Did you grow up hearing your mom say, “Eat your vegetables!” at the dinner table every night? She was right, according to Farmer Lee Jones of The Chef’s Garden. The 350-acre family-run farm in Huron, Ohio, is hallowed ground for chefs around the world seeking the most delicious and nutritious vegetables. It has counted Emeril Lagasse, Curtis Duffy, and the late Charlie Trotter and Paul Bocuse among its customers, and you’ll find its premium produce on menus from New York’s Eleven Madison Park to international Ritz Carlton restaurants. As Jones puts it, “What you see now is the result of my dad, Bob Jones, following his vision to do the work he loved.” Before they supplied celebrity chefs, the Jones family cultivated commodity crops. In 1982, a hailstorm wiped out everything. They auctioned off the farm and started over, growing produce to sell at farmers markets. One day, a chef …