I recently read Eating on the Wild Side by Jo Robinson (2013).
JR talks us through greens, alliums (bulb families), potatoes, other root crops (carrots, beets, sweet potatoes), tomatoes, crucifers (arugula, broccoli, cabbage, Brussels sprouts, cauliflower, turnips, etc.), legumes (beans, peas, and lintels), artichokes, asparagus, avocados, apples, berries of all kinds, stone fruits (peaches, apricots, plums), grapes, citrus fruits, tropical fruits (bananas, pineapples, papayas, mangoes, guavas), and melons (watermelon, cantaloupes, Honeydews, casabas).
JR provides interesting developmental history of the fruits and vegetables (corn is the most "bionic" of the group). She describes the origins of their domestication, the natural mutations that occurred, the efforts through the millinea to hybridize, and even the most current genetic modifications of each.
Guidance is provided on how to select the most nutritious varieties, whether in the supermarket, the farmers market, the u-pick farms, or when growing them yourself.
JR also tells us on how to determine the optimum ripeness, how to store, and how to prepare each kind of these real foods.
I read the book on my Kindle first, but ordered a hard copy to serve as a reference in our kitchen. It's a keeper.
Thanks for the recommendation, BE.
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