by Chef's Garden | Apr 17, 2023 | Culinary Exploration
Farmer Lee Jones loves to celebrate the underappreciated beet—and he offers up the following poetic comment: Although quite gnarly, the overgrown beet, grown just right, they’re a culinary treat. At this point, Farmer Lee suggests that we switch the artistic spotlight...
by Chef's Garden | May 23, 2022 | Health and Nutrition
Spring is a great time to enjoy some of the best vegetables on the CDC’s Powerhouse List of Fruits and Vegetables. Our Powerhouse vegetable box is the perfect way to enjoy these best of the season. What are Powerhouse Vegetables? In 2014 the CDC published a study...
by Chef's Garden | Apr 11, 2022 | Culinary
Plating Food: The Wondrous Winter Radish Winter radishes offer up a wide spectrum of deliciously unique flavors from spicy to pungent in a rainbow of stunning hues. They add marvelous texture, too, being versatile enough to use as a bar snack, a plated banquet...
by Chef's Garden | Jan 25, 2022 | Food & Cooking
“Parsnips,” Chef Jamie Simpson from the Culinary Vegetable Institute explains, “may be even more versatile than potatoes because their sugar content allows them to caramelize well—and they also have flavorful raw applications. That’s why I call them the king of the...
by Chef's Garden | Dec 3, 2021 | Cooking and Recipes
Here’s the beauty of fall squash. You can keep your preparation simple and enjoy the maximum amount of flavor. “Just split the fall squash in half,” suggests Culinary Vegetable Institute Chef Jamie Simpson, “and then remove the seeds. Place the squash halves on a...
