Near the shores of Lake Erie is a family-owned farm with a humble origin story that has become the most renowned specialty vegetable grower in America. After losing their farm in the early 1980s, a chance encounter with a French-trained chef at their farmers’ market stand led the Jones family to remake their business and learn to grow unique ingredients like microgreens and squash blossoms. Today, they provide exquisite vegetables for restaurants and home cooks across the country. In this guide and cookbook, The Chef’s Garden, led by Farmer Lee Jones, shares with readers the wealth of knowledge they’ve amassed on how to select, prepare, and cook vegetables. Featuring more than 500 entries and 100 recipes, this book will be a new bible for farmers’ market shoppers and home cooks.