Chef and Farmer: Beauty of the Beet

by Chef's Garden | Mar 4, 2020 | Culinary Partnerships

For more than 40 years, we have devoted ourselves to working in concert with extraordinary chefs from around the world, like Chef Jessica Biederman from the Four Seasons Hotel Boston and Chef Daniel Sicilia from California Grill. We collaborate with them, having...

Jerusalem Artichoke: Revival of Interest in this Unique Tuber

by Chef's Garden | Nov 20, 2019 | Food Trends

Revival of Interest in the Jerusalem Artichoke Go back more than a decade and picture the scene. James Beard Award-winning chef Bradford Thompson had been at a Culinary Vegetable Institute event, and on the morning after the event, he was making breakfast with the...

Root Vegetable Sizing Guide From The Chef’s Garden

by Chef's Garden | Nov 4, 2019 | Gourmet Cuisine"

From delicious farm-fresh beets to turnips, carrots, radishes, and more, autumn truly is a cornucopia season at the farm. Our fall crops add delicious and nutritious goodness to creative dishes. Although our root vegetables are flavorful in every size we harvest, we...

Plenty to Share About Farm-Fresh Peas

by Chef's Garden | Jun 4, 2019 | Farm-to-Table Cuisine

Gentle showers, sweet chirpings of the robin, soft breezes, the smell of sunshine in the air, oh-so-welcome longer days, and brightly colored flowers opening their petals to celebrate the season . . . all of these are signs that spring has arrived. And, at The Chef’s...

Lettuce Size: A Primer to Break it Down

by Chef's Garden | May 28, 2019 | Culinary Tips

The Chef’s Garden grows a multitude of fresh lettuce varieties, and nature has uniquely engineered each one to be a little bit different from all of its cousins. Some are long and narrow with fewer leaves, while others are short, full tufts. Then there are rosettes,...