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.
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.
“We’ve been very fortunate to develop relationships with culinary experts who were willing to train a bunch of dirt farmers.”
“One of the biggest misconceptions about farming is that, when winter arrives, it’s all over until it’s time for spring peas.”
Imagine slithering through a plastic tunnel – outdoors, mind you – that’s eight feet tall and six feet wide. You’re slithering because it’s full of beets and carrots, and there is ice hanging from the top of the tunnel. If the ice breaks off, it could damage the crops you’ve worked so hard to grow. The truth is, even if you didn’t bump into the icicles and break them off, the blustery winter winds could do it for you. And, here’s one more catch. While in the tunnel, you also needed to figure out to oh-so-delicately harvest the crops.