by Chef's Garden | Oct 21, 2021 | Recipes
Looking around the web, we’ve noticed how savory desserts (including vegetable desserts) are trending. So we thought it would be the perfect time to highlight the Culinary Vegetable Institute’s carrot cake recipe with its uniquely delicious frosting. Carrot Cake...
by Chef's Garden | Oct 6, 2021 | Desserts
Chocolate and Avocado pudding Yield: 1 pint This pudding is a dairy-free and much healthier alternative to the snack packs we all grew up with. And for those who grew up with Seinfeld, this pudding does not form a skin. If convenience, health, and deliciousness...
by Chef's Garden | Jun 4, 2021 | Desserts
These bars are an easy addition to the kitchen counter. Make ahead and enjoy for breakfast, lunch, or dinner. They’re not too sweet and what sugar there actually is balances nicely with the addition of knotweed, rhubarb, lemon, and strawberries. INGREDIENTS:...
by Chef's Garden | Nov 30, 2016 | Food & Cooking
Before we named this variety of sweet potato, which tastes like custard cream or crème Anglaise with hints of malted vanilla and caramel with a clean finish and velvety texture, it was named the unglamorous Sp 159-26. That’s not a very flattering title for one...
by Chef's Garden | May 2, 2016 | Gardening and Horticulture
At The Chef’s Garden we are doing more than just preserving heirloom vegetables. We are honoring flavor. Mr. Frye grew all kinds of vegetables along the shores of Lake Erie. But he was especially renowned for his rhubarb. Click here to read more about Mr....
