Holiday Menu Planner

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micro basil sampler

The Chef’s Garden::800.289.4644

SORREL

signature holiday

tropical spinach red shiso red orach

opal basil

burgundy amaranth petite bowtie blend millenium blend

800.289.4644

1. arugulagreen-heart shaped leaves packed with a peppery and mildly bitter flavor

2. basil samplercontains the best micro basils of the day that incorporate strong to mild basil and citrus flavors

3. bulls bloodbeautifully tinted red leaves and stems have an intense sweet beet flavor

4. carrot topfloral with a strong carrot flavor

5. chives [memo pictured]grass-like micro with attached black seeds have a mild onion-like flavor with a hint of garlic

6. cilantrodistinct pungent earthy flavor best described as a combination of lemon and sage

7. cress blendan old heirloom variety that produces tiny serrated green leaves with a distinct celery flavor

8. cutting celeryan old heirloom variety that produces tiny serrated green leaves with a distinct celery flavor

9 parsleya versatile member of the carrot family with a fresh, green flavor

10. popcornbeautiful deep yellow stems have a distinctive corn flavor followed by an intense sweetness

11. mixed shisored shiso has an anise flavor and is slightly less spicy then the green shiso,

which tastes more like cinnamon

12. watercressa mildly peppery, mustardy flavor with a buttery essence

signature micros

pictured::red ribbon sorrel - tart, yet sweet flavor with a crunchy texture

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signature micros

1. autumn fi re™soft and tender body with a mild, sweet earthy flavor

2. citrus blendcontains lemon balm, lemon basil, lemon grass and, when available, citrus marigolds

3. fennelsoft, crunchy texture with a sweet anise flavor

4. lemon grassclean, refreshing lemon flavor

5. mint samplerthis mix contains garden mint, menthol mint, mountain

mint and spearmint. it has an intense mint flavor

6. pea tendrils [green and gold available]mild, earthy, pea-in-the-pod flavor

7. penny royal

herbal and aromatic with a pleasantly mild mint flavor

8. red ace cabbageintense cabbage flavor with a spicy heat

9. red mustardspicy mustard flavor with a peppery finish

10. sea cressthin, succulent leaves join together at a light pink stem

with a smooth, slightly salty flavor

11. thymesharp, savory and pungent flavor pairs perfectly with tomatoes, beans, potatoes

12. white celerydistinct, strong celery flavor

pictured::chrysanthemum - a unique micro that begins with a citrus flavor, followed by a hint of celery then finishes with a parsley-like flavor

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signature micros

1. anise hyssopfeathery velvet-like leaves have a sweet and clean flavor with a licorice finish

2. chervilthis member of the carrot family looks similar to carrot tops and parsley

but has the flavor and aroma of anise

3. chinese toonthis uniquely shaped leaf has a strong nutty-onion flavor

4. lemon balma versatile micro with a citrusy aroma and scent

5. machea spinach-like green with a milder, almost nutty flavor that adds nice texture

6. magenta lacesweet spinach flavor with a delicate texture

7. opal basilsoft purple leaves have a subtle basil-clove flavor

8. thai basilsweetly perfumed mixture of distinct basil flavor and anise

9. tarragondelicate, light-green leaves have a strong black licorice flavor

10. sagetiny tender leaves packed full of a peppery-lemon camphor-like flavor

11. sea spearssucculent and crunchy when raw with a salty-cucumber flavor on the palate

12. wasabi mustardtiny heart-shaped leaves have a strong, peppery flavor similar to wasabi root

pictured::fenugreek - strong flavor, at first, followed by a smoky, caramel-like finish

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Components: marrow potato butter, pickled baby vegetables, frieddddddd maitake, jus, garnished with blooming amaranth and micro parsley

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Components: brick dough, pickled cucameelllllooooonnns, preserved lemon, garnished wwiitthh microo celery, micro mache and whole grain mustard ice cream

micro mache

micro parsley

SMALL V A R I E T Y

F L A V O R

V A L U E

Experience the unique flavor, aroma and texture of each component in our blends, use them individually or together

Receive 6 different products with 6 distinct flavors

Available at a significant discount compared to purchasing these products separately. 100% usable

bites

call your product specialist at 800.289.4644

signature petite veg

1. asparagus [white]it tends to have a milder flavor than green asparagus

2. carrotsseven carrot varieties available: cobalt, dragon, orange long, orange round,

red, white and yellow

3. cherry bomb radish mildly spicy with a succulent texture

4. cuke with bloomthese 1-1¼” miniature cucumbers have a refreshing cucumber flavor with a nutty and buttery bloom

5. cukes [demi]our cukes have the same familiar refreshing cucumber flavor but are approximately 3-3½” long

6. daikonintense cabbage flavor with a spicy heat

7. french breakfastthese elongated radishes have a delicate peppery flavor with a succulent crunch

8. garlic rootintense garlic flavor with a spicy finish

9. leeksgrown to approximately 6” with a ¼” bulb, our petite leeks are delicate and sweeter than onions

10. purplettesa mild flavored onion with no heat

11. royal purple turniplooks like a carrot in appearance but has a spicy cabbage flavor

12. white turnipgrown to approximately 8” with tops and ½”x ½” bulb, our petite turnips have

a creamy, sweet cabbage-mustard flavor

pictured::mixed petite root crop - may include petite varieties of beets, carrots, radishes, turnips, kohlrabi, fennel and onion

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signature new800.289.4644

1. black mustardthe leaves have a soft texture with a mild mustard flavor

2. bronze sorrelthese stunning broze colored leaves have a sour citrus flavor

3. milan melonleaves have a unique savory and aromatic characteristic with a lemon and light peppery finish

4. mustard cressa cross between mustard and garden cress it has a spicy, peppery flavor

5. india charmtwo tones leaves are green on top and purple on the bottom, it has a succulent texture with a mild flavor

6. sheep sorrelcan be described as lemony, tangy or nicely tart

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signature herbs + flowers800.289.4644

1. citrus corinader bloomsweet coriander flavor with a subtle lemon undertone

2. nasturtium leaves peppery heat similar to radish greens. variegated and green available

3. thyme [english pictured]nine varieties available: , english, lemon, lime, orange balsam, rosepetal and silver

4. johnny jump upsthese mulitcolored petals are sweet and aromatic

5. citrus marigolds [red pictured]three colors available red, orange and yellow. the petals have a tangy, floral flavor with a soft texture

6.mixed fl owersbest of the day may include: citrus marigolds, dianthus, nasturtiums, johnny jump ups, snapdragons, pansies, violas and many more

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signature veg

1. beetssix beet varieties available: bulls blood, candy stripe, champagne, gold, red, red cylinder and white

2. brussels sproutsavailable in red or green, they have the appearance of miniature cabbage with a similar flavor

3. carrotsseven carrot varieties available: cobalt, dragon, orange long,

orange round, white and yellow

4. caulifl owerfive cauliflower varieties available: alverdale, orange, purple, romanesco and white

5. celery rootintense celery flavor with a spicy hint of parsley

6. crosnedense crunchy flesh provides a mild, nutty flavor

7. dried beanstwelve varieties available: appaloosa, calypso, dark red kidney, ebony jewels, festival, great northern,

jacob’s cattle, marbled bean, red brick, red kidney, tiger eye and vermont cranberry

8. fall radish [watermelon pictured]five fall radish varieties available: black long, black round, daikon, lime and watermelon

flavors ranging from mild to sweet and peppery

9. fennelavailable in green or bronze, they have a crunchy texture with a sweet anise flavor

10. jerusalem artichokestwo varieties available: garnet and gold and each is sweet and delicate

with texture like a starchless potato

11. leekssubtler, sweeter and more refined member of the onion family

12. turnipsfive varieties available: butterball, de-milan, royal purple, scarlet and white

pictured::sweet potatoes - four varieites available: beauregard, creamsicle, okinowa and white yam

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LETTUCE

E SQUASH


CCCCCCCooooooooommmmmmppppppoooonnneeennttss:: ffrriicaasssseeee of fiddle feerrnn, ppeettiitte rroooott vveeggeettaabbllee,, mmoorreell aannd chanterelle mushhrroooommmmmssslleemmoonn grass-gingeerr bbrrooth, wateermelloonn raaddish, maaggeennttaa llaace anndd hheeiirloom potatoes

i hhh ff TThhh Ri CC l LLLL k TTT heeeeeexeeexeexeexexxeceececce ututtutuuuttiviivvvvivivvviveeeee e chchcchchchhhccchefefeeefe TT TTTThhheheheheehhe R Ritz CaCaarrlrlrlttooooooooooonnnnnn,n,n,n,n L LLLLLL LLaakakakakkakakeeeee TaTTaaTaTaTaTTT hohohoh eeee -- Where did you grow up? Where are you from? I was born in El Paso Texas and spent about 19 years there before moving to New Orleans for six years. While in Louisiana I spent a lot of time in the culinary world in the trenches of the French Quarter.

-- What was your first job in the industry? As most chefs would say, “dishwasher” at Applebee’s in El Paso back in 1991.

-- What is your favorite vegetable? The mushroom. It is so versatile, there are so many different ways to prepare and so many varieties to choose from.

-- What’s in store for the culinary industry for 2011? I think with the economy loosening up we will see the travel industry rebound which will lead to more jobs for cooks and in hospitality overall. For aspiring Chefs it will be an opportunity to continue to merge the latest techniques with the organic and sustainable movements.

-- What would be your ultimate culinary destination? I would say France or Morocco because of the history related to food and dining. I would love to work with those products, vegetables and chefs that are synonymous with those parts of the world first hand instead having to read in books or online.

magenta lace

mixed petite root crop

POTATOES


signature greens, lettuce + root crop

1. arugulaleaves have a spicy and peppery flavor

2. asian blend [petite]a collection of our best asian and mustard greens that features

cabbage, peppery and nutty flavors

3. banquet blend [petite] best of the day petite sized items from our micro green, micro herb and specialty houses

4. classic blend [petite]

a mix of petite mizuna, chinese cabbage, red mustard, red russian kale, mixed mustard, bulls blood

5. exotic kale blendsweet and cabbagey flavors combine in our best kales of the day

6. garden collage [petite winter]this mix includes our best specialty greens of the day

7. gourmet asian blendspicy and peppery blend of the best of the day asian greens

8. green table banquet blend [petite]classic blend with red ace cabbage, green sorrel, burgundy amaranth,

red orach and red ribbon sorrel

9. lettucevarieties of gourmat flavors from nutty to sweet and textures from crunchy to chewy

10. root crop [mixed]could include carrots, beets, turnips, kohlrabi and fennel

11. root spinachmild, fresh, sweet and buttery

12. salad sensationbest of the day from our micro green house. Does not include any prominent

herb notes such as basils, cresses or cilantro

pictured::holiday blend - may include: radish, red ace cabbage, chrysanthemum, bright lights, purple kohlrabi, toppings: bulls blood and burgundy amaranth together, white or red pansy

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signature petites

1. arugula [traditional]peppery, spicy mustard flavor

2. arugula [bowtie]spicy, peppery and slightly pungent

3. arugula [olive leaf]intense spice with notes of garlic or allium flavor

4. arugula [sylvetta]sometimes referred to as rocket or wild arugula, this green has a robust, peppery flavor

5. cruciferous blendthis healthy blend includes broccoli, collards, kales and purple kohlrabi

6. crystal lettuce [daggered]succulent, crisp leaves have a salty flavor

7. crystal lettuce [emerald] emerald lettuce leaves are firm with a dry texture

8. crystal lettuce [ruby] crisp, succulent leaves and stem with a salty finish

9. crystal lettuce [verde]thick and succulent leaves have a salty bite

10. machea spinach-like green with a milder, almost nutty flavor that adds a nice texture to salads

11. new zealand spinachsucculent leaves have a sweet spinach flavor with a nutty and buttery finish

12. watercressmild pepper and mustard flavor with a buttery undertone

pictured::red komatsuna - this spinach-mustard hybrid has beautiful deep red, rounded, tender leaves with slender, fleshy, rounded green stems. the flavor is mildly spicy

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

Elysian Fields Farm Lamb en Persillade (Thomas Keller) Caramelized fennel bulb, confit bayaldi, sweet garlic tortellini and Nicoise olive jus

Hazelnut-Crusted Louisiana Sea Bream (Daniel Boulud) Tasmanian black truffles and tasting of cauliflower

Grilled Cheese Sandwich (Scott Boswell) Robiolo Bosina, cherry compote, golden honey gelee, toasted walnut oil, and petite greens

Lobster a l’Americaine (Jerome Bocuse) ilvered snow peas, leeks, and black truffles

Louisiana Frog Leg Boudin Blanc en Brioche (Thomas Keller)

Mariani Orchards Late Harvest Stone Fruit (Scott Boswell), Candied LA pecans, aged balsamic vinegar, and petite basil and mint ice cream

plate photo credit: Ulterior Epicure

Our very own Farmer Lee Jones was honored to join in a very special event that took place at Chef Scott Boswell’s Restaurant Stella! in New Orleans. Chefs Thomas Keller, Daniel Boulud and Jerome Bocuse joined with Chef Scott to benefit the Bocuse d’Or Foundation and B.I.R.D.S. (Barrier Islands Reclamation Development Society).


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The Chef’s Gardenph:: 800.289.4644chefsgarden.com

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

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