We’re fortunate but spoiled. There are people who can’t get a fresh piece of fruit in their food-desert neighborhood, and yet others toss away perfectly good produce because of a little scrape or bruise. What’s lost on those really, really picky people–the ones who look at 50 different tomatoes or apples before they find the perfect five–is that life’s little imperfections often yield the most delicious results.

Case in point: As I was buying some lovely organic peaches from the stand (can’t remember the name) at 2nd and Arizona at the Santa Monica farmer’s market last Wednesday, my friend pointed out the “soft” peaches that were only $2 a pound (vs. $3 or $4 a pound). Some were bruised, a few had cracks, but they were still incredibly fragrant and juicy.

I took home a huge bag of fruit, but it unfortunately sat in the refrigerator for a few days. Those peaches were not getting any prettier: Some of the subtle bruises became almost full rot, and I thought they were a total waste.

Instead of throwing them out–I know plenty of people who would have–I simply lobbed off the ugly parts. Within minutes, I had huge bowl of sweet golden peach slices, which soon became gorgeous mini crostatas. I think Jim and Sonya Norton would be proud.