Sunday, July 6, 2014
In my early twenties, I worked on an organic vegetable farm. We made lunch every day from the rejects—misshapen carrots, pockmarked zucchini, Swiss chard lacey with holes. Even most of the better vegetables had some blemish, insect damage, or discoloring. I began to understand that produce grown without pesticides, industrial fertilizers, or dyes tends to look kind of ugly. Produce at the grocery store began to look plastic to me—so shiny, clean, and perfect.
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