Some of our very best products are harvested during the winter months. Head into our Brussels Sprout field with Farmer Lee Jones.
Every day, our harvest team pulls carrots that have two legs, picks tomatoes that have grown a nose and unearths beautiful salsify that isn’t perfectly straight. The Chef's Garden treats them with the same love and care as the rest of the crop.
Like many chefs, Kwame’s interest in cooking was sparked by his mother, who operated a catering company while growing up. “My mother's peel and eat Cajun shrimp is probably my favorite thing in the world to eat,” says Kwame. Read more from our visit with Chef Kwame Onwuachi.
Valentine's Day is right around the corner. Click here to view a few of our farm favorites for inspiration!
"What we're trying to do is offer new colors of paint to the chef." Farmer Lee Jones. Read and Listen to the story featured on NPR Monday, January 25, 2016.
Born and raised on her family farm in Hungary, Judit Ender grew up watching plants grow and learning how to make them grow better. She joined The Chef's Garden as a student and now oversees the food safety and greenhouse production. Read more about Judit Ender, a valued team member and part of The Chef's Garden family.