S01:E09 - Cabbage and Eggplant with Rachael Ray
S01:E01 - Beets with Emma Bengtsson
Two-star Michelin Chef Emma Bengtsson visits Farmer Lee Jones at his family farm in Huron, Ohio to pick beets in his fields, talk about growing up eating a traditional Swedish diet, and love for cooking. Then they head to the test kitchen to prepare a meal inspired by and starring their beet harvest.
S01:E02 - Corn with Curtis Duffy
Three Michelin Star award winner and James Beard Foundation's Best Chef of 2016, Chef Curtis Duffy is back on the farm to visit longtime friend and collaborator, Farmer Lee Jones, to pick corn and talk about his gratitude and admiration for Farmer's work and how it's impacted his career. Then they head to the test kitchen to prepare an explosive dish that features freshly picked corn and is as equally as inspiring as it is beautiful.
S01:E03 - Carrots with Markus Glocker
Three-star New York Times chef and restauranteur Markus Glocker brings his passion and global experience to the Chef's Garden as he and Farmer Lee stroll the gardens looking for the perfect carrots. In the test kitchen, Chef Glocker combines his Austrian heritage with French techniques to showcase carrots straight from the soil.
S01:E04 - Squash with Jason Howard
London-based Chef Jason Howard is celebrating his first trip to the farm by exploring the vast grounds and discovering the numerous varieties of squash alongside Farmer Lee. Then they head to the test kitchen where Chef Jason infuses Caribbean flavor into a hearty dish that gives freshly picked squash its rightful day in the sunshine.
S01:E05 - Potatoes with Hong Thaimee
Globally celebrated and now retired Chef Hong Thaimee is ready to get back to work alongside Farmer Lee as they harvest potatoes and discuss the virtues of the many varieties together. Pulling inspiration from her and her partner's heritage she shares with Farmer Lee her Thai take on a classic Irish dish.
S01:E06 - Edible Flowers with Jamie Simpson
Chef Jamie Simpson is the Chef Liaison at the Culinary Vegetable Institute and The Chef's Garden. He works with chefs, restaurants, and brands to menu and recipe test items, putting vegetables at the forefront. The Chef's Garden is his backyard and his inspiration. He and Farmer Lee walk the property picking edible flowers and bring them to the test kitchen to make a dish that showcases edible flowers in a savory space that looks like a work of art and tastes delicious.
S01:E07 - Cucumbers with Bradley Kilgore
Chef Bradley Kilgore is a Miami-based chef and long-time friend of the Chef's Garden. He is back on the farm to see his friend Farmer Lee and find the best cucumbers growing on the farm. Chef Kilgore loves to use modern techniques to highlight the quality of the produce from the farm. Back at the test kitchen, he is doing his take on sashimi and martinis.
S01:E08 - Tomatoes and Watermelon with Jenner Tomaska
Executive Chef and owner of Michelin-starred Esme in Chicago, Chef Jenner Tomaska is visiting the farm for the first time. He and Farmer Lee are strolling the fields talking about the importance of knowing where your food comes from and extolling the virtues of serving food at its ripest stage. Then they head to the test kitchen where Chef Tomaska is playing a riff off of burrata, roasting watermelon and intensifying the tomato in a new and exciting way.
S01:E09 - Cabbage and Eggplant with Rachael Ray
Rachael Ray is excited to be back at her home away from home in Huron, Ohio to visit her good friend Farmer Lee Jones on the farm. In the test kitchen, they are working alongside one another to make a delicious and hearty casserole with freshly picked Arrowhead, savoy cabbage, and eggplant.
S01:E10 - Peppers with Dan Peretta
Chef Dan Perretta is back on the farm to visit his friend and longtime collaborator, Farmer Lee Jones. Chef Perretta has chosen to work with peppers, and Farmer couldn't be more pleased to head to the test kitchen, where Chef is making two dishes that highlight a variety of peppers from the fields. But he's really blowing Farmer's mind by showing that peppers don't always have to be seen as savory.
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