The Chef’s Garden
ÂŽ
earlyy summer menu planning gu uide e
baby specia alty
TOMATOES
The Chef’s Garden::800.289.4644
S
®
signature mother’s day
citrus coriander blooms
fava beans
bachelor buttons [assorted colors]
pink pearl sedum
lemon verbena
mr. frye’s rhubarb
800.289.4644
english peas
borage blooms
micro watercress
1.
800.289.4644
signature micros 1. anise hyssop sweet and clean flavor with a licorice finish 2. arugula peppery and mildly bitter flavor 3. bulls blood intense sweet beet flavor 4. burgundy amaranth sometimes referred to as chinese spinach, it has a nutty flavor 5. chickweed flavor is similar to cornsilk and spinach 6. chervil flavor is similar to anise and parsley 7. cilantro distinct flavor is best described as a combination of lemon and sage 8. cutting celery tiny serrated green leaves with a distinct celery flavor 9. mache a spinach-like green with a mild, almost nutty flavor 10. memo chives smooth onion flavor with a hint of garlic
11. mint sampler [mountain mint pictured] mix includes: greek mint, mountain mint, penny royal, peppermint and spearmint 12. mixed shiso [red pictured] red shiso has an anise flavor, green shiso has a cinnamon flavor
www.chefs-garden.com + www.chefsgardennetwork.com
2.
速
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
3 3.
800.289.4644
signature petites 1. bowtie arugula spicy, peppery and slightly pungent 2. carrots petite carrot varieties are dragon, red, white and yellow 3. cuke with bloom these 1-1Ÿ� miniature cucumbers have a refreshing flavor with a nutty and buttery bloom 4. karate mustard mildly spicy mustard flavor with cabbage undertones 5. leek delicate flavor that is sweeter than onions 6. lucky sorrel tart lemon-citrus flavor with a delicate, velvety texture 7. mache a spinach-like green with a mild, almost nutty flavor 8. mixed radish mix includes: cherry bomb,daikon and french breakfast radishes
9. new zealand spinach succulent leaves have a sweet spinach flavor with a nutty and buttery finish 10. pea tendrils mild, earthy, pea-in-the-pod flavor, the yellow tendrils are sweeter than the green tendrils 11. sheep sorrel a flavor described as tangy, lemony and nicely tart 12. white turnip creamy, sweet cabbage-mustard flavor
www.chefs-garden.com + www.chefsgardennetwork.com
4.
ÂŽ
1.
2.
3.
4.
5.
66.
7.
8.
9.
10.
11.
12.
55.
Components: Carrot Sorbet, White Chocolate Gela ato, Ginger Carrot Ribbo ons n , White Chocolate Cream, Passion Fruit Seeds, Micro Ca arrot Tops, Micro Lemon Gra ass
micro carrot top
Chef Jimmy MacMillian:
Executive Pastry Chef at The University Club of Chicago www.ucco.com
micro lemon bergamot
Co Components: Spiced Milk Ch Choc colate e Ge Gela lato t , Vanilla Ice e Cr Crea e m, Ear arll Gr G ey Pudding, Cand ndie ied d Ku Kumq mquats, Chai Spi pice Meringu ue Ch C ip, Chai Tea Jelly y, Micro Lemon Bergamot
We want to feature you!
6.
We’d like to know how you are using our products. Send us photos and descriptions to marketing@chefs-garden.com.
micro lemon
GRASS
cherry h bomb, b b ffrench h breakfast b kf t + white hit french f h breakfast b kf t
The Chef’s Garden::800.289.4644
LETTUCE
The Chef’s Garden::800.289.4644
mixed potatoes
mixed carrots
mixed beets
snow peas
mixed cauliflower
bok choy
spinach
petite squash with bloom
mixed spring radish
fennel
mixed lettuce
garlic root
9 9.
Components: Baby Celery C y Root, Pickled Borage Leaves, Brined and Dehydra rate ted ed Bl B ac ack Trumpet Mushrooms, Triple Blanc ch he ed and Dehydrated Scallion Roots, Nasturtium, Tr T op pic ical al Spinach dressed with Olive Oil, an and Meyer Lemon Juice
micro borage
celery root
nasturtium leaves
tropical spinach
Components: Farmed Imperial Beluga, Heirloom Carrot, White Carrot Puree, Shaved and Compressed Carrot with Olive Oil and Sea Salt, Roasted Carrot Batons, Pickled Carrot Batons, Dehydrated Carrot, Micro Chives, Midnight Spice, Citrus Coriander Blossoms
midnight spice
citrus coriander bloom
micro chives
carrots
Chef Chris Windus:
Executive Chef at Bluezoo Walt Disney World Swan and Dolphin Resort www.swandolphin.com
petite mustard
petite purplettes
Components: Stton one Milll’ss Georgia Grits, Petite Mustards, Charred Purplette Onion n, Ho House e Po Pork rk Rinds, Brown Sugar Brined Mangalitsa Loin
We want to feature you! We’d like to know how you are using our products. Send us photos and descriptions to marketing@chefs-garden.com.
11.
emeralld crystal
LETTUCE with bloom
The Chef’s Garden::800.289.4644
800.289.4644
1.
signature succulents 2.
速
3.
4.
signature succulents 1. daggered crystal lettuce succulent and thick leaves have a salty flavor 2. emerald crystal lettuce firm leaves, mild flavor and a drier texture than the other succulents
5.
3. ruby crystal lettuce crisp juicy leaves and stem have a salty finish 4. verde crystal lettuce firm succulent leaves have a salty finish 5. sea spears succulent and crunchy with a salty-cucumber flavor
6.
6. tropical spinach sweet earthy flavor with a succulent crunch
www.chefs-garden.com + www.chefsgardennetwork.com
113. 3
800.289.4644
3.
2.
signature herbs
速
1.
4.
signature herbs 1. african blue basil strong basil flavor with clove undertones
5.
2. chocolate mint intense mint flavor with hints of chocolate 3. fernleaf lavender mildly floral with a soft texture 4. flaming shiso similar in flavor to fennel, cinnamon and mint
6.
5. oyster plant succulent and tender leaves taste similar to oysters 6. tricolor sage slightly bitter flavor and highly aromatic
www.chefs-garden.com + www.chefsgardennetwork.com
14. 14 4
800.289.4644
1.
2.
signature flowers
速
3.
4.
signature flowers 1. citrus marigolds citrus and floral flavor assorted colors available 2. johnny jump ups multi-colored petals are sweet and aromatic
5.
3. mini florets spicy flavor similar to the flavor of turnips 4. nasturtiums peppery bite similar to the spiciness of watercress 5. pansies mild fresh pea flavor
6.
6. violas sweet floral flavor
www.chefs-garden.com + www.chefsgardennetwork.com
15.
red ribbon
SORREL petite
The Chef’s Garden::800.289.4644
L
Comp Co mpon mp onen on e ts en ts:: Di Dive verr Se ve Sea a Sc Scal alllo op wi w th h Gr Gree een ee n As Aspa para pa ragu g s, Pe gu Peti tite te Re Red d Ri R bb b on o Sor orre rel, l,, Sw Swee eett an ee a d Sour So ur Tri r pe p Vin inai aigr gret e te et
Chef Lindsey Clemage: Chef at Charlie Trotters www.charlietrotters.com
micro red ribbon sorrel
asparagus
ultra red ribbon sorrel
800.289.4644
signature micros 1. autumn fire soft and tender body with a mild, sweet earthy flavor 2. basil sampler [opal pictured] a mix of strong to mild and spicy to sweet flavors 3. beet of the night sugery beet flavor 4. fennel soft, crunchy texture with a sweet anise flavor 5. lovage flavor is similar to celery with a hint of anise 6. magenta lace string-like shoots with a mild spinach flavor 7. parsley refreshing and cleansing with a mildly bitter flavor
8. rainbow spinach beautiful hues of magenta, green and yellow with delicate spinach-like flavors 9. sage peppery lemon camphor-like flavor 10. sea cress thin, succulent leaves have a smooth, slightly salty flavor 11. thyme sharp and savory flavors 12. wasabi mustard strong, peppery flavor similar to wasabi root
www.chefs-garden.com + www.chefsgardennetwork.com
18.
速
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
19 19.
The Chef’s Garden - how are you using our products? photo credit: Battman
Salad of Endive, Radish and Potato with Black Truffle Vinaigrette Components: Braised Red Radish, Pickled Watermelon Radish, Endive Confit, Potato Confit, Potato Crisps, Raw Radish, Endive, Fresh Black Truffles and Truffle Vinaigrette, Petite Wasabi Executive Sous Chef Andrew Hnatko Rouge Tomate www.rougetomate.com spring radish
petite wasabi
potatoes
Hamachi Crudo Components: Borage Bloom, Green Papaya Salad, Cuke with Bloom, Thai Micro Blend, Black Garlic, Mango Coulis, Red Ribbon Sorrel Eecutive Chef Kevin Hickey + Chef de Cuisine Jason White Seasons Restaurant in the Four Seasons Chicago Hotel www.fourseasons.com borage bloom
red ribbon sorrel
cuke with bloom
Seared Diver Sea Scallop Components: Seared Diver Sea Scallop, Dill Pollen Dusted Grilled Chaterais Melon, Romanesco, Carrot Coulis, Popcorn Shoot Executive Chef Tyler Hefford-Anderson Salish Lodge & Spa www.salishlodge.com carrot
We want to feature you!
20.
popcorn shoot
We’d like to know how you are using our products. Send photos and description to marketing@chefs-garden.com.
romanesco
squash
BLOSSOMS mid may
The Chef’s Garden::800.289.4644
The Chef’s Garden ph:: 800.289.4644 chefsgarden.com or visit our video network chefsgardennetwork.com
®
The Chef’s Garden is a seasonal farm. Product availability is weather dependent and is subject to change.