Farmer Jones Farm News
“Parsnips,” Chef Jamie Simpson from the Culinary Vegetable Institute explains, “may be even more versatile than potatoes because their sugar content allows them to caramelize well—and they also have flavorful raw applications. That’s why I call them the king of...
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If you’re asking, “Hey! Can you cook radishes?” you’re not alone. Plenty of people shave raw ones thinly and then use them to punch up flavor in salads—or they simply add a bit of butter and salt to them before...
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Can’t you just hear the drum roll? We quickly found out how much people love our vegetable recipes (and, if you haven’t already, use the scroll bar on the recipe home page to sort by ingredient). Now, here are the...
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Here’s the beauty of fall squash. You can keep your preparation incredibly simple and still enjoy the maximum amount of flavor. “Just split the fall squash in half,” suggests Culinary Vegetable Institute Chef Jamie Simpson, “and then remove the seeds....
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Farmer Lee Jones and Chef Jamie Simpson of The Culinary Vegetable Institute met in the kitchen to unpack our Best of the Season Box and are cooking up a couple simple dishes for you to try at home with our Farmer Jones Farm at...
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