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Meet Farmer Lee Jones

The Man in the Bowtie

Perpetually clad in his trademark overalls and a red bowtie. Farmer Lee Jones is a pioneer of the sustainable agricultural movement.

Meet Farmer Lee Jones
Farmer Lee Jones: Why the Bibs and Bow Tie?”
Current Food Trends: A Look at Greenwashing Food
Sushi Chef Gives Farming a Try Through the Stage Program
Twitter Icon #thisisfarming

  • Guess what’s going into the fields today?! #ThisIsFarming https://t.co/18ztlw035g

    yesterday

  • How did the Carmellini® Bean get it's name? Read the story behind it: https://t.co/3w8ajDtlqf #ChefandFarmer https://t.co/QAXoOquPrI

    2 days ago

  • Home chefs can order sustainably farmed produce, the same quality that top chefs use. This farmer’s market delivery… https://t.co/4JMbIpn5av

    2 days ago
instagram Instagram
  • How did the Carmellini® Bean get it's name? Chefs know how just the right mixture of ingredients can create culinary magic – and the magic of the Carmellini bean came about with the following ingredients: Chef @andrewcarmellini then of Café Boulud who was going on a tour of The Chef’s Garden at the same time as @amandahesser who was the food editor of the @nytimes Magazine Andrew and Amanda were walking among the haricot verts with me when Andrew somewhat self-consciously plucked an undersized bean and tasted it. “I have,” he said, “a stupid question.” I already knew it wouldn’t be a stupid question but he didn’t necessarily realize what a breakthrough question it would actually be. “I never thought about these beans ever being this size,” Andrew continued, “but why couldn’t they be used at this size?” Lee replied that they could, in fact, be harvested at exactly that size. “But what would you call them?” Andrew asked. “That’s the easy part,” I said. “The Carmellini bean!”
  • It’s a question I get asked pretty darned often. Sure, some people might simply see it as a costume, a funny get-up or gimmick. And I know I’m kind of the farm mascot. And I’m okay with that. But there’s a lot more to it. Read the story in my story
  • Chive blooms are a springtime delicacy - around only for a limited time. Head to my story for info
  • It’s safe to say the bounty of asparagus season is here at #TheChefsGarden. Like I always say when #asparagus is in season we should eat it three times a day —- who’s with me? Head to my story to harvest with me in the field.

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