Misfits Market (@misfitsmarket)

Don't let perfectly good pickle juice go to waste. Use it to extend the life of fresh whatever-you-have-in-your-fridge produce, like cukes, tomatoes, garlic, and more. Just add a sprinkle of salt and a splash of vinegar—white, rice, apple cider, red wine, or white wine will work. Let your veggies sit overnight and then enjoy fresh homemade(ish) pickles for the next few days. #pickles

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Before pumpkins took over Halloween, turnips, radishes, and other root veggies were the original jack-o’-lanterns. 🎃 We brought the tradition back with a little Misfits twist. Swipe to see how our team’s carvings turned out.

Your next produce discovery? Sugarcone Cabbage!

A little sunburn never hurt a persimmon. These Fuyus may have some brown spots, but they’re still sweet, crisp, and full of honey-cinnamon flavor. Grab them for 30% off at MisfitsMarket.com.

Your bagel game just got better. Grab ’em at Misfits Market.

That squash deserves better than sitting on your counter. Here’s what to do with it!

A new Sunday ritual for colder days! Homemade bone broth made with roasted beef bones and saved veggie scraps. A little simmering goes a long way. Use it in soups, sauces, and more.

🍂 Twice-Baked Acorn Squash 🎃 Pumpkin Soup with Crispy Tortillas 🍳 Butternut Squash Shakshuka 🍊 Shaved Frozen Persimmons Over Mozzarella and Prosciutto 🥬 Dandelion Greens Pesto 🍄 Crispy Rice with Mushrooms Tap the link in bio for all the recipes!

Better food systems don’t happen overnight. They’re built one choice at a time, and we’re proud of what we’ve built together over the last eight years. 💚

Laura has been part of Misfits for all 8 years, so she’s learned a thing or two along the way. 💚 From changing roles to rolling with the unexpected, she’s sharing 8 lessons from the ride so far. Spoiler: perfect is overrated, microwave rice comes in handy, and the people make the place.

10/10 haul energy. 📦✨ @tyrathecreative

We know a thing or two about good food, and we know it starts with the people who grow it. 🚜 We’re proud to work with farm partners who put so much care into what they grow. Happy #NationalFarmersDay!

Koginut squash deserves your attention!

We put Anders on stoop snack duty. Here's the verdict!

Cart Confessions: Tucson edition. Japanese sweet potatoes are the star of this cart — slow-baked, loaded up, and big enough to feed the whole crew (dog included).

Tough, chewy chicken? Meet woody chicken. John, our meat & seafood buyer, breaks down what causes it, why it happens, and how we make sure our chicken is guaranteed to be free of woody texture. Tap the link in bio for the full breakdown.

Small, round, and seriously sweet. 🥕 Parisian carrots date back to 19th-century France and have a sweet, earthy flavor. Grab ’em at MisfitsMarket.com!

A little too much water gave these jalapeños some stripes. It didn’t give them any less flavor. Meet the father-son duo behind them. They know a good jalapeño when they see one. The flavor is there. That’s what counts. Find them 25% off at MisfitsMarket.com.

The beet aisle just got a little more interesting. 🧡 Meet Badger Flame!

Coffee and lemon sound like a weird combo until you try it. Trust us, it works. Happy National Coffee Day. ☕️

Romanesco is part of the Brassica family (same as broccoli, cauliflower, and cabbage), and tastes just like cauliflower — it just happens to look like art.

Pesto has more range than you think. Three ways to use it! What's your favorite way to use it?

Three broccolis, three different jobs. 🥦 Sweet Broccoli Tops: tender, sweet, no tough stems — quick sauté. Broccolini: thin stems, fast heat — sear till charred. Classic broccoli: peppery, hearty — built for roasting and soups. Which one's your go-to?

Raw, roasted, or saved for stock—here’s how to use every last bit of your fennel! Find it on misfitsmarket.com.