When it comes to buying produce, most shoppers pick through dozens of pieces, turning, squeezing and unfortunately bruising many of them until they find the most perfect looking, blemish-free pieces leaving mounds of picked-through, roughly handled and damaged produce that ultimately goes to waste. I’m guilty of this myself, but this behavior pressures grocery managers to demand only the most cosmetically pleasing produce to cut down on the waste that happens every day in their produce department.
The sad result is that growers are forced to sort and reject every piece of produce that doesn’t meet stringent guidelines regarding color, shape, size, texture, and visible blemishes, leaving an astonishing quantity of perfectly nutritious, delicious and uniquely beautiful produce to rot in the fields. When I learned of this ongoing crisis and about the mission of Imperfect Produce; to match up this impeccably fresh and delicious produce with hungry consumers, I was immediately swayed to start enjoying this delightful but overlooked treasure in my kitchen.
Imperfect Produce is a produce rescue and delivery service that sources the freshest, must succulent overlooked produce directly from growers and races it to your door in a customized shipment that you choose, every week, bi-weekly, or monthly, in quantities tailored to suit the size of your household or your appetite.
I found it quite satisfying to say goodbye to characterless carrots, perfectly round tomatoes, and superficially flawless apples. Embrace the unique shapes that mother nature can find to make a bell pepper. Savor the occasional sunburn of naturally sun-ripened tomatoes. Also, I have enjoyed pints of remarkably beautiful blueberries that were suspiciously even more appealing than the bruised and broken berries of the supermarket and bunches of kale so fresh and crisp that my husband actually enjoys eating kale for a change. Mustard greens that hadn’t felt the rough treatment of dozens of hands and avocados so delicately fresh and free of thumb indents it was as if they’d never been touched by human hands.
Imperfect Produce currently operates its delivery network in the Chicago, Seattle, Portland, Orange County, Los Angeles, and Bay areas, doing their best to offset the more than SIX BILLION POUNDS of fresh produce that goes to waste each year. Utterly delicious, perfectly nutritious, and in my opinion uniquely photogenic food, delivered to your door on the day and hour of your choosing. Regular, organic, or a mix you choose, with to-the-minute tracking. It’s that simple.
So, it is with great pleasure that I join in the fight against food waste and announce my collaboration with Imperfect Produce. I look forward to bringing you a unique look at their delightfully imperfect fruits and vegetables! For my first recipe, I decided to relish the cool late summer weather we are finally having with some simple grilled vegetable shish kababs on my Fuego grill.
Honey Sesame Sriracha Shish Kababs
makes six kababs
2 zucchini, cut into 1” slices
2 large red onions, cut into 1” slices
1 yellow summer squash, cut into 1” slices
2 green bell peppers, cut into 1” slices
8 oz of baby portabella mushrooms
12 cherry or plum tomatoes, grape tomatoes are lovely in salads but a bit too small for the grill
Thread zucchini, squash, green peppers, red onions, and tomatoes onto skewers in that precise order. I alternate mushrooms or tomatoes on the ends of the skewers because they benefit from the extra heat. Brush generously with the honey/sesame/sriracha glaze and place on a hot grill, turning occasionally and basting with more glaze until reaching the desired level of doneness. I like mine slightly less than charred to preserve some of the fresh, raw crunch and snap of these delicious garden-fresh vegetables.
Spicy Honey Sesame Sriracha Glaze
1/4 cup reduced-sodium soy sauce
4 T. honey
2 T sesame oil
3 tsp. sriracha chili sauce
Garnish with sesame seeds (optional)
In a small saucepan, whisk together all ingredients until combined. Bring the glaze to a gentle simmer on low heat, often stirring until the glaze has reduced by half. Set aside to cool before basting.
*Note*, Please feel free to alter the recipe proportions to your liking.