First, some context. It was hard—really, really hard—for Farmer Lee to pick just a handful of crops among the hundreds we grow. But, here is his best attempt!
People with larger brains, studies have shown, have better ability to think. That’s the simple way to say it, and now here’s a more detailed explanation from a scientist involved in research on the subject. “People with greater brain volume,” says Meike W. Vernooij, MD, PhD, of the Erasmus University Medical Center in Rotterdam, the Netherlands, “have been shown in other studies to have better cognitive abilities, so initiatives that help improve diet quality may be a good strategy to maintain thinking skills.”
In 2018, tomatoes are being used in creative cuisines around the world in unique and delicious ways. And, as we once again enter the long-anticipated summer tomato season, we thought we’d take a more in-depth look at this incredible crop.
Microgreens truly are miraculous, tiny, perfect representations of fresh vegetables, herbs and greens. They provide intense flavor in delicate bites – and studies are showing how their nutritional levels are off the charts. As another benefit, they add unexpected beauty to plates and texture to dishes. This post explores what a microgreen is, along with how, specifically, they are attractive, flavorful and nutritious.
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.
Vegetables have been a growing trend in the food world for years but we feel strongly that the paradigm in America of consuming eighty percent meat proteins and twenty percent vegetables is shifting radically. And, even if it’s identified as a food trend, we believe it’s a trend that’s here to stay. What we’ve noticed at The Chef’s Garden is that there is a cultural shift underway that is upending not only how we’re eating but shaping and transforming our entire way of living, buying, cooking and dining.