How the Love of Farming Transformed a Kitchen Garden Into a Commercial Organic Farm

There are numerous kitchen gardens scattered around the Ukhrul countryside, but Lungmi Shingnaisui's garden stands out for a particular reason. It is richly laden with colorful flowers and healthy organic vegetables. However, things were substantially different seven years ago. Shingnaisui wanted to reduce her reliance on the market. Shingnaisui, like other new gardeners, started modestly and with familiar vegetables like cabbage, spinach, and celery. As the soil enriched with organic manure began to yield an abundance of vegetables, she realized she could sell part of the produce to supplement her family's income.  That was the beginning of her farming business which met with success due to her commitment to organic farming. What started as a simple task to supplement the family income and engage in healthy physical activity grew into a mini farm as more people who became increasingly conscious of healthy food and living, especially after the pandemic, started buying her produce. As production and demand for organic vegetables increased, Shingnaisui was in a dilemma - whether to choose commercial fertilizers for quick and higher turnover or stick to organic manure. She decided to go with the latter as that gave her great pleasure and satisfaction. She only uses natural fertilizers, such as cow and pig dung from her pig farm.  Over time, Shingnaisui introduced lettuce, bok choy, and Chinese cabbage (napa cabbage), which she says are a hit amongst youngsters. Shingnaisui supplies her produce to vegetable vendors, who daily purchase large quantities of her produce. Contentment is written large on Shingnaisui's face when she says that though it is labor-intensive and time-consuming, it is rewarding to see the garden full of organic vegetables, flowers, and plants. She adds that It gives her a lot of pleasure to watch the garden, especially in the morning.