We grow summer squash in a range of sizes, nurturing each plant with plenty of personalized attention and care, and we absolutely love the squash blossom.
“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.
In a horse race, the outcome is anyone’s guess. But, everyone’s a winner at Chef Carl Schultz’s Tryon Equestrian Properties restaurant.
“Vegetables, fruits, greens, grains and legumes are life jackets of your family’s health, so be daring, be bold with how you use them – and, whatever you do, get them on your table.” (Jane Esselstyn)
Squash has a special place in our hearts, because it was a squash blossom that led us to grow for chefs. Squash has a thin and crisp skin that contains a tender, juicy flesh with a mild sweet and nutty flavor.
About 30 years ago, before the Chef’s Garden was even a concept, I was approached at a farmer’s market near Cleveland by a chef named Iris Bailin. She had recently returned home from Europe, classically trained in the high arts of French cuisine, searching for the same ingredients that were easy to find overseas. After taking a look at our offerings from the farm, she asked if we could sell her the blossoms that grew on our squash.