On the Northshore of Lake Pontchartrain in Southeast Louisiana, Homegrown In Folsom is dedicated to growing the most nutrient-dense, best-tasting greens, seasonal vegetables, berries, and herbs. Jason Miller spent 35 years working as an engineer before leaving that career in 2023 to start the farm, and it shows. Multiple visitors have remarked that the farm looks like something an engineer would design, and Jason takes it as a compliment: the carefully planned, structured layout allows him to solo-farm 1.5 acres while adapting to whatever challenges nature throws his way.
At the heart of Jason's approach is the soil. He uses low-till, regenerative, organic practices (though not certified organic) and continually builds soil health through on-site compost, cover crops, and regular mineral testing to keep nutrients balanced and accessible to plants. His guiding belief is simple: the best-tasting produce, with the most vibrant colors, is also the most nutrient-dense, so soil care isn't just a means to an end, it's the whole philosophy.
While Louisiana's hot, humid subtropical climate can be tough on greens, it turns out to be ideal for fresh turmeric and ginger, which thrive in the region's long, hot growing season making them a standout specialty at Homegrown In Folsom. For Jason, the appeal of farming lies in the hands-on work itself: getting dirty, working the land, and finding ways to adapt to nature's constant changes.
