Farmer Lee Jones wants to make sure that you don't miss out on an opportunity to learn more what The Chef's Garden has to offer. Look for your copy of...
We call them Small Bites here at The Chef's Garden, but they are kind of a big deal. Each Small Bites wheel is divided into six wedge shaped compartm...
Flavor. Flavor. Flavor. From sour to spicy, we have products to bring any flavor to your plate. Order today at https://www.chefs-garden.com or by ca...
The Chef's Garden's green and gold pea tendrils are #InSeasonNow and offer a mild raw pea/legume flavor. The tendrils are succulent and pleasantly cri...
With some unseasonably sunny winter days, The Chef Garden's greenhouses are feeling a lot like spring. Warm and bursting with life and color. Call (...
Here is your opportunity to throw on a chef's coat and walk into a state-of-the-art professional kitchen, right here at the Culinary Vegetable Institu...
Culinary Vegetable Institute Chef Jamie Simpson demonstrates how to make traditional miso for a peas and rice dish featuring Carolina Gold rice, Sea I...
Blooms, blooms and more blooms. We have all the vibrantly romantic edible flowers ready for Valentine's Day. Add a whole new dynamic to the plate with...
Everything our team at The Chef's Garden does on the farm is for you, our customers. We strive to give you the best, most fresh and most nutritious ve...
The Chef's Garden kale is unlike any others. Tender enough to serve raw, it is delicious sauted, braised, in soups or as wrappers for fish. Our mixed ...
