perfectly imperfect

So several weeks ago I mentioned that a coworker introduced me to Imperfect Produce and that I was going to try it out. And now I have, and now, if I may say so, you must, too, because it is the best idea EVER.  and telHere's the deal:

Imperfect Produce

We source ugly produce directly from farms
Approximately 20% of fruits and vegetables in the U.S. never leave the farm just because they look a little different. Instead of ending up on your dinner plate, they end up left in the field or trucked to landfill. We think that’s crazy, and we’ve built a network of over 150 farmers and producers who agree. We buy their unloved produce, and they’re rewarded for their full harvest–not just for the pretty stuff.

You customize your box to get exactly what you want
Since our goal is to waste less food, we’re not going to send you produce you don’t want. You get to choose which items come in every box that ends up on your doorstep. Don't like kale? No problem. Extra carrots? You got it. Eager to try celery root? More power to you. Our seasonal menu changes each week, so there’s always something new and exciting to try–or you can stick to the staples, because we have those, too.

We deliver your customized box to your home
Shortly after you’ve chosen your produce for the week and finalized your perfect box, our drivers drop it off with a smile at your doorstep. To minimize our carbon footprint and make sure you get your produce on time, you’re assigned a delivery day based on your neighborhood. Don’t worry though–you don’t have to be home to receive a delivery. You can leave us detailed directions on where to leave your box until you can bring it safely inside.

You enjoy healthy, delicious produce and save money!
Everyone wins! The farmer is rewarded for his full harvest, the food and the resources used to grow it weren’t wasted, and you get delicious, healthy, affordable fruits and veggies. What’s not to love?


 sooooo they support farmers, prevent food waste and save you money.  That is what I call fabulous.  And it's so easy.  And, unlike the CSA boxes which I've done and loved, you can choose how often you want the box delivered, the size of the box, and you can curate the contents of your box!  So if, like my misguided mom,  you hate Brussels sprouts, you can omit them from your box!  It's so exciting! It's like Stitch Fix for food!  Well, no it's not, but it's still exciting.

WAIT A MINUTE - I JUST FOUND OUT YOU SPELL Brussels sprouts THIS WAY!  BRUSSELS IS PLURAL?  W. T.  F.

Anyway, here's what arrived last week:

unwrap the layers to find all the yumminess

and I really loved this, which gives guidelines on produce storage.  I'm pretty sure I will never put mushrooms in a paper bag but I love the tips.

Some of the items are indeed strangely sized.
The clementines were minute and the BRUSSELS sprouts were very large.  But overall it was a great haul and I'm thrilled at the bounty.

I had some pork chops thawed so decided to use as many of these ingredients as possible for a quick weeknight dinner.  

I mixed the potatoes with some salt, pepper, olive oil and dried rosemary.

Then spread them on a baking sheet.

I tossed the Brussell sprouts with the same mixture.

 Then I added some pork chops that I had rinsed, dried, coated in olive oil and sprinkled with s&p

I cooked the whole situation for about 20 minutes at 400, then flipped it and cooked it another 15.

The result?  The vegetables were delicious and the pork chops had the consistently of a lovely piece of shoe leather.  Next time I'll add the pork chops to the last 20 minutes. 

Adding a little balsamic reduction on the pork chops made it a bit more palatable. 

 But I can't wait for this week's Imperfect Produce box!!

I promise i'm not on their payroll, but use this code if you want to try it and I think you get $10 off your first box.

http://imprfct.us/kFNGR

Sunday Funday

Sunny, crisp fall Sundays fill me with joy.   Sundays, as I've blogged before, are just so packed with memories for me.  Opera and omelettes and football or golf - it's the Sunday soundtrack of my childhood.  I love perpetuating those sounds and smells and, for me, having a Bears game on while prepping some hearty meals is a little slice of October heaven.   This Sunday, while Dylan and I watched an incredibly exciting and devastating Bears game, I got to work.

This  week's menu:  Caldo Verde and a giant vat of homemade spaghetti sauce.

Caldo Verde is one of my favorite soups and it's awesome in the fall - packed with yumminess like kale and potatoes & sausage.  This time I used turkey sausage but any type of cooked sausage will do.

 Head up about 3Tbsp olive oil

sautee 2 large chopped onions and about 3 cloves chopped garlic until translucent, about 5 minutes on med-high

 thinly slice two large russet potatoes. 

I LOVE my mandolin. Thanks, Christy!

Add the potatoes and sautee under med-high heat for two minutes, stirring constantly.

 

  Meanwhile, prep a bunch of kale. 

 

  Wash it, remove the tough spine (fold each piece in half and just cut it off,) then thinly slice the pile of leaves.  set aside.

 Add 6 cups chicken broth or stock to the onion/potato situation.  (You could use vegetable stock and faux-sausage if you roll that way.)  Cover and reduce to a simmer and let cook for 20 minutes, until potatoes are tender.

At this point you can use a hand blender and pulverize the potatoes, if you like the soup more like a bisque, or just leave it as is, with the potatoes still somewhat intact but soft.

 MEANWHILE, back at the ranch, get yourself about a pound of cooked sausage.  You can get kielbasa or andouille or just cook up some turkey sausage, as I did here. 

Thinly slice the cooked sausage & add it to the soup, then let it heat to temperature, about 5 minutes. 

Then add the whole pile of kale you've cut into small ribbons/strips, stir into the soup and let it heat until kale wilts, about two minutes.  IT'S SO GOOD!

Next, I made a gigantic pot of my favorite spaghetti sauce. 

 Cook up 1 lb ground beef, 1lb spicy pork sausage, 2 tsp chopped garlic and two chopped onions until meat is cooked up and sausage is broken up into small pieces.

 Drain the disgusting fat.  Give some to your doggie he/she will adore you.

 Add all the things:

2 tsp oregano

2 tsp basil

2 tsp kosher salt

1 tsp pepper

2 Tbsp brown sugar

1 large can tomato paste

1 can beef broth

1 lg can crushed tomatoes

1 lg can whole tomatoes, broken up by hand

fill one of the large cans with water to rinse out and pour that into the mix.

 simmer forever and ever.  Add a couple tablespoons chopped fresh parsley.

 ahhhhhhh, Sunday.

 my football watching buddy. One needs support when watching a loss like this one.

Then?  If you're really, really lucky, you get to invite over your friend Lindsay's two adorable sons Milo & Archie, aged 3&5, for dinner.   

 How lucky am I?