A box of veggies harvested on Sunday

There are a lot of restaurants that pay lip service to “farm-to-table” menus, but you’ll find precious few toques with “dirt cred” — actually getting their feet in the fields.

Bloomfield Farms in Valley Ford is inviting 20 chefs to take part their pilot year of Chef’s Passport, a three-month program of farm visits, one-on-one discussions about sustainable farming, specialized produce offerings and participation in the “farm to table” ethos and experience. Details at bloomfieldfarmsorganics.com.