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Growing vegetables slowly and gently in full accord with nature.

GROW menu planning guide

Matt’s Wild Cherry Tomatoes

Summer 2017


The Chef's Garden, Inc. Growing vegetables slowly and gently in full accord with nature.

T

his is the time of year when spring crops crescendo and when summer crops reach their peak flavor and nutrition – and then the summer crops will blend seamlessly into fall favorites. It’s a season of tailing off, a season of starting, a season of anticipation for what’s yet to come. If you were standing at the farm right now – and we’d love to have you visit – you would see the true cornucopia of all that Mother Nature has to offer in delicious fresh vegetables, microgreens, edible flowers, herbs and more. We’re excited to see the continuous increase in people interested in having vegetables take more of center stage on the plate. We’re thrilled to continue to strengthen our direct relationships with likeminded people who want fresh produce sustainably farmed to the peak of quality and flavor. In Europe, plates tend to have 80 percent of plant-based foods and 20 percent protein. In past years,

American plates were just the opposite: 80 percent protein and 20 percent plant-based – and we’re happy to see that evolve. We’re happy to see that some chefs are growing their own gardens and that more vegetable seeds are being purchased by people in the United States now than any other year. As chefs continue to put increasing amounts of vegetables in dishes they offer in their menu, we continue our commitment to provide a continuous supply of quality products, harvested when ordered and delivered fresh, directly to you. We hope to see you at Roots 2017 with the theme of Culinary Innovation on September 2526th!


GROW|Summer Menu Planning Guide

chefs-garden.com | Call 800.289.4644

1.


The Chef's Garden, Inc. Growing vegetables slowly and gently in full accord with nature.

MICROGREENS:

Beet of the Night Flavor: mild with notes of beet Texture: succulent threads

Bright Lights (Rainbow Swiss Chard) Flavor: very mild and a bit sweet Texture: juicy stem and leaves

Burgundy Amaranth Flavor: sweet and mild flavor Texture: dry and chewy

Buckwheat Flavor: beans and flower notes Texture: okra-like

Chervil Flavor: similar to parsley with mild anise overtones Texture: delicate and crunchy

Chinese Cabbage Flavor: sweet, mild cabbage Texture: lightly crunchy

Bulls Blood Flavor: sweet earthy, full-bodied beet flavor Texture: succulent stems/leaves

Carrot Top Flavor: floral and earthy with a light tingle sensation Texture: feathery

Chives - Memo & Traditional size Flavor: strong chive, mild onion Texture: succulent and grass-like

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GROW|Summer Menu Planning Guide

Microgreens add a depth of flavor, along with enhanced aroma, texture and visual appeal.

Chives - Gold Memo Flavor: strong chive, mild onion Texture: succulent and grass-like

Chrysanthemum Flavor: floral, mild lemon flavor, slight bitter finish Texture: nice, light crunch

Cilantro Flavor: warm, nutty and spicy, hint of fresh citrus Texture: light, soft leaves

Corn Shoots Flavor: mild sweet corn flavor Texture: succulent stem

Cress-Asian Flavor: mildly spicy cress flavor Texture: delicate with succulent stems

Cress-Pepper Flavor: spicy, a good substitute for watercress Texture: delicate and crunchy

Cress-Mustard Flavor: sweet, bold spicy kick Texture: crunchy

Cress-Upland Flavor: spicy, bold flavor Texture: crunchy with dry texture

Cress-Watercress Flavor: sweet with a kick of heat Texture: crisp and succulent

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3.


The Chef's Garden, Inc. Growing vegetables slowly and gently in full accord with nature.

Mountain Mint

Dandelion

Wasabi Mustard

MICROGREENS Dill

More Than Just A Garnish

Arugula

“Microgreens offer Borage

a big punch of flavor in a compact, almost magical size.� Cinnamon Basil

Lemon Bergamot

Mint-Penny Royal

Opal Basil

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GROW|Summer Menu Planning Guide

“There is no product this versatile,” he says, “across the spectrum of the culinary world.”

Basil-Green

Anise Hyssop “The first time I saw microgreens, I thought, ‘How adorable!’ And while they are cute, new research shows that they’re also quite nutritious.” Shape Magazine “if you throw a big bunch of microgreens on anything, that’s a pretty good shot of vitamins.” NPR

“It serves as the perfect herb, so clean.” His second favorite? Thyme. “Just one single, incredibly aromatic stem of thyme adds so much flavor, and the diners may not even realize where that flavor is coming from.” And, he also shares the favorite of Culinary Vegetable Institute Chef Matt Ward.

“Microgreens offer a big punch of flavor in a compact, almost magical size.” Chef Nathan Lyon in Seattle Times

“It’s micro lemongrass. It has all of the flavor of lemongrass but it isn’t woody, so there is no straining after it’s added to a dish.”

he case for microgreens is clearly and Tresearchers, independently being made by scientists, fitness professionals and culinary

Although Jamie doesn’t use microgreens in every dish he makes, he says there isn’t one single dish he can think of that couldn’t include microgreens. “There is no product this versatile,” he says, “across the spectrum of the culinary world.”

experts. We’re going to take that concept one step further and say that, although microgreens make excellent garnishes, they are so much more valuable. “Microgreens,” explains Jamie Simpson, the executive chef of the Culinary Vegetable Institute, “are really an extension of your dish as you build your layers of flavor. Garnish serves as an accent and pop of flavor, but microgreens are incredible additions of flavors.” Jamie recalls the first time he ever saw a microgreen and that was when he was working at the Charleston Grill in South Carolina. “The microgreen was from The Chef’s Garden,” he shares, “and it was a magical moment. I didn’t even know these miniature choices existed. I remember that it was a sprouted seed of fennel that introduced me to the world of microgreens.” And, because the microgreens from The Chef’s Garden are so rich in flavor, less truly can be more. “You can add three or four individual leaves and sprouts,” Jamie says, “to get multiple benefits in balance, texture and color, along with the most important factor: flavor.” Jamie admits that his favorite microgreen is celery. “The flavor is so true, it’s even better tasting than the full-sized product,” he says.

Ways in which he uses microgreens, specifically, include: - Adding them when he needs a “little bit of salt and pepper, an accent in a certain direction” - To lighten up dishes that would otherwise be “too dark and/or heavy” - To add “rich, robust flavors for balance” in lighter dishes. - Dressing them lightly with emulsion such as olive oil or sunflower oil to add interest to the plate “I love how microgreens are so consistent,” he adds. “They come straight from the farm with no prep required. Kale is kale, sunflower is sunflower, broccoli is broccoli, perfect little representations of what they are.”

Sunflower

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5.


The Chef's Garden, Inc. Growing vegetables slowly and gently in full accord with nature.

Parsley Flavor: green and fresh Texture: tender

MICROGREENS:

Parsnip Flavor: notes of carrot, herbal, honey Texture: delicate, starchy, smooth

Pea Tendrils - Calvin Flavor: fresh pea taste Texture: crisp stems and tender leaves

Pea Tendrils - Traditional Flavor: subtle pea taste Texture: tender leaves and stems

Pea Tendrils - Gold Flavor: mildly sweet, earthy Texture: tender leaves and crunchy stems

Popcorn Shoots Flavor: intensely sweet Texture: juicy stems

Radish-Daikon Flavor: slightly peppery, radish finish Texture: crunchy

Radish-Purple Flavor: peppery-spicy radish Texture: crisp and crunchy

Red Ribbon Sorrel Flavor: sour apple notes Texture: cruchy

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GROW|Summer Menu Planning Guide

Microgreens add a depth of flavor, along with enhanced aroma, texture and visual appeal.

Sage Flavor: lemony, camphor-like Texture: heavier and tender bite

Sea Cress Flavor: smooth and mild with a hint of saltiness Texture: crunchy and juicy

Sea Spears Flavor: salty green flavor Texture: crunchy and succulent

Shiso-Green Flavor: combination of cumin, cilantro, parsley and cinnamon Texture: tender leaves

Shiso-Red Flavor: sweet cinnamon with a mint finish Texture: succulent tender leaves

Sunflower Flavor: sweet, earthy, salty Texture: crunchy and succulent

Tat-soi Flavor: mildly spicy and nutty Texture: chewy, succulent stems

Tarragon Flavor: spicy, sweet, savory Texture: dry and chewy

Thyme Flavor: spicy, sweet, savory Texture: dry and chewy

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7.


The Chef's Garden, Inc. Growing vegetables slowly and gently in full accord with nature.

Lettuce

In addition to the great selection of Lettuces, we take it a few steps further. We have learned from chefs over the years that every stage of the plant offers something cool and unique to the plate.

Green Tango slight seaweed texture and tasting notes of hops

Reine de Glaces bright savory flavor with hints of butter

Lolla Rossa bold, slightly bitter and nutty

Speckled Density sweet and delicate flavor

Merlot notes of old-world red wine and honey

Sweet Romaine salty, zesty and grassy with bitter finish

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GROW|Summer Menu Planning Guide

Petite (p) Lettuce 2"-3�

Red Oak sweet with beautiful floral notes

Winter Density sweet, slightly bitter and beautifully balanced

Red Rose Romaine notes of raw pecan and green peanut

Rosettes

Sizing

sold by 50 ct. pkg.

Ultra (u) Lettuce 3"- 4" sold by pkg. or #

Baby (b) Lettuce 4"- 6" sold by #

sweet to slightly bitter Sylvetta Arugula flavor

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9. ÂŽ


The Chef's Garden, Inc. Growing vegetables slowly and gently in full accord with nature.

Petite

VEGETABLES & GREENS leek

coin

purplette

Allium - Mixed delicate and sweet to mild onion flavors

Carrots from one to two inches with beautiful tops. Celery, fennel and cucumbers that can be celebrated and served naturally with no waste and little prep. Crunchy spicy radishes and turnips perfectly sized and hand-packaged. That’s why veggies and even lettuces and greens are offered in sizes ranging from Petite, which we actually harvest with scissors at 2”-3.”

Turnip - Royal Purple

Carrots sweet and mildly floral

Snow Peas - limited

sweet to smooth mild turnip flavor

crisp, with a mild, refreshing flavor

Turnip - White pungent similar to raw cabbage

Radish - French Breakfast

Radish - Cherry Bomb

spicy, subtly sweet and nutty flavor

zesty radish flavor Cuke with Bloom mild flavor with a light melon taste and buttery bloom

Radish - Daikon pungent and sharp flavor

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GROW|Summer Menu Planning Guide

Crystal Lettuce

also available: emerald crystal lettuce bloom

Daggered

Emerald

succulent tubular leaves

firm leaves with

have a salty flavor

a dry texture

Crystal Lettuce Blooms succulent leaves with a sweet bloom

Ruby succulent leaves have a salty finish

Mustard

also available: firestreak, mizuna and red

Magma Mustard

Ruffled Red Mustard

Wasabi Mustard

peppery and sweet

pungent and peppery

spicy and similar to wasabi root

Spinach

New Zealand sweet and buttery

Purple Spinach Leaves mild flavor

Red Malabar mild and earthy

Tropical mildly bitter

chefs-garden.com | Call 800.289.4644

Traditional sweet and nutty

11.


The Chef's Garden, Inc. Growing vegetables slowly and gently in full accord with nature.

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GROW|Summer Menu Planning Guide

Amanda, who was a key ingredient in this magical moment, published a two-page spread in the New York Times about the days she spent touring the farm, and these beans have been a delicious part of The Chef’s Garden’s offerings ever since.

Chefs know how just the right mixture of ingredients can create culinary magic – and the magic of the Carmellini bean came about with the following ingredients: - Chef Andrew Carmellini, then of Café Boulud

“It takes three men an hour to hand harvest just one pound of this delicate bean,” Lee explains, “so it’s like the vegetable version of caviar. You don’t use a big spoon to ladle caviar on a dish and you probably wouldn’t want to pour on the Carmellini beans. Instead, imagine floating three of these beans on top of a soup, perhaps with a scarlet runner bean bloom to provide extra visual and textural appeal.”

- who was going on a tour of The Chef’s Garden - with Farmer Lee Jones - at the same time as Amanda Hesser - who was the food editor of the New York Times Magazine

A

ndrew and Amanda were walking among the haricot verts with Lee when Andrew somewhat self-consciously plucked an undersized bean and tasted it. “I have,” he said, “a stupid question.” Lee already knew it wouldn’t be a stupid question but he didn’t necessarily realize what a breakthrough question it would actually be. “I never thought about these beans ever being this size,” Andrew continued, “but why couldn’t they be used at this size?” Lee replied that they could, in fact, be harvested at exactly that size. “But what would you call them?” Andrew asked. “That’s the easy part,” Lee said. “The Carmellini bean!”

Importance of Sharing the Story Yes, the Carmellini bean stands up on its own, as far as flavor, nutrition, texture and visual appeal. But, as The Guardian so eloquently reminds us, “Subconsciously, when you eat something, your brain is always comparing it to what you’ve had previously; it tries to find a similarity. The more powerful the story behind the food, the more it evokes the memory, which in turn enhances the flavour.” The article also shares how food is: “a manifestation of our longings. It is also how we remember holidays and big life events. It is almost the vocabulary of our life.” Carmellini beans come in multiple hues – green, lime green and purple – and they can be ordered as a mixed package for even more visual appeal. The flavor is sweet and fresh, and the texture is succulent and crunchy.

Haricot verts, when harvested, are about half the thickness of a number two pencil, growing about four to five inches long. The newly dubbed Carmellini bean, though, was only about as thick as pencil lead, growing only two to three inches long.

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2.

1.

3. 7.

6.

5.

10.

9.


Ingredients Must Have

4.

1.

Petite Squash mild and nutty to earthy

2.

Eggplant slight bitter taste that turns sweet and nutty when cooked

3.

Turnips sweet, nice and mild, and are also mildly salty

4.

Peppers fruity, floral aromas tostronger, spicier tastes

5.

Carrots sweet and nutty with earthy and herbal tones

6.

Beets very sweet with an earthy finish

7.

CarmelliniÂŽ Beans medium-green, with a sweet, fresh bean flavor

8.

Potatoes mix of round and fingerling potatoes; Flavors ranging from creamy to starchy and sweet

9.

Lettuce grassy to nutty to earthy, with textures ranging from crunchy to chew

8.

11.

10.

Tomatoes taste sweet to acidic, to tart

11.

Mustard Blooms strong, sharp, almost garlic-like, mustard flavor


The Chef's Garden, Inc. Growing vegetables slowly and gently in full accord with nature.

Every stage of a plant’s life

offers something unique to the plate

and the surprising research about microgreens

Micro Mustard

M

icrogreens, according to a 2012 scientific study, “punch well above their weight when it comes to nutrition. Researchers found microgreens like red cabbage, cilantro, and radish contain up to 40 times higher levels of vital nutrients than their mature counterparts.” WebMD reported on this study, with a USDA researcher sharing these thoughts about why microgreens are so nutrient rich: “Because microgreens are harvested right after germination, all the nutrients they need to grow are there . . . If they are harvested at the right time they are very concentrated with nutrients, and the flavor and texture is also good.”

Petite Mustard

NG Ultra Mustard

Microgreens are consistently tender and flavorful, although the actual size of a microgreen varies from plant to plant, since its size is relative to the size of a full-grown version. Many microgreens are one to two inches in length, although a more accurate definition of a microgreen is a plant that is showing its first true leaf. Here’s another way to look at the definition. When an embryonic leaf of a seedbearing plant first emerges, it’s known as a cotyledon leaf. These leaves are not distinguishable from other types of leaves so, just by looking at a leaf, you can’t identify them as corn or basil or squash. So, when you can first say “hey, that’s a parsley leaf,” then that plant has moved into the nutrient-rich, flavorful microgreen stage.

Ultra Clipped Mustard The Chef’s Garden harvests plants at this stage, while allowing other plants to go on to the next four stages of growth: petite, ultra, baby and young. Choosing Your Brush Stroke Once a plant gets past the microgreen stage, a palette of choices emerges, and Executive Chef Jamie Simpson of the Culinary Vegetable Institute suggests that chefs consider what size of brush stroke they want to use in a dish. “What kind of impact do you want a product to make?” he asks. “What kind of story are you telling? Once you know that, you can decide what volume of flavor you need to move through the dish.” He imagines a dish as having unfilled geometric forms and the farm products can fill in

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GROW|Summer Menu Planning Guide

Baby Mustard

Flowering Mustard

those shapes, allowing chefs to comfortably navigate the design process. “If your dish is heavily weighted,” he said, “you’d use bigger vegetables than when you are making a dish that is delicate and light. Having vegetables of all sizes allows us to create what we visualize, giving us all the tools we need in the colors and sizes needed to produce what we imagine.” Petite-sized vegetables are still fairly small, with a petite carrot being an inch long. Other petite vegetables are two inches long. By the time the carrot would reach the next stage – the ultravegetable stage – the carrot would be two inches long. The next stage is the baby vegetable stage. A round squash at this point in its growth would be golfball sized – and then there is the

young vegetable stage, which is the largest size sold by The Chef’s Garden. With some products, Jamie says, you get the same basic flavor profile across the size spectrum, but that isn’t always the case. “Lettuce is a good example,” he says. “Smaller lettuces can’t handle the dense emulsions like larger heads can. For example, a Caesar salad has dense emulsion with garlic, anchovy, black pepper and olive oil, and a petite head of romaine lettuce couldn’t handle that, and would become weighted down. But you could use those same flavors in a dish and use the petite lettuces beautifully.” Buds, Blooms and Seeds When a plant begins to bud, vegetables are usually plowed under because they have

bolted, losing their prime flavor. But, after a chef pointed out the value of vegetable blooms to Farmer Lee Jones, we began nurturing these vegetables through the budding stage to harvest colorful blooms, as well. Some chefs also appreciate mustard seeds, basil seeds and the like that are available at the end stage of plant growth. A Note About Potatoes Potatoes are sized differently from other vegetables, with a letter system being used. The largest potato available is sized “A,” with grocery store potatoes typically ranging from A to C. The Chef’s Garden, however, grows potatoes that are labelled A through F, with F-sized potatoes being comparable to a pea in size.

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17.


The Chef's Garden, Inc. Growing vegetables slowly and gently in full accord with nature.

Blooms AND FLOWERS

Beyond a beauty component, our edible blooms and flowers add a special flavor element to your dishes. With choices like the spicy Dianthus, sweet Bachelor Buttons and herbal Lavender Bloom, you can add a subtle distinction of flavor with each bloom. Our greenhouses nurture a variety of flowers and blooms of all shapes, sizes and colors year-round.

Citrus Marigolds mild followed by a note of citrus zest

Blueberry Cream Viola white petals with flecks of purple add a clean addition to your plates

Dianthus spicy, clove-like flavor

Egyptian Star Flower petals are sweet and full of nectar

Rat Tail Radish Blooms Blackberry Sorbet Viola deep purple velvety plush petals have a mild wintergreen flavor

Blueberry Swirl Viola

lush purple and white petals have soft purple airbrushed edges and mild minty notes

Anise Hyssop Bloom taste of sweet licorice

French Marigold multi-color petals are sweet and aromatic

Blueberry Cheesecake Viola if the mention of blueberry cheesecake doesn’t inspire you the colors will

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GROW|Summer Menu Planning Guide

Bachelor Buttons slightly sweet and spicy

Fuchsia flavor is reminiscent of citrus and black pepper

Blue Raspberry Sorbet Viola rich violet petals with a lovely sweet finish

Borage Blooms fresh cucumber-like flavor

Mini Florets peppery bite similar to watercress

Johnny Jump Ups delicate fragrance with a mild wintergreen flavor

Lemon Meringue Viola color reminiscent of lemon meringue pie filling with slightly sweet notes

Red Raspberry Sorbet Viola mulberry and white petals are reminiscent of old world confection

Citrus Begonia sweet and tart

Nasturtiums delicate and spicy

Rhubarb Viola rich burgundy petals will remind you of a vibrant merlot

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19.


The Chef's Garden, Inc. Growing vegetables slowly and gently in full accord with nature.

Radish Bloom

“The concept of using vegetable blooms,” says Farmer Lee, “naturally weaves in the concept of reducing waste.”

GROWTH OF THE VEGETABLE BLOOM

A

lthough this scenario happened years ago, it’s easy to picture the scene. Bob Jones, Jr. had just spotted French breakfast radishes that weren’t harvested in time. He wasn’t very happy about this development, as these radishes were – and still are – in demand from chefs because of their mildly peppery flavor and note of sweetness, and because of their succulent, crunchy and tender texture. But, Bob, Jr. knew he needed to face facts. These radishes already had shoots and blooms. So, he fired up his tractor and began plowing them under, all the while trying to figure out how to prevent that from happening again in the future.

Out of the corner of his eye, Bob, Jr. noticed his brother Lee driving a chef around the farm. That wasn’t unusual. In fact, approximately 500 chefs visit the farm each year. But what this particular chef did was quite unusual. He jumped out of Lee’s vehicle and ran in front of the tractor, waving his arms all the while.

Once Bob, Jr. stopped the tractor, he and Lee joined the chef, who was now down on his knees, saying, “Do you have any idea what I could do with these blooms on my plates?” Thus, the idea of growing for vegetable blooms was born at The Chef’s Garden.

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GROW|Summer Menu Planning Guide

“We’ve learned so much from chefs,” Farmer Lee Jones explains. “We used to follow the commercial belief that, once a vegetable had flowered, we had failed. But chefs have taught us that every single stage of plant life is unique and valuable.” Benefits of Vegetable Blooms “The concept of using vegetable blooms,” says Farmer Lee, “naturally weaves in the concept of reducing waste. Forty percent of food is wasted in the United States, which is way too much. But, as you look at plants throughout their growth phases with a new eye – as the visiting chef did with our French breakfast radishes – you begin to notice how cool the different textures, flavors and plate presentations really are.”

Carrot Blooms

Leek & Onion Blooms

Fava Blooms

Watercress Blooms

Here’s another important benefit of these blooms. “People want to eat in restaurants where they can support sustainability, dining out with purpose. And, when chefs understand the whole plant and use various parts of a vegetable in unique, surprising and even entertaining ways, this supports sustainability – sustainability of land, of people, and of the environment, overall. Our chefs do an outstanding job of understanding the nuances of flavor and notes of intensity in our plants from the micro stage to when they bloom, and this is one key way that they contribute to sustainability.”

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21.


The Chef's Garden, Inc. Growing vegetables slowly and gently in full accord with nature.

Squash with Bloom

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GROW|Summer Menu Planning Guide

Summer Squash Squash has a special place in our hearts, because it was a squash blossom that led us to grow for chefs. Squash has a thin and crisp skin that contains a tender, juicy flesh with a mild sweet and nutty flavor.

Demi Squash 1" - 1½"

Peter Pan sweet and mild similar to chayote squash flavor

Petite Squash 1Âź" - 2"

Eight Ball mild earthy flavor

Zephyr green almond flavor

Squash Blossom sweet and delicate flavor with a soft airy texture

One Ball mild with a nuttiness

Green Zucchini neutral, non-descript flavor with clean vibrant green notes

Patty Pan delicate and neutral

Gold Zucchini mildly sweet

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23.


The Chef's Garden, Inc. Growing vegetables slowly and gently in full accord with nature.

Tomatoes + Basil

Nothing tastes quite like summer as fresh from the vine tomatoes and basil. Never ordinary, our Tomatoes and basil varieties are sure to add just the right touch to your early summer menu.

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GROW|Summer Menu Planning Guide

Lemon Basil

Thai Basil Micro Thai Basil

Micro Basil Sampler

Micro Opal Basil

African Blue Basil

Micro Basil

Basil Sampler Demi

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13. 25.


The Chef's Garden, Inc. Growing vegetables slowly and gently in full accord with nature.

Current Food Trend: Delicious, Nutritious and Colorful Purple Foods

“Purple is . . . the most powerful wavelength of the rainbow – and it’s a color with a powerful history . . . purple symbolizes magic, mystery, spirituality, the sub-conscious, creativity, dignity, royalty – and it evokes all of these meanings more so than any other color.” (ColorMatters.com) Increasing amounts of purple foods on the plate have been predicted as a trend for 2017 by Whole Foods, and we’ve noticed the same trend at The Chef’s Garden. In fact, purple on the plate is so popular that we’ve decided that this hue is the new black. We’ve decided to look into this current food trend in more depth, including talking to top chefs from around the world to gather their insights. But, first, here’s some context. In our January 2017 blog post, Vegetable State of the Union: Current Food Trends, we shared the following: “Purple vegetables – many of them old varieties, and some that are new hybrids – are receiving a tremendous amount of attention as chefs and diners seek out nutritional powerhouses that deliver both dynamic flavor and a pop of color that demands undivided attention. Vibrantly-hued purple cauliflower, sweet potatoes, Brussels sprouts and asparagus guarantee that even the most vegetable averse will sit down and eat their vegetables.” Benefits of purple foods, shares Matthew Plowman, a Nutrition Adviser at Cardiff Sports Nutrition, include: • Fighting disease • Keeping you looking younger • Reducing inflammation • Being heart-healthy

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GROW|Summer Menu Planning Guide

Huckleberries Ricardo Chaneton, Chef de Cuisine, Restaurant Petrus, of Island ShangriLa in Hong Kong Chef Ricardo Chaneton loves to experiment with monochromatic dishes and dishes that contrast colors. And, he points out that techniques used affect how that plays out in their ultimate presentation. “Take the purple eggplant,” he says. “Depending upon the technique that I use, the purple may disappear and visually the dish becomes brown. So, it’s important to know your products well and to also know what techniques

Cauliflower

Sweet Potatoes Leaves

you plan to use if your goal is to keep colors such as purple in your end products. Also, as you play with textures, you are also playing with the colors.” Purple foods used by Ricardo include eggplant, cabbage and edible flowers, including purple sweet potato leaves. When choosing flowers to pair with a dish, he says it’s crucial to “respect each ingredient.” The flavor of the flower matters, but so does the color. “I marinate violet-colored flowers,” he says, “that add

aromatic sweetness to foie gras. Plus, the flowers add sweetness, psychologically, as well.” Before Ricardo worked in Hong Kong, he worked at a restaurant in France, one that had an outdoor garden where he could get fresh ingredients for his dishes. “Now,” he says, “The Chef’s Garden is my garden. They have amazing varieties of products, with really good quality and logistics.”

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27.


The Chef's Garden, Inc. Growing vegetables slowly and gently in full accord with nature.

SUMMER CHECK LIST

Pineapple Tomatillo

Emerald Crystal Lettuce

Red Ribbon Sorrel

Citrus Coriander Blooms

Baby Specialty Tomatoes

Garlic Root

Lettuce

Kiwi Cherry Berry

Rainbow Swiss Chard

Nasturtium Leaves

Mixed Flowers

Ultra Mesclun

Petite Root Crop

Cuke with Bloom

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ROOT S INNOVA TE #ROOTSINNOVATE2017

6:00 & 10:00 JOIN US AT ROOTS: INNOVATE 2017 AND EXPLORE THE CREATIVE AND INGENIOUS WAYS PEOPLE ARE T H I N K I N G O U T - O F - T H E - B O X T O S O L V E P R O B L E PM MS, MONDAY, SEPT. 25TH

TUESDAY, SEPT. 26TH

INVIGORATE THEIR COOKING, AND ENSURE THAT THE FOOD WORLD OF TOMORROW IS MORE VIBRANT, PROMISING AND FILLED WITH HOPE AND POSSIBILITY THAN EVER BEFORE.

REGISTER AT: WWW.CHEFS-GARDEN.COM/ROOTS-2017

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29.


Growing vegetables slowly and gently in full accord with nature.

Lettuce| Harvested to Order | 419.433.4947

The Chef’s Garden | www.chefs-garden.com | Product availability is weather dependent and is subject to change. Product images are not to scale. © The Chef’s Garden, Inc. 2017

GROW: Summer 2017 Menu Planning Guide  

This is the time of year when spring crops crescendo and when summer crops reach their peak flavor and nutrition – and then the summer crops...

GROW: Summer 2017 Menu Planning Guide  

This is the time of year when spring crops crescendo and when summer crops reach their peak flavor and nutrition – and then the summer crops...

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