From the growers and providers of exquisite vegetables for restaurants and home cooks across the country comes The Chef’s Garden, available for pre-order now. Become immersed in the world of vegetables like never before while you capture and cook the essence of the farm, and its beloved farmer, at home.
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Enjoy a live virtual cooking demonstration with Chef Jamie Simpson and Farmer Lee Jones as they share stories of the farm and give you an intimate look at some of our farm's favorite in-season vegetables!
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In this guide and cookbook, Farmer Lee Jones shares with readers the wealth of knowledge they've amassed on how to select, prepare, and cook vegetables. Featuring more than 500 entries, from herbs, to edible flowers, to varieties of commonly known and not-so-common produce, this book will be a new bible for farmers' market shoppers and home cooks. With 100 recipes created by the head chef at The Chef's Garden Culinary Vegetable Institute, readers will learn innovative techniques to transform vegetables in their kitchens with dishes such as Ramp Top Pasta, Seared Rack of Brussels Sprouts, and Cornbread-Stuffed Zucchini Blossoms, and even sweet concoctions like Onion Caramel and Beet Marshmallows.
The farm grows and harvests with the notion that every part of the plant offers something unique for the plate, and this one-of-a-kind book emulates that. With a dedication to health, sustainability, and of course, vegetables, The Chef’s Garden is bound to become your next kitchen staple.
“Farmer Lee Jones’ delightful new cookbook is a testament not only to his love of land and soil, but also to his deeply generous spirit. Poring over its pages, you’ll appreciate the author’s reverence for alliums and share his everlasting fondness for Mr. Frye’s rhubarb. More than anything, though, the recipes (the yuca pavê is my favorite!) and the writing will bring optimism into your kitchen, and joy into your life.“
— Thomas Keller, chef and owner of The French Laundry
“The Chef’s Garden encompasses so many unusual plants beyond the familiar ones plus the recipes look both utterly gorgeous and doable. This is a valuable book for anyone who wishes to garden and cook or simply to know where our food comes from and how to use it all—stems, leaves, pods, and roots. But what I loved most was the story of losing the farm to hail in the early l980s, having to auction off everything, the decision to work with chefs, good words worth repeating on sustainability, regenerative agriculture, farming farmers, and the myth of local. Congratulations!”
— Deborah Madison, author of Vegetable Literacy and An Onion in My Pocket
“There's never been a book quite like this. Essential reading for anyone who cooks or gardens, and a reference book every vegetable lover will want to have on hand. If you care about food, you want this book.”
— Ruth Reichl, chef and author of Save Me the Plums: My Gourmet Memoir
“Farmer Lee Jones is a passionate gardener and perfectionist supplier to the finest chefs and food lovers in America. His vast knowledge, combined with the excellence of his harvest, have no boundaries, making the Chef’s Garden the best university for vegetable study on earth.”
— Daniel Boulud, chef and owner of Daniel