Want the Best of the Season's produce shipped directly to your door?

As we farm in harmony with Mother Nature, we always look forward to crops that signal the arrival of a new season—and our home delivery boxes of vegetables will contain the best of the day’s harvest, sent at the peak of freshness. We invite you to order our Best of the Season box to enjoy the best of our seasonal crops!

Products will vary based on the season and availability. Product listed and shown for  reference only.    

Featured Vegetables

Vegetables shipping this week: 

• Gold Swiss Chard
  
• Potatoes
  
• Lettuce
  
• Bok Choy
  
• Turnips
• Field Onions
• Asparagus
  
• Spring Radish
  
• Rhubarb
• Mixed Microgreens
• Micro Chives
  
• Edible Flowers 

See something in your box that is not on your Glossary? We work with local family  farms in our area to share their bounty with you!

Choose a box to fit your household size.

• 1-2 people
• 2-4 people
• 4-6 people

Each box will last approximately one week, depending on your usage.

Visit How To Store Vegetables to learn how to keep your vegetables fresh longer.  And check out our Recipes for inspiration!     

Gift Option

Is this a gift? Add a gift message at checkout. Make your farm-fresh gift extra special by including a beautiful greeting card.

Nutrient Dense

At The Chef’s Garden nutrition goes hand-in-hand with flavorful, quality vegetables. It is so important that in 2019, we opened an on-site agricultural research facility. We study how to maximize the flavor, color and nutrition of our vegetables in order to bring the highest quality to your door. 

As a result of our regenerative farming practices, we have found that our products often contain more minerals than the USDA average! Learn more about our Health and Wellness initiatives.

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Enjoy the convenience of recurring shipments! Sign up for a recurring order to be delivered to your door as often as you'd like! Customize your delivery frequency (weekly, bi-weekly, or monthly) and you can change, pause, or cancel at any time. 

Mark your calendars! Sign up for your recurring subscription box to receive an exclusive invitation to our quarterly virtual event for subscribers only. You’ll get to discover what's currently in season, find out what’s coming up and get cooking tips! Upcoming events will be in August and November. 

Additional discounts cannot be applied to subscription orders.       

Learn more about the perks of a Vegetable Subscription 

Shipping

 Click here for complete Shipping and Holiday Shipping information.

Our “Eat the Rainbow” features regeneratively grown seasonal vegetables that represent each of the colors of the rainbow and full of phytonutrients, vitamins, minerals, fiber, and more!  

There is nothing more beautiful (and Instagramable) than a box full of vibrant colorful vegetables just harvested and delivered right to your door! There is unlimited potential to be creative in the kitchen with this box.

Phytonutrients are a big part of what makes vegetables beautiful and healthy! Phytonutrients have many potential functions in a plant, two of which are imparting color and flavor. People who consume more phytonutrients have been shown to be less likely to experience cancer, diabetes, heart disease, dementia, and diabetes as well as other conditions.  Eating a wide array of phytonutrients is also a great way to support a healthy immune system and mood.

This box is a delicious, creative, sensory eating experience delivered right to your door.

Every month the ingredients in the box will change so you can experience the colors and benefits of the season. Each box will also include a specialty item grown or created right here on the farm.   

Try our “Eat The Rainbow” box today!

Stay up-to-date on tips, trends, and recipes with our Health & Wellness newsletter. And if you’re feeling social - join our exclusive Farmacy at The Chef's Garden Facebook Community! We are excited to share all things Health and Wellness from the farm.

Featured Vegetables 

Your box will include: 

• Arugula
• Spring Radish
• Pea Tendril Collection
• Baby Zucchini
• Purple Asparagus
• White Asparagus
• Rhubarb
• Nasturtium Leaves
• Squash Blossoms 
• Flower Sprinkles

Products will vary based on the season and availability. Product listed and shown for  reference only.   

Asparagus (Including Purple and White Varieties)

Especially Great for: Salads, Pickling, Roasting, Soups, Sauteing, Frying, Poaching, Pasta, Fermenting

Quick Tips:

1. Trim the Ends! - In order to withstand the elements, asparagus develops tough, fibrous ends. To prepare the tender portion of the stems, snap off the woody ends by gently bending the asparagus near the bottom until it snaps. Be sure to save the ends for use in soups or broth-making.
2. Don't overcook - Asparagus can quickly turn from tender and crisp to mushy if overcooked. Keep an eye on it and cook it until it is tender, but still has a slight crunch.
3. Store asparagus like flowers - To keep asparagus fresh in the fridge, trim the bottoms and keep them upright in a glass with an inch of water.

The season for asparagus is like its preferred cooking methods, very quick, and short in duration. Whether you grill, roast, sauté, steam, blanch, or prepare through any other means, try to avoid overcooking the asparagus for best results. Of course, one method to avoid this issue altogether is to enjoy it raw! Like other summer vegetables, cooking to al-denté and dressing while warm in a preferred vinaigrette is a foolproof way to enjoy what the season has to offer.

Pea Tendril Collection 

Especially Great for: Salads, Stir-Frys, Wilting, Soups, Sauteing, Pasta, Sandwiches and Wraps, Smoothies, Botanical Cocktails

Quick Tips:

1. Embrace the Quick Cook - Cooking pea tendrils is as easy as a few seconds in a hot pan, or folding the greens into a hot dish in the last few seconds of cooking.
2. Toppings - Use pea shoots as a topping for your cooking. Home Cooked meals and takeout favorites can both count on Pea Tendrils as a garnish for added flavor and nutrition.
3. Pair with light dressings - To avoid overpowering the delicate flavor of pea tendrils, pair them with light dressings or vinaigrettes.

Pea Tendrils are a spring treat usually only available to gardeners and farmers. While most of us are used to seeing several varieties of peas in the grocery store, it is not common to see the delicate tendrils available through retail. 

Tendrils are sweet, delicious, and require no work whatsoever. We are proud to present this collection of Pea Tendrils in this month’s Eat The Rainbow Box. Their fresh, vegetal flavors are a great addition to everyday meals. Use them as greens in a sandwich, or as a boost of chlorophyll in pasta or rice.

Mixed Nasturtium Leaves

Especially Great for: Salads, Soups, Baked Goods, Vinaigrettes, Botanical Cocktails

Quick Tips:

1. Small but Mighty - Nasturtium leaves are intense, floral, and spicy. Use them with intention in your cooking. Often just one or two in a dish go a long way!
2. Simple Swaps - For ease of use, consider variations of familiar recipes.. As an example, Nasturtium leaves can be used in place of basil in a pesto recipe. Simply blend the leaves with garlic, nuts, Parmesan cheese, and olive oil for a take on flavorful classic.

Nasturtium leaves are best used raw and like an herb. Their spiciness is not capsaicin-based, like that of chilis, but is more akin to the kind that you would encounter in mustard or horseradish. 

Baby Zucchini

Especially Great for: Salads, Stir-Frys, Soups, Tartines, Pasta, Light Proteins, Roasting, Grilling, Baked Goods

Quick Tips:

1. Use a Variety of Cooking Methods - Baby zucchini can be grilled, roasted, sautéed, or even eaten raw. Experiment with different cooking methods to find the ones that you prefer.
2. Be Mindful of Cooking Time - Zucchini cooks quickly, so be sure to keep an eye on it to prevent overcooking. It should be tender but still slightly firm when done.
3. Cooking is Optional - As we move into the summer season, cooking is often optional. This baby zucchini is no exception. The tender flesh is excellent raw, and it will take and hold marinades and dressings with ease.

A sure sign of the coming summer season, this variety of zucchini has tender skin and flesh. Unless using the squash for a warm soup, we recommend cooking it only to al denté, if at all.

Cooking intensifies the flavor of the squash. Warm and slightly softened, yellow squash is a great accompaniment to scrambled eggs, omelets, pasta dishes, and light proteins like fish or white meats.

Rhubarb

Especially Great for: Salads, Tartines, Roasting, Grilling, Preserves, Poaching, Beverages, Baked Goods, Desserts

Quick Tips:

1. Use a non-reactive pot - When cooking rhubarb, it's important to use a non-reactive pot, such as stainless steel or enamel-coated cast iron. Reactive pots, such as aluminum or copper, can react with the acids in the rhubarb and give it a metallic taste.
2. Use the Acid with Intention - Rhubarb, a naturally tart vegetable, is a valuable source of acid in the spring season. Use rhubarb to season your dishes just as you would a squeeze of lemon or vinegar.
3. Bite-sized Bits - When using raw rhubarb in recipes, opt to cut the rhubarb crosswise (opposite the direction of fibers) into smaller pieces. This will not only make it more manageable, but more tender as well.

We love rhubarb for the acidity and color that it brings to our dishes. The flesh is firm enough to withstand moderate cooking, and the sour stalks lend just as much to savory recipes as they do to sweet ones. 

In savory cooking, rhubarb shines when its acid is used as a balancing point for the whole dish. A small brunoise of rhubarb alongside a chicken thigh or pork chop will work as a counterpoint to the naturally rich proteins. In this same token, pieces of rhubarb served alongside vegetables cooked liberally in butter or olive oil will break up the monotony of rich mouthfuls and offer small moments of palate cleansing in between bites.

Spring Radish

Especially Great for: Salads, Tartines, Sandwiches, Roasting, Pickling, Fermenting, Crudités

Quick Tips:

1. Dance with the spicy! - When working with radishes in salads or other raw applications, consider serving them with creamy sauces or dressings that will help bring contrast to their spiciness and pungency. There is a reason the French love the classic pairing of radishes and salted butter!
2. “Time develops the funk” - When their cells are damaged, radishes can produce odorous compounds that are sulfurous and can be unpleasant to some. The more time radishes cook, pickle, or ferment, the more of this flavor that will be present. If you are not fond of this aroma, avoid cooking radishes in advance, as well as in excessive quantities that will result in reheating leftovers later.
3. Simple Pleasures - Like other root vegetables, radishes have long shelf lives when properly refrigerated. If stored with low ambient humidity, radishes will begin to shrink as they lose water and as a result, their identifying crisp texture. If this happens, you can restore radishes to much of their former glory by soaking. Submerge them whole or in pieces in filtered water for anywhere from a few hours to 2 days. Be sure to change the water daily.

Radishes come in many varieties but they all share many of the same characteristics. Spicy flavor and crisp textures make this refreshing vegetable easy to use and memorable. Radishes play a significant role in ensuring sustainable agricultural practices, with some of the most notable contributions being their value as cover crops, and their pest deterrent abilities. 

Baby Arugula

Especially Great for: Salads, Sandwiches and Wraps, Pizza, Smoothies, Pasta, Sauces, Smoothies, Wilting

Quick Tips:

1. A Vibrant Condiment - A lightly dressed arugula salad is a great standalone item, but you appreciate its opportunity to play on a team when you serve it alongside other foods. Think of it like you would horseradish or mustard, but in leaf form.
2. Panacea for Boredom - It's amazing what a bit of chlorophyll and interesting aroma can add to a meal. Arugula is one of the best examples of this. A handful of arugula added to any sandwich, wrap, or salad instantly creates depth and complexity with minimal effort. 

Arugula excels in the kitchen as a versatile leafy green that adds a peppery, slightly bitter flavor to dishes. It can be used raw in salads, sandwiches, and wraps, or cooked in a variety of ways such as sautéing, grilling, or wilting. 

Arugula pairs well with a range of other ingredients, including citrus fruits and various cheeses. It can also be used as a topping for pizza or stirred into pasta dishes for a fresh and vibrant touch. With its bold flavor and versatility, arugula is a great addition to any dish that could use a bit of extra texture and flavor.

Gift Option

Is this a gift? Add a gift message at checkout. Make your farm-fresh gift extra special by including a beautiful greeting card. 

Subscribe & Save

Enjoy the convenience of recurring shipments! Sign up for a recurring order to be delivered to your door as often as you'd like! Customize your delivery frequency (weekly, bi-weekly, or monthly) and you can change, pause, or cancel at any time. 

Mark your calendars! Sign up for your recurring subscription box to receive an exclusive invitation to our quarterly virtual event for subscribers only. You’ll get to discover what's currently in season, find out what’s coming up and get cooking tips! Upcoming events will be in August and November. 

Additional discounts cannot be applied to subscription orders.          

Learn more about the perks of a Vegetable Subscription

Shipping

 Click here for complete Shipping and Holiday Shipping information.

Exclusive, Limited Father's Day Regenerative Recipe Box

To make this Father's Day truly unforgettable, we have curated a box that is not only delicious, it is earth conscious. 

Chef Jamie Simpson from The Culinary Vegetable Institute has curated delicious summer barbequing recipes your whole family will enjoy featuring our regeneratively grown vegetables that are not only flavorful but also nutritious. 

In keeping with this theme, we have partnered with REP Provisions to offer you regeneratively farmed proteins for your meal, paired with their delicious BBQ sauces. 

Your box will include

• The Chef's Garden Seasonal Vegetables
• REP Provisions Regenerative-Raised Meats: Short Ribs and Chicken Quarters
• REP Provisions Hickory and Honey BBQ Sauces

Serves 4-6; pre-order for delivery during the week of 6/12.

Note: You will receive your REP Provisions meats separately. Please refridgerate immediately upon receiving. 

Is this a gift? Add a gift message at checkout. Make your farm-fresh gift extra special by including a beautiful greeting card.

Featured Box Ingredients

Our box contains the following delicious and nutritious produce that’s regeneratively farmed with love and harvested fresh with great care: 

• Baby Squash
• Bok Choy
• Green Beans
• Lettuce
• Potatoes
• Asparagus
• Rutaceae Tea

REP Provisions 

• Beef Short Ribs (6 lbs.)
• Pasture-Raised Chicken Quarters (4) 
• Hickory BBQ Sauce
• Honey BBQ Sauce

REP Provisions

As leaders in the regenerative movement, we are deeply committed to upholding the highest standards when it comes to our products and our planet. We’ve been farming regeneratively before regenerative became popular, and we have the numbers to back it up. All of our farms undergo rigorous scientific testing to measure our soil health, sequestered carbon, water quality & overall biodiversity. To us, regenerative is a sacred promise that we live out each day.

REP Korean Style Beef Short Ribs

Fall off the bone finger-licking goodness. Also known as, “flanken, galbi, or kalbi,” this 100% grass-fed & finished product is a special cut located across the bone from the chuck end of the short ribs. Pair with our Asian Sauce Trio for a simple and savory meal made easy. Verified regenerative. No hormones, antibiotics, or chemicals.

REP Pasture-Raised Soy FREE Chicken Quarters

These chicken quarters will impress just about anyone. Our chickens forage for vitamin and protein rich grasses, insects, and seeds on acres of open grassland for their entire lives. Their active lifestyle results in a robust flavor profile, unmatched by both the organic and conventional industry.

REP’s Pasture-Raised Soy Free Chicken tests 50% higher in antioxidant rich Vitamin E, and 300% higher in heart healthy Omega 3’s than conventional chicken. Simply put, when you feed your body nutrient-dense foods, you can live a more energized and authentic life. Not to mention, you’re leaving the planet better off than you found it. No pesticides, hormones, or antibiotics ever. No Soy. Only receive corn supplement during their first week of life.

Hickory BBQ Sauce

Happy Prairie Hickory BBQ Sauce is a modern spin on an American classic. Perfect for ribs, burgers, wings, chicken breasts, dips, appetizers or straight out of the jar.

Honey BBQ Sauce
Happy Prairie Honey BBQ Sauce is flavored with real honey! Perfect for ribs, burgers, wings, chicken breasts, dips, appetizers or straight out of the jar.
Click here to learn more about REP Provisions.

We’re honored to collaborate with celebrated chef, Hong Thaimee, to bring you four exclusive recipes featuring farm-fresh ingredients.

“We at The Chef’s Garden have been fortunate to get to know many professional chefs who share our passion for quality produce and appreciate the beauty of seasonality," said Farmer Lee Jones. "These boxes not only share special recipes and delicious, regeneratively grown produce, but also inspiration and authentic appreciation for the craft.” 

Chef and Farmer recipes include: Lemongrass Iced Tea, Baby Zucchini “Drunken Noodles” and Chiang Mai Laab

Recipes serve 2-4. Limited Availability.  Orders will begin shipping June 19th

Is this a gift? Add a gift message at checkout. Make your farm-fresh gift extra special by including a beautiful greeting card.

Featured Box Ingredients

Your box will include:  

• Micro Lemon Grass
• Mixed Flowers
• Petite Thai Basil
• Squash with Blooms 
• Cucumbers
• Mixed Baby Carrots
• Mixed Baby Romaine Lettuce
• Mixed Baby Specialty Tomatoes
• Micro Cilantro
• Fabiaceae Rooibos Tea
• Chiang Mai Style Laab Chili
• Pad Kee Mao Sauce
• Wide Rice Stick Noodles

Complimentary cooking class with Chef Hong Thaimee on Wednesday June 21st at 7:00pm EST with box purchase. Zoom link will be emailed prior to event.

Chef Hong Thaimee

Hong Thaimee is a New York City - based, hospitality veteran, with over 15 years experience in the New York restaurant industry, and prestigious restaurants and hotels in Paris, Dubai, Maldives, Tokyo, and Thailand.

Trained under acclaimed chef Jean Georges Vongerichten, Hong found critical success with her own restaurants – Ngam, Thaimee Table, and Thaimee Love, which is now transformed into a culinary product line.

She sits on the City Harvest culinary council, is a chef ambassador of RED, and regularly appears on national and international media.

Shipping

 Click here for complete Shipping and Holiday Shipping information.

Do you enjoy making culinary masterpieces in your home kitchen? 

We’re honored to collaborate with celebrated chef, Bradley Kilgore, to bring you four exclusive recipes featuring farm-fresh ingredients.

“We at The Chef’s Garden have been fortunate to get to know many professional chefs who share our passion for quality produce and appreciate the beauty of seasonality," said Farmer Lee Jones. "These boxes not only share special recipes and delicious, regeneratively grown produce, but also inspiration and authentic appreciation for the craft.” 

Chef and farmer recipes include: Spring Salad of Torn Leaves, Picked Herbs, and Spicy Radishes; Chili Roasted Carrots with Citrus Butter Glaze, Coriander Sprout and Bloom; Yellow Creamer Potato Carbonara with Bacon, Parmesan, and Memo Chives; and Charred Baby Leeks with Caramelized Coconut Milk, Tarragon Sprouts, Johnny Jump Ups, and Black Lava Salt dressed with Aguachile and Olive Oil.

Recipes serve 2. Limited Availability. 

Featured Box Ingredients

Your box will include: 

• Baby Red Oak, Green Oak and Romaine Lettuce
• Watermelon Radish
• Mixed Carrots
• Yellow Creamer Potatoes
• Petite Leeks
• Micro Cilantro
• Micro Chives
• Micro Tarragon 
• Basil
• Pink-Tipped Parsley
• Citrus Coriander Blooms
• Mixed Johnny Jump Up Blooms

Chef Brad Kilgore

A native of Kansas City, Chef Brad Kilgore is a Food & Wine “Best New Chef'' alum that has worked in some of the best kitchens in the country like Alinea, L2O, and Azul. He established himself in Miami and in 2015 opened Alter, a restaurant offering Progressive American cuisine that highlights indigenous Floridian ingredients, which earned four stars from the Miami Herald and a place as semi-finalist in the “Best New Restaurant'' category of the James Beard Awards in 2017. Coming off the heels of his latest venture MaryGold’s in the lively Miami arts neighborhood Wynwood, Kilgore starts off the collaborative Chef and Farmer box series with four exclusive recipes. These recipes are brought to life with the best produce that the late-winter, early spring season has to offer and are prepared in his classic, elegant style.

Gift Option

Is this a gift? Add a gift message at checkout. Make your farm-fresh gift extra special by including a beautiful greeting card.

Shipping

 Click here for complete Shipping and Holiday Shipping information.