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Growing vegetables slowly and gently in full accord with nature.

GROW

summer menu planning guide

ultra lettuce rosettes 25ct 09MPLRO-24

SUMMER 2018


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

A

t the start of each new season, I’m reminded how Mother Nature is the perfect menu planner, providing us just what we need, right when we need it. Isn’t that amazing? I’m also pleased to see people increasingly eating a plant-based diet, crucial for sustainability. I’m thrilled to see how people are becoming savvier, more intuitive about what they eat and why, and how they are voting with their dollars to focus more on fruits and vegetables. Many moons ago, Secretary of Agriculture Earl Butz boldly said that farmers needed to get big or get out of the way. A few got bigger and many got out of agriculture altogether. I’m forever grateful for the Europeantrained chef, Iris Bailin, who inspired us to take another direction altogether – to continue to work the soil at a small family farm. So many years have passed since that day and much has changed – and

yet the fundamentals remain steeped in tradition: healthy soil, healthy vegetables, healthy people. I’m looking forward to watching our produce emerge from the soil. In this season’s menu planner, we’ve photographed all of our products on soil because we believe that how we treat it directly influences the flavor, shelf life, color and nutrient density of our vegetables. Our land is ancient lake bottom – some of the most fertile sandy loam in the world. Each year we use a plan of crop rotation, fallow fields and specific cover crops to nurture the land, so that the vegetable we grow in it will nurture us. At The Chef’s Garden, we’re hyper-sensitive to seasonality, and we’re here to provide you with the perfect way to keep your menus fresh. This includes still providing annual summer favorites while introducing new

varieties for you and your guests to marvel at and enjoy! It’s my hope that you will continue to support the people and places that stand for something important. This includes people who tend the land following the model of small sustainable farming. We continue to be so grateful for your belief in us and for your support. We promise to do every single thing we can to continue to keep your confidence. Stay healthy, my friends! May God bless you and your families in the upcoming season.

@farmerleejones


Summer Menu Planning Guide

petite squash 50ct 16PMS-33

chefs-garden.com | Call 800.289.4644

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

Our petite vegetables are the littlest cuties of the garden. Not just our carrots, but our petite turnips, radishes, potatoes, squash and cucumbers. In the world outside our farm, it’s the oldest children who first leave home and set out on their own. But our world isn’t like any other. Around here, it’s the teeny tiny ones who are first bitten with wanderlust.

petite carrots

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50ct 01pmcgh-33

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2 | chefs-garden.com | Call 800.289.4644


Summer Menu Planning Guide

mixed turnip 50ct (01NGPMT-33)

mixed snow peas 50ct (20PMP-33)

leeks 50ct (01PLK-33)

mixed onion 50ct (01PMCO-33)

cuke with bloom 20ct (05CU-33)

mixed radish 50ct (01MR-33)

chefs-garden.com | Call 800.289.4644

3


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

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crystal lettuce quartet 50ct 09CLQ-33-S

Our petite greens may be little, but make no mistake – they’re every bit as delicious as their big brothers. As with all of our greens, ribbons of red, purple, pink, orange and gold infuse many of our spinach, arugula, sorrel and mustard varieties. They’re tender little guys with colorful personalities, who play nice with others. Serve them alone, or in one of our mixes.

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Summer Menu Planning Guide

red ribbon

ARUGULA

bowtie

MUSTARD

mixed arugula blooms 50ct (05AB-33)

sylvetta

petite mixed arugula 50ct (08NGPMA-33)

wasabi

mustard cress

karate red

red komatsuna 50ct (04PRKOM-33)

OTHER FLAVORS

petite mixed mustard 50ct (04PMM-33)

rainbow swiss chard 50ct (04RCP-33) miner’s lettuce 50ct (09PMIL-33-E)

pink tipped parsley 25ct (14PTP-33)

pink pearl sedum 25ct (14PPS-33)

chefs-garden.com | Call 800.289.4644

5


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

Roots Cultivate #RootsCultivate2018

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Summer Menu Planning Guide

G

et to the root of important culinary issues at The Chef’s Garden’s Roots Cultivate 2018, September 24th and 25th at the Culinary Vegetable Institute in Milan, Ohio. The sixth annual Roots conference will focus on how food industry leaders can link arms in a cooperative effort to cultivate ideas, awareness and strategies for the future of food. Roots Cultivate 2018 is open to anyone committed to raising awareness, communication and dialog in the food world. It is a unique opportunity for growers, scientists, chefs, food journalists, students and others to tackle problems and explore possibilities together.

Come together and be a vital part of cultivating a future of integrity, teamwork, inspiration, knowledge and vision.

“We’re looking forward to gathering together to spend time with likeminded people who share the same passion, commitment and motivation to improve our food system,” said Farmer Lee Jones. “Food is a universal language, one that people around the world use to communicate, educate and enrich themselves, and we are excited to see familiar faces again as well as cultivate new relationships.”

The combined knowledge and experience of Roots Cultivate 2018 participants, set in a collaborative environment where culinary knowledge and discovery are routinely shared, could be the most important two days of your year.

Roots Cultivate 2018. You won’t want to miss it.

Registration is now open for this exclusive, one of a kind event. To register or for more information, call your product specialist at 419-433-4947 or go online www.chefs-garden.com chefs-garden.com | Call 800.289.4644

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

Lettuce

mixed lettuce 2# 09MX-9

If lettuce is the foundation of a salad, it had better support what’s built on top of it. That’s how we see our lettuces. Not only can they stand on their own, they’re also the perfect base for our vegetables, microgreens, edible flowers, herbs and leaves. Their core strengths are flavor, appearance, shelf life and variety. Quality building materials are a must, but variety is something we’re equally serious about. We never want our chefs, or their customers, to get bored with the same old same old. What better time than Summer for constructing fresh ideas?

8 | chefs-garden.com | Call 800.289.4644


Summer Menu Planning Guide

baby green oak 2# (09GO-9)

baby red oak 2# (09RO-9)

baby sweet romaine 2# (09BSR-9)

baby red rose romaine 2# (09RRR-9)

baby lolla rossa 2# (09LR-9)

baby green romaine 2# (09BGRO-9)

baby red rosettes 2# (09BRLRO-2)

baby green rosettes 2# (09BGLRO-9)

baby red romaine 2# (09BRRR-9)

chefs-garden.com | Call 800.289.4644

9


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

cilantro 04CL-33-L

pea tendrils 04PT-33-L

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Our microgreens are more than just a garnish. They’re also nutritional powerhouses. We’re proud to say that all of our microgreens are chock-full of concentrated vital nutrients, so chefs can confidently serve their guests the highest quality, most nutritious microgreens possible. Your dinner guests may appreciate them for their intense flavors and delicate beauty.

10 | chefs-garden.com | Call 800.289.4644


Summer Menu Planning Guide

a.

b.

d.

c.

e.

g. f.

h.

i.

a. lemon grass (14MLG-33-E) b. watercress (14MWA-33-L) c. bulls blood (04BB-33-S)

d. sea cress (14MSC-33-E) e. burgundy amaranth (04BAM-33-S) f. basil (04MBA-33-S)

g. memo chives (04MCI-33-E) h. parsley (04MPA-33-L) i. popcorn shoots (04MP-33-L)

chefs-garden.com | Call 800.289.4644

11


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

Violas Chef Favorites

From left to right: Orange Marmalade 50ct (05VOM-24) Passion Fruit Cream 50ct (05PFCV-24) Lemon Meringue 50ct (05VLM-24) Banana Cream 50ct (05VBC-24) Blueberry Cream 50ct (05VWB-24) Red Raspberry Swirl 50ct (05VRRSW-24) Red Raspberry Sorbet 50ct (05VRRSO-24) Blueberry Swirl 50ct (05VBSW-24) Blueberry Cheesecake 50ct (05VBK-24) Rhubarb Lemon 50ct (05VRL-24) Blackberry Swirl 50ct (05VPSW-24) Blackberry Sorbet 50ct (05VBBS-24) Black Raspberry Sorbet 50ct (05VBR-24)

12 | chefs-garden.com | Call 800.289.4644


Summer Menu Planning Guide

chefs-garden.com | Call 800.289.4644

13


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

red ribbon sorrel 04MRRS-33-E

If you’ve ever flown high above American farmland, you’ve seen the patchwork quilt blanketing the landscape. Inside our microgreens-house lives a04PT-33-L miniaturized replica of that view from on high -- orderly waves of lush greens, golds, purples and reds. The only difference is, our microgreens grow right at our fingertips, so we can hand-harvest all of our varieties to order. If you’ve tried them, you know. These concentrated little powerhouses are infused with the flavors of carrot, beet, dill, chive, wasabi and more.

pea tendrils

You needn’t travel far to experience our world of microgreens. In fact, you don’t have to travel at all, because we’ll happily deliver them direct to your door.

Micro greens

14 | chefs-garden.com | Call 800.289.4644


Summer Menu Planning Guide

a. b.

c.

e.

d.

f.

a. thyme (14MMT-33-E) b. beet of the night (14SSP-33) c. red shiso (04FEN-33-L)

g.

d. sunflower (04MC-33-E) e. opal basil (04CHE-33-L) f. lemon balm (08AH-33)

h.

g. mountain mint (14MLG-33-E) h. cutting celery (04AR-33-L)

chefs-garden.com | Call 800.289.4644

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

Boston Chef

Carolina Curtin

Boston Chef Carolina Curtin is a purpose-driven chef. Nothing, absolutely nothing, lands on her plates unless it has good reason to be there. When it comes to edible leaves (as well as flowers), appearance is one thing and flavor is another. But it’s the marriage of both that makes a dish sing. “Anything I put on the plate is there for a purpose. It’s there for flavor, and not just for looks,” she says. “The flavor profile has to go with everything.” Nasturtium, shiso and sorrels are among her favorites. “I love the demi purple shiso,” she says. “It’s so beautiful. Bold flavor as well as beauty.” For her Hamachi crudo with huckleberries, pear and vanilla, Chef Carolina incorporates violas and purple shiso. “The colors all go together,” she says. “I do a steak tartare with micro salad of micro celery and sorrel. It’s all very earthy in its color and flavor profile.”

@chef.carolina @cafeartscience

Fisher Island Club

Scott Brown

Nasturtium leaves add a touch of the tropics to the menu at Miami’s Fisher Island Club. Fisher Island Banquet and Catering Chef Scott Brown said the lily-pad look of Nasturtium leaves reminds him of his childhood. “They make me remember when I was a kid and saw Japanese gardens for the first time, with those lily pads floating on top,” he said. Chef Scott said he tries to serve dishes that might evoke fond memories for his guests as well. “I like to create a story as they’re eating. We do banquets, so we use pretty standard plates,” he said. “Nasturtium leaves help define it and put our signature on the plate.” Beyond memories and plating, Chef Scott said his preference for the leaves ultimately comes down to flavor. “I love pretty food, but I’m not that guy who’ll jump up and down about it,” he said. “It’s easy to put that dish together, but I want to know what does it taste like? For me it’s all about flavor.”

Tiffany Blue Box Cafe

Jason Huang

“I like the beet blush. They’re really beautiful. We’re using it on a vegan beet dish with baby beets, roasted beet tops, cashew puree and roasted chopped cashews with an orange vinaigrette. I use beet blush as a garnish to utilize the same ingredients.” “I like nasturtium too. It has a clean peppery flavor and I love how they look, especially the variegated ones. I use it on avocado toast. I serve a selection of 4 pieces of toast on 1 plate, one with nasturtium, one with radish and bachelor buttons, also sorrel, sunflower seeds and sprouts. We want to have 4 different flavors, but all herbaceous with flowers herbs and sprouts.” “Guests eat [the leaves]. They understand.” Why The Chef’s Garden? “They’re simple to find. We don’t have a garden, and we can’t source them locally. And the quality is not as good as yours – they wilt in a couple of days. Yours is packaged nicer and it’s pristine.” @chefhuang @tiffanyandco (The Blue box Cafe)

16 | chefs-garden.com | Call 800.289.4644


Summer Menu Planning Guide

L

eaves. Compost or culinary gold? It depends on who you ask. Ask an average, everyday cook and leaves are most likely the part of a plant they’d throw away. Ask an accomplished and adventurous chef, and you’ll get a very different story. “Leaves range from soft and supple to crisp and assertive,” says Chef Jamie Simpson of the Culinary Vegetable Institute. “They serve many functions, but number one is flavor. A well-composed dish for us is a series of flavors and textures that all represent parts to a whole. The potential in leaves is limitless.” Beet blush is a favorite of Chef Jonathon Miller of Stein Eriksen Lodge. Beet blush is the candy sweet, tender shoot born from a transplanted, fully grown beet. The shoots literally draw their life-blood from the concentrated sugars stored in the “mother beet.” Along with her energy, the baby shoots also soak up her deep, rich color, which rises rhubarbpink through the stems and veins of their butteryellow leaves, causing them to “blush.”

Edible LEAVES

“Color is the obvious draw,” says Chef Jonathon. “I like to take the stem and do a brunoise and serve it like confetti on a dish. It adds crunch and brightness.” A garnish of a whole beet blush leaf is also a good way to add height to a dish, he says. “It gives a very nice look to beet risotto, almost like a flag on a ship.”

poultry or meats for steaming and baking. The smaller leaves are a harmonious counterpart to chocolate, or as a simple garnish to a sarsaparilla cocktail.

In addition to beet blush, chefs can choose the miniature fern-like citrus lace, or the intense Kinome leaf with its tongue tingling after-burn. Nasturtium leaves also pack a substantial punch of spice. Nasturtium means “nose twist” in Latin, and fittingly so because once it hits your tongue it kicks you in the sinuses like wasabi or horseradish.

“We use the leaf sampler as a garnish on our hors d’oeuvre trays with the flowering herbs,” says Chef Will Brown. “Considering we have a garden setting, it fits in perfectly.”

The leaf of the root beer plant (also called Hosa Santa), is quickly gaining popularity in Latin American cuisine, particularly in Mexico. These velvety heartshaped leaves are a mélange of flavors like licorice, sassafras, mint and chocolate, and are available in sizes ranging from a half dollar to a dinner plate. The larger leaves can be wrapped around cheeses, seafood,

For chefs who can’t make up their minds, or who simply like to mix it up, there is a mixed leaf option with a little bit of everything.

Whether you choose the sharp, serrated-edged Hibiscus leaves, deep purple or neon sweet potato leaves, the tiedied mix of shiso leaves, or leaves of the longstemmed purple spinach plant, The Chef’s Garden’s collection of edible leaves provides chefs with a wide range of options and creative possibilities in a broad spectrum of color, size, texture and flavor.

chefs-garden.com | Call 800.289.4644

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

Herbs

flowering herb sampler 50ct (14FHS-33)

Citrus coriander blooms are a perfect example of our belief that every stage of a plant’s life is worth celebrating. The blooming phases of watercress, hyssop and arugula, as well as fava beans, radishes and peas carry the color, flavor and texture of our products one step further. Why not make them the crowning glory of your creations?

18 | chefs-garden.com | Call 800.289.4644


Summer Menu Planning Guide

citrus coriander blooms 25ct (05CCB-33)

demi basil sampler 75ct (08BSD-33)

autumn sage blooms 50ct (05MASB-33)

demi mint sampler 75ct (08MSB-33)

dill blooms 50ct (05DILLB-33)

mixed lucky sorrel 50ct (14MXLS-33)

chefs-garden.com | Call 800.289.4644

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

50ct

blueberry lemon sorbet 50ct

“Blueberry lemon sorbet” and “burnt honey sorbet” violas are hot off the press and drop-dead gorgeous in purple-blue and yellow. Burnt honey violas are glorious in the shades of autumn. Red Ribbon sorrel is infused with deep-red veins like tributaries of a river, the flavor is reminiscent of tart apple. Garlic roots are flaxen and silky and luminescent. Use them wherever you want garlic flavor and surprising appearance. May we also suggest: chickweed, buckwheat, purple radish, cilantro, and amethyst lucky sorrel microgreens; hibiscus, kinome and beet blush leaves; New Zealand spinach and citrus lace blooms. If you haven’t tried these yet, you should!

Have You Tried These

burnt honey sorbet

20 | chefs-garden.com | Call 800.289.4644


Summer Menu Planning Guide

ultra ultra petite petite

micro

petite chickweed (14PCW-33-S)

petite red ribbon sorrel 50ct (08PRR-33)

citrus lace 50ct (05CMLV-33)

micro buckwheat (04BWS-33)

kinome 25ct (08KIN-24)

garlic root (14GR-33)

amethyst sorrel 50ct (14AS-33)

mixed beet blush 25ct (01mxbb-33)

hibiscus leaves 5oct (05HL-1L)

chefs-garden.com | Call 800.289.4644

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

Tomatoes from The Chef’s Garden

W

alk into the produce section of most supermarkets and explore the world of tomatoes. It’ll only take a minute, because it’s a very small world. It’s a monochromatic tribute to the lowest common denominator - red, round and tasteless. That’s because tomatoes bound for commercial markets are grown for yield and for shipping, not for flavor. Picked green and rock-hard, unripe tomatoes are loaded into trucks and taken to storage facilities where they are literally gassed. (Ethylene gas is what makes a tomato turn red). Tomatoes naturally produce their own ethylene gas, and slowly redden as they ripen at their own pace, and that takes time. But by locking immature green tomatoes in an ethylenefilled chamber merely forces them to turn red, not ripe. They never even get the chance to develop flavor.

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Summer Menu Planning Guide

At The Chef’s Garden, every

one of our 42 diverse tomato varieties are ripened in the field, “in full accord with nature” as we like to say. And they don’t grow in low quality sand or water. Ours luxuriate in soft, fertile, nutrient-rich soil (we know, because we test it regularly). And when you order them, we package them as carefully as if they were fine china. Of course we grow red tomatoes. But we also grow yellow tomatoes, and orange, pearly white and the deepest eggplant purple. Our “dragon eye” tomato is red with yellow flame-like striations licking its sides. “Kaleidoscope jewel” and “cosmic eclipse” are both awash in swirls of color like the aurora borealis. And when our tomatoes are green, they are meant to be. “Green zebra” resembles a watermelon ─ pale green with dark green mottled stripes. Green, red, purple and orange “bumble bees” are just that ─ sturdy little elongated bodies with distinctive contrasting stripes.

And flavor? We’ve got you covered there too ─ sweet, robust, rich, full, high acidity, low acidity... try as we might, written descriptions of our tomatoes can only get us so far. With so many mixes of so many options, why not explore for yourself? It’s no mistake one of our tomato mixes is called “Toy Box.” That’s because we want our tomatoes to inspire chefs to play and experiment with the endless potential of our tomatoes. The most imaginative kid in the world will quickly grow bored with a toy box full of identical toys. So will an imaginative chef. And boredom has no place in the kitchen. Explore The Chef’s Garden’s world of tomatoes. It’ll take much more than a minute, because it’s a big wide world. Coming soon.

We grow. You play.

As for size and shape, our tiniest “currant tomatoes” are clusters of pea-sized fruit similar to champagne grapes. Our largest, the “baby beef,” is a nice big slicing tomato. Other varieties are shaped like teardrops, or pears, or olives. All are available singly, or in mixes.

chefs-garden.com | Call 800.289.4644

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

Seasonality Chart MARCH

APRIL

MAY

JUNE

Pre-Season

JULY

AUGUST

SEPT.

OCT.

Peak Season

NOV.

DEC.

Post-Season

JAN.

FEB.

Potatoes Spinach Rhubarb Asparagus Summer Squash Tomatoes English Peas Beans - fresh Turnip Chard Cauliflower Cucamelon Kalettes Brussels Sprouts Fall Radish

Available Year Round Beets Carrots Cuke w/ Bloom Edible Flowers Greens - asian Greens - mustard Kale

Leeks Lettuce Microgreens Snow Peas Radish Turnip - petite

24 | chefs-garden.com | Call 800.289.4644


Peak Season CHECK LIST

spinach fresh beans potatoes fava blooms petite mixed mustard baby specialty tomatoes

squash squash blossoms baby beets ultra mesclun red runner bean blooms baby leeks

baby carrots

baby turnips

asian greens

cauliflower

baby beef tomatoes mixed flowers petite snow peas mixed ultra lettuce

chard kale english peas pea blossoms

29.


baby vegetables| 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. 2018

GROW: Summer 2018 Menu Planning Guide  

At the start of each new season, I’m reminded how Mother Nature is the perfect menu planner, providing us just what we need, right when we n...

GROW: Summer 2018 Menu Planning Guide  

At the start of each new season, I’m reminded how Mother Nature is the perfect menu planner, providing us just what we need, right when we n...

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