Ebook: How to pick a peach: the search for flavor from farm to table

"Eat locally, eat seasonally." A simple slogan that is backed up by science and by taste. The farther away from the market something is grown, the longer it must spend getting to us, and what eventually arrives will be less than satisfying. Although we can enjoy a bounty of produce year-round -- apples in June, tomatoes in December, peaches in January -- most of it is lacking in flavor. In order to select wisely, we need to know more. Where and how was the head of lettuce grown? When was it picked and how was it stored? How do you tell if a melon is really ripe? Which corn is sweeter, white or yellow? Russ Parsons provides the answers to these questions and many others in this indispensable guide to common fruits and vegetables, from asparagus to zucchini. He offers valuable tips on selecting, storing, and preparing produce, along with one hundred delicious recipes. Parsons delivers an entertaining and informative reading experience that is guaranteed to help put better food on the table.;The vegetables and fruits alphabetically -- The recipes by category -- The plant designers: factors in the field -- Artichokes -- Asparagus -- Onions, leeks and garlic -- Peas and fava beans -- Salad greens -- Strawberries -- Big farmers, small farmers: the cost of compromise -- Corn -- Cucumbers -- Eggplants -- Green beans -- Summer squash -- Tomatoes -- Cherries -- Grapes -- Melons -- Peaches and nectarines -- Plums -- Growers and global competition: reinventing the tomato -- Broccoli and cauliflower -- Mushrooms -- Peppers -- Winter squash -- Apples -- Pears, Asian pears and quinces -- Parsimmons and figs -- Market corrections: the return of the small farmer -- Cabbages and brussels sprouts -- Cooking greens -- Potatoes -- Root vegetables -- Lemons and limes -- Mandarins (tangerines), grapefruits and pummelos -- Oranges.