Which are the most important crops we grow at The Chef’s Garden? The answer might surprise you. Because they aren’t our top-sellers. In fact, we don’t sell them at all. But they’re more valuable than anything we package into any box destined for any chef at any restaurant.

We always like to keep a finger on the pulse of what culinary experts are predicting and, in this post, we’d like to share trends that we’re especially happy to see, including two from an article by National Restaurant News.

Carrots are appearing in surprising places!

We’re Sowing the Seeds of Summer Crops

Creative chefs from all around the globe are using edible flowers in their soups and stews, salads, desserts, candies, flavored oils, vinaigrettes, drinks and much more. At the Culinary Vegetable Institute, our team uses them in tinctures and bitters to create unique cocktails and mocktails. And, although usage of these flowers is clearly experiencing a well-deserved surge in popularity, culinary flowers have been used for centuries.

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