In a world where as much as 40% of produce goes uneaten because it doesn’t meet retailers’ strict cosmetic standards, The Chef’s Garden is working with chef’s to solve this problem.

Every day, our harvest team pulls carrots that have two legs, picks tomatoes that have grown a nose and unearths beautiful salsify that isn’t perfectly straight. These beautiful vegetables are grown with the same love and care as the rest of the crop and have the same amazing flavor and nutritional qualities.

That ugly vegetable is a now a coveted product! Chefs who purchase them from the farm take immense pride in serving what was once discarded, because it conveys the message to their guests that they are invested in repairing our fractured food system. Not only is the trend to embrace cooking with ugly vegetables catching on, chefs are developing creative uses for what would have been wasted.

We would love to hear how you have taken on the challenge. Tweet us your creative dishes @thechefsgarden.

Read more about how the chef and farmer are uniting to combat food waste!

And check out the ugly veg on the red carpet!