This farm is owned by a couple. The husband is from São Paulo, Brazil and is a former soccer player and the wife is Japanese from Kyoto. The husband's parents and relatives were all farmers. He naturally chose to become a farmer in Japan after he got married. They grow vegetables without using any chemical fertilizers or pesticides. They mainly cultivate Western vegetables often eaten in Europe and Latin American countries. Their vegetables are delicious: beets, collard greens, artichokes, reef chicory, open field watercress, arugula, shallots, mashed cucumbers, scarlet eggplants. The rare varieties of zucchini, spinach, lettuce, cherry tomatoes, etc. that are rarely found in Japanese supermarkets. They also grow herbs such as lemon balm, basil, Italian parsley, rosemary, oregano, thyme, bay leaf and dill. They are working to create healthy, durable, and diverse soil by using several types of compost and fertilizers made from buckwheat hulls, coffee grounds, wood chips, and chaff.