The beet has fallen a long way since ancient times where it was said to grow in the famed gardens of Babylon and the mythological Greek goddess Aphrodite consumed them to enhance her appeal.
Beets are no longer venerated like they once were but considering their nutritional value, deep flavor and versatility, it's time to reconsider the value and virtue of the poor beet, a vegetable that has become as reviled as the playground scapegoat.
Chef Matt joins the Culinary Vegetable Institute as Chef de Cuisine. Matt says he is excited "to be able to taste an ingredient fresh off of a farm and to explore all aspects of color, flavor and texture is very important. Knowing where the product is from and how it was farmed is just as important as the way it looks, tastes and feels.”
The Latin word for nasturtium means "nose twist" and we can attest from the zesty, peppery flavor of nasturtium leaves that the name is a fitting one. The word is also said to symbolize patriotism and if its nutritional value that inspires your devotion and patriotism to a plant, then the off the carts vitamin c levels of nasturtium, which is ten times higher than most greens, is sure to win you over.
Vegetables have been a growing trend in the food world for years but we feel strongly that the paradigm in America of consuming eighty percent meat proteins and twenty percent vegetables is shifting radically. And, even if it’s identified as a food trend, we believe it’s a trend that’s here to stay. What we’ve noticed at The Chef’s Garden is that there is a cultural shift underway that is upending not only how we’re eating but shaping and transforming our entire way of living, buying, cooking and dining.
Fiery yellow, red and orange nasturtium blooms have been popular trellis climbers in European gardens ever since the gardeners of the French King Louis XIV started cultivating them in his flowerbeds.
Also called sunroots, earth apples and sunchokes, Jerusalem artichokes are neither artichokes or from Jerusalem. The mysterious origin of their name is almost as perplexing as the way their popularity in the culinary world has convinced traditional farms like ours to rethink the way we feel about the Jerusalem artichoke.