Ugly Tomatoes, Sexy Dinner

The magic of turning imperfect garden goodies into delicious home cooked meals

‘Tis the season of ugly tomatoes, funky-looking squash, and eggplants with a hint of worms. The garden's beauty is intrinsic in motion, quirky around the corners. Isn’t it strange how we walk through grocery stores, where every vegetable is perfectly lined up, flaws erased, imperfections removed? Yet, beneath that glimmer and shine, the soul of the food is often lost. The quirky, the odd, the “ugly” veggies—these are the ones with the most character, the ones with a story to tell.

A zucchini larger than my head - talk about 3 meals in 1!

My garden grocery haul is a kaleidoscope of quirks—split tomatoes bursting with flavor, zucchini that could double as a doorstop, lopsided eggplants that refuse to conform, and cucumbers so prickly they dare you to handle them. Each one is a testament to the garden’s wild spirit, refusing to be tamed.

As the manager of a community garden, where the majority of our produce is donated, I’ve witnessed firsthand the bias toward perfection. We meticulously pick out the "prettiest" veggies for the pantry, hoping to encourage people to take them home. But those imperfect gems? They’re often left behind, lingering on the shelf, waiting for someone to see their potential.

My version of SEXY VEGGIES!

But what if we saw beyond the quirks? What if we peeled back the rough exterior to reveal the juicy beauty within?

Imperfect foods are like hidden treasures. They might not win any beauty contests, but they are packed with flavor, nutrients, and stories. They’ve weathered storms, fought off pests, and grown against the odds. And that resilience? You can taste it.

Here are my top 3 recipes I’ve been obsessed with this season, all grown from imperfect foods.

Heart-Melting Zucchini Bread

This isn’t just any zucchini bread. This is zucchini bread with a story. The star ingredient? A zucchini so large, it provided enough for five meals. It was a monster, a behemoth of a squash, and it made the most tender, melt-in-your-mouth bread you’ve ever tasted. Imagine slicing into a loaf, the smell of cinnamon and nutmeg wafting through your kitchen, knowing that this deliciousness came from something that might have otherwise been tossed aside.

[Link to Recipe]

Classic Roasted Tomato Sauce

Tomatoes with split skins and sun-kissed scars—they’re perfect for this rich, velvety sauce.

I keep the skins on because they add a depth of flavor that’s too good to waste. Once roasted, I blend these imperfect tomatoes to transform them into a sauce that’s a perfect base for all your culinary dreams. Shakshuka, pasta, pizza—you name it. It’s the sauce that keeps on giving.

[Link to Recipe]

The BEST Eggplant Stir-Fry

Lopsided eggplants are the heroes of this dish. Simple, easy, and quick, this stir-fry is a weeknight savior. I love to add an egg for a pop of texture and richness. And I’ll let you in on a little secret: I skip the cornstarch and soaking. Why? Because sometimes, we all need a shortcut. This dish is all about embracing the imperfections and letting them shine.

[Link to Recipe]

So, here’s to the ugly, the weird, the imperfect. Let’s celebrate their quirks and turn them into something sexy, something delicious. Because in the end, it’s not about how our food looks—it’s about how it makes us feel. And these dishes? They’re pure joy on a plate.

xx Brittney