Here’s How to Get Half Off Your Produce
Updated: Dec. 06, 2022
The cheapest place to buy fruits and vegetables might be Imperfect Produce, an unusual new home delivery service.
Saving money at the grocery store is no easy feat. But if you’re looking for the cheapest place to buy fruits and vegetables, I happen to have the inside scoop.
Imperfect Produce is a home delivery service that’s looking to put an end to food waste while saving customers (like you and me!) somewhere between 30-50% on carrots, lemons, peppers and more. That’s a lot of cash! Here’s what you need to know and how you can get started with Imperfect.
How you save money
In the U.S., one in five freshly harvested fruits or vegetables go to waste. It’s not because these products are rotten, damaged or inedible. The reason that they never make it to the grocery stores is pretty shocking—it’s because they don’t meet “cosmetic standards.” In other words, they’re ugly. From wonky watermelons to crooked cucumbers, less-than-perfect fruits and veg often find their way to the trash rather than the table.
The good people at Imperfect Produce wanted to put a stop to that. They buy “ugly” produce from farmers and sell it to shoppers in reduced-price fruit and vegetable boxes. So far, the company has saved 19 million pounds of food—and customers have saved a massive $6.5 million dollars.
How to order “ugly produce”
Worry not—you won’t get stuck with way too much rutabaga. Just a few days before your delivery is scheduled, you will get a quick rundown of all the fruit and vegetables that are available to order. Typically, there will be a menu of around 30 to 40 types of fresh produce available at any one time. You add and remove items from your shopping list to create a perfect box!
The best way to plan your Imperfect orders is to create a meal plan for the week, so you know what fruits and vegetables you’ll need. This healthy 7-day meal plan is a great way to get started.
Beautiful recipes starring fresh produce
Fruit-Filled Puff PancakeThis fruity puff pancake is a top breakfast request at my house. The combination of cinnamon, blueberries and bananas is wonderful. —LeAnne Senger, Oregon City, Oregon
Cumin-Roasted CarrotsCarrots make a super side—they are big on flavor and a breeze to cook. Plus, I can actually get my husband to eat these spiced veggies. —Taylor Kiser, Brandon, Florida
Calico Scrambled EggsWhen you're short on time and scrambling to get a meal on the table, this recipe is just what you need. There's a short ingredient list, cooking is kept to a minimum. and the green pepper and tomato makes it colorful. —Taste of Home Test Kitchen
Italian Sausage-Stuffed ZucchiniI've always had to be creative when getting my family to eat vegetables, so I decided to make stuffed zucchini using the pizza flavors that everyone loves. It worked! We like to include sausage for a main dish but it could be a meatless side too. —Donna Marie Ryan, Topsfield, Massachusetts
German Red CabbageSunday afternoons were a time for family gatherings when I was a kid. While the uncles played cards, the aunts made treats such as this traditional German red cabbage recipe. —Jeannette Heim, Dunlap, Tennessee
Black Bean Chip & Dip BurgersI finally invented a healthy quinoa burger that wasn't dry and crumbly or really boring. These fit the bill—even my grandkids prefer them over hamburgers. They taste like chips and dip in a burger! —KT Rehrig, Allentown, Pennsylvania
Vibrant Black-Eyed Pea SaladMy black-eyed pea salad reminds me of a Southern cooking class my husband and I took while visiting Savannah, Georgia. People go nuts for it at picnics and potlucks. —Danielle Lee, Charleston, South Carolina
Parmesan Chicken with Artichoke HeartsI've liked the chicken and artichoke combo for a long time. Here's my own lemony twist. With all the praise it gets, this dinner is so much fun to serve. —Carly Giles, Hoquiam, Washington
Sweet-Chili Salmon with BlackberriesMy garden is often my cooking inspiration. Because I have a large berry patch, I especially enjoy using just-picked berries in savory dishes to add natural sweetness and sometimes a bit of tart. —Roxanne Chan, Albany, California
Garbanzo-Stuffed Mini PeppersMini peppers are so colorful and are the perfect size for a two-bite appetizer. They have all the crunch of pita chips but without the extra calories. —Christine Hanover, Lewiston, California
Orange Pomegranate Salad with HoneyI discovered this fragrant salad in a cooking class. If you can, try to find orange flower water (also called orange blossom water), which perks up the orange segments. But orange juice adds a nice zip, too! —Carol Richardson Marty, Lynwood, Washington
Vegetable & Beef Stuffed Red PeppersI love making this stuffed pepper recipe. It's one of the few ways I can get my husband to eat veggies. Make it meatless by replacing the beef with eggplant and adding more vegetables like mushrooms or squash. You can also replace the rice with barley, couscous or even orzo. —Jennifer Zimmerman, Avondale, Arizona
African Peanut Sweet Potato StewBack when I was in college, my mom made an addicting sweet potato and peanut stew. I shared it with friends, and now all of us serve it to our own kids. They all love it, of course. —Alexis Scatchell, Niles, Illinois
Slow-Cooked Turkey with Berry CompoteWe love to eat turkey, and on hot summer days, here's how we get our fix. For golden-brown turkey, broil for a few minutes before serving. —Margaret Bracher, Robertsdale, Alabama
Creamy Berry SmoothiesWho can tell that this delicious smoothie is made with tofu? No one (especially your kids)! The blend of berries and pomegranate juice makes this welcoming drink a refreshing delight. —Sonya Labbe, West Hollywood, California
Red, White & Blue Potato SaladTossing the cooked potatoes with stock and wine right after you drain them infuses them with flavor. The liquid absorbs like magic. —George Levinthal, Goleta, California
Chicken Nicoise SaladThis salad makes it easy to eat what’s good for you. It’s versatile, so you can use asparagus in place of green beans and salmon instead of tuna, or add garden tomatoes. And if you follow the keto diet, you'll be happy to know this is a keto chicken salad. —Nick Monfre, Oak Ridge, New Jersey
Grilled Stone Fruits with Balsamic SyrupGet ready to experience another side of stone fruits. Hot off the rack, these grilled nectarines practically melt in your mouth. —Sonya Labbe, West Hollywood, California
Minty Watermelon SaladMy 4-year-old twin grandchildren love to cook in the kitchen with me. Last summer, the three of us were experimenting with watermelon and cheese, and that's where this recipe began. It's amazing for picnics, at neighborhood gatherings or as a healthy snack on a hot summer day. —Gwendolyn Vetter, Rogers, Minnesota
Garlic Spaghetti Squash with Meat Sauce and TomatoI have reduced grains and other starches in my diet due to health reasons, so I was looking for filling, comforting meals without pasta or potatoes. When I was tinkering with this spaghetti squash recipe, I discovered something fun to eat! —Becky Ruff, Mc Gregor, Iowa
Curry ScrambleI have eggs every morning, and this is a delightful change from the classic scrambled egg meal. I like to add sliced peppers on top if I have them on hand. —Valerie Belley, St. Louis, Missouri
Roasted Vegetable StrataWith the abundance of zucchini my family has in the fall, this is the perfect dish to use some of what we have. Cheesy and rich, the warm, classic breakfast dish is sure to please! —Colleen Doucette, Truro, Nova Scotia
Avocado Endive Cups with SalsaI jazz up guacamole by serving it atop endive leaves. Add a brilliant red pepper salsa, and you’ve got a standout appetizer. —Gilda Lester, Millsboro, Delaware
Originally Published: July 16, 2018
