Misfit Market is my new favorite subscription box. It’s a company based out of Philly and they send locally grown organic produce that grocery stores won’t buy in a neatly packaged box that arrives at your front door. Why wouldn’t they buy fresh, local, organic food you ask? Because it’s too ugly to sell. Because. It’s. Too. Ugly. To. Sell.
NEWSFLASH: Blemished produce tastes the same as unblemished, folks.
This disgustingly superficial standard means a ton of food goes to waste and it’s completely unnecessary. MM is doing something about it and at only $19/week, I can easily do my little part to help end this disturbing trend too.
My very first box came Saturday and I was SO excited to open it! In the box came: a big head of cabbage, a few carrots, handful of beets, a beautiful butternut squash (which I’m really confused over because there wasn’t an ugly spot on it), a couple bib lettuces, a bunch of Roma tomatoes, a couple of sweet potatoes and a few apples. The apples were really bruised up, but that’s okay and I’ll explain why later 🙂
I view this as a cheaper alternative to blue apron and sun basket, as it forces me to use vegetables I would never pick up and explore new recipes. I’ve never been a fan of cabbage and I haven’t ever tasted butternut squash before. I know. Crazy.
So, as you can imagine, I wasn’t sure what I was gonna do with this box – that’s when I hit google. I settled on butternut squash soup and cabbage soup.
The butternut squash soup was insanely simple, much easier than I thought it was going to be.
- Butternut Squash
- Celery I already had
- Half an onion
- 3 of those bruised apples I mentioned before
- Nutmeg and Cinnamon
- S + P
Everything was roughly chopped, then I put it all in a big pot with half a quart of vegetable stock, brought it to a boil, then let it simmer until the squash was easily mashed with a fork. Into the blender it went and out came delicious, warm and autumny soup.
The cabbage soup was just as quick.
- Half a large cabbage
- 1 can peeled, whole tomatoes
- 3 carrots
- 1 onion
- 3 celery stalks
- Quart beef broth
- S + P
I chopped everything into bite size pieces and threw the garlic, onion, carrot and celery in some butter and sauteed until the onion was transparent. Then went the cabbage, tomatoes, broth and seasonings. Brought it to a boil, and simmered until all the vegetables were tender.
And absolutely perfect for this cold weather we’ve had. I’m still trying to figure out what to do with the beets, but once I do I’ll fill you guys in.
Misfit Market only delivers to Pennsylvania, New Jersey and Delaware right now. If you are in our area, please do yourself a favor and not only check them out, but subscribe!