Cruciferous Trifecta: Cauliflower, Broccoli, and Brussels Sprouts

by Chef's Garden | Nov 22, 2021 | Culinary Arts

At professional baseball games in Cleveland, Ohio, fans can watch an in-between-inning race—the Hot Dog Derby—with contestants being Ketchup, Mustard, and Onion. Fans can cheer on their favorites during this tongue-in-cheek race, secure in the knowledge that each...

Luscious Lettuce

by Chef's Garden | Oct 26, 2021 | Culinary Arts

We love lettuce—and our goal is to grow farm-fresh lettuce that’s so delicious that diners can appreciate your salads as much as your incredible entrées. To play our behind-the-scenes role in helping to make your salads uniquely delicious, nutritious, and visually...

Carrots: Crunchy, Colorful, and Packed with Nutrients

by Chef's Garden | Oct 2, 2021 | Culinary Arts

In 2019, Farmer Lee Jones and Chef Jamie Simpson of the Culinary Vegetable Institute crowned mixed carrots the Vegetable of the Year—and at The Chef’s Garden, we continue to consider carrots a royal treat. We grow such a beautiful variety of farm-fresh carrots that we...

The Incredible, Deliciously Edible Cabbage

by Chef's Garden | Sep 21, 2021 | Culinary Arts

If we were to make a list of underappreciated things in life, we’d include a refreshing drink of cold water when you’re thirsty, fuzzy warm socks in the fall, the ability to flip on the radio during a long car ride—and just picked, farm-fresh cabbage. Definitely...

Farm-Fresh Peppers: Experience the Rainbow

by Chef's Garden | Sep 14, 2021 | Culinary Arts

Fresh peppers really do represent the rainbow with flavors ranging from mild sweetness to oh-so-hot in brilliant hues of red, yellow, green, orange, and chocolate brown. In fact, thousands of pepper varieties exist—and, at The Chef’s Garden, we only grow the best of...