The natural sugar content of our spinach is off the charts, with brix readings as high as an apple! Utilizing cold frames allows us to maintain production of spinach throughout the year. In fact, Ice Spinach®, which results from a daily freezing and thawing cycle, is our sweetest and crispest variety.

Have you had a chance to try kalettes yet? Destined to impress trendy eaters, their buzz worthiness was kicked off early this year when, among other places, they appeared on the Eat This Not That website listed as number one on a “7 Top Healthy Food Trends for 2015” list.

Wasted food is not only bad for humanity and the environment, it also impacts a business’s bottom line.

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.

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.

Rhubarb has a wonderful taste, but no other variety tastes better than Mr. Frye's Rhubarb grown at The Chef's Garden.