From the growers and providers of exquisite vegetables for restaurants and home cooks across the country comes The Chef’s Garden, available to order now. Become immersed in the world of vegetables like never before while you capture the essence of the farm, and its beloved farmer, at home.
In this guide and cookbook, Farmer Lee Jones, shares with readers the wealth of knowledge they've amassed on how to select, prepare, and cook vegetables. Featuring more than 500 entries, from herbs, to edible flowers, to varieties of commonly known and not-so-common produce, this book will be a new bible for farmers' market shoppers and home cooks. With 100 recipes created by the head chef at The Chef's Garden Culinary Vegetable Institute, readers will learn innovative techniques to transform vegetables in their kitchens with dishes such as Ramp Top Pasta, Seared Rack of Brussels Sprouts, and Cornbread-Stuffed Zucchini Blossoms.
The farm grows and harvests with the notion that every part of the plant offers something unique for the plate, and this one-of-a-kind book emulates that. The Chef’s Garden is bound to transform the way you think about, eat, and cook vegetables and will be a cookbook you reach for again and again.