What are the Chefs Planting?

“I’m really excited that we are growing lemons and pomegranates in conjunction with raising langoustine and shrimp in a hydro/aqua system at the Knight Farm that’s located 500 meters from our kitchen. Also I cannot wait for a black light yellow oyster mushroom midnight scavenger hunt with coworkers. It’s amazing that they glow under UV light, so it’s gonna be a little magical.”

—Ben Hunter Chef at Seven Acre Dairy

“I’ll be gardening with my dad this year and we’re going to reap the rewards of all the fresh abundance by teaming up together! I’m looking forward to planting a huge crop of cabbages, which will be processed into sauerkraut, San Marzano tomatoes to process into sauces and can for the colder months, and a whole bunch of medicinal herbs along with the classic culinary varieties as well.”

—Katie Ankowicz Meal Kit Sous Chef at Pasture and Plenty

“I'm getting really excited for my backyard raised beds. Our family can't wait to have little manageable beds in our backyard where we can grow all the daily essentials (herbs, greens, alliums, peppers, and maybe a cucumber plant or two) to share with our daughter. We'll still be using a corner of our farm to grow (an obscene number of) tomatoes because there's just no replacement for homegrown.”

—Lauren Rudersdorf

Recipe Developer, The Leek and the Carrot “I'm looking forward to picking Holy Basil and other herbs from the garden to make bitters for the bar and to add to a fresh touch to our dishes.”

—Ryan Huber Owner of Turnkey