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      Panzanella Salad
      
      Prep Time: 45 minutes Cook Time: 20 minutes Servings: 4 Source: Culinary Vegetable Institute at The Chef's Garden This delicious summer classic is as timeless as they come. Because the preparation is quite simple, the quality of your ingredients is everything. If you...
      
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      Baked Rigatoni with Garlic, Artichoke, and Wilted Greens
      
      Prep Time: 20 minutes Cook Time: 13 minutes Serving Size: 4-6 Source: The Culinary Vegetable Institute at The Chef's Garden This recipe contains only a few ingredients and comes together very quickly. For a weeknight dinner that has all the satisfaction of a...
      
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      Kohlrabi Hash with Caramelized Onions Dip
      
      Prep Time: 10 minutes Cook Time: 30 minutes Serving Size: 4 cups Source: Akron Ohio Moms Kohlrabi Hash with Caramelized Onions Dip is delicious for brunch, appetizer, snack, or side dish. Made with small young kohlrabi and specialty potatoes from The Chef’s Garden At...
      
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Our Farm
- - - Regenified Certification, Leading the Way in Regenerative Agriculture
      The Chef’s Garden proudly announces its achievement of Learn More
  - - Our Heritage
    - Our Story
    - Farmer Lee Jones
    - Meet The Family
  - - Our Farm Market
    - Farm Market
    - Market Events
    - U-Pick Seasonal
  - - The Culinary Vegetable Institute
    - About The CVI
    - CVI Events
    - Thanksgiving To-Go from The CVI
Chefs
- - - Regenified Certification, Leading the Way in Regenerative Agriculture
      The Chef’s Garden proudly announces its achievement of Learn More
  - - All Products
    - All Products
    - Seasonal Items
    - Alliums
    - Beans
    - Cruciferous
    - Cucumber
    - Edible Flowers
    - Greens
    - Herbs
    - Leaves
    - Lettuce
    - Microgreens
    - Root
    - Small Bites
    - Tubers
  - - Chef Resources
    - Login/Create An Account
    - Our Product Difference
    - Guides & Planners
    - Sizing Standards
    - Credit Application
At Home
- - - From Seed to Plate: Journey into Sustainable Vegetable Farming Practices
      Picture a handful of seeds nestled in the palm of your Learn More
  - - Shop Fresh
    - Vegetable Boxes
    - All Vegetables
    - Side Dish Bundles
    - Build Your Own Salad
    - Meats
  - - Shop Pantry
    - Ancient Grains
    - Honey
    - Preserves & Sauces
  - - Home Resources
    - Login/Create An Account
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- - - From Seed to Plate: Journey into Sustainable Vegetable Farming Practices
      Picture a handful of seeds nestled in the palm of your Learn More
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    - Gift Cards
  - - Giving Back
  - - Our Book
    - Shop Our Book
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- - - From Seed to Plate: Journey into Sustainable Vegetable Farming Practices
      Picture a handful of seeds nestled in the palm of your Learn More
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Login
- - - Search The Chef's Garden
      
      I'm Searching For:
      
      Filter By:
      
      Posts
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      Products
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      Showing Results For:
      
      Panzanella Salad
      
      Prep Time: 45 minutes Cook Time: 20 minutes Servings: 4 Source: Culinary Vegetable Institute at The Chef's Garden This delicious summer classic is as timeless as they come. Because the preparation is quite simple, the quality of your ingredients is everything. If you...
      
      read more
      
      Baked Rigatoni with Garlic, Artichoke, and Wilted Greens
      
      Prep Time: 20 minutes Cook Time: 13 minutes Serving Size: 4-6 Source: The Culinary Vegetable Institute at The Chef's Garden This recipe contains only a few ingredients and comes together very quickly. For a weeknight dinner that has all the satisfaction of a...
      
      read more
      
      Kohlrabi Hash with Caramelized Onions Dip
      
      Prep Time: 10 minutes Cook Time: 30 minutes Serving Size: 4 cups Source: Akron Ohio Moms Kohlrabi Hash with Caramelized Onions Dip is delicious for brunch, appetizer, snack, or side dish. Made with small young kohlrabi and specialty potatoes from The Chef’s Garden At...
      
      read more
      
      View All Results

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Root Trip: Soil to Packing

Apr 12, 2024 | Agriculture and Farming

The process of harvesting carrots from soil to packaging at The Chef’s Garden.

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