The Chef’s Garden Cookbook: How farmer Lee Jones evolved from Ohio hayseed to international microgreen king
Updated Apr 30, 11:04 AM;
Posted Apr 30, 11:04 AM
Farmer Lee Jones holding a copy of The Chef s Garden (Photo courtesy Avery Publishing Group)
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CLEVELAND, Ohio - Three miles north of the Ohio Turnpike, halfway between the towns of Milan and Huron, a little south of Lake Erie, and just west of Mudbrook Road, is a farm that grows the most elegant vegetables in the world. There you’ll find tender pink asparagus, deep purple French beans, exquisite multi-colored microgreens, flawlessly complected petite potatoes in eight distinct sizes and several tasteful shades, and tiny delicately scalloped kinome leaves that pack an almost unbearably intense sour-citrus-menthol flavor that evolves into a tingling numbness and indelible memory. Plus tomatoes in more colors, sizes, and styles than shoes in a Nordstrom stockroom. Over 600 kinds of specialty plants make