Like a number of other chefs and restaurants, Dan Barber, the chef and an owner of Blue Hill in Manhattan, and Blue Hill at Stone Barns in Westchester County, is assembling market boxes for pickup. Each will contain ingredients and cooking instructions for a dish that will serve two to four people. Though the ingredients will vary daily, you can count on a rich broth as one of the components, along with fresh and fermented vegetables, meats, eggs and a flatbread made with freshly milled flour. They are meant to keep the restaurant staff and local farmers employed. The ingredients and recipe will change weekly.
ResourcED by Blue Hill, $50 plus tax, available starting Monday at Blue Hill at Stone Barns, 630 Bedford Road, Pocantico Hills, N.Y.; starting March 30, Blue Hill, 75 Washington Place (Avenue of the Americas), bluehillfarm.com.
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