Stuart Farm

Imperfect Produce: Why You Should Love Ugly Food

Posted on Written by Leave a Comment

From The Ugly Food and Veg Campaign Facebook Page

How many times have you picked up a not so perfect piece of fruit or vegetable and put it back on the pile?

We’ve all done it, but have you ever wondered why?

The Journal of Marketing wondered and the results may surprise you: “buying unattractive produce negatively impacts consumers’ view of themselves”.

WHAT?! Ugly food does not mean an ugly you, let’s get that straight right now.  I thought the reason would have been people think ugly food = less nutrition or quality.  Which also isn’t true.

So what does it mean when we pass up that twisted carrot or lopsided apple? A LOT of waste.

There is a big push to market “ugly food” and save grocers $15.4 billion dollars of edible, yet discarded, fruits and veg a year.  Farmers leave approximately 30% of their harvest in the field because of imperfections.

For small family farms, wasting 30% of their harvest is not an option if they are to succeed. Sure, some can be kept for themselves. I know a farmer who harvests about 1,000 pounds of tomatoes a season, but I doubt he is eating and/or preserving 300 pounds worth.

So what do they do? They bring it to the market and hope customers see past the blemish or odd shape.

IG Pic by @nobie1

Since there is no nutritional or taste difference, how can we convince ourselves to choose that gnarly potato or bruised peach? It’s not easy, but when you look at the big picture, I think we can do it.

Like I mentioned, small farmers can’t afford to compost or trash 30% of their harvest.  So buying those less than perfect items keeps money in their pocket.

Remember, if you’re choosing organic produce, it’s even harder to keep it blemish free. Personally, a perfect organic apple makes me very suspicious.  As does organic greens without a few holes from hungry bugs. Buying this ugly food is an incentive for organic and sustainable farming practices which leads to healthier soil, air, water, and you.

The article didn’t say how much that $15.4 billion dollars of produce weighed, but I am guessing it’s more than anyone wants to see go to a landfill.

The idea that ugly food is sub-par just isn’t true. I hope when you’re shopping and see that very special piece of fruit or veg, you buy it knowing you are helping to support a farmer and reduce food waste.

If you want to get a glimpse into what food waste looks like, click to watch, Just Eat It: A Food Waste Story. 

If you buy some ugly food, feel free to share it with me!

IG Pic by @maiabanayan
IG Pic by @a_is_for_enigma

Loaded Baked Potato Casserole

Posted on Written by 2 Comments

I came across this looking for leftover ham recipes after Easter. I pretty much followed the recipe but made a few adjustments.

What I figured out after we devoured this is you can really wing it with the ingredients.  You can substitute any veggie and any meat.  The ham was really good because of the creamy sauce, but I think ground beef or pork or chopped chicken would be just as good.

It’s a great way to use up the last bit of veg and meat you have in the fridge.

Loaded Baked Potato Casserole

(Original recipe from Taste of Home)

Depending on the number of people to feed or the quantity of leftovers you would like, adjust the amounts.

  • 2 pounds potatoes, thinly sliced (about 6 cups)
  • 1 large onion, halved and thinly sliced
  • 4 Tablespoon butter, cubed
  • 2 Tablespoon all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground mustard
  • 1/2 teaspoon pepper
  • 1 teaspoon paprika
  • 1 cup whole milk
  • 1+ cup shredded cheese of choice (I used cheddar and Swiss)

All or some of the following:

  • cubed fully cooked ham, browned ground beef or pork, diced cooked chicken
  • small broccoli florets
  • sliced mushrooms
  • zucchini, sliced thinly
  • bell peppers, diced
  • any veg you like!

Butter pan and arrange 2 layers of potatoes on the bottom and up the sides.

In a saucepan, over low heat, melt butter, add in spices, stir until fragrant.

Add flour into butter/spice mixture, turn to medium heat, and stir until combined. Add in milk and whisk to smooth. Remove from heat

Layer meat, veg, cheese, potatoes; add one-quarter of the sauce.  Continue laying this way until pan is not quite full.  You don’t want it to bubble over while cooking. Add any remaining sauce and cheese on the top.

Bake in 350F oven for 45 minutes.  Allow to cool for 10 minutes before serving.

I think this would freeze well after assembly. I would add additional cook time if frozen.

If you try it, let me know how you like it and any changes you made.

Eat Your *Spring* Veggies!

Posted on Written by Leave a Comment

I know, I know…you want tomatoes, sweet corn, and watermelon! But we aren’t quite there yet.

Until then, don’t overlook the cooler spring weather bounty at the market.

Beets, Turnips, Radishes

I know a lot of people don’t like beets or turnips because of the “strong” flavor.  What most people don’t know is their flavor gets stronger the older they get. When a farmer harvests the night before, or sometimes the morning of, the market, you get the best flavor.

When you buy these beauties, don’t let them sit in your fridge for days!  Take them home and cook them up.  You can eat the leftovers later. Roast beet and goat cheese salad anyone?

Roasting is my favorite was to prepare root veggies.  Roasting radishes cuts their heat and are great in pasta and salads.  Trim off the greens, wash the root, cut into chunks or slices, toss with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast at 350F until tender.  Brown under the broiler if desired.

Spinach, Kale, Collards, Chard

Greens love the cool weather.  So if you eat with the seasons, get your fill of these as soon as possible.

These green leafys are great raw, but to get the most nutrition out of them, it’s best to at least lightly steam them. If you are like me, the thought of another thing to wash after dinner does not make you want to break out the steamer.  Solution: Chop them up and steam them with your food.  I add spinach and kale to our pasta dishes this way. Chopped greens on the bottom, pasta and everything else on top–instant light cooking!

Kale chips are a great treat, but also make a great green powder.  Wash the kale and spin dry. Toss in oil, salt, and any other seasonings you want. Tear or cut up into pieces about 2 inches squareish and either use a dehydrator or place on a baking sheet in a low oven until crisp.  To make green powder, crush to break up and use a high-speed blender or spice grinder to make into a powder. Add to smoothies, soups, or sauces.

I sauté chard or collards with bacon and then add a dash of sugar and a nice glug of balsamic vinegar.  That gives it a nice glaze.

Spring Onions

I put onions in everything. Onions and garlic–the reason I haven’t been sick in over 15 years. (And I drive a school bus with all kinds of germs floating around)

Spring onions are great grilled, chopped in salads, in lettuce wraps and sandwiches, or topping pasta. You can use them anywhere you’d use regular onions.

Salad Mixes

Like with beets and turnips, fresh picked greens are best and will last longer.  Fresh picked salad mixes can last in the fridge for a week and stay as crisp and delicious as day one.

If you are trying to get the most nutrition out of your salad, you want different varieties with deep colors of green and red.  Add in foraged greens like lambs quarters and sorrel and you really pack in the Vitamin A, B2, and C.

Strawberries

Not a guarantee to be ready for our market’s opening day, but we can always hope, right?

Few things are as wonderful as a fresh picked strawberry.  We have a small patch and I have yet to actually make anything out of our harvest. Straight from the bowl to our mouths is how we like ours best.

This year, try something different with strawberries.  Add them to your salads. Grill them.  Sliced with a bit of fresh ground pepper.  Top a good quality bread with butter and add sliced strawberries.

Need More Ideas?

You can always do an internet search, but ask your farmer!  We eat a lot of extras and have to figure out how to make it exciting/different and do lots of experimenting with our food.

What’s your favorite way to eat your Spring veggies? Let me know in the comments.

LOOK! We’re in ACRES Magazine!

Posted on Written by 4 Comments

We get calls every so often about photo opts, shooting videos, and my favorite–foreign delegations wanting a farm tour if I can send them some of our business information. Most don’t amount to much.

Then we got a call from a writer wanting to learn more about how we started and the whats and whys of our farm.  ACRES magazine is a great resource for those starting out and those wanting to make a change to a more sustainable way of farming.  Being asked to be a part of this publication is a huge honor for us and we hope you enjoy it.

Click on the photo to read the full story! 

 

 

Need healthy and fast meals you can feel good about?

Join our Farm Family to get your new go-to dinners!

Thank you for joining our family!

Cook once, eat for a week! Join our Farm Family for my go-to crockpot recipe and meal ideas!

* indicates required