Read about the beautiful versatility, flavor and nutrition of our vegetables, ones regeneratively farmed with love, harvested fresh and shipped directly to you.
Think back to when the ball was dropping on New Year’s Eve—and it’s likely that many people hadn’t used phrases like “social distancing” or “self quarantining” in their entire lives. But, nowadays, it’s hard to turn on the television or radio or click on your social media channels without hearing or reading about those concepts being discussed.
For more than 30 years, we have devoted ourselves to working in concert with extraordinary chefs from around the world, like Chef Jessica Biederman from the Four Seasons Hotel Boston, and Chef Daniel Sicilia from California Grill. We collaborate with them, having plenty of conversations about what they need in order to continue to create the amazing menus they do—and we’re beyond thrilled when a crop we grow really resonates with them.
“Functional foods” is a buzzword for a concept that has a long history. This term is being used for foods that can have a positive effect on a person’s health—meaning one that goes beyond simply providing him or her with basic nutrition. In other words, functional foods would be ones that help to promote good health while helping to prevent disease.
Okay, so we probably gave away too much information in our title. We get excited and do that, sometimes.
Edible flowers add extra layers of flavor and aroma to culinary dishes with intriguing variations among them. Some taste sweet, while others are sour. Some taste savory, while others are bitter. Some have an herbal flavor, while others are vegetal—and a few are essentially flavor-neutral with a more ornamental and textural purpose. No matter which of the edible flowers you use from The Chef’s Garden, though, they all add visual appeal and more to creative dishes.