His family farm, The Chef's Garden, practices sustainable agriculture and farms the land like it should be farmed, like my great-grandparents did: naturally. He works closely with chefs to grow the good stuff for their restaurants. And, his farm established Veggie U, an organization dedicated to helping kids make healthy food choices. WERK!
When he entered the room wearing his signature red bowtie and overalls, I thought I might love him and halfway through his talk I knew that I did. The way he spoke about his work and his philosophy made me want to move back home to Ohio and start farming... or, at least, start a garden! My favorite thing he said yesterday was that his farm works in "harmony with nature, instead of trying to out smart it".
Farmer Lee brought some of his veggies and herbs for tasting. They were charming, jovial, and inspiring, just like him.
I tasted:
Rainbow Spinach
Popcorn Shoots
Lemon Minimint (what? but, yum.)
Horseradish Sticks (use it to stir your Bloody Mary!)
Mini Rhubarb Skewers
all kinds of Microgreens
Citrus Coriander Blooms (!!!)
Squash Blossoms
Romano Beans
and more and more... Take a gander:
the spread
micro, micro, micro
yes, please!
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