Carrots: Crunchy, Colorful, and Packed with Nutrients

by Chef's Garden | Oct 2, 2021 | Culinary Arts

In 2019, Farmer Lee Jones and Chef Jamie Simpson of the Culinary Vegetable Institute crowned mixed carrots the Vegetable of the Year—and at The Chef’s Garden, we continue to consider carrots a royal treat. We grow such a beautiful variety of farm-fresh carrots that we...

The Incredible, Deliciously Edible Cabbage

by Chef's Garden | Sep 21, 2021 | Culinary Arts

If we were to make a list of underappreciated things in life, we’d include a refreshing drink of cold water when you’re thirsty, fuzzy warm socks in the fall, the ability to flip on the radio during a long car ride—and just picked, farm-fresh cabbage. Definitely...

Farm-Fresh Peppers: Experience the Rainbow

by Chef's Garden | Sep 14, 2021 | Culinary Arts

Fresh peppers really do represent the rainbow with flavors ranging from mild sweetness to oh-so-hot in brilliant hues of red, yellow, green, orange, and chocolate brown. In fact, thousands of pepper varieties exist—and, at The Chef’s Garden, we only grow the best of...

The Exceptional Eggplant

by Chef's Garden | Sep 7, 2021 | Culinary Arts

Fresh eggplant is incredibly versatile. It can star as the centerpiece of a delicious dish or serve as a flavorful component of one. Here’s more! The title should really be “The Exceptional Eggplants”—plural. That’s because there are nearly 400 varieties, including...

Guide to Fresh Tomatoes: Flavor, Recipes, Nutrition, and History

by Chef's Garden | Jul 20, 2021 | Culinary Exploration

So, here’s the story. In 2017, we asked Farmer Lee Jones to reveal his favorite variety of farm-fresh tomatoes. His answer was that it was an easy question . . . but he then got an important phone call—and then another one—and so we never did get his answer. We...