Winter Radishes: Exploring the Notion of “Favorite”

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...

Bountiful Beet Blush: Brilliantly Flavorful

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...

What is Celery Root, Exactly?

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...

Brilliant Applications of Beets: Plating Techniques

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,...

One-of-a-Kind Oca: Plating Techniques

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...