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 | Jul 18, 2023 | Gardening
“A flower is the one extra piece of love that makes the dish complete.” (Chef Emma Bankston from Aquavet) From vibrant red to peachy pink to dark pink with brilliant white in their centers, Egyptian starflowers’ colors are simply gorgeous—and even the names of...
by Chef's Garden | Apr 18, 2022 | Cooking and Recipes
In this batch of Gomasio, we’ve avoided ingredients that lean strictly toward savory ingredients. While it excels on salads and vegetables, its talent for seasoning is ambidextrous. Sweet foods like fruits frozen yogurt stand to gain just as much from the Gomasio as...
by Chef's Garden | May 25, 2021 | Cooking and Recipes
First, let us say that we adore rhubarb cobblers and crisps! The tartness of farm-fresh rhubarb, combined with the sweet ingredients in cobblers and crisps, creates an unforgettable taste sensation that we encourage you to enjoy to the fullest during this vegetable’s...
by Chef's Garden | Mar 23, 2017 | Food & Cooking
On the farm, Bob Jones, Sr., always tells his sons, Lee and Bob Jr., that the best fertilizer you can put on the ground is the footsteps of the grower because when you walk the fields, you become familiar with the plants that grow there and you begin to innately...
