Ok, first time post - please tell me if this is the wrong forum. I want to hear from you chefs! I am about to retire, and planning my second career. I have one acre of sunny, flat property in San Antonio, Texas which has never had an ounce of chemicals on it. I want to start a garden with a purpose. The purpose would be to provide organic specialty products for local chefs. My ultimate dream would be a small scale Chef's Garden (Lee Jones). I know that regionality will make a difference. But generally speaking, what do you chefs find difficult to obtain? Are there certain produce ingredients (fruit, vegetable, herb, whatever) that you wish you could always find from a local provider? I want this to be a chefs-only garden, so I could even possibly grow-to-order. I keep thinking about all the chefs who wish they could go out in their back yard (or rooftop, like Bayless) and pick what they need; but they don't have a yard or a rooftop, or the time to cultivate. What if someone would do it for you? Is this a viable idea? I plan to meet up with local chefs (I have a few ins) but would really like to hear from all you experts, so I can be better educated about your needs. Thanks so much for your input. And, if you think this is a wacky or impractical idea - it's ok to say that too. After all, I'm trying to learn.