From farm fields and greenhouses to grocery stores and our tables, we’ve been conditioned to look for and buy “the best.” Grocery stores and markets have long been culling imperfects. And sadly, food waste is a reality in our market. The imperfects are often culled and sent to food waste buckets or left in heaps for composting.
But do you know there’s a growing market for “ugly” produce being offered at reduced rates? Just as edible as the pretty hand-picked products, using imperfect produce is a responsible way to reduce food waste. After all, so what if it’s a little soft? Or lacks the perfect shape? Or has a spot? Or has scarred flesh? There’s still goodness to be had. Plus, it’s generally easier on the wallet. What’s not to love?
Breakfast Hash with Apples and Sunchokes
Sablefish Fillets with Grape and Caper Salsa
Stuffed Squash Laced with Smoky Rich Tomato Sauce
