Celery root is a great example of dont judge a book by its cover''. It may look GNARLY, but give celery root a chance once you cut into it youll be gr...
One of the many ways we reduce The Chef's Garden food waste is by making specialty teas. Head to the field and the kitchen with Chef Jamie Simpson a...
In this video, Dr. Amy Sapola, Director of Farmacy at The Chef's Garden, shares a savory recipe on Sauted Brussels Sprouts with a tangy mustard dressi...
Sweet, earthy and delicious. Parsnips are a true American heritage root vegetable. They are incredibly versatile, and can be used in almost any dish! ...
In January 2022, a fire destroyed the barn that housed our farmers market and contained historic agricultural items. The fire damaged a 19th century s...
Join Dr. Amy Sapola in the kitchen to see how to make a simple yet incredibly delicious roasted 898 squash.
It's Brussels Sprouts season. Our sprouts are planted in March and they are ready to harvest after the first frost of the season. Having patience and ...
This week Dr. Amy Sapola talks with Jess Higgins Kelley. Jess is an internationally recognized nutrition therapist, best-selling co-author, and health...
The vegetable that we turn to time and time again during the Autumn season is Fall Squash. We pick them at their peak nutritional and flavor levels. W...
Dr. Amy Sapola, Director of Farmacy at The Chef's Garden, shares a simple raw Brussels sprout salad. This hearty salad is sweetened with roasted beets...
