What I Brought Home from The Chef’s Garden
Farmers market season has officially begun, and I got to visit one of my favorite places—The Chef’s Garden.
I brought home a basket full of flavor: rainbow carrots, spinach, cucumbers, arugula, herbs, microgreens, and more. Every ingredient is grown with care, and I’m sharing exactly how I’m using them in my cooking this week.
Think: roasted carrots with olive oil + za’atar, sautéed spinach with garlic, and microgreens on top of literally everything.
Simple, seasonal food that makes dinner feel romantic again.
Save this if you love fresh produce but need ideas for what to actually do with it.
The Chef’s Garden offers an incredible array of flavorful and fresh produce that can inspire your next culinary adventure. From rainbow carrots that sweeten beautifully when roasted with olive oil and sea salt, to vibrant microgreens that add a peppery finish to dishes, there are endless possibilities for creating delectable meals. Spinach is a versatile green that can be sautéed with garlic for a quick side or added to omelets for breakfast. Cucumbers can be sliced for refreshing salads or quick-pickled with vinegar and dill for a tangy snack. Arugula brings a lovely peppery flavor that complements flatbreads and pastas alike. Using seasonal ingredients not only supports local farmers, but it also ensures that your meals are packed with freshness and flavor. Consider experimenting with a spaghetti squash, which can be roasted and tossed with olive oil and fresh herbs for a nutritious pasta alternative. Don't forget to explore different combinations of herbs like mint and purple sage, which can elevate your dishes with their unique flavors. With a little creativity, you can turn your market haul into a string of delightful meals, making your dinners feel special and romantic once again.
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