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Listen 13 min MORE Lee Jones is a sixth generation farmer, growing vegetables just off of Lake Erie that are popular among the world’s most discernible chefs. Photo by Michelle Demuth-Bibb. It’s like a relationship with a human being. You can’t take, take, take, take and not give back,” says Lee Jones of farming.
His story is an American tale a small family farm transitions to enormous acreage only to lose it all and start over. When Jones was 19 years old, he watched every tractor, his mother’s car, and eventually the family home being auctioned off. Then his family began to rebuild, changing their farming philosophy and making the decision to grow for flavor. The result? The Chef’s Garden, a highly specialized parcel of land set a few miles inland from Lake Erie. Testing hundreds of varieties of vegetables, the farm is seeing nutrient levels 300-500% higher than the USDA average. His new book
The recipe book comes on the tail end of an unprecedented year at the farm.
Credit: Megan Gallagher Author: Doug Trattner Updated: 6:33 PM EDT April 14, 2021
HURON, Ohio Farmer Lee Jones’ family has been farming in and around Huron, Ohio, for generations, owing to the land’s rich, sandy loam, a vestige from when it was lake bottom. Like their colleagues at the time, the family cultivated cash crops like beans, corn, and soy for sale to large wholesale buyers. But Mother Nature had a surprise in store for the Joneses, one that would upend their lives and completely reinvent their business model.