by Chef's Garden | Jul 25, 2017 | Ingredient Selection
Microgreens, according to a 2012 scientific study, “punch well above their weight when it comes to nutrition. Researchers found microgreens like red cabbage, cilantro, and radish contain up to 40 times higher levels of vital nutrients than their mature counterparts.”...
by Chef's Garden | Jul 14, 2017 | Ingredient Spotlight
DOUBLE TAKE: The act of taking a second look at something or someone, usually with a marked physical reaction – surprise, rage, and so forth, often with eyes popping, face turning red, and (in animated works) smoke coming from the head. It is often used in cartoons....
by Chef's Garden | Jul 9, 2017 | Gourmet Cuisine"
Chefs know how just the right mixture of ingredients can create culinary magic – and the magic of the Carmellini® bean came about with the following ingredients: Chef Andrew Carmellini, then of Café Boulud who was going on a tour of The Chef’s Garden with Farmer Lee...
by Chef's Garden | Jul 6, 2017 | Vegetables
“We first grew the French breakfast radish,” Farmer Lee recalls, “and it’s named that because it’s so mild that it can be eaten for breakfast. In fact, in France, people enjoy a nice bite of deliciousness by putting a dollop of butter and a bit of salt on one of these...
by Chef's Garden | Jun 27, 2017 | Herbs
“Petite red ribbon sorrel,” says Farmer Lee Jones, “is without a doubt one of the sexiest products we grow. I love the amazing color contrast between the green leaves and their red veins, its distinguishable flavor and pleasant crunch – and how you can use this...
