Ugly Vegetables and Food Waste

Every so often, you may stumble across a few misshapen vegetables in your CSA box. Upon slicing them open or cooking them up, you will realize that these ‘mutant veggies’ contain the same great flavor and nutritive benefits as the ‘standard’ looking varieties. In the field, it is very common for fruits and vegetables to have discrepancies because Mother Nature loves to change things up all the time.

Each year, millions of pounds of produce are discarded because they lack uniformity. 

In the grocery world, ugly vegetables are deemed unmarketable. In 2010, the USDA estimated that 31 percent (1.33 Billion pounds) of harvested produce went uneaten, while 48 million Americans lacked access to affordable, nutritious food.  These statistics are due in part to cooking waste and produce rot, but they are also due to processing plants and grocery stores throwing away perfectly edible, but not particularly beautiful produce.

Are you happy to contribute to food waste reduction? We certainly are! Send us pictures of your ugliest fruits and vegetables to be featured on our facebook page. We look forward to showing off a superstar that’s bursting with inner beauty!

Mighty Culinary Mushrooms

Mushrooms come in many varieties, both edible and toxic. Edible mushrooms are highly sought after due to their multitude of flavors, textures, and medicinal benefits. After the standard white button mushroom, shiitake and oyster mushrooms are the most common in todays cuisine. Both shiitake and oyster varieties are a top-notch source of fiber, and consist of 30-35% protein by weight.* These qualities make them an excellent choice for dieters. 

Shiitake mushrooms are one of the worlds healthiest foods. Some may even consider shiitake a "superfood" because of their ability to assist with weight loss, better health, and longevity. They are an outstanding source of potent B vitamins. "One hundred grams of shiitake contains more than three milligrams (mg) of riboflavin (B2), 106 mg niacin (B3), and 17 mg pantothenic acid (B5)."* Along with essential B vitamins, shiitake mushrooms also provide vitamin D and are a concentrated source of minerals - especially selenium, copper, zinc, manganese, phosphorous, and potassium. Shiitakes are a favorite among culinary mushrooms for their rich, buttery flavor and meaty texture. They taste great by themselves or pair well with vegetables, meats, poultry, or seafood.

Both shiitake and oyster mushrooms contain beta-glucan complexes that have been shown to inhibit cancer cell growth, boost immunity, and control cardiovascular health. These complexes are linked to Diabetes prevention and can help normalize cholesterol levels. Oyster mushrooms are wide, fleshy, and tender with a sweet subtle flavor. They cook quickly and will work as a substitute in most mushroom recipes.  

Cinnamon caps are exotic among gourmet mushrooms. They have a nutty flavor plus a firm, crunchy texture with creamy stems and are highly sought after due to their texture retention after cooking.
Like shiitake and oyster mushrooms, they are high in fiber,  B vitamins, and are one of the few food sources of vitamin D. Like all mushrooms, they are fat free and low in calories.

It is important to eat only organic mushrooms because they will absorb compounds in the substrates that they grow in. Mushrooms may be dried, pickled, frozen, or canned - and should always be cooked before consumption. Raw mushrooms may contain small levels of toxins, however, cooking them will eliminate these toxins and release valuable nutrients in a way that our bodies can absorb them.  Click Here for mushroom cooking times and more!

*Parts adapted from the article Culinary Mushroom Magic by: Case Adams - Naturopath
**Become a Mushroom CSA (Community Supported Agriculture) member here!