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How to Pick a Peach: The Search for Flavor from Farm to Table Paperback – Bargain Price, May 1, 2008
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Top Customer Reviews
The question is, "How do you select and store fresh fruits and veggies to insure the maximum excellence in taste and texture?" The answers are found in Russ Parsons' well written book, "How To Pick a Peach." He classifies each fruit and vegetable by season and not only tells you how to pick the best ones, but also how to store and prepare them. Russ also gives you several simple recipes for using each fruit and vegetable.
Some fragile veggies such as peas, corn and green beans should be eaten right after they are purchased. Some veggies, such as potatoes, onions, tomatoes and winter squash should never be refrigerated. When refrigerated the starch in potatoes turns to sugar and they lose flavor. This was new to me.
He gives an interesting short history of each fruit and veggie. He also gives a history of industrial farming and the cost of compromise when big farmers take over the production of our produce, which I really enjoyed. Now that I have read "How To Pick a Peach" it will make a valuable reference tool.
"How To Pick A Peach" covers numerous different varieties of produce, and again, there's a lot of material in here that can be found other places. But Parsons takes a slightly different approach from books like Rebecca Rupp's awesome Blue Corn and Square Tomatoes, focusing heavily on many of the reasons why modern produce is often less than optimal and offering solutions about what can be done about it. In particular, having only been published in 2007, it has a lot to say about relatively recent developments such as the widespread appearances of farmer's markets and their role in keeping small family farmers in business and rare and exotic vegetables and fruits in circulation.Read more ›
In the case of cherries he notes there were many hundreds of varieties and now we have mostly Bing cherries left. It turns out this is one of the very best cherries and was found on an Oregon farm in 1875 by a Chinese workman named Bing. Cherries require 700 hours of temperature below 45 degrees in order to save up enough energy to produce a good crop of cherries. This limits the areas where they are grown productively. California is experimenting with varieties that mature earlier ( a great advantage for Asia markets that pay 10 times the price). Washington is trying to extend the growing season into the summer. He also includes the chemical names of the chief substances responsible for the aroma and flavor in all the fruits and vegetables.
Tomatoes bought in the store are the butt of many jokes and complaints for good reason.Read more ›
Most Recent Customer Reviews
I expected more information on fruits and vegetables and did not need more recipes in my life. Have enough cookbooks already. Jutta FulfordPublished 19 months ago by Jutta Fulford
I haven't read the whole book, but I've read many of Russ Parson's columns in the LA Times. He knows what he is talking about. Read morePublished 21 months ago by Always learning
Great reference book for dealing with any fruit or veggie. How to select and store. I have been using it for years.Published on February 9, 2014 by Amazon Customer
A wonderful writer writing a wonderful collection of facts and information about oh, so many fruits and vegetables! A must for ever cook . . . or green grocery shopper.Published on January 19, 2014 by Edward C. Hartman
This book can help you pick better fresh fruit. It has some good recipes too. But reading how strawberries (and other fruits) have been cultivated to what they are today was... Read morePublished on August 12, 2013 by IVY
How to Pick a Peach contains lots of food selection, storage and handling information that was new to me. Read morePublished on July 10, 2012 by ThirstyBrooks
Very informative. I found myself running to my fridge to remove the limes and lemons (which deteriorate quicker in the fridge) and making notes to myself to make sure that I let my... Read morePublished on August 21, 2011 by MV
I love this book by Russ Parsons, on a variety of farm fresh items with recipes. This is a fantastic book and I think very highly of the book. Read morePublished on August 7, 2011 by Kate Runyan