Deciding which size of our smallest greens and herbs to use is a game of inches, one giving chefs incremental choices that make all the difference on the plate.
At Roots 2018, we offered a panel titled “Cultivating a New Perspective on the Buy Local Movement,” one where Farmer Lee Jones participated. And, early on, he jumped right in to tackle what he labeled as the elephant in the room—and that “elephant” is how the word “local” is being used in connection with food today.
Flower grower Gheorghe Gureu has unleashed a tiny army inside The Chef’s Garden flower house. In a microscopic game of “good guys vs. bad guys,” a phalanx of predatory insects is hunting down pests that could otherwise wreak havoc on edible flowers and leaves.
Many Hands Make Light Work
Asking a first-time novice to scissor-snip a tote full of Chef’s Garden micro-arugula is like asking a kindergartner for a haircut the day before prom. Talk about pressure.
As we look forward to serving creative chefs and cooks in 2019 and beyond (and we ARE looking forward to that!), we think it is just human nature to feel a gentle tug of nostalgia as the year comes to a close.
The Holiday Spirit of Strong Relationships, Hard Work and Mother Nature
Wow! What a year.
Twelve months ago we were gearing up for the holidays. And here we are again, on the brink of our busiest season here on the farm.