The Bittman Box
At the farm, we love to collaborate with like-minded people. We’ve teamed up with Mark Bittman—author, food journalist and television host—to curate a seasonal box of flavorful, farm-fresh vegetables and herbs.
We curated this box to include ingredients featured in The Chef's Garden: A Modern Guide to Common and Unusual Vegetable—with Recipes. We’ve included the following handpicked items:
- Summer squash
- Squash blossoms
- Superfood Blend
- Seasonal Vegetables as Available
You’ll also receive a recipe to celebrate the season from The Chef's Garden: A Modern Guide to Common and Unusual Vegetable - with Recipes adapted to recreate at home.
More About Mark’s Philosophy and The Bittman Project
Mark is the author of thirty-plus books, including the How to Cook Everything series and Animal, Vegetable, Junk. For more than three decades, he wrote for The New York Times, becoming the country’s first op-ed columnist who focused on food for a major news publication. Plus, he hosted two television shows and has been featured in two more, including the Emmy-winning Years of Living Dangerously. He’s currently the Special Advisor on Food Policy at Columbia’s Mailman School of Public Health and the editor-in-chief of the Bittman Project. The Bittman Project shares a common set of values: food should be fair to people and animals, affordable for everyone, nutritious, and produced in a way that respects nature and the environment. Learn more about the Bittman Project.
Regeneratively Farmed With Love
The Chef’s Garden has grown for flavor for decades, believing that this approach will cause the vegetables, herbs, and more that we grow to also provide the optimum in nutritional value—and independent agricultural research results show that we’re growing flavorful, farm-fresh vegetables with 300 to 600 percent more in nutrients than the USDA baseline.
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