At The Chef’s Garden, you never have to choose between foods bursting with sweetness and flavor and those that are very good for your health. Our fresh vegetables and herbs, microgreens and more are incredibly flavorful, visually appealing and brimming with nutrition. Healthy eating can, indeed, be a treat for the palate and on the plate. Why? We start with healthy soil and plant our crops in harmony with nature. As they take in the sun’s vibrant rays, they are chock full of vitamins and minerals. Healthy soil = healthy plants = healthy food for people. And, here’s one more equation: farmacy = you can have it all!
When you think of farmacy, it’s our flavorful fresh vegetables, herbs and microgreens that will likely come to mind first. And, you’re right. They’re an excellent source of nutrition. But, don’t forget about dried, pickled and fermented vegetables, because they’re another quality source of vitamins and minerals, with experts focusing more and more on fermented foods for gut health, from pickles to sauerkraut and more.
We focused on fermentation ourselves at our Roots 2015 culinary conference (here is a report on that presentation) and the Culinary Vegetable Institute team is on the cutting edge of experimenting with presenting the most delicious and nutritious dried, pickled and fermented vegetables possible.