by Chef's Garden | Oct 19, 2021 | Cooking
You may wonder why we consider cooked carrots “counterintuitive.” Conventional wisdom suggests that raw vegetables are more nutritious, but that’s not the case with carrots. Chef Jamie Simpson of the Culinary Vegetable Institute recently discussed a...
by Chef's Garden | May 6, 2021 | Cooking Techniques
Chef Jamie Simpson from the Culinary Vegetable Institute says simplicity is key when it comes to cooking fresh asparagus, a vegetable that he refers to as the “siren of spring.” He adds that “the appearance of this vegetable indicates that our long dark winters are...
