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Jun 24, 2020

Misfits Market Box No. 4: Contents and How We Used The Produce

Hello and happy Wednesday! Today I'm sharing the box contents of my 4th produce box from Misfits Market, which I received last Wednesday. I am currently subscribed to a weekly box, arriving every Wednesday, and I decided to share my box contents and how we used the produce the Wednesday after delivery. This gives me the chance to actually note what I've used things for and how much is still left before my next box arrives this afternoon.

For those of you new to my blog or if you're not familiar with Misfits Market, I am sharing this from their site as they explain it best:

"It's a subscription box of sometimes funny-looking, always delicious produce, designed to break the cycle of food waste. Think of us like an online grocery store, except one that specializes in rescuing food that is unnecessarily thrown away. We source high-quality organic produce that has a few quirks—onions that are too small, potatoes that are shaped like your favorite celebrity, and carrots that fell in love and got twisted together. It may sound like a joke, but billions of pounds of this fresh and delicious food is tossed each year because grocery stores only want "perfect" foods on their shelves. We step in and buy this food from hundreds of farms across the country and bring them to your doorstep, saving you money and helping you save the world." 

Misfits Market does give every subscriber a discount code to share with their friends for 25% off their first box. If you would like to try this service, you can use this code: COOKWME-TT0TPG.
While this post is in no way sponsored by Misfits Market, I too would receive a 25% discount off of a future box when someone is taking advantage of this code.

Just a note, they do not yet deliver to all States, you can take a look here to see if your state is one of them.

Box No. 4 -What I Received:

1 Bundle of Red Chard
2 Grapefruit
4 Oranges
Several Fingerling Potatoes
6 Deep Purple Potatoes
2 Yellow Onions
6 Apples
2 Red Beets (one large beet I wasn't sure was it was at first, and one small beet)
1 Butternut Squash
2 Eggplants
8 Roma Tomatoes
4 Peaches
4 Mango
2 Heads of Lettice
1 Jicama

(There are weekly option of add-ons, this was my second time adding to my box.)
1 bag of Cherries
6 Heirloom Tomatoes

How we used the produce:

  • Fruits were eaten fresh and I used a few to  make a mix of fruit salad (no dressing, just cut up the fruit for a variety in a bowl) 
  • Fingerling and Purple Potatoes were sliced and  roasted in a frying pan, seasoned with salt and pepper then served as a side to leftover grilled meat. (This was our first time ever trying purple potatoes -they tasted great and similar to yellow potatoes.)
  • Both Eggplants(they were on the smaller side) and 1 Onion were used to make an eggplant spread. (No recipe, I simply poke the eggplants a few times each with a fork, then bake in the oven until soft  - time depends on their size, maybe 30-45 minutes ... then peel then chop with a knife (you can use a food chopper) I add a diced onion, salt to taste, some canola oil and yellow mustard to make it a little creamy. I like to eat this spread on Pane Turano Italian Bread from Aldi.)
  • 1 Onion was used on grilled burgers and sandwich topping.
  • Some Roma Tomatoes and Heirloom Tomatoes were eaten with Sandwiches. My daughter and I love tomatoes and also ate some with just a sprinkle of salt. 
  • Both Lettuce Heads and 2 Roma Tomatoes were made into a simple side salad. 
  • 1/2 of Red Chard was sauteed  and served as a side dish. I simply cut the stems and leaves after washing, sauteed in a little bit of hot oil for 6 minutes then added  1 clove of minced garlic and sautee for another minute or two. I did read online that the stems take longer than the leaves, so next time I will start off with the stems first then add the leaves a few minutes later. I waited too long to use this and ended up throwing about half of them away as some of the leaves started to look bad and were not useable any longer.
  • Butternut Squash was sliced and baked in the oven, then eaten as a snack. I love the taste of baked squash. 
  • I used the Large Red Beet to make these red velvet cupcakes. The cupcakes were good but wish I had skipped the cream cheese frosting as non of us is really a fan of cream cheese. Next time I'll add a few walnuts and turn this recipe into a muffin recipe.
  • 1 Jicama (yes I had received another one) I decided to slice and roast in the oven with the butternut squash to try. I think I have found my favorite way to eat Jicama.  

What's Still Left:

2 Oranges 
1 Apple
1 Small Beet (and a couple from the previous week!)
2 Roma Tomatoes 


I really need to rename this part, as I can't say there were any disappointments. I did end up throwing away one Grapefruit as I noticed it was moldy a few days after delivery. But I think I need to inspect everything closer and maybe choose one fruit over the other first. 1/2 Red Chard was thrown away. I had no idea how to use this, even googling didn't really help. By the time I finally made up my mind to give it a try, some of the leaves were just not in a consumable condition anymore. Hoping for no beets in today's delivery as I still have a few small beets left from before and while I don't mind them that much, they aren't my favorite vegetable because they have such a distinctive taste. Normally I only eat them with Thanksgiving dinner. Maybe I can pickle some and save for Thanksgiving :-)

Thanks so much for stopping by today! If you'd like to see my other boxes and read about how I used everything, you can take a look here (first box), here (second box)  and here (third box).

Amazon affiliate links are included in this post, meaning I may earn a small commission if you purchase something through the amazon links. Thanks so much for your support!

Linking up with these wonderful blogs.
Hello Monday // Random-osity Good, Random, Fun // Little Cottage Linkup // Anything Goes with your Hosts (Mondays) // You're the Star Blog Hop Link Up @ Stonecottage Adventures // Love your Creativity Link Party // Hearth and Soul (starts Monday night) // The Happy Now // Tuesdays With a Twist // Myriad Musings // Tuesday Turn About  // Effortlessly Sophisticated // Wonderful Wednesday // Classy Flamingos // Welcome Wednesdays // What's Up Wednesday? // Little Things Thursday // Thursday Favorite Things // Slices of Life (Encouraging Hearts and Home) // A Morning Cup of Joe // Fridays at the Fire Station // Shelbee on the Edge // A Little Bit of Everything // Dare to Share //


Nancy 's Fashion Style said...

Mmm, getting hungry already! I'm going to try the egg plant spread!

Joanne said...

Your box sounds very simliar to ours this week! I love purple potatoes and was thrilled to see them in there. I'm using the last eggplant tonight to make eggplan parm for me while making chicken parm for the boys.

Jennifer said...

I love slicing eggplant thin and then roasting it! So good!

Effortlessly Sophisticated

Julie Tucker-Wolek said...

YUM!! This box seems like a winner!

Lea said...

Very interesting!
We don't eat chard or beets, but the rest of it, yes, we would love it!

stylefrontier said...

everything looks so good!

Ellibelle said...

Thanks for stopping by Nancy!

Ellibelle said...

Eggplant parm sounds great, have to try that next time!

Ellibelle said...

Great idea Jennifer! Will have to try that!

Ellibelle said...

It really was!

Ellibelle said...

Thanks for visiting, Lea. Some of the veggies I simply eat because they were included and probably wouldn't buy on my own, but since they are in the box I might as well eat them since they are packed full of vitamins! Still need to do something with those leftover beets though!!

Ellibelle said...

Thanks for stopping by!

Michele Morin said...

I love the way this challenge subscribers to expand their menus.

Tamar SB said...

I love these types of boxes!