Yes, it’s that time again, the time when we all mull over what happened in the year that’s about to close and imagine what’s yet to come. And, at The Chef’s Garden, that’s exactly what Farmer Lee Jones has been doing: reminiscing over a fantastic year and envisioning how next year will be even better.

At The Chef’s Garden, we have experimented with 100+ varieties of lettuce, narrowing that down to 20 to 25 of our chefs’ favorites. Plus, we always have eight to ten new varieties in research or trial stage, each of which thrive in cooler weather.

Our fifth annual Roots conference took place from September 25th to 26th, and our goal was to bring together the most groundbreaking chefs, farmers, thought leaders, activists and food scientists, so we could engage in dynamic discussions about culinary innovations.

Our fifth annual Roots conference took place from September 24th to 26th, and our goal was to bring together the most groundbreaking chefs, farmers, thought leaders, activists and food scientists, so we could engage in dynamic discussions about culinary innovations. And, because of the amazing talent, experience and generosity of our speakers and guest chefs, the feedback given is that we’ve accomplished what we’d intended.

There is so much to share about fresh tomatoes that it was hard to narrow it down to just ten! But, here is our best attempt.

Nearly 200 years ago, in 1825, two varieties of eggplant – white and purple – were being listed in multiple seed catalogs in the eastern United States. But, guess what? Thomas Jefferson was growing both varieties in 1812! Interestingly enough, seed catalogs originally suggested that white eggplant be grown for ornamental purposes only.