At a little-known farm in Huron, Ohio, savory herbs and heirloom vegetables of every color and size are tenderly grown and harvested, then shipped out to the who's who of the country's most renowned chefs. Pick up the June/July issue of Lake Erie Living to read more about The Chef's Garden.

Salmon Spring Rolls
Makes 4 servings

Ingredients:
½ lb Salmon fillet
1 oz Golden Pea shoots
1 oz Magenta Lace
1 oz Micro Cilantro
1 oz Micro Chives
1 oz Micro Watercress
24 lus Petite Red Ribbon Sorrel
1 pc Lemon Juice
3 tbsp Olive Oil Salt and Pepper

Preparation:
Cut salmon fillet in thin slices and trim ends to create rectangular pieces.
Place salmon on sheet pan with parchment paper; season with salt and pepper.
Mix olive oil and lemon juice, and brush on the salmon.
Let marinate for 1 hour.
Dip rice leave in medium hot water for ½ minute, remove and place evenly spread out on cutting board.
Place salmon on half of the rice leaves; place red ribbon sorrel leaves above on the other half.
Top the salmon evenly with all micros.
Roll rice leaf with salmon making sure it is tight and even in thickness. (The rice leaf will stick to itself during the rolling process.)
Keep in cooler for 1 hour and then slice into 1-inch pieces.
Serve with organic ranch dressing.

Organic Buttermilk Ranch Dressing

Mayonnaise:
3 Egg yolks
1 tbsp Dijon mustard
½ cup Cold pressed organic sunflower oil
1 tbsp Hot water Salt and pepper

In small bowl whisk egg yolks and mustard.
Slowly pour oil in small amounts into the eggs while whisking constantly.
Occasionally add hot water to create a smooth consistency.
Season with salt and pepper.

Ranch Dressing
½ cup Mayonnaise (see recipe above)
1 cup Organic buttermilk
2 tbsp Parsley, finely chopped
1 tbsp Chives, finely cut
1 pc Garlic clove, finely diced or pressed
1 pc Shallot, finely diced
2 tbsp Apple cider vinegar
1 tbsp Fresh lemon juice Salt and pepper

In large bowl, mix mayonnaise and buttermilk with a whisk.
Add all other ingredients and mix well.
Season with salt and pepper.
Chill for 1 hour before serving.

Recipes courtesy of Chef Johannes Klapdohr

Click here to find out how you can purchase produce from The Chef’s Garden.