Just when you’re getting ready for all the holiday parties, bringing dishes to potlucks, having more visitors than ever coming over, the fresh veggies seem to disappear from the shelves. But no, you don’t have to rely on can-dump salads or odd store-bought pickles. The true vegetables of this time of year are denser and more concentrated in flavor. Now you can get the best, seasonal fresh veggies — with all of their nutrients and flavor — from The Chef’s Garden! I was happy to be hosted to experience it.

The Chef’s Garden offers several varieties of spinach, including the root spinach that I tried. This is what they say about it: “Our delicious root spinach tastes mild, fresh, green and buttery, with natural sugar content off the charts! Brix readings are literally as high as an apple. Our spinach starts off sweet tasting, then finishes with nutty-buttery flavor.” I created a spinach salad to compliment a pozole I made for dinner, with a twist on blue cheese dressing using cotija cheese.

Onions are not all alike! I used their mixed fresh onions to garnish my homemade pozole, along with a selection of their cool radish varieties. Here’s what they say about the onions: “Earthy yet sweet white coin onions that provide a crunchy texture to dishes—as well as eye-catching purplette onions that add flavorful pizzazz without too much heat. Purplettes have white bulbs, as well, ones that are covered with attractive magenta skin.” They are not sharp and don’t take over the dish.

So, I’m a big believer in using what ya have in the house. I had squirreled away some of the The Chef’s Garden’s sweet corn in the freezer for cornbread at Thanksgiving. But, I realized I didn’t have any honey, which is part of the recipe I’ve used for years. So, I used Tomato Marmalade from The Chef’s Garden! The rise wasn’t as high as I am used to, but the flavor was awesome, it worked out well. This is what they say about the marmalade: “

Our talented team brainstormed the idea of signature marmalades as part of a process to reduce food waste—with a result that’s deliciously creative. In collaboration with Prospect Jam Company, an artisan marmalade company in Ohio we’ve created a collection marmalades, jams and jellies that contain ingredients that are regeneratively farmed with love at The Chef’s Garden for the maximum in flavor and nutrition.

Mr. Bob‘s Yellow Field Tomato Marmalade. Flavors of preserved Lemon with Bay, White Balsamic and Sweet Yellow Tomatoes.”

Kalettes are so versatile! Raw or cooked, as part of a dish or crudites platter, this hybrid of kale and Brussels sprouts — both with the same ancient origins — enhance so many things. I haven’t tried them in smoothies, but I think they could work there, too. I topped some with superfood microgreens and eggs poached in cream! This is what they same about them: “Kalettes provide the perfect fusion of sweet and nutty flavors in a nutritious cruciferous vegetable that looks part kale, part Brussels sprout.

Dieters and healthy eaters alike, have I got news for you! There’s such a thing as Mashed Potato Squash. You slice it, bake it, scoop it out. Very much like fluffy mashed potatoes! In this incarnation, I mixed it with cream cheese, seasoning and superfood micro greens. Here’s what they say about it: “

From the bountiful gardens of The Chef’s Garden emerges a unique delight known as the Mashed Potato Squash. This extraordinary white acorn squash variety captures the imagination with its snowy white rind and interior, a visual marvel that mirrors the creamy texture of mashed potatoes once baked and whipped to perfection. What sets this squash apart is not only its remarkable resemblance to the beloved side dish but also its nutritional merits.

Another delicious thing that actually and surprisingly exists: Creme Brulee’ sweet potatoes! I’m not big on candied yams, but this is a potato of a different color and flavor and texture. I also mashed these with some cream cheese and seasoned with the Middle Eastern spice mixture, baharat. It was like eating cheesecake in a healthy dinner!

The Chef’s Garden offers several vegetable collections, including “Eat the Rainbow Box”. I learned about the benefits of the various phytonutrients, which add to the colors of veggies.

Red phytonutrients inclue anthocyanins, flavones, flaanols, luteolin and lycopene which may help heart health, prostate health, brain health and cancer prevention.

Yellow phytonutrients include lutein, bromelain, xeaxanthin and bioflavonoids which may help support the nervous system, eye health and cardiovasculaar health.

Orange phytonutrients include carotenoids, bioflavonoids and beta-carotene which may help support reproductive health, vascular health and cellular health.

Green phytonutrients include chlorophyll, glucosinolates and isoflavones which may help support cancer prevention, bone health and hormonal health.

Blue/purple/black phytonutrients include anthocyanidins, pterostilbene and resveratrol which may help support liver health, digestive health and reduced inflammation.

White/tan/brown include phytonutrients such as allicin, tannins and cellulose fiber which may help support immune health, digestive health and cardiometabolic health. The color white appears as such because it reflects all waves of color and although it is often not thought of as part of the rainbow it is not without nutritional benefits.

Published by tamarmarcopolostyle — View all posts by tamarmarcopolostyle HERE