Heart and Soul of the Farm to Table Movement

by Chef's Garden | Feb 26, 2019 | Local Food

If you grew up during the 1950s, 60s, or 70s, there’s a very good chance that, on hectic nights, you were served a frozen dinner or two. These single-serving-sized dinners were packaged in plastic and foil, compartmentalized to separate the mystery meat from the...

Beneficial Insects Patrol Greenhouse Plants for Pests

by Chef's Garden | Jan 15, 2019 | Integrated Pest Management

Flower grower Gheorghe Gureu has unleashed a tiny army inside The Chef’s Garden flower house. In a microscopic game of “good guys vs. bad guys,” a phalanx of predatory insects is hunting down pests that could otherwise wreak havoc on edible flowers and leaves....

The Sensory Experience at the Farm

by Chef's Garden | Dec 4, 2018 | Farm Visits

It Just Makes Sense If you’ve listened to Farmer Lee Jones for very long, you’ve heard him say that “people eat with their eyes first.” And he’s right. To a point. In truth, it’s not until all five senses engage that we truly experience the fullness of what it means...

Agricultural Sustainability News: Introducing Our Corn Burner

by Chef's Garden | Nov 30, 2017 | Sustainable Farming Practices

Collaborations. Worthwhile ones lead to satisfactory solutions and conclusions. Occasionally, they solve multiple problems at once – and those collaborations are both rare and special. The Chef’s Garden has been fortunate enough to participate in an extra-special...

Reduce Food Waste in America with Ugly Vegetable Beer!

by Chef's Garden | Oct 11, 2017 | Sustainability Initiatives

At The Chef’s Garden, we have long been passionate about reducing food waste, a crucial issue since food waste in America already equals forty percent. We have been sharing our vision with chefs across the country – and even the world – and we’re feeling...