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Chef Spotlight: Lucas Trahan at Ever Restaurant
At just 7 years old, Lucas Trahan was already a regular presence in his mother's kitchen, certain he was destined to become a chef. At that same curious age, he also dreamed of becoming an astronaut, which may have been a lofty ambition of his, but his cooking...
Know Your Context: Why Every Farm (and Kitchen) Is Unique
Context is an integral part when it comes to understanding anything in our lives, whether that be personal relationships, work or even your own kitchen. On our farm, context plays a vital role. Every decision we make has to lead back to better soil, happier plants and...
Farmer Lee Jones and Renowned Chefs Come Together in The Chef’s Garden
We are thrilled to announce the premiere of The Chef’s Garden, a groundbreaking 10-episode series that brings together the world of regenerative farming and innovative culinary creations. Premiering on Monday, January 27 at 10 PM ET/PT on FYI, The Chef’s Garden...
Farmer Lee Jones shares gardening & nutrition tips
Embracing the Season: Exploring Knotweed’s Culinary Potential
As we welcome the changing seasons, it's time to celebrate the arrival of knotweed – a versatile and underappreciated ingredient that holds immense culinary promise. Known for its vibrant green hue and unique flavor profile,...
From Seed to Plate: Journey into Sustainable Vegetable Farming Practices
Picture a handful of seeds nestled in the palm of your hand—and then imagine them transformed into a field full of delicious farm-fresh vegetables that end up being creatively used on your diners’ plates. That’s the big picture: from seed to plate but, of course,...
Root Trip: Soil to Packing
The process of harvesting carrots from soil to packaging at The Chef's Garden.
Announcing The Chef’s Garden: A Modern Guide to Common and Unusual Vegetables—with Recipes
We’re thrilled to announce that, on April 27, 2021, The Chef’s Garden: A Modern Guide to Common and Unusual Vegetables—with Recipes will be released—and, yes. You can pre-order now! “We’re sharing what we’ve learned through thirty-seven years of farming and life,”...
Farming for Health Podcast #18: Eric Perner
As a young kid growing up on a small cattle farm, Eric Perner already possessed a passion for conservation. He appreciated nature and its inhabitants in his eco-region, including quail, butterflies, and much more. As a young man, he saw how humans devastated the...
Blistered Wax Bean Recipe with Ponzu and Chili
Summer is here! It’s time to enjoy recipes that include flavorful, quick-cooking ingredients that are fully satisfying. In other words, you can save the slow braises for colder months and focus instead on short sautés of delicate ingredients that allow you to make the...
Introducing Our Innovative Bread Mix
At the Culinary Vegetable Institute, if the scent of deliciously amazing bread is in the air, we know that Chef Dario Torres is making his signature focaccia. This bread has become part of the CVI iconography, and in The Chef's Garden: A Modern Guide to Common and...
Farming for Health Podcast #33: Amanda Harris
In our final episode of Farming for Health, permaculture designer and teacher Amanda Harris shares her experiences and philosophies with listeners—with her story starting several years ago. At that time, Amanda was already applying permaculture principles in Nepal...
Rhubarb: A Journey into Spring’s Vibrant Gem
As the seasons shift and springtime blossoms, there's one ingredient that stands out among the rest, beckoning chefs and home cooks alike to rediscover its vibrant charm: rhubarb. With its striking ruby stalks and tart flavor profile, rhubarb heralds the arrival of...
Winter Radishes: Exploring the Notion of “Favorite”
According to Oxford Languages, here’s more about the word 'favorite.' An adjective that’s pronounced as /ˈfāv(ə)rət/, it’s defined this way: “preferred before all others of the same kind.” According to Farmer Lee Jones, when asked about his favorite vegetable, his...
Exploring the Remarkable Root Beer Leaf: Plating Techniques
Scientifically called the Piper auritum, the peppery root beer leaf is also called hoja santa—or, the sacred leaf. While being cooked, the flavor of sassafras—along with cloves, nutmeg, mint, and black pepper—carries through the process whether these edible leaves are...
Future of Food: How Regenerative Agriculture is Shaping a Healthier Tomorrow
At the risk of oversimplifying the history of regenerative farming, people farmed the same way for countless generations, and even though they wouldn’t have called what they did regenerative farming, they used techniques that dovetail with this agricultural...
Regenified Certification, Leading the Way in Regenerative Agriculture
The Chef’s Garden proudly announces its achievement of Regenified Certification, a testament to its commitment to regenerative farming practices and environmental stewardship. To achieve certification by Regenified, a global leader in regenerative agriculture...
Farming for Health Podcast #32: Kevin Boehm
When James Beard Foundation Award-winning restaurateur Kevin Boehm is asked to describe BIÂN—the private club where he serves as chairman—he shares that it’s hard to capture its essence in just a couple of sentences. That’s because there really isn’t anything else...
Marvelous Mushroom Leaf: Plating Techniques
The leaves of the mushroom plant, which is indigenous to Papua, New Guinea, allow you to impart the delicious flavor of mushrooms to creative dishes—adding a delightful crunch instead of the traditional texture of mushrooms. Here are three ways that Chef Jamie Simpson...
Exploring the Heritage and Flavor of Our Ancient Grain Flours
Reconnecting with the past has always been important to us at The Chef's Garden. As we strive to embrace regenerative agriculture and rediscover the culinary traditions of our ancestors, ancient grains have emerged as a cornerstone of this movement. At The Chef's...
Jerusalem Artichoke: What’s in a Name?
Plenty of names exist for this tawny-skinned tuber with its delicate and sweet flavor: Jerusalem artichoke, sunroot, sunchoke, or earth apple, among others. Ironically, though, it’s not an artichoke! Heck. It’s not even from Jerusalem. Instead, it’s a member of the...
Farming for Health Podcast #31: Chef Reem Assil
In this fascinating interview, Chef Reem Assil shares her story: from living in Oakland, California, where she felt like a stranger in a strange land because of her Palestinian-Syrian heritage, to winning a prestigious award for her cookbook, Arabiyya—and plenty in...
Quick Quiz About the Amazing Kalettes!
Well, heck. We’ve already given away the answer. When you watch the video below, you’ll see a fabulous crop that looks somewhat like brussels sprouts and something like kale—and Farmer Lee Jones was going to quiz you about what they really are. But, that’s okay!...
Increasing the Shelf-Life of your Favorite Produce
After you buy your favorite delicious, farm-fresh vegetables, you’ll likely eat some of them soon—especially if it’s at the beginning of the season for that veggie. Often, you’ll then store the rest of your bounty to enjoy later. As far as storing fresh vegetables,...