This document provides tips for farmers growing produce for chefs, including considerations for space, crop selection, planting methods, and care through the season. It discusses farm-to-table initiatives that connect local farms to restaurants and institutions. Specific crop recommendations are made, such as broccoli, lettuce, tomatoes, berries, and unique varieties.

1. A Farmer tips for a Chefs Garden

2. FARM TO TABLE
FARM TO SCHOOL
FARM TO HOSPITAL
FARM TO CHEF
Farm-to-table refers to a movement concerned with producing
food locally and delivering that food to local consumers.
Linked to the local food movement, the movement is promoted
by some in the agriculture, food service, and restaurant
communities.

3.  Space considerations
 What to grow
 How much to grow
 Common Mistakes

4. HOW TO PLANT
 Seed Depth
 Germination
 Direct seeding Vs. Transplanting
 Spacing of plants
 How to transplant

7. Care through the Season
Fertilization Organic Pest Management

8. Leaves
Flowers
Seeds
Stems
Roots

10.  Broccoli
 Sweet lettuce
 Explosive tomotoes
 Plump Berries
 Unique