Summer Menu Planning Guide
A look into what is in season this summer at The Chef's Garden in Huron Ohio
The Chef's Garden � taste of summer menu planning guide tomato and basil Hey Chef! I have often commented to my wife, Mary, that if ever I could be a vegetarian, it would be in mid-summer, because the summer growing season offers tremendous diversity. Light yet filling heirloom lettuces, bright summer squashes, earthy beans, oh-so-sweet tomatoes and freshly harvested new potatoes could keep me satisfied throughout the season. We hand-harvest and hand-pack every vegetable, so we can ensure their freshness and flavor when they arrive in your kitchen. I am pleased to share our latest menu planning guide filled with the spectacular summer selection of vegetables, herbs and greens, because it's time to incorporate them into your menu! I've heard from many chefs that the menu planner is a source of inspiration when sitting down to plan dishes around the bounty of the season. I know you'll find it a useful tool, but, remember, it's only a snapshot of the variety coming out of our fields and greenhouses, so call your Product Specialist for the latest availability. As always, we look forward to your feedback and invite you to send images of what you're creating with the taste of summer. � The Chef's Garden::800.289.4644 heirloom � tomatoes The Chef's Garden::800.289.4644 800.289.4644 summer traditions � black cherry - specialty green doctor frosted - specialty jazzy - specialty green zebra - toybox purple smudge - toybox violet jasper - toybox sun gold - specialty sweet treats - specialty sweet 100's - specialty 2. zebra cherry - specialty black plum - toybox lime green salad - toybox www.chefs-garden.com + www.chefsgardennetwork.com 800.289.4644 complementary flavors for tomatoes � fava beans greek oregano lavender blooms leeks lemon basil micro arugula micro cilantro micro cutting celery micro parsley micro tarragon spearmint tri-color sage 3. 800.289.4644 by the seashore � daggered crystal lettuce emerald crystal lettuce lettuce drops oyster leaf micro sea cress new zealand spinach ruby crystal lettuce sea samphire tropical spinach verde crystal lettuce watercress watercress blooms 4. www.chefs-garden.com + www.chefsgardennetwork.com Georgian Room Components: Foie Gras Au Torchon, Brulee, Pickled Blueberries, Sea Spears, and Cocoa Oil dish prepared by: Chef Daniel Zeal micro sea spears 5. 800.289.4644 flourishing lettuce and greens � bowtie arugula broccoli raab flamingo chard joi choy petite lettuce merlot lettuce red mustard red rose romaine lettuce rhubarb chard 6. wasabi mustard simply red spinach sweet romaine lettuce www.chefs-garden.com + www.chefsgardennetwork.com lettuce � FIELD "The merlot lettuce was a hit." Chef Scott Wuennemann Components: Merlot Lettuce, New Zealand Spinach, Candy Striped Beets, Red Radish, Grape Tomato, Yellow Pepper and Ginger Vinaigrette River House The Chef's Garden::800.289.4644 7. 800.289.4644 signature micros � burgundy amaranth chervil carrot top dill fennel fenugreek mountain mint opal basil pea tendrils - gold m popcorn shoot 8. red shiso www.chefs-garden.com + www.chefsgardennetwork.com tat-soi One and Only Ocean Club Bahamas � Components: Compressed Water Melon Salad, Feta Cheese, Bloody Mary Sorbet, Red Ribbon Sorrel, Thai Basil, and Roasted Heirloom Tomato dish prepared by: Chef Emmanuel Gibson micro thai basil heirloom tomatoes red ribbon sorrel 9. 800.289.4644 eye-popping blooms � bachelor buttons blue and pink pansy butterfly bean bloom - limited flowering herb sampler french marigolds fuchsia flower hyssop blooms mini sorbet princess mixed veggie blooms mustard blooms 10. trumpet flower - limited sage blooms www.chefs-garden.com + www.chefsgardennetwork.com Miramont CC � Components: Compressed Watermelon, Tuna, Citrus Coriander Blooms, French Breakfast Radish, Chives Buds, Micro Cutting Celery, Borage Blooms, Rainbow Lucky Sorrel, Red Ribbon Sorrel and Cuke with Bloom dish prepared by: Chef Todd Rogers borage blooms citrus coriander blooms rainbow lucky sorrel 11. summer � BEANS 12. The Chef's Garden::800.289.4644 S carmellini french wax romano lima liana long available august red noodle available august 13. 800.289.4644 sunkissed in the field � beets cuke with bloom eggplant fennel onions peppers -sweet radish spinach squash 14. squash with bloom squash blossom www.chefs-garden.com + www.chefsgardennetwork.com turnips Yachtsman Steakhouse � Components: Mixed Lettuce, Petite Mixed Root Crop, Micro Pea Tendrils, Micro Fava with Bean, Nasturtium Flowers and Leaves, Mixed Turnips, Mixed Radish and Other Springtime Vegetables dish prepared by: Chef Michael Gonsalves petite carrots petite cherry bomb radish petite white turnip 15. 800.289.4644 summertime herbs � african blue basil apple mint beet blush flaming shiso golden sage magenta hyssop orange mint rose petal thyme blooms rat tail radish red green perilla 16. technicolor blend www.chefs-garden.com + www.chefsgardennetwork.com thai basil herb � FIELD "I love the full-size herbs because they are blemish free and 100% usable." Chef Michele Aurigemma Components: Port and Cognac Cured Foie Gras with Strawberry Gelee, Frais Des Bois, Rat Tail Radish, Lettuce Drops, Cr�me Fraiche, Chervil, Pea Tendrils, Pea Blooms and Brioche Crouton Q Haute Cuisine The Chef's Garden::800.289.4644 17. 800.289.4644 hot and zesty � baby gold radish baby italian round radish horseradish shoot lucky sorrel with blooms micro wasabi mustard mini florets nasturtium flowers petite french breakfast radish petite onions peppers - hot 18. zesty lemon sticks spicy bush basil www.chefs-garden.com + www.chefsgardennetwork.com Georgian Room Components: Charred Octopus, Blood Orange, Anise Hyssop, Ramps, Pickled Garlic, Nasturtium Leaves, and Violas dish prepared by: Chef Daniel Zeal micro anise hyssop nasturtium leaves violas 19. 800.289.4644 fresh and fruity � � citrus marigolds citrus snapflower crystal lettuce blooms cucamelon lemon balm lemon verbena lime thyme micro lime basil micro lemon grass 20. red hibiscus leaves orange balsam thyme pineapple mint www.chefs-garden.com + www.chefsgardennetwork.com exotic � TOMATOES The Chef's Garden::800.289.4644 21. 800.289.4644 signature petites � bowtie arugula bulls blood chinese toon cruciferous blend karate mustard mache pink-tipped parsley mixed vegetable red malabar spinach 22. sylvetta arugula red frilled mustard www.chefs-garden.com + www.chefsgardennetwork.com tat-soi 2 West Restaurant � Components: Balsamic Glaze, Strawberries, Goat Cheese, Sweet Aztec Blooms, Petite Wild Rhubarb, Tropical Spinach, Emerald Crystal Lettuce, Pink Pearl Sedum, Chocolate Mint, Citrus Crystal Lettuce Bloom, Baby Arugula, Frisee, and Pepper Vinaigrette dish prepared by: Chef Shehu Fitzgerald pink pearl sedum petite wild rhubarb sweet aztec bloom 23. The Chef's Garden - how are you using our products? � St Regis Bal Harbour fennel blooms dianthus Components: "Spiral" Passion Fruit Mousse, Mango Pudding, Micro Fennel Flowers, Mango Glass, Tropical Fruits Pop Candy, Dried Mango, and Basil Fluid Gel prepared by: Chef Antonio Bachour St Regis Bal Harbour Components: Flan de Leche, Basil Ice Cream, Berries, Blueberry Coulis, Raspberry Foam, Basil Seed, White Chocolate Powder, and Egyptian Starflower micro green basil egyptian star flower prepared by: Chef Antonio Bachour prepared by: Chefs Kaz Edwards and Page Pressley Components: Lemon Cured Albacore, Charred Green Onion, Confit Pearl Onion, Candied Onion, Pea Tendril, Nasturtium Flower, and Eggplant Bottarga Uchi Houston We want to feature you! 24. We'd like to know how you are using our products. Send photos and description to email@example.com. vv nasturtium flowers pea tendrils - green heirloom � CARROTS The Chef's Garden::800.289.4644 The Chef's Garden ph:: 800.289.4644 chefs-garden.com or visit our video network chefsgardennetwork.com � The Chef's Garden is a seasonal farm. Product availability is weather dependent and is subject to change.