Umi Nami Farm is run in 2019 by a team of nine: Yoshiko, Heather, Madoka, Nao, Miho, Mei, Mikey, Chika, and Ai. We enjoy the work and produce of the farm together with several volunteers, whom we thank for their faithful efforts!
How it all started
Umi Nami Farm started in 1996 with a team of three: Yoshiko, Tom, and Madoka.
What “Umi Nami” means
The farm is named after our founders’ last names Yoshiko Unno and Tom Suganami; “Umi Nami” consists of the first Chinese character of “Unno” and the second Chinese character from “Suganami.” “Umi” means “Ocean,” and “Nami” means “Wave” in Japanese.
What we grow
Umi Nami Farm specializes in year-round organic vegetable production. We also grow many types of fruit. Using unheated greenhouses and outdoor fields, we grow Japanese specialty crops as well as many Western vegetables.
Our range of produce includes:
- Japanese turnips
- Japanese greens (komatsuna, mizuna, wasabina, bok choy, kakina, takana, etc.)
- green onions
- bulb onions
- cabbage (tender ones as well as regular ones)
- Japanese eggplant
- Japanese cucumbers
- green peppers (including the Japanese shishito)
- snow peas
- snap peas
- green beans
- dry beans
- summer and winter squash (such as Kabocha)
- apples (Golden Russet, Granny Smith, Jona Gold, Northern Spy, Spartan)
- yellow plums and Italian plums
- Asian pear
Where to purchase our produce
Where to taste
There are some lovely restaurant chefs in town who appreciate our organic produce:
Where our stories can also be found
You can read more about the goings-on at Umi Nami Farm at our facebook page. The farm just started to share images on our Instagram feed as well. Also, our Heather eloquently writes her personal point of view at her blog.