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.
Squash varieties are available from The Chef's Garden
Chef Lee Anne Wong demonstrates the multiple ways to use The Chef's Garden's summer squash varieties.
A chef waits patiently for the arrival of squash blossoms from The Chef's Garden.