TK Farm

TK Farm is a specialty crop farming operation based in California’s Central Valley. We are dedicated to growing a wide range of traditional Asian vegetables, including bitter melon, daikon radish, chili peppers, Thai basil, long beans, opo squash, and singua (angled luffa).

Vision Statement
To be a cornerstone of the Central Valley’s agricultural diversity, cultivating a resilient and inclusive food system where traditional Lao and Asian specialty crops are accessible, valued, and celebrated across California.

Mission Statement
To honor Lao agricultural heritage by sustainably growing and wholesaling high-quality Asian vegetables—including bitter melon, daikon, long beans, and opo squash—while stewarding our six acres across two locations with integrity. TK Farm is committed to strengthening local food economies, preserving cultural farming knowledge, and providing fresh, nutritious specialty produce to distributors, Asian grocery markets, and restaurant partners throughout the state.

TK Farm is a specialty crop farming operation based in California’s Central Valley, owned and managed by Pouna Saiprasert, a Lao American farmer who incorporated the business in 2026 after five years as a sole proprietor. Operating across two locations with a total of six acres, TK Farm grows a diverse range of traditional Asian vegetables, including bitter melon, daikon radish, chili peppers, Thai basil, long beans, opo squash, and singua (angled luffa). As both a producer and wholesaler, the farm supplies fresh, culturally significant produce to distributors, Asian grocery stores, and restaurant suppliers throughout California. Rooted in Lao agricultural traditions and adapted to the Valley’s fertile growing conditions, TK Farm stands out for its hand-harvesting methods, seed-saving practices, and commitment to delivering peak-flavor vegetables. Beyond production, Pouna is an active member of Fresno’s Asian farming community, mentoring new growers and advocating for land access and cultural crop recognition. TK Farm exemplifies how small-scale, minority-owned farms contribute to diversity, resilience, and authenticity in the regional food system.