ง ถ้าเด็กปลูกผักเอง เด็กก็กินผักได้เองผู้ใหญ่ก็ได้ความรู้กลับไปด้วย เรื่องการทำเกษตรแบบยั่งยืน กับเทคนิคปลูกผักที่เอาไปใช้ที่บ้านได้เป็นเช้าที่สนุกกันทุกคนอยากพาครอบครัวมาทัวร์ฟาร์มแบบส่วนตัว ทักแชทมาได้เลย🍐🥕🐔🥚🌱#FarmLife #FarmTour #KidsInTheGarden #SoilToTable #huahin
