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    Try this easy Yang Chow fried rice and shrimp recipe

    04:31
  • Learn how to make vegetable lo mein

    05:10
  • Dylan Dreyer shows Cal, Ollie & Rusty how to cook minestrone

    03:46
  • 3 chefs share their recipes for a taste of South Carolina

    04:16
  • Make this light, lemony pasta dish in just 30 minutes

    04:15
  • Easy Israeli dips: Baba ganoush and Lutenitsa

    04:29
  • Easy grilling tips to take your barbequing to the next level

    04:59
  • Two ways to use leftover rotisserie chicken: Sliders, lettuce cups

    04:03
  • Hoda and Jenna try their hand at cooking with a Michelin star chef

    04:36
  • Orange juice and cereal? Hoda and Jenna try unusual food combos

    01:49
  • Try these frozen yogurt cups, banana sushi recipes kids will love

    03:44
  • Joy Bauer shares her spin on 2 classic dishes perfect for a picnic

    04:57
  • Cookie ‘Deux’ creator turns ‘Shark Tank’ rejection into success story

    04:49
  • Try these vegetable waffles, sorbet mimosas for Mother’s Day

    05:20
  • Joy Bauer shares recipes to boost energy and help you fight fatigue

    05:39
  • Try this very berry Dutch baby pancake for Mother’s Day

    04:49
  • Try this Mother’s Day brunch recipe for a biscuit egg sandwich

    04:30
  • 3 dressings to take your salads to the next level

    04:21
  • How to wash, store and slice fruits and veggies

    05:19
  • Savannah Guthrie reflects on her journey of learning how to cook

    03:45

Meet Farmer Lee Jones, who grows some of the world’s best vegetables

04:33

As our Food for Thought series continues on the 3rd Hour of TODAY, Dylan Dreyer visits Farmer Lee Jones, who supplies vegetables to many top chefs and their restaurants from his Ohio farm near Lake Erie. He shares his passion for vegetables and talks about his new book, “The Chef’s Garden.”