One might think that being a chef at a local farm is a dream job, since you have access to the most gorgeous produce to use in creating delicious meals. But the reality is otherwise. The gorgeous produce — the most perfect tomatoes, the perfect-looking basil — all goes to the farmstand for retail sales. What Chef Augustus Paquet-Whall gets are the seconds — the bruised tomatoes, the basil with black spots, and the rest of the imperfect produce, which he nonetheless magically turns into delicious meals. “Our work is to avoid food waste by turning the not-so-perfect seconds into meals that we sell from the farmstand fridges. From making stocks and soups, to sauces and herb starters, everything is used in the kitchen. And everything that isn’t? It’s either compost or fed to the pigs. Nothing is wasted at Morning Glory Farm, and I’m very proud of our team for that.”

Here’s one of the farm’s popular options.