Our international house of spatchcock is marinating organic, free-range chickens in a cajun spice blend. We promise they won’t be too spicy for the kids… More finger-licking than lip stinging. Jason Kim of Forage is making us a batch of his creamy macaroni and cheese with breadcrumb topping in packaging ready to go in the oven or freezer. And Chef Michelle is making a batch of farmers market collard greens and black-eyed peas, both of which are vegetarian and would go great with some sweet potatoes, which will be in the produce box. The box will also have all the vegetables we want to dip or douse in ranch dressing, which we’re selling by the pint.