Forget guitars, synths and drum machines. For its latest musical experiment, Chipotle went with the next logical choice: vegetables.

The Mexican restaurant chain has released “From Ground to Sound,” an original track recorded at Abbey Road Studios’ Studio Two in London using instruments made entirely from the fresh produce served at its eateries. The track was created with the five-member London Vegetable Orchestra, which specializes in turning food into musical instruments.

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And these weren’t vegetable-shaped props. Corn became flutes, jalapeños became trumpets, peppers and an avocado pit became a horn, lettuce handled percussion and an onion was drafted to play bass. Somewhere, a session musician is wondering why they spent all those years practicing.

Getting the produce to actually make music took three months of experimentation and dozens of attempts. The musicians then faced an unusually strict recording schedule: the instruments had to be made from vegetables at peak ripeness and could remain usable for less than a day. The vegetables’ changing moisture, texture and shape also meant no two instruments behaved exactly alike. According to London Vegetable Orchestra member Patrick Johns, the trick was to work with whatever sound each ingredient naturally produced rather than forcing it into a conventional musical role.

“From Ground to Sound” was created by Beacon Street Studios with creative direction from KIDS and was first teased in August as part of Chipotle’s 100 Creators campaign. The full track is now available on streaming services and is expected to serve as a recurring sonic signature for select Chipotle campaigns.

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