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.
Before he can harvest his crop of new potatoes, grower Cruz Figueroa Lopez has to first save a life.
The Chef’s Garden lies about three miles south of Lake Erie. The land we farm is ancient lake bottom – it is some of the world’s richest sandy loam. Soil is the reason that our plants grow the way that they do, and our team works every day to ensure that the soil on our farm is maintained and even improved. The Chef’s Garden uses a combination of technology and nature to make the soil usable for growing crops. For example, we grow Sudan grass because of its roots that drill deep into the soil, and we use drainage tiles at prescribed depths to make sure that water doesn’t pool on the field. Both of these methods help to ensure that our plants can grow to their greatest potential.
When Bob Jones, Jr. thinks about prepping the fields to plant summer crops, he and the rest of his family think about the desired end results first. What they want are fresh vegetables, edible flowers, herbs and more that look and taste great, and are nutrient rich and free of toxins so they can provide chefs with what they want and need.
A world of microgreens, micro herbs, heirloom vegetables, specialty lettuce and edible flowers is blossoming at The Chef’s Garden®, a small family farm in Huron, Ohio. At the root of this American family success story, is a secret ingredient that ensures that chefs serve their customers product with optimum shelf life, quality, flavor and nutrition. It’s been lovingly and meticulously nurtured with centuries old sustainable agriculture practices. That secret is The Chef’s Garden’s soil.
Farmer Lee Jones celebrates the aroma of clean soil.