by Chef's Garden | Jun 29, 2022 | Culinary Arts
Morsel-sized fresh vegetables allow chefs to use different brush strokes as they paint the perfect plate for their diners. Whenever Chef Jamie Simpson uses petite-sized veggies, he imagines the impact he wants his dish to create and the story he wants to tell, and...
by Chef's Garden | Jan 18, 2018 | Culinary Trends
Diners today expect and perhaps even demand diversity, and yet they have a craving for comfort, for foods they already know and love. Fortunately, there is an intriguing, experience-proven solution: petite vegetables! These luscious veggies burst with flavor and are...
by Chef's Garden | Jul 14, 2017 | Ingredient Spotlight
DOUBLE TAKE: The act of taking a second look at something or someone, usually with a marked physical reaction – surprise, rage, and so forth, often with eyes popping, face turning red, and (in animated works) smoke coming from the head. It is often used in cartoons....
by Chef's Garden | Jul 6, 2017 | Vegetables
“We first grew the French breakfast radish,” Farmer Lee recalls, “and it’s named that because it’s so mild that it can be eaten for breakfast. In fact, in France, people enjoy a nice bite of deliciousness by putting a dollop of butter and a bit of salt on one of these...
by Chef's Garden | Jul 3, 2017 | Gourmet Cuisine"
Farmer Lee Jones calls petite mixed lettuce one of his “absolute favorite products,” in part because these perfectly-sized heads of lettuce “look as if they were just plucked out of the earth.” The Chef’s Garden hand harvests petite lettuce using scissors, which means...
