How to make summer feel like a feast

by Michelle Demuth-Bibb | Jul 13, 2026 | Cooking, Culinary Arts, Food & Cooking, Food and Nutrition, Health and Nutrition | 0 comments

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A Chef’s Guide to Elevating the Plate with Alliums

by Michelle Demuth-Bibb | Mar 26, 2026 | Chef Interviews, Chef Products, Chef Recommendations, Ingredient Spotlight | 0 comments

Alliums at The Chef’s Garden are a chef favorite in many kitchens across the country. Our chives and garlic aren’t your typical—they’re born from innovation and, at times, happy accidents. Chives were one of our first lucky discoveries. Chef Guillermo “Memo” Tellez of...

In The Kitchen: Farmer Lee Jones and Chef Jamie Simpson Talk Root Vegetable Slices

by Chef's Garden | Jul 29, 2022 | Cooking

Farmer Lee Jones and Chef Jamie Simpson of The Culinary Vegetable Institute met in the kitchen this week to discuss The Chef’s Garden Root Vegetable Slices and prepare a few classic sandwiches.

Vegetable-Forward Meals: How and Why to Get Started

by Chef's Garden | Jul 18, 2022 | Cooking and Recipes

“Our mission at The Chef’s Garden is to grow exceptional vegetables, to care for each other and the land, and to inspire a vegetable-forward future.” What is Vegetable Forward?  At The Chef’s Garden, we are all for eating more vegetables and love thinking in terms of...

Gomasio Seasoning: How to Use Gomasio

by Chef's Garden | Apr 18, 2022 | Cooking and Recipes

In this batch of Gomasio, we’ve avoided ingredients that lean strictly toward savory ingredients. While it excels on salads and vegetables, its talent for seasoning is ambidextrous. Sweet foods like fruits frozen yogurt stand to gain just as much from the Gomasio as...