Regenerative farming celebrates the circle of life.
Farmer Lee shares how, at The Chef’s Garden, we honor the growing practices of those who cared for the land before us while taking the best possible care of the soil today to leave the land in even better shape for the future.
As a lifelong farmer, working in tandem with the cycles of nature is nothing new to the Jones family, including Lee. Some of these cycles are ones to anticipate with great pleasure, such as when the next season’s crops begin to emerge from the ground. Farmer Lee is also happy to see that some restaurants continue to reopen, navigating today’s unique challenges.
When you mine Google search data, it quickly becomes obvious that we’re a curious bunch of folks, with questions like these being asked regularly:
If the squash blossom is the darling princess of The Chef’s Garden, then asparagus is king.
Heck. Asparagus might as well be the whole royal family.
In Europe, chefs almost always use white asparagus, rarely green. Because white asparagus beautifully offers up luscious notes of corn and sweet cabbage, we fully appreciate their love of this marvelous vegetable. European farmers mound soil over the asparagus plants to block the chlorophyll process, which creates the white color. But, these plants need to push hard through the soil and end up with tough outer skins that need peeled off. This adds labor (costs and time) to the mix, and then the most nutritious part of the vegetable is thrown away.