by Chef's Garden | Mar 21, 2024 | Food & Cooking
According to Oxford Languages, here’s more about the word ‘favorite.’ An adjective that’s pronounced as /ˈfāv(ə)rət/, it’s defined this way: “preferred before all others of the same kind.” According to Farmer Lee Jones, when asked about his favorite...
by Chef's Garden | Dec 11, 2023 | Food and Nutrition
If you have a phobia of watching someone hold lusciously edible leaves in the dark, do not watch Farmer Lee in this video! Repeat: do NOT watch this video . . . Or perhaps you’re like Farmer Lee, someone who loves to embrace, use, and enjoy vegetables in uniquely...
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 | May 18, 2023 | Food & Drink
Beets offer up a rainbow of flavors, textures, shapes, and hues. From flavors ranging from strong earthy to sweet sugar, textures are deliciously crisp and crunchy. Shapes include round beets and elongated ones with colors including red, white, gold, and yellow. Here,...
by Chef's Garden | Apr 10, 2023 | Food & Cooking
Oca served as a staple crop of the high Andes in Peru even before the Inca culture reached its prominence. Centuries later, in the 1970s, it started to become part of dishes in Europe and the United States. Here are three ways to bring the ancient oca into modern-day...
