“Farmer Lee Jones is a sort of agricultural Willy Wonka, growing the most rarefied produce for the country’s top restaurants . . . [and now he has] started selling boxes of produce previously destined for Michelin-starred kitchens direct to home cooks.” (Wall Street Journal, May 23, 2020)

Chef De Cuisine Anthony Gray has graciously provided us with a deliciously simple salad recipe to share on our blog so that all of you can benefit. This Root Vegetable Salad features our farm-fresh vegetables in a uniquely wonderful, no-fuss way.

Restaurants around the country closed when COVID-19 hit. Although they didn’t all shut down on the exact same day, this happened incredibly quickly. Then, after their in-house dining services become unavailable, many restaurants began to create, diversify or expand their carryout, curbside and/or delivery services, while others simply shut their doors to try to weather the storm.

Chef Jamie shares three creative vegetable recipes for home cooking: a versatile veggie dip, a root vegetable sandwich and a truly unique look at ramen noodles.

Protocols are set up to ensure we’re following best practices for production, cleaning, and packaging of fresh vegetables, going above and beyond what’s needed.

Cory Helm is a private chef, providing his uniquely creative and flavorful dishes and menus to an owner of an NFL team—and he has also been an honored guest at The Chef’s Garden and the Culinary Vegetable Institute (he recently told us how he’d like to host a dinner at the CVI someday, as well!).