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#blue-apron #citychef
ts team of recipe developers works with farms months in advance, creating a planting schedule that best suits their soil and scheduling the resulting produce into a meal plan.
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rrently have 1.1 million pounds of produce in the ground, but critics say it’s "serving a niche audience." Currently, 31 farmers are working with Blue Apron to create their "ideal crop rotation," Wadiak says. I<span>ts team of recipe developers works with farms months in advance, creating a planting schedule that best suits their soil and scheduling the resulting produce into a meal plan. "We allow them to do what they do best," Wadiak says. The company's network of farms have 1.1 million pounds of produce in the ground which, once harvested, will be portioned


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