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You are here: Home / Kitchen Chronicles / Misfit Market Rocks

Misfit Market Rocks

February 8, 2020 by Alison

Misfit Market is the best thing since sliced bread. This brilliant concept is run by socially committed, caring humans. We’re lucky to have them.

Their mission pretty much sums them up:

“We have a two-pronged mission here at Misfits Market: to provide affordable access to healthy food and to fight the food waste crisis.”

(Don’t forget high quality and taste my Misfit friends!)

Misfit’s sourcing philosophy matches their civic minded mission, handpicking farms which meet their high standards to source produce grown naturally and chemical free.  Misfit Market are the heroes or good samaritans of the produce world, who rescue those small, funny looking or spotted vegetables which don’t make the cut. If you think about it, the way these misfits are judged is not so different from the way people judge others simply from being short, obese or covered with freckles. In other words, these poor misfits need people who understand that it’s not about what you’re like on the outside, but how you look (or in this case, taste) on the inside. Last week’s small red pears were the sweetest, juiciest little pieces of fruit and the carrots which look like they’ve been pulled straight from the ground, with dirt to prove their freshness, taste the way a carrot should taste.

Look at my most recent boxes (pictured here)  — don’t they look more like finds from a farmers’ market than something you’ve found in the garbage?

In my opinion, Misfit Market wins in every category:

They generate excitement — The anticipation is so much fun since you never know what you’ll get each week. Their communication strategy is brilliant. First there is an email offering you to add on some select special items. This is where you’ll see the different types of mushrooms or more delicate fruit like blueberries or blackberries. Your second email will let you know that your Misfit package is on its way. Then come the texts which alert you when your package is on its way and then the last texts lets you know when it’s finally delivered. I can’t wait to get home to see what’s inside!

Sparks inspiration —  One week it might be blood oranges or radishes, another apples and sweet potatoes. Whatever surprises are in my box spice up my kitchen life. I’ve made breakfast carrot bread, creamy celery root soup, sesame string beans and pickled radishes. If you need a little guidance, they include cute cards with simple recipes like cornmeal crusted eggplant in every box.

Helps you eat more organic produce — Since the Misfit price to consumers is 40% lower than retail, buying organic becomes possible for consumers who otherwise wouldn’t be able to afford this as an option.

Allows consumers to experience superior taste — “Best blackberries ever” says my 14 year old. Everything in our boxes are so sweet and tasty! From carrots to mushrooms, pears to blueberries, they haven’t once failed in the taste category.

They are even smart when it comes to marketing and promoting their service with a 25% discount on the first box for friends who order. It’s a win win way to spread the word since it’s an easy sell once you try for yourself.

Judge for yourself and sign up for a box but make sure to give yourself at least three deliveries to be able to experience the diversity and flavor which comes in every box.

To take advantage of this discount, visit the Misfit Market website and choose The Mischief, which is the smaller box or choose the larger box, The Madness and enter this code to get your 25% off. COOKWME-ZV9DYQ

Let me know what you think if you do try Misfit Market. It’s enhanced my life in so many ways and I’m curious if it will do the same for you.

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Filed Under: Kitchen Chronicles Tagged With: delivery, ethical sourcing, farm, food rescue, food waste, Misfit Market, non GMO, organic, produce, sustainability, ugly vegetables

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About Alison J. Bermack

It all began when I was a child cooking with my dad, the kitchen a magnet for cooking and camaraderie, a refuge from adolescence. I spent countless hours chopping, sautéing and simmering my way through childhood. And now, with three kids of my own, I’m still chopping, but this time through their childhood and often with friends.

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