This year, if work does not interfere with my fun, I aspire to make it to one of the best events of the year – Veggie U’s Food & Wine Celebration. Veggie U supports The Chef’s Garden’s educational program dedicated to teaching elementary students where their food comes from and improving their eating habits.

In search of a hot summer’s eve spent cavorting with chef’s, farmers, friendly people, food and wine? Get thee to the Veggie U celebration – a *Do Not Miss* spectacular blast event which supports a fantastic effort. The rollicking event is held July 16th – (ticket info found here).

A little bit sweet, a little bit tart and alluringly aromatic is this pan of oven-roasted *rhubarb, (Mr. Frye’s rhubarb, to be exact). I enjoyed the hot pink compote chilled and served over thick, plain yogurt over the course of several breakfasts. This rhubarb is straight from The Chef’s Garden and was gifted to attendees of the last Earth to Table dinner at The Culinary Vegetable Institute.

The Chef’s Garden. Veggi U. The Culinary Vegetable Institute. I  know, it can be  a bit confusing, but for me it’s just all about a bigger community existing under the umbrella of founding father, Farmer Lee Jones,and his gracious wife, Mary. Such warm and welcoming folk who are so clearly and honestly devoted to spreading the love and word of their cause. Let the vegetables do the talking – they speak for themselves.

“>

Actually, allow Farmer Lee Jones do some of the talking about Mr. Frye’s rhubarb – it’s special.

*Oven roasted rhubarb: 300 oven, cut rhubarb, split and scraped vanilla bean pod, couple star anise, zest and juice of one organic orange, splash rose´, handful cane sugar, or to taste. Cook uncovered, 15-25 minutes, or until your desired degree of doneness.

Green and purple snow peas enjoying a cool water rinse.

Earlier this week, Farmer Lee Jones of Chef’s Garden, sent me a box the size of a MINI Cooper packed with their glorious produce. I have never met Farmer Jones, nor have I ever made it out to Huron, Ohio to visit the gardens that supply many of the world’s top chefs with peerless specialty produce. I was, however, planning on attending their 2009 Food and Wine Celebration this July 18th that benefits their children’s program, Veggie U.

“The mission of Veggie U is to promote the well-being of children through a healthy lifestyle.  Veggie U is dedicated to the creation and distribution of curricula nationally, with a focus on making wise food choices, combating adolescent and juvenile disease, and attaining an understanding of sustainable agriculture.”

<

Tissue-wrapped stalks of purple, white and green asparagus.

The  mission of Veggie U is a mission I am overjoyed to support and was looking forward to the July event.  But as things happened, I booked a catering job for a dear client for the same night. With a hefty dose of disappointment, I needed to pass on what I understand to be one of the most deliciously festive events around – one featuring chefs from all over the nation preparing their signature dishes, fine wines, music, cooking demos and an exclusive auction.

A handful of sweet peas.

The 2009 Food and Wine Celebration also features a star chef cook-off judged by Michael Ruhlman, Alexa Guarnaschelli, Fred Griffith, Food Network’s Bruce Seidel, and more. This is truly a summer event that is not to be missed!

Like a tumble of jewels are multi-hued little golfball sized beets.

Farmer Jones and I became”friends” on Facebook. I let him know how cool I thought it was that Medical Mutual collaborated with their Culinary Vegetable Institute’s Earth-to Table program which enable subscribers to take advantage of the choice seasonal produce offerings at a manageable price.

A sweet and crisp bundle of baby carrots.

Farmer Jones mentioned that he enjoyed my blog and was hoping I  would make it out to the July event. Letting him know I regretfully was no longer able to attend, he  asked for my address saying he wanted to send out some info about the various programs offered at Chef’s Garden.

Tiny yellow and red new potatoes.

So to say I was shocked when the giant box arrived, is an understatement. I mean, I must have stared, mouth agape for a good five minutes before I next texted friend Karen, “You MUST come over right now!”.  She came, and we knelt on the floor gently pulling out bundle after bundle of greens in every hue and texture, kales, mustards, flowering stalks, lettuces. Carrots, beets, radishes, potatoes, rhubarb, all manner of brassica, asparagus, peas…..seemingly endless abundance. I said “This must be what it’s like for most women to receive a big box of shoes from Barney’s – designer floor, not co-op!”.

Vive le difference.

Keeping what I knew what I could reasonably cook and eat, I then shared the rest of the windfall with friends. These photographs reflect just a smattering of the goods. Meanwhile, I’ve been putting together some beautiful dishes hoping to do humble justice to these nutrition-packed, delectable gems from the earth. The next several posts will feature creations composed from the vegetables and there will be a contest with a SUPERFANTASTIC PRIZE GIVEAWAY in conjunction with Farmer Jones and Veggie U.

As Farmer Lee Jones writes in his boisterous m.o. of caps-only, “THE YELLOW STALK IS BOK CHOY AT THE FLOWERING STAGE”. Wonderful mildly fresh and spicy flavor. Eating flowers, sigh, so beautiful.

So, keep your eye on the prize. And don’t forget to eat your veggies!

Thank you, thank you, Farmer Jones – I am overwhelmed with gratitude and your generous spirit.