Chef's Garden Says Culinary Trends Echo its Operations

HURON, Ohio - 2013 trend reports by the National Restaurant Association, Epicurious and research and food brand consultants like the Sterling-Rice Group, Technomic and the Hartman Group are echoing the trendiness of philosophies that have guided operations at the Chef's Garden, the farm said.

According to Farmer Lee Jones, co-owner of the Chef's Garden, "one trend that is particularly exciting for our farm is the emphasis of more vegetables on the plate," a statistic reported by the Sterling-Rice Group and Technomic. This is due in part to rising costs of beef and chicken, but the Meatless Monday organization has also been encouraging people to eat at least one meal without meat per week, the Chef's Garden said. Chefs have embraced this by including more vegetarian options on their menues. Epicurious recently claimed 2013 as the "year of the vegetable."

Switching focus from meat to vegetables aligns strongly with another culinary trend reported by the Hartman Group about healthful dining. Jones has learned that chefs are challenging themselves to replace meats, fats and oils, focusing instead on the simplicity and distinct flavors of vegetables and herbs, he said.

Learn more about the Chef's Garden at chefs-garden.com.