Volunteers collect oversized but tasty leafy greens last Monday. David Briggs

It happens every time: a farmer plants a crop, the crop matures, the choicest produce is harvested, and the rest—the blemished or oversized or not-quite-rights—are tilled under to decompose and start the process anew. It’s not waste, per se, just overabundance.

Seven years ago, however, a few Marin Organic staff members who . . .

You've reached subscriber-only content

Free 3-day trial

Already a subscriber? Log in here.