Robo-Culinaring Profile
20 May, Monday
Version 12+
5 pm
Coming soon “Robo-Culinaring” exclusively for participants worldwide.
Culinary offerings planned including gourmet meals and tasty drinks for one, two or many (planning up to 150 guest served simultaneously). Increased capabilities as needed.
What does it mean ready to drink? Ready to drink (often known as RTD) packaged beverages are those sold in a prepared form, ready for consumption. Examples include iced tea (prepared using tea leaves and fruit juice) and alcopops (prepared by mixing alcoholic beverages with fruit juices or soft drinks).
Ready-to-drink alcohol products (RTDs), sometimes referred to as ‘alcopops’, are beverages made with a spirit or wine base and a non-alcoholic mixer, such as juice or soft drink, served in a pre-mixed package
On the Rocks Premium Cocktails, upscale ready to drink cocktail anywhere, anytime with the lineup from On the Rocks Premium Cocktails is planned for Participants Just add a glass.
Everything from filtered enhanced water, to name brand coffees to cocktails, individual size servings planned for available.
Electric Coolers, from chilled beverages on lazy lake days to fresh food on the most epic off-grid adventures, an electric cooler reimagines an essential companion: No ice needed.
The first portable electric cooler with its own ice maker – with a rapid freeze plate that makes ice in just a few hours, without compromising the temperature elsewhere.
Reaching temperatures as low as -7°F, while using less power than a 60W light bulb, the small fridge freezer can be powered by AC (110-240), DC (12 volt / 24 volt), or solar.
The tallest fridge cooler in the CFX3 series, the 55IM is constructed with lightweight fender frames and strong aluminum alloy handles, while the high-performance compressor is built with noise and vibration reduction.
The Dometic PLB40 Ah Lithium Iron Phosphate battery delivers high levels of mobile power – up to 40 hours of Dometic CFX 40W cooling on a single charge. Designed for powering powered coolers and other 12 V appliances while being off-grid. Thanks to its lightweight and compact design you can enjoy true independence and travel off-grid for longer.
Reliability and efficiency — without compromise. The industry-shaping electric compressor technology inside every Dometic powered cooler means less worry and more of whatever inspires to get outside in the first place—whether that’s the open road, twisting trails, or the perfect spot beneath the stars.
Food-Truck with advanced technologies equipped with proven third-party: components, devices and Internet Applications, including artificial intelligence (AI) enabling! Creating and curating amazing culinary experiences worldwide.
Is the Cybertruck full self-driving? It’s been anticipating the release of Full Self-Driving (FSD) in the Tesla Cybertruck, company CEO Elon Musk has confirmed it should arrive in the next few months,
Robo-Culinaring planned digitally without human involvement frequently. Augmented humans, humanoid’s (Tesla-Bots), innovations and self-sufficiency with self-serving.
Finalized culinary offerings planned from truck bed and all equipment is on wheels (casters) for off- loading to ground level, including eazy entry and exiting threw standard doorways. High-tech air filtration systems available 100% capture of smoke and other when cooling.
No open flame reduces fire risks and simplify permitting is exspected and most jurisdictions.. Planning on utilization of electric grills, that burn wood pellets with,-in an enclosed fire-pot. No liquefied or pressurized gaseous fuilds are used.
Typical Food-Trucks, currently are boxy trucks traditional internal combustion engines and operate with liquid fuel generators.
propane tanks considered hazardous materials?
A propane tank is pressurized and can explode or start a fire if it’s not entirely empty. Propane can also be damaging to your health, so any tank that is not empty must be disposed of as hazardous waste.
Also, the current food trucks, are significant higher than a Tesla Cybertruck.
The Tesla Cybertruck is 70.5 inches tall, though the height can change slightly depending on the air suspension model. The Cybertruck has an entry/exit air setting that makes it 68.54 inches tall, and a low air setting that makes it 69.13 inches tall. In Extract Mode,
Planning on fixed Tesla Roof rack with Tesla Powerwalls (laying flat) Powerwall, is roughly 43 inches tall, 24 inches wide, and 8 inches deep, the Powerwall 3’s compact profile combined with indoor and outdoor use capabilities, offers flexible usage and mounting options.
SpaceX Starlink flat in-motion antennas, planned placed along side the energy storage Powerwalls. Other optional equipment position and placement is possibilities dependent on the priorities.
Knowing the maximum vertical clearance of a parking garage is essential before driving a truck into it. Otherwise, may end-up slamming , the truck’s rack, light bar or roof into an overhead structure, pipe, or duct, causing severe damage to the vehicle and the property. If this happens, the damages may exceed the coverage limits of your insurance policy.
Maximum height limits can vary from one parking garage to another. But the floor-to-floor heights in parking garages typically range from 10 to 12 feet.
Overhead clearance heights must follow local buildings and accessibility codes.
They’re generally 7 feet (84 inches) for ordinary parking spaces and 8 feet 2 inches (98.4 inches) for van-accessible spaces.
Some parking garages have height limits below 7 feet, which can be concerning ifor truck. Of course, you’ll also come across facilities with over 7 feet of maximum clearance.
Tesla Cybertruck’s with it’s aquatic capabilities, Advanced Driving Systems (ADS) combined with other strategically vertically integrated components by Elon and others, enables futuristic benefits for Robo-Culinaring.
The difference between food and cuisine? Many have explained the difference between food and cuisine. “Food is a meal, a cuisine is a wider range of experiences and local, fresh ingredients that blend the diverse taste to give a unique flavor,”
Italian, Chinese, Thai, Indian, French, Japanese, and Mexican cuisines are widely recognized as the top seven globally. These culinary traditions are renowned for their distinct flavors, exceptional ingredients, and rich cultural heritage. American cuisine included with the Robo-Culinaring offerings.
365 day rolling calendar for food and drinks real experiences shared for consideration. From early morning coffee-time, breakfast, lunch, cocktails at 5 o’clock, dinner at 6 o’clock and dessert and cordials until midnight. Participation includes: private, semi-private and public experiences orchestrated worldwide. The best culinary experiences curated by culinarians. The freshest ingredients for home cooking and professionals.
Cultural, fashion shows with trunk shows and other entertainment activities are planned: before, during and after dining experiences globally.
Ultra-private and exclusively for participants, not publicly available.
Philanthropists are encouraged to participate to help make a better world. Everyone’s invited to participate.
Robo-Culinaring is the brand name, new domain for culinary offering, selected, decided and secured domains:
.COM Domain Registration
roboculinaring,.com
The.com is planning to be used for-profit activities.
.ORG Domain Registration
roboculinaring.org
The.org is planned for non-profit activities.
.NET Domain Registration
roboculinaring.net
The .net is for brand protection and Networking activities.
Supporting Culinarians, independent individuals culinary artists.
Culinary offerings exclusively for participant subscribers. Subscriptions with four levels: platinum, gold, silver and bronze with annual fees all personal services à la carte.
Culinary product including food (culinary gourmet ingredients, fresh never frozen, rich nutritious food products planned and drinks available 24 hours a day 7 days a week 365 days a year. Available anywhere in the world with some pre-planning and notification.
Robo-Culinaring supporting fresh ingredients to Culinarians and directly to participants. Cook and raw fresh ingredients.
Supported by Robo-taxing and Robo-teching the Robo-Culinaring achieves it’s objectives. Spatial News Network (SNN) private Internet network sharing content two-dimensionally (2D) and three dimensionally (3D) with Spatial audio and video.
Real-time (live) broadcasting, near-time post production editing and on-demand (recorded) content sharing, including freelance recording.
Spatial Safety included for privacy and security of participants.
What is the difference between a prix fixe and a tasting menu? Prix fixe, a French term for “fixed price,” is a menu offering a complete meal at a set rate. Sometimes referred to as “set menus” or “tasting menus,” these menus usually include three courses—but there can be as few as two and as many as 10 courses.
Planning prix fixe/tasting menu by Robo-Culinaring.
Disrupting the food industry industry, as a powerful force for positive change that challenges conventional wisdom, breaks down barriers, and revolutionises the way businesses operate.
In business, a disruptor is a person, company, or technology that can cause significant change in an industry or market through innovation.
Disruptors can have innovative technologies or operations that are more efficient or make the old way of doing business obsolete.
For example, Uber displaces taxicabs, and Apple’s iPhone and ecosystem create a brand ecosystem that includes laptops, tablets, phones, smartwatches, and Apple TV+.
Disruption by the disruptor Elon Musk.
From Energy To Transport To Healthcare, many industries are being Disrupted By Elon Musk and His Companies
Elon Musk is CEO of Tesla and SpaceX, has plans to colonize Mars, and thinks AI may turn humans into its pets. But beyond the hype and his enormous net worth and Twitter presence, Musk’s companies are actually taking on… virtually every industry.
Elon Musk thinks and acts on a larger, more cosmic scale than we’re accustomed to from entrepreneurs. Elon Musk has become a household name synonymous with the future.
Whether he’s working on electric vehicles (Tesla) or sending rockets into space (SpaceX), his larger-than-life reputation attracts its fair share of hero-worship. Musk can get a hundred breathless reporters to write about him and his companies with little more than a concept drawing and a tweet.
Take a different kind of look into the Musk ecosystem.
Rather than assess Elon Musk and his companies on promises and hype, look at the ways in which his companies are or are not transforming the industries in which they live — with numbers, hard evidence, and concrete demonstrations of disruption.
Look at different industries where Musk and his companies operate to understand how they have begun to change:
Energy: according to a utilities lobbying group, Musk’s efforts with Tesla and SolarCity could “lay waste to US power utilities and burn the utility business model.”
Automotive: Musk wants Teslas to not just be affordable — he wants them to do something strange: make money for their owners. They’d do this through next-generation AI and self-driving technology. Investigating how he’s making it happen.
Telecommunications: While few realize it, Musk’s work in space could revolutionize how we get online, and provide fast, affordable internet for the 4+ billion without access today.
Transportation: We dig into how the Hyperloop, Musk’s proposed “fifth mode of transportation” that’s a “cross between a Concorde and an air hockey table,” plans to cut down the 6-hour trip from DC to New York to 30 minutes
Infrastructure/Tunneling: Llook at how Musk’s “Boring” Company is trying to cut costs in the notoriously expensive tunneling industry, where a mile of tunnel costs $1B to dig and each additional inch in diameter costs millions more.
Aerospace/Airlines: SpaceX plans to build a “freeway” to Mars by reducing the cost of flying a space shuttle to a fraction of what it is today, not to mention harness rocket technology for earth travel as a well, so that a “spaceflight” trip from London to Hong Kong is similarly priced to a regular flight from London to Hong Kong.
AI: investigate why Musk, who is certain that the race for AI superiority is the “most likely cause” of WWIII, is investing so much of his time into building better AI.
Healthcare: dig into the high-bandwidth, minimally invasive brain machine interfaces that Neuralink is developing to create futuristic humans.
A deep dive into just how the money, invention, and ingenuity of Elon Musk and his companies are transforming these vital industries.
Tesla’s Cybertruck’s and other new energy Vehicles (electric vehicles -EVs) planned with third-party equipment and devices planned for supporting Robo-Culinaring.
TeslaBot, and energy storage products and SpaceX Starlink space satellite connection technologies are planned.
Apple’s audio visual and communication products included in the Robo-Culinaring offerings.
Table’s and Chairs, including chairs with table attached planned. Gondola’s, Dome’s and other comfort considerations included.
Supporting information:
A farmer is a person who runs and works on a farm. Some farmers raise a variety of food crops, while others keep dairy cows and sell their milk. Farmers work in some aspect of agriculture, growing vegetables, grains, or fruit; or raising animals for milk, eggs, or meat.
What’s the difference between farmer and rancher? Ranchers raise livestock. They know livestock breeds, animal husbandry and stocking rates. A farmer will own tractors, plows, spray rigs and combines.
BUTCHER meaning: someone who cuts and sells meat and someone prepares meat to be eaten.
A baker is a tradesperson who bakes and sometimes sells breads and other products made of flour by using an oven or other concentrated heat source. The place where a baker works is called a bakery.
A fishmonger is someone who sells raw fish and seafood. Fishmongers can be wholesalers or retailers and are trained at selecting and purchasing, handling, …
Food provides basic sustenance, but it can accomplish so much more. Mealtime gives us the chance to enjoy a respite from our busy lives as we build powerful connections and treat ourselves to new experiences. Meanwhile, we can broaden our horizons, exploring different cultures and concepts from the comfort of a dining table.
It takes a great deal of inspiration and effort to cultivate memorable culinary experiences. It’s easy, then, to see why culinary artists are so esteemed in modern society. Below, we’ll explain what this concept entails, how it’s evolved, and what it now takes to master the culinary arts.
WHAT DOES CULINARY ARTS MEAN?
A true culinary arts meaning can be difficult to convey, in part, because the concept is so vast. This term encompasses everything to do with food: how it’s prepared, plated, and served — and how it’s enjoyed.
At first glance, this process might appear to resemble an elevated take on cooking. However, there is so much more to culinary art. Essential components include nutrition, flavor, and presentation, with the goal of creating an immersive experience that delights not only the palate but all the other senses as well. Done right, this type of culinary experience can prove transformative.
Culinary art is also an intriguing academic and professional pursuit. Chefs and culinarians train for years, developing a deep-seated understanding of food science and an ability to handle a seemingly endless array of tools and techniques. From mixing methods to knife skills and even culinary math, a blend of broad, foundational knowledge and targeted skills underscore today’s most exquisite culinary creations.
Robo-” is a combining form that means “automated, automatic, or robotic”. It is used to form compound words, such as “robo-adviser” or “robo-trading”.
Simple definition of cuisine?
Cuisine is a type of food that is cooked in a specific way based on a culture’s ingredients, region, and traditions.
The difference between food and cuisine? Many have explained the difference between food and cuisine. “Food is a meal, a cuisine is a wider range of experiences and local, fresh ingredients that blend the diverse taste to give a unique flavor,”
Robo means it’s: automated, automatic, and robotic. Offering a wider range of experiences and robo-taxing pickup and delivery of fresh ingredients that blend the diverse taste to give a unique flavor, with robo-teching.
Healthy food and drinks anywhere and anytime. Availability by Robo-taxing, Robo-teching and other methods.
Precise temperature control (within about 2°). Temperature is monitored remotely with precautions for food safety and other purposes, about food and beverages is achieved with advanced technologies mobile portable focusing.
57 Trillion squares, with third-party Application.
Whether coordinating a delivery of medical supplies to a remote refugee camp, showing-up at a prearranged rendezvous with star-crossed lover, or just waiting for that pad that was ordered to arrive, communicating accurate location information is critical.
But in many places—in the middle of a wilderness area, for instance, or the twisty maze-like backstreets of a North African medina—street addresses are either nonexistent or just not particularly useful.
The British startup what3words has come up with a new simple way to describe location anywhere in the world. The company’s algorithm has divided the surface of the world into 3 meter-by-3 meter (a little less than 10 feet) squares. Small enough to be useful, but large enough so that it doesn’t give you an unfeasible number. Each of the 57 trillion squares has been assigned a three-word address. So the table at a Washington, D.C., coffee shop is located in a square called “basis.laws.slice.”
The center of the Eiffel Tower is “graphics.dad.inched.” The system is currently available in 10 languages with more to come. (These addresses aren’t translations between the available languages. In Swahili, my table is at “kaskazini.ncha.mchanga,” which translates to “north.tip.sand.”)
The addresses assigned by the algorithm are permanent, so you don’t need Wi-Fi access to use it, though presumably you might need it to tell other people where you are. Removed, “offensive words,” which is probably wise given what’s happened with some other mapping programs. Longer, more complicated words tend to be located in more remote areas and in the ocean.
The idea came about thanks to CEO Chris Sheldrick’s former career organizing large outdoor concerts, when he found that musicians, vendors, and technical crews were constantly getting lost. At one point a band scheduled to play an outdoor show on a hillside in Rome did its soundcheck on the wrong hillside.
Nutrition the process of providing or obtaining the food necessary for health and growth.The branch of science that deals with nutrients and nutrition, particularly in humans.
Planning on using “X” for nutrition offerings.
What does x stand for? The letter x often symbolizes something unknown, with an air of mystery that can be appealing—just look at Elon Musk with SpaceX, Tesla’s Model X, and now X as a new name for Twitter.
Forget the grocery stores and traditional restaurants
Traceability is the capability to trace something. In some cases, it is interpreted as the ability to verify the history, location, or application of an item by means of documented recorded identification.
Planning complete Traceability of all participants consumables.
Consumables are goods that are used up or depleted during normal business operations, such as food and beverage, office supplies, cleaning and sanitary products, and medical supplies.
Everyday, everything consumed by participants is offered and conveniently made available.
Healthy lifestyle considers 100% of participants consumptions. Everyday, everything is tracked, recorded and reported to support teams. Nutritionist and others focus upon the nutrients and ingredients consumed by the participants.
Nutrient scientific testing planned.
Inspiration from: Patrick O’Connell an American chef and proprietor of the Inn at Little Washington, a country inn and restaurant in the town of Washington, Virginia.
Patrick O’Connell is a self-taught chef who pioneered a regional American cuisine in a tiny Virginia village 67 miles west of Washington DC. His alliance with local farmers and artisanal producers was an adaptation born of necessity more than 40 years ago when nothing but milk was delivered to the town of “Little Washington”, VA (pop. 133). O’Connell, a native of Washington DC opened The Inn at Little Washington in 1978 in a former garage on the corner of Main and Middle Streets.
It has evolved from a simple country inn to an international culinary shrine. Chef O’Connell is now referred to as “the Pope of American cuisine.”
Selecting The Inn at Little Washington as one of the top ten restaurants in the world, Patricia Wells of The International Herald Tribune hails O’Connell as “a rare chef with a sense of near perfect taste, like a musician with perfect pitch.”
Patrick and The Inn have enjoyed enormous national and international recognition. He is the author of three books. Governor Mark Warner has stated that “Not since Thomas Jefferson first brought tomatoes to Virginia and the New World has one man created such interest in the culinary arts.”
O’Connell was asked to cook for Queen Elizabeth at the Governor’s Mansion in Richmond on her visit to Virginia in 2007.
Through Relais & Chateaux, he staged a dinner celebrating the coming of age of American Cuisine in Paris and participated along with Alice Waters, Thomas Keller, Daniel Boulud, and Charlie Trotter in the “American Food Revolution” in Oxford, England.
He has appeared on Good Morning America, The Today Show, the CBS Early Show, the Martha Stewart Show, Top Chef, the Diane Rehm Show, the Charlie Rose Show and is a frequent guest speaker at The Smithsonian Institution and The Culinary Institute of America.
You’ll Have Loads Of Fun At Pick-Your-Own Fruit Farms
One of the best parts about a healthy lifestyle is all of the fresh fruit, particularly during the growing season in Maryland. And the best way to enjoy this fresh fruit? A visit to a pick-your-own-fruit farm. Here, can enjoy a delightful day trip and some of the freshest and sweetest produce around. Check out local farms where you can pick your own strawberries, blueberries, peaches, and more. There’s no better way to kick+off growing seasons.
Military, law enforcement and governmental agencies.
Planning on coaching military branches, law enforcement agencies and government agencies, with very limited involvement.
Disclaimer
All information is certain to change without notice and is completely conceptual
Forward-looking statements
The information contains significant amount of forward-looking statements that may or may not happen in the future.
Open-source not proprietary
The information is open-source is not proprietary can be used by anyone at any time for useful purposes.
Background —
Patrick O’Connell, proprietor and restauranteur of The Inn at Little Washington, reported to be one of the top ten restaurants in the world.
How much does a meal at The Inn at Little Washington cost? A five-course tasting menu with plenty of extras costs $228 per person (and $238 per person on Saturday nights).
Patrick O’Connell is often referred to as the Pope of American Cuisine. He is one of the pioneers in our country’s culinary evolution over the last quarter century.
Patrick O’Connell, a native of Washington, DC, is a self-taught chef who pioneered a refined, regional American cuisine in the Virginia countryside. His alliance with local farmers and artisanal producers was an adaptation born of necessity more than 30 years ago when nothing but milk was delivered to the tiny town of “Little” Washington, VA (pop. 158).
Long before the farm to table movement had a name, he began cultivating fruitful relationships with his neighbors — many of whom have a strong connection to the land and a heritage of self sufficiency.
O’Connell has been referred to as “the Pope of American Cuisine”. His orientation is different from most chefs today primarily because he considers himself to be a restaurateur and as the title implies, his goal is to actually restore and heal people – the preparation and presentation of food being but a single element in the process.
Selecting The Inn at Little Washington as one of the top ten restaurants in the world, Patricia Wells of The International Herald Tribune hails O’Connell as “a rare chef with a sense of near perfect taste, like a musician with perfect pitch.”
Both O’Connell and The Inn at Little Washington have enjoyed enormous national and international recognition. The Inn became America’s first 5 Star country house hotel and the first establishment in the Mobil Travel Guide’s history to ever receive two 5 Star Awards-one for its restaurant, the other for its accommodations.
The Inn also received AAA’s highest accolades: two 5 Diamond Awards and is rated number one in all categories year after year by the Washington D.C. Zagat Restaurant Survey.
O’Connell and The Inn have won five awards from the James Beard Foundation including Restaurant of the Year in 1993, Best Chef in the Mid-Atlantic Region and the prestigious Outstanding American Chef Award for 2001.
O’Connell was one of the original inductees into “Who’s Who of Food and Beverage in America” and is the recipient of an Honorary Doctorate Degree in the Culinary Arts from Johnson & Wales University.
Selecting The Inn at Little Washington as one of the top ten restaurants in the world, Patricia Wells hails O’Connell as “a rare chef with a sense of near-perfect taste, like a musician with perfect pitch.” As a self-taught chef who learned to cook by reading cookbooks, he has a unique ability to write recipes that are easy to follow and that produce delicious results.
In this groundbreaking work, O’Connell celebrates the coming-of-age of American cooking and illustrates that we at last have our own equivalent to the haute cuisine of the great chefs of Europe. He manages to demonstrate that reproducing his versions of refined American cuisine is not only surprisingly doable but often easier than replicating the classic
American dishes we grew up with.
O’Connell offers vastly refined versions of his favorite American food: Macaroni and Cheese with Virginia Country Ham, Wild Mushroom Pizza, Crab Cake “Sandwich” with Fried Green Tomatoes, Pan-Roasted Maine Lobster with Rosemary Cream, Veal Medallions with Country Ham Ravioli, and Warm Plum Torte with Sweet Corn Ice Cream. All the recipes use readily available ingredients and are written in a clear, easy-to-follow voice – the voice of a self-taught chef who wants to share his love of food and hard-earned expertise.
But even more refreshing than the delectable recipes are O’Connell’s musings on his upbringing, American food, and entertaining. Reading this warm, witty book is the next best thing to dining at The Inn at Little Washington. Cooking from it is even better!
Background with supporting information:
Steak Locker
Smart Dry Age Fridges. For a professional steakhouse chef, grocery or deli owner, butcher or meat department and private home…
Background
Forget the grocery store. Head to one of these area farms to support Virginia farmers. By Cyna Mirzai May 11, 2023
While you can buy fruits and vegetables at grocery stores year-round, why not pick your own when they are in season and support farms in Northern Virginia? The region offers a great variety, from sour cherries to crisp peaches to cool cucumbers. Here are five farms where you can pick your favorite summer produce.
Great Country Farms
Located in Bluemont, Great Country Farms is a 400-acre working farm complete with pick-your-own produce. The strawberries (May), raspberries (June). And blackberries (mid- to late July), are grown without chemicals. Come in July for peaches and in August for potatoes, then finish again in September for apples and in October for pumpkins.
You can pick strawberries ($4.99 a pound), starting in mid-May. The farm’s admission price includes visits with baby bunnies, lambs, and goats, as well as a 12-acre play area.
Health & Wellness, when it comes to beef and health, rest easy knowing that along with being delicious, beef contains important nutrients that body needs. In just one 3 oz. cooked serving, getting 10 essential nutrients, including about half your Daily Value for protein!
From the Trap to the Table for lobsters.
Background
Nutrition (noun)
the process of providing or obtaining the food necessary for health and growth.
“a guide to good nutrition”
food or nourishment.
Similar:
nourishment, nutriment, nutrients
sustenance,food, grub, chow
The branch of science that deals with nutrients and nutrition, particularly in humans.
— “she took a short course in nutrition”
Background
Robo-Nutrition immediately for our Participants, exclusively worldwide. Healthy nutrition every meal, everywhere. Robotaxis bring food and drinks to participants or the participants are robotaxed to dining venues.
Robo-teching supports Robo-Nutrition with fresh ingredients with Robo-taxing providing the transportation for people and products.
Participate…. Receive beautiful benefits….
Background — Calendar:
Fresh Fruit & Vegetable natural in ground growing and harvesting monthly calendar.
January: broccoli, Brussels sprouts, cabbage, cauliflower, grapefruit, kale, leeks, lemons, oranges, parsnips, rutabagas, tangelos, tangerines, turnips.
February: broccoli, Brussels sprouts, cabbage, cauliflower, grapefruit, kale, leeks, lemons, oranges, parsnips, rutabagas, tangelos, turnips.
March: artichokes, broccoli, Brussels sprouts, cauliflower, leeks, lettuce, mushrooms, parsnips, pineapples, radishes, rutabagas, turnips.
April: artichokes, asparagus, broccoli, cauliflower, leeks, lettuce, mushrooms, pineapples, radishes, rhubarb, spring peas.
May: apricots, artichokes, asparagus, cherries, lettuce, mangoes, okra, pineapples, radishes, rhubarb, spring peas, strawberries, Swiss chard, zucchini.
June: apricots, blueberries, cantaloupe, cherries, corn, kiwi, lettuce, mangoes, peaches, strawberries, Swiss chard, watermelon, zucchini.
July: apricots, blackberries, blueberries, cantaloupe, corn, cucumbers, green beans, kiwi, kohlrabi, lettuce, mangoes, okra, peaches, peppers, plums, raspberries, strawberries, summer squash, Swiss chard, tomatoes, watermelon, zucchini.
August: acorn squash, apples, apricots, blueberries, butternut squash, cantaloupe, corn, cucumbers, eggplant, figs, green beans, kiwi, kohlrabi, lettuce, mangoes, okra, peaches, peppers, plums, raspberries, strawberries, summer squash, Swiss chard, tomatoes, watermelon, zucchini.
September: acorn squash, apples, beets, butternut squash, cantaloupe, cauliflower, eggplant, figs, grapes, green beans, lettuce, mangoes, mushrooms, okra, peppers, persimmons, pomegranates, pumpkins, spinach, sweet potatoes, Swiss chard, tomatoes.
October: acorn squash, apples, beets, broccoli, Brussels sprouts, butternut squash, cabbage, cauliflower, cranberries, grapes, leeks, lettuce, mushrooms, parsnips, persimmons, pomegranates, pumpkins, rutabagas, spinach, sweet potatoes, Swiss chard, turnips, winter squash.
November: beets, broccoli, Brussels sprouts, cabbage, cauliflower, cranberries, leeks, mushrooms, oranges, parsnips, pears, persimmons, pomegranates, pumpkins, rutabagas, spinach, sweet potatoes, tangerines, turnips, winter squash.
December: broccoli, Brussels sprouts, cabbage, cauliflower, grapefruit, kale, leeks, mushrooms, oranges, papayas, parsnips, pears, pomegranates, rutabagas, sweet potatoes, tangelos, turnips.
The Chef’s Garden (planned pervert provider),:
provides nutritious, regeneratively grown vegetables to home cooks and professional chefs nationwide. providing community with vegetables grown in a way that’s healthy for you and good for the planet. We promise these vegetables inspired and used by some of the best chefs in the world are unlike anything else you have tasted.
We can’t wait to be your personal farmer.
Receive the best of the season’s vegetables, herbs and microgreens direct from farm to your kitchen.