As children we picked blue kale when it had reached full maturity like most traditional farmers do. It was tough and leathery and I never developed a fondness for it. Kale was something to be endured during the autumn months, not something to be celebrated.
Powerful and unique, edible flowers have been used for thousands of years by Roman, Chinese, Middle Eastern and Indian cultures. Victorians used flowers in salads, pickled them for winter storage or candied them for garnishes.
We do farm tours at The Chef's Garden all through the winter because even in the middle of a chilly December day, there are fascinating things to be discovered growing in the fields. Maybe it's the cold temperatures that get to me when I'm giving a winter tour but I always like to have a little fun by playing something I like to call, "Stump the chef."
To help make holidays a memorable culinary occasion for diners, Executive Chef Jonathon Miller from Stein Erikson Lodge in Utah loves to add the “wow factor” by using bright and/or exotic flavors, creating unique traditions and incorporating the unexpected.
We have something new to share with you.
We personalize a behind-the-scenes tour of our sustainable farm for our Chefs. No two are the same. Having said that, we'd like to share with you some common elements of a typical farm tour.