Bell peppers-red, yellow, and green-burst from planting bags arranged in neat rows across the farm.
These vibrant vegetables are more than a crop; they are the lifeblood of Okeyo's venture and a testament to what determination and innovation can achieve on limited land.
Standing on his small farm surrounded by vibrant green leafy vegetables and rows of colourful bell peppers, Okeyo doesn't look like your typical farmer, but his journey is anything but ordinary.
"I always loved engineering, but I realised my real passion was in building something more sustainable-starting with the soil, something that addresses climate change and at the same time provides healthy food solutions to the people around me," he says, holding a handful of rich, dark compost.
"My concoction is a chemical-free blend that rejuvenates the soil and supports healthy plant growth. It's completely natural and safe. You can harvest and eat the crops on the same day you apply it with no risk of chemical contamination."
The Nawiri fertiliser can be applied through drenching directly to the roots or sprayed as foliar on the leaves.
"By use of organic fertiliser, farmers control the amount of nitrogen that goes into the soil and, therefore, ultimately the acidity of the soil as concentrated nitrogen releases ammonia which sublimes into the atmosphere in the form of ammonia gas that is one of the harmful gases causing global warming,' says Okeyo.
Initially, he practised conventional farming, but after conducting extensive research, he transitioned fully to organic methods. This switch significantly reduced their production costs and dependency on agrochemicals.
"The chemical fertilisers have been proven to be harmful when used in excess, with the increased cancer cases. I saw it fit to go fully organic as a way of producing chemical-free foods that won't harm my clients in any way, "he explains.
These bell peppers have a life span of eight months and are harvested every week once they bloom.
"Harvesting starts three months after planting, and henceforth I harvest weekly with a consistent bumper returns until they hit eight months is when their production reduces," says Okeyo
With monthly earnings exceeding Sh80,000, the young engineer of Sinoko village is rewriting the narrative of youth and agriculture in Kenya.
He notes that nothing goes to waste on his farm. Besides recycling waste vegetables into manure also does value addition to whatever product he plants.
"We only sell grade one and two, the best of our produce, and for grade three and four, we do value addition where we make spices from the coriander and the different peppers into paprika. We also make ground tomatoes, which are dried them ground into a fine powder, and also our leafy vegetables are dried and preserved,' says Okeyo.
Despite his success, Okeyo notes a few challenges, particularly in meeting high market demand.
"I can't even satisfy five per cent of our customers yet," he admits.