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The Chef’s Garden: ‘Growing Our Future From the Roots of Our Past’

December 2, 2008
The Intelligencer / Wheeling News-Register

About 55 minutes from downtown Cleveland is an amazing place, full of beautiful vegetables, some of which I'd never heard of before ... before visiting The Chef's Garden in Huron, Ohio.

The Chef's Garden is committed to sustainable agriculture, with "earth to table" their goal.

Sustainable agriculture means that the soil continues to be rebuilt, while the flavor and nutritional content is improved.

Article Photos

Farmer Bob Jones is flanked by sons Bobby, left, and Lee.

"We're only trying to get as good as the growers 100 years ago," explained Lee Jones, son of Farmer Bob Jones who founded the Chef's Garden. Use of chemicals and insecticides is avoided.

"Our goal is flavor," the younger Jones noted.

Products from The Chef's Garden are shipped all over the country to many high-end restaurants such as the Hyehold in Pittsburgh, Spago and Cut in Beverly Hills, Calif., many Ritz-Carlton properties, and many more.

Hundreds of varieties of micro greens and specialty vegetables are offered including: 47 varieties of greens, 80 varieties of heirloom tomatoes, 11 varieties of eggplant, 16 varieties of summer squash, 50 varieties of micro herbs and much, much more.

They harvest to order and ship within 24 hours to their chef customers.

Around 25 or so years ago, they chose to give up farmers' markets to sell to chefs, which was a wise choice. Years later, they are reaping the benefits from that decision, with a successful, thriving business.

Veggie U and the Culinary Vegetable Institute also are part of the Chef's Garden. The institute provides an environment for chef training, while Veggie U is a five-week curriculum developed for fourth-graders to learn the value of good nutrition and healthy eating habits.

 
 
 

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