Each year, some 6 billion pounds of US fruits and vegetables go unharvested or unsold.
To celebrate Earth Day, we created a recipe collection with five recipes from four chefs and one mixologist at our restaurants. The theme is ugly fruits and vegetables: the bruised or blemished produce that is often either left in fields or at the bottom of a grocery store barrel. Each of the five creators went to the greenmarket at the end of the day to find undesirable produce, then designed a recipe to maximize the fruit or vegetable’s flavor.
