When you pick up a farm-fresh carrot from The Chef’s Garden, you’ll probably first notice its beautiful color—ranging from traditional orange to hues of purple, red or yellow—as well as its shape (which might be traditional or might be round) and its size. Then when you bite down on one of our raw carrots, you may simultaneously notice its sweet earthy flavor while also noting its marvelous crunch. Toss in its carroty aroma and you’ve experienced this delicious vegetable through each of your five senses.
At The Chef’s Garden, we’re growing vegetables slowly and gently in full accord with nature—and, yes. We recognize that this philosophy goes against much of today’s lightning fast speed of living.
What are cover crops? What is carbon sequestration? How do the two interact, and how are each part of regenerative farming? Find out these answers and more.
You are what you eat.
You can pay the farmer—or pay the doctor.
Eat your greens.
According to Live Science, “Cauliflower is much more than broccoli's paler cousin”—and, not surprisingly, we agree. Fresh white cauliflower is a unique vegetable, delicious and nutritious—and far from an echo of its cruciferous cousin.
Skill and Commitment in Every Box