That’s the big picture: from seed to plate but, of course, there are many steps in between.

Sustainable Farming Versus Regenerative Farming

First, a word about sustainable farming versus regenerative farming. We did a deep dive on the subject back in 2019 titled “Sustainable Farming Versus Regenerative Farming.” As a short version of our article, the term “sustainable farming” was used for many years—until people began noting how that implied keeping the ecosystem stable, as it is right now.

At The Chef’s Garden, we go beyond sustainability, ensuring that our soil becomes even more healthy to grow farm-fresh vegetables with even more flavor. Plenty of discussion—both within the farm and in the overall agricultural industry—ensued about what to call farming that went beyond sustainable agriculture. The term that rose to the top? Regenerative agriculture or regenerative farming. For the purposes of this post, though, we’ll use the terms “sustainable farming” and “regenerative farming” interchangeably.

Journey: From Seed to Plate

As we incorporate regenerative farming practices and philosophies in all we do, we grow our farm-fresh vegetables slowly, gently, and in full accord with nature. And, before we plant the seeds that grow into flavorful vegetables for your diners’ plates, we plant something called cover crops. These aren’t grown for consumption: human or animal. Instead, we’re feeding the soil, enriching and protecting it. Soil is a living, breathing organism that needs to be treated with care and attention—and when it’s healthy, it’s vibrantly alive– providing the foundation needed for healthy crops.

At The Chef’s Garden, we plant four to six species of cover crops, using cover crop seed grown on the farm to ensure that it has an affinity for the environment. After we grow our cover crops for a relatively short time, we gently work it into the soil, repeating this stage as many times as needed. Here, you can find out more about cover crops and our processes.

Once the soil is ready, then—and only then—do we plant seeds for the crops we’ll grow. We care for them with the same degree of attentiveness that we provide for our cover crops, never rushing through any of the steps. After all, we grow our vegetables slowly and gently in full accord with nature.

Then, when you place an order, we carefully harvest the best of the day’s crops. In the processing, packing, and shipping room, we follow all fifty-four standard operating procedures (SOPs) for food safety, along with an additional fifty-eight optional SOPs. This includes PCR testing of the water we used to wash the produce; fewer than one percent of U.S. farms conduct this additional step. All of this happens in an environment that uses a cutting-edge Extreme Microbial Technologies air purification system that sanitizes anything that’s touched by air molecules. We take safety seriously!

We then ship directly to you so your restaurant and diners receive the freshest vegetables possible. Finally, you create your fabulous masterpieces with our vegetables to the delight of your diners!

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Renan Flour: A Taste of Modern France

Renan flour represents the modern face of our ancient grain collection. Developed in France during the early 1980s, this hard red wheat variety offers a buttery and nutty flavor profile, making it perfect for French-style breads, cookies, and scones. With approximately 30% of all French organic wheat production attributed to Renan, it’s a testament to its popularity and versatility in contemporary baking.

Black Emmer Flour: Ancient Grain of the Pharaohs

Transport yourself back in time with our Black Emmer flour, a direct ancestor of durum wheat originating from ancient Egypt. With its rich, sweet, and nutty flavor, Black Emmer flour adds depth and complexity to yeast and sourdough breads, quick breads, pancakes, cookies, and pasta. Embrace the heritage of the “farro nero” as you explore the culinary possibilities of this ancient grain.

Spelt Flour: A Timeless Classic

Dating back approximately 7,000 years, Spelt flour has stood the test of time as a beloved ancient grain. With its malty and sweet flavor profile, Spelt flour serves as an excellent substitute for all-purpose flour in a variety of recipes, including yeast and sourdough breads, muffins, biscuits, scones, and cookies. Originating from the Black Sea region, Spelt flour has been cherished from the Bronze Age to medieval times.

Einkorn Flour: An Ancient Treasure

Experience the oldest form of cultivated wheat with our Einkorn flour, dating back approximately 12,000 years. With its soft, airy texture and delicate sweetness, Einkorn flour is ideal for yeast and sourdough breads, flatbreads, pancakes, and waffles. While not suitable for individuals with Celiac disease due to the unique genetics of the wheat, Einkorn flour has been shown to be a good option for those with gluten sensitivity.

Turkey Red Flour: A Heritage Worth Preserving

Originating from present-day Turkey, Turkey Red flour boasts a rich history dating back centuries. Known for its robust flavor and exceptional baking properties, Turkey Red flour is perfect for a wide range of baked goods, including breads, pastries, and pastas. As one of the oldest varieties of wheat cultivated by mankind, Turkey Red flour is a heritage worth preserving and celebrating.

We’re passionate about preserving the heritage of ancient grains and sharing their timeless flavors with the world. Whether you’re a seasoned baker or an adventurous home cook, our ancient grain flours offer endless opportunities to reconnect with the past.

Our Ancient Grains are also available at our Farm Market: 1517 Scheid Road in Huron, Ohio.

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