early summer menu planner

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®The Chef’s Garden

TOMATOES

The Chef’s Garden::800.289.4644

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S signature mother’s daycitrus coriander blooms pink pearl sedum english peas

800.289.4644

bachelor buttons [assorted colors] mr. frye’s rhubarb micro watercress

fava beans lemon verbena borage blooms

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signature micros800.289.4644®

1. anise hyssopsweet and clean fl avor with a licorice fi nish

2. arugulapeppery and mildly bitter fl avor

3. bulls bloodintense sweet beet fl avor

4. burgundy amaranthsometimes referred to as chinese spinach, it has a nutty fl avor

5. chickweedfl avor is similar to cornsilk and spinach

6. chervil fl avor is similar to anise and parsley

7. cilantrodistinct fl avor is best described as a combination of lemon and sage

8. cutting celerytiny serrated green leaves with a distinct celery fl avor

9. machea spinach-like green with a mild, almost nutty fl avor

10. memo chivessmooth onion fl avor 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 fl avor, green shiso has a cinnamon fl avor

www.chefs-garden.com + www.chefsgardennetwork.com

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signature petites

1. bowtie arugulaspicy, peppery and slightly pungent

2. carrots petite carrot varieties are dragon, red, white and yellow

3. cuke with bloom these 1-1¼” miniature cucumbers have a refreshing fl avor

with a nutty and buttery bloom

4. karate mustardmildly spicy mustard fl avor with cabbage undertones

5. leekdelicate fl avor that is sweeter than onions

6. lucky sorreltart lemon-citrus fl avor with a delicate, velvety texture

7. machea spinach-like green with a mild, almost nutty fl avor

8. mixed radishmix includes: cherry bomb,daikon and french breakfast radishes

9. new zealand spinachsucculent leaves have a sweet spinach fl avor with a nutty and buttery fi nish

10. pea tendrilsmild, earthy, pea-in-the-pod fl avor, the yellow tendrils are sweeter than the green tendrils

11. sheep sorrela fl avor described as tangy, lemony and nicely tart

12. white turnipcreamy, sweet cabbage-mustard fl avor

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Components: Carrot Sorbet, White Chocolate Gelaato, Ginger Carrot Ribboonsn , White Chocolate Cream, Passion Fruit Seeds, Micro Caarrrot Tops, Micro Lemon Graass

CoComponents: Spiced Milk ChChoccolatee GeGelalatot , Vanilla Ice e CrCreae m, EEararll GrG ey Pudding,Candndieiedd KuKumqmquats, Chai SSpipice Meringuuee ChC ip, Chai Tea Jellyy, MMicro Lemon Bergamot

micro lemon bergamot

micro carrot top

Chef Jimmy MacMillian: Executive Pastry Chef at The University Club of Chicago

We’d like to know how you are using our products. Send us photos and descriptions to [email protected].

We want to feature you!

www.ucco.com

GRASScherry bomb, french breakfast + white french breakfasth b b f h b kf t hit f h b kf t


micro lemon

LETTUCE


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mixed potatoes mixed carrots mixed beets

bok choymixed caulifl owersnow peas

spinach petite squash with bloom

mixed lettucefennel

mixed spring radish

garlic root

CoC mponents: Baby Celery y Root, Pickled Borage Leaves, Brined and Dehydrarateeteddd BlB acack Trumpet Mushrooms, Triple Blanccccccccccccchehehehehehehehehhehheed and Dehydrated Scallion Roots, Nasturtium, TrT opoppicicicicalalalal Spinach dressed with Olive Oil, ananaanannnnnnnnnnnnndddddddddddddd 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

Components: Sttonone Milll ’ss Georgia Grits, Petite Mustards, Charred Purplette Onionn, , HoHouse e PoPorkrk Rinds, Brown Sugar Brined Mangalitsa Loin

Chef Chris Windus: Executive Chef at Bluezoo Walt Disney World Swan and Dolphin Resort

We’d like to know how you are using our products. Send us photos and descriptions to [email protected].


www.swandolphin.com

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midnight spice citrus coriander bloom

micro chives carrots

petite mustard petite purplettes

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signature succulents800.289.4644®

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signature succulents1. daggered crystal lettuce

succulent and thick leaves have a salty fl avor

2. emerald crystal lettucefi rm leaves, mild fl avor and a drier texture

than the other succulents

3. ruby crystal lettucecrisp juicy leaves and stem have a salty fi nish

4. verde crystal lettucefi rm succulent leaves have a salty fi nish

5. sea spearssucculent and crunchy with a salty-cucumber fl avor

6. tropical spinachsweet earthy fl avor with a succulent crunch


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3. 2. 1.signature herbs800.289.4644

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signature herbs1. african blue basil

strong basil fl avor with clove undertones

2. chocolate mintintense mint fl avor with hints of chocolate

3. fernleaf lavendermildly fl oral with a soft texture

4. fl aming shisosimilar in fl avor to fennel, cinnamon and mint

5. oyster plantsucculent and tender leaves taste similar to oysters

6. tricolor sageslightly bitter fl avor and highly aromatic

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signature flowers800.289.4644®

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signature flowers1. citrus marigolds

citrus and fl oral fl avor assorted colors available

2. johnny jump upsmulti-colored petals are sweet and aromatic

3. mini fl oretsspicy fl avor similar to the fl avor of turnips

4. nasturtiumspeppery bite similar to the spiciness of watercress

5. pansiesmild fresh pea fl avor

6. violassweet fl oral fl avor

www.chefs-garden.com + www.chefsgardennetwork.com15.

SORRELred ribbon


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Chef Lindsey Clemage: Chef at Charlie Trotters www.charlietrotters.com

micro red ribbon sorrel asparagus ultra red ribbon sorrel

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signature micros800.289.4644®

1. autumn fi resoft and tender body with a mild, sweet earthy fl avor

2. basil sampler [opal pictured]a mix of strong to mild and spicy to sweet fl avors

3. beet of the nightsugery beet fl avor

4. fennelsoft, crunchy texture with a sweet anise fl avor

5. lovagefl avor is similar to celery with a hint of anise

6. magenta lacestring-like shoots with a mild spinach fl avor

7. parsleyrefreshing and cleansing with a mildly bitter fl avor

8. rainbow spinachbeautiful hues of magenta, green and yellow with delicate spinach-like fl avors

9. sagepeppery lemon camphor-like fl avor

10. sea cressthin, succulent leaves have a smooth, slightly salty fl avor

11. thymesharp and savory fl avors

12. wasabi mustardstrong, peppery fl avor similar to wasabi root


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The Chef’s Garden - how are you using our products?

Salad of Endive, Radish and Potato with Black Truffl e VinaigretteComponents: Braised Red Radish, Pickled Watermelon Radish, Endive Confi t, Potato Confi t, Potato Crisps, Raw Radish, Endive, Fresh Black Truffl es and Truffl e Vinaigrette, Petite Wasabi Executive Sous Chef Andrew HnatkoRouge Tomate www.rougetomate.com

Seared Diver Sea ScallopComponents: Seared Diver Sea Scallop, Dill Pollen Dusted Grilled Chaterais Melon, Romanesco, Carrot Coulis, Popcorn ShootExecutive Chef Tyler Hefford-AndersonSalish Lodge & Spa www.salishlodge.com

Hamachi CrudoComponents: Borage Bloom, Green Papaya Salad, Cuke with Bloom, Thai Micro Blend, Black Garlic, Mango Coulis, Red Ribbon SorrelEecutive Chef Kevin Hickey + Chef de Cuisine Jason WhiteSeasons Restaurant in the Four Seasons Chicago Hotelwww.fourseasons.com

We’d like to know how you are using our products. Send photos and description to [email protected].


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spring radish petite wasabi potatoes

photo credit: Battman

borage bloom red ribbon sorrel cuke with bloom

carrot popcorn shoot romanesco


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mid may

The Chef’s Garden is a seasonal farm. Product availability is weather dependent and is subject to change.

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The Chef’s Gardenph:: 800.289.4644chefsgarden.com

or visit our video networkchefsgardennetwork.com