Our Story

Welcome To The Farm

Our History

Four decades ago, the Jones family farm, nestled on Lake Erie in rural Ohio, thrived under the visionary patriarch, Bob Jones, Sr. His pioneering spirit and commitment to innovation transformed soil that was once lake bottom into rich farmland. When unexpected circumstances forced the family to rebuild, a chance encounter led Farmer Lee Jones to a chef with a custom request, sparking a transformative shift. The farm evolved into a culinary haven, enticing chefs with abundant microgreens, heirloom vegetables, and edible flowers, embracing sustainable farming and prioritizing quality over quantity. Adapting to the pandemic, they ventured into home delivery, sustaining their commitment to quality, regenerative agriculture. The Chef’s Garden, rooted in tradition and innovation, stands resilient, meeting the evolving needs of the times.

New Beginnings

1958

During his junior year of high school, Bob Jones Sr. sells his precious Lyman boat to buy his first tractor, bringing into being what would become The Chef’s Garden.

Lifetime Vows

1959

Bob marries his middle school sweetheart, Barb, the summer after their high school graduation, laying the groundwork for their future legacy and 60 years of committed partnership.

Working The Land

1978

Bob and Barb work to grow the farm to about 1,200 acres, selling vegetables to grocery stores through the wholesale market. Their farm is one of about six left in Erie County, Ohio, reduced from about 300 at the start of the twentieth century.

Starting Over

1980

A hailstorm sweeps through the fields, making over 1,000 acres of crops unsellable in a matter of hours. The family is forced to rebuild and start over on seven acres of ground, which today is still the hub of The Chef’s Garden.

A New Chapter

1981

The Jones family builds the Farmer Jones Farm Market storefront to sell directly to consumers. In addition to the storefront, they truck vegetables to farmers’ markets all across Northern Ohio with the help of every available family member.

Finding True North

1984

Farmer Lee encounters Chef Iris Balin-Brody at a farmers’ market looking for squash blossoms. She graciously begins the family’s education in a world of growing for flavor instead of yield. At an infamous family meeting, the decision is made to risk growing vegetables exclusively for chefs.

Expanding Horizons

2020

After 35 years of serving the culinary community, The Chef’s Garden goes back to its roots, re-opening Farmer Jones Farm Market and establishing The Chef’s Garden At Home - offering exceptional vegetables grown with exceptional care to chefs, home cooks, and food enthusiasts alike.

Our Family’s Promise

The Chef’s Garden has been delivering specialty products with optimum shelf life, quality, flavor, and nutrition direct from the farm to the world’s finest chefs, restaurants, and home consumers for over 40 years. Under the guidance of Farmer Lee Jones, Bob Jones, Jr. The Chef’s Garden employs traditional, regenerative farming methods combined with innovative technology to stay on the leading edge of the produce business. Our promise is to grow exceptional vegetables, care for each other and the land, and inspire a vegetable-forward future.

MEET THE FARM FAMILY
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