Chefs love this creamy tuber for its versatility, celebrating them in savory and sweet recipes. Find out more about its past and present—and imagine its future!

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!

From delicious farm-fresh beets to turnips, carrots, radishes and more, autumn truly is a cornucopia season at the farm, with our fall crops adding delicious and nutritious goodness to creative dishes.

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.