by Chef's Garden | Sep 1, 2023 | Food and Nutrition
Because carrots are so frequently used in dishes, it may sound strange to call them “capable” or to consider them an underappreciated vegetable. But, they simply don’t get enough credit for their versatility—and we aim to help change that through creative plating...
by Chef's Garden | Oct 19, 2021 | Cooking
You may wonder why we consider cooked carrots “counterintuitive.” Conventional wisdom suggests that raw vegetables are more nutritious, but that’s not the case with carrots. Chef Jamie Simpson of the Culinary Vegetable Institute recently discussed a...
by Chef's Garden | Oct 29, 2019 | Vegetables
When you pick up a farm-fresh carrot from The Chef’s Garden, you’ll probably first notice its beautiful color—ranging from traditional orange to hues of purple, red, or yellow—as well as its shape (which might be traditional or round) and its size. Then, when you bite...
by Chef's Garden | Jul 9, 2019 | Culinary Combinations
Like Romeo and Juliet pledging their eternal love, or Simon and Garfunkel singing about the Sounds of Silence—or the Roadrunner always outsmarting Wile E. Coyote—some things are just meant to be together. And, of course, we believe that any list of the world’s...
by Chef's Garden | Mar 26, 2019 | Culinary Exploration
Carrots are appearing in surprising places! Pickled petite carrots made a marvelous addition to lyonnaise potato salad served at the Culinary Vegetable Institute, while farm-fresh carrots appeared in a soup complete with seafood potato. Diners were surprised by the...
