Sensational Squash: How to Cook Fall Squash

by Chef's Garden | Dec 3, 2021 | Cooking and Recipes

Here’s the beauty of fall squash. You can keep your preparation simple and enjoy the maximum amount of flavor. “Just split the fall squash in half,” suggests Culinary Vegetable Institute Chef Jamie Simpson, “and then remove the seeds. Place the squash halves on a...

Cooking Cruciferous Vegetables

by Chef's Garden | Nov 22, 2021 | Cooking and Recipes

Cruciferous vegetables provide a cornucopia of fresh flavor and outstanding nutrition during this time of year—and, as Chef Jamie Simpson of the Culinary Vegetable Institute points out, there are thousands of choices. For now, we’ll focus on three: cauliflower,...

In The Kitchen: Farmer Lee Jones and Chef Jamie Simpson

by Chef's Garden | Nov 17, 2021 | Cooking

Farmer Lee Jones and Chef Jamie Simpson of The Culinary Vegetable Institute met in the kitchen to unpack our Best of the Season Box and are cooking up a couple of simple dishes for you to try at home with our Farmer Jones Farm at The Chef’s Garden Home Delivery...

The Counterintuitive Cooked Carrot

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...

In the Kitchen #9: Farmer Lee Jones and Chef Jamie Simpson

by Chef's Garden | Sep 1, 2021 | Cooking

Farmer Lee Jones and Chef Jamie Simpson of The Culinary Vegetable Institute met in the kitchen to unpack our Best of the Season Box and are cooking up a couple of simple dishes for you to try at home with our Farmer Jones Farm at The Chef’s Garden Home Delivery...