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.

The year of 2020, of course, is no ordinary year, which causes Farmer Lee Jones to think about the concept of “bounty of the season” in a somewhat different way

What are cover crops? What is carbon sequestration? How do the two interact, and how are each part of regenerative farming? Find out these answers and more.

“Peas and carrots,” Farmer Lee Jones mused just a few days ago, “go together like a sock and a shoe.” That’s hard to debate and we quickly realized that his mind was on the best of the summer crops. So, we asked him to share what fresh vegetables he’d put on his 2018 summer crops list. The first? Petite carrots! The second? Mixed snow peas. Here’s more.

Cathy Seamans was at a crossroads. Newly retired from teaching, she needed to “figure out what I was going to do with the rest of my life.” And, when she saw that The Chef’s Garden was looking to hire a part time greenhouse assistant in 2005, she decided to apply. After all, what did she have to lose?

“We’ve been very fortunate to develop relationships with culinary experts who were willing to train a bunch of dirt farmers.”