by Chef's Garden | Mar 1, 2022 | Cooking and Recipes
When discussing cooking with spinach, Chef Jamie Simpson of the Culinary Vegetable Institute always specifies that these tips are intended for spinach grown at The Chef’s Garden and available at Farmer Jones Farm. “Our spinach,” he says, “is substantial and sweet with...
by Chef's Garden | Jan 17, 2022 | Cooking and Recipes
If you’ve ever asked, “Hey! Can you cook radishes?” you’re not alone. Plenty of people shave raw ones thinly and then use them to punch up flavor in salads—or they add a bit of butter and salt to them before popping them into their mouths. Doing so adds zing to the...
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...
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,...
by Chef's Garden | Sep 27, 2021 | Food and Nutrition
Tips for Cooking Peppers—and Their Health Benefits It’s pepper season! Hot peppers, sweet peppers, bell peppers, and aji peppers are all delicious and, at The Chef’s Garden, harvested fresh at the peak of flavor and nutrition. So, what are the best ways of cooking...
