by Chef's Garden | Nov 2, 2023 | Food and Nutrition
If vegetables could have cousins, that might be how we would dub the relationship between celery—the familiar-looking stalks we love to eat—and the celery root. Technically called celeriac, other names for this gnarly beauty include knob celery and turnip-rooted...
by Chef's Garden | Oct 9, 2023 | Sustainable Agriculture
As Farmer Lee once said about this incredible plant, “Don’t let their innocence fool you. Nasturtium leaves are real head-bangers. At first blush, these leaves are silky and tender, like a melody. They’re gently rounded, with no sharp edges, like a folk tune. Mild...
by Chef's Garden | Aug 8, 2023 | Edible Flowers
Picture a meadow full of colorful blooms, each about the size of a dime or a nickel. The blossoms come in a variety of colors, such as vibrant purple, gold, orange, white, and more. This scene is similar to the viola patch at The Chef’s Garden. Farmer Lee Jones has...
by Chef's Garden | Jul 6, 2023 | Culinary Arts
Tart in flavor, this wonderful leafy plant can be chopped up and used as an herb to flavor soups, sauces, and more—or a flavorful green that fits well into salads and stir-fries or cooked with other greens to add a more vibrantly bright taste. Technically speaking,...
by Chef's Garden | Aug 18, 2022 | Edible Flowers
Farmer Lee Jones loves how vegetable blooms add flavor, texture, and visual appeal—while also weaving in sustainability as plants are used throughout their phases of growth. “When chefs celebrate and use the whole plant in unique, surprising, and entertaining ways,...
