Mother Nature is absolutely amazing. Each spring, we get to rejoice in the mouthwatering crops of that season, and then the ones that flourish in the glorious warmth of summer. Next, as leaves burst into the brilliant colors of autumn, we benefit from fall crops – and now we can follow Mother Nature’s menu plans to enjoy the sweetness of Brussels sprouts in the wintertime.

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.

“If you’re looking for a spicy little bite from an unpretentious small green leaf,” Farmer Lee Jones says, “then petite nasturtium leaves are exactly what you need!”

With our fresh lettuce, you can create a salad that can be appreciated as much as the entrée!

Color is health and in the case of our petite lacinato kale, the road to good health is written in blue. Also known as Tuscan kale and beloved by Italians since they first cultivated it there in the eighteenth century, our petite lacinato kale tastes nothing like the leathery kale that turned us off as children.

When you do a search for beet blush online, the first several entries discuss how to make a powdered blush using red beets. Our own beet blush at The Chef's Garden might not be an ideal way to tint your cheeks but it's certainly an excellent way to add perky elegance to a recipe.