From our garden

Greenhouse vegetables and home-made compost — the Kitchen shops in its own garden.

Fresh garden greens on the meal tray Fresh garden greens on the meal tray
Our greenhouse

Vegetables grown a short walk from your table

Behind the stilt houses stand the greenhouses of the Pá Mế Cooperative — cabbage, squash, cucumber and tomatoes growing under netting that keeps pests out without spraying. Every morning the Kitchen “goes to market” in its own garden: what is picked is what is cooked.

That is why Mế’s trays follow the seasons — the freshest of that very day, never a frozen year-round menu.

Young pumpkin from the garden becomes stuffed-pumpkin soup Young pumpkin from the garden becomes stuffed-pumpkin soup
The organic loop

Compost made at home — healthy soil, honest greens

Nothing from kitchen or garden is wasted: the Cooperative ferments it into organic microbial compost and feeds it back to the soil. The earth grows richer each season — green farming in practice, not in slogans.

Want to see the greenhouses and compost bins and harvest with your own hands? Join A day of farming.

Season by season

Mế’s four-season basket

SpringFirst young greens and fresh herbs — trays turn bright after Tết.
SummerPumpkin, cucumber and tomatoes peak — season of whole-pumpkin soup and cool salads.
AutumnHarvest around the village; forest greens at their richest — chestnut season at the gift counter too.
WinterSweet cold-season greens kissed by mist — season of hotpots and steaming trays.

Come home to Mế

Spend a morning in the garden — pick greens with the villagers, then eat your own harvest.

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