by Chef's Garden | Aug 15, 2021 | Health and Nutrition
Tomatoes may be the prime example of a food where you can pop one in your mouth for full-on deliciousness (such as baby specialty tomatoes) or slice one (with heirloom tomatoes) and then do the same. You might want to add a touch of salt or fresh basil to get fancy!...
by Chef's Garden | Mar 19, 2019 | Seasonal Cuisine
We’re Sowing the Seeds of Summer Crops It’s barely spring here at The Chef’s Garden, but we’re already hard at work sowing the seeds of summer crops. Because even though it’s a mere 24 degrees outside, our first crops of tomatoes, eggplants, and peppers are well...
by Chef's Garden | Jul 30, 2018 | Agricultural Education
Chef Matt McMillin is constructing a bacon, lettuce, and tomato sandwich with the tenderness and care required to swaddle a newborn. With an offset spatula, he spreads a thin schmear of butter onto thick slices of soft bread, making sure the butter goes all the way to...
by Chef's Garden | Jul 18, 2018 | Culinary Adventures
In 2018, tomatoes were being used in unique and delicious ways in creative cuisines around the world. As we once again enter the long-anticipated summer tomato season, we thought we’d take a more in-depth look at this incredible crop. Not surprisingly, farm-fresh...
by Chef's Garden | Jun 26, 2018 | Produce Quality
Picked green and rock-hard, unripe tomatoes are loaded into trucks and taken to storage facilities where they are gassed. (Ethylene gas is what makes a tomato turn red.) Tomatoes naturally produce their own ethylene gas and slowly redden as they ripen at their own...
