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How to Pick a Peach: The Search for Flavor from Farm to Table

Description

Reviews

Rating: 4 / 5
Date: 2010-05-26
Summary: "Get Ready for the Farmer's Market"

I grew up eating fruits and vegetables from our family gardens or from a local farmer's market. Frankly, it spoiled me. My palate knows what a vegetable should taste like and knows how good freshly picked fruit can be. Because of that lucky experience, I've never really been satisfied with produce from the grocery store. Russ Parson's How to Pick a Peach: The Search for Flavor From Farm to Table helps me understand why.

Parsons, food editor for the LA Times, explains the reasoning behind buying produce locally and in-season. He details the conflict between growing produce for sturdiness in shipping instead of flavor, and it is clear what we are missing in the grocery stores. Within commercial agriculture the author writes, "there are significant rewards for growing more fruit, but there are precious few for growing better fruit." Farmers who have the talent to grow flavorful produce and put in the effort to keep them that way, are almost forced to go outside the normal supply chain, usually farmers' markets to sell directly to the consumer.

The book doesn't include every single fruit or vegetable, but it hits on good number of them. Organized by season, the book includes an interesting short history on each item and describes various farming trends. I was intrigued that several examples of marketplace success of imported fruit altered how our domestic farmers grew some types of produce, especially tomatoes and apples. There is still hope for folks who can't buy directly from the farmer.

Parsons helps arm his readers with some basic information about how to choose produce, how to store them once they are home, and then shares suggestions on basic preparation. I appreciated understanding the science behind how certain growing, storing, and cooking methods contribute to the flavor and texture of my food.

If you start with good ingredients you can finish with great tasting food. This book was fun to read and will serve me well as a useful reference. I'm ready to hit the farmers' markets and pick-your-own farms, but I'm also willing to start telling grocery produce managers what I want to see. [...]

Rating: 4 / 5
Date: 2009-08-24
Summary: "Very good for references"

I found this to be a good read, I could skip the parts I didn't need info on and pick up wherever I wanted. I wouldn't recomend this if you are looking for a great book from cover to cover. I keep mine in the kitchen for whenever I need info on how to store a fruit or vegetable. A lot of great tips. It should be in your kitchen along with your treasured cookbooks.

Rating: 5 / 5
Date: 2008-12-24
Summary: "Pick a great book for foodies"

Although I have been cooking for 40 years I learned a great deal about picking, storing and preparing fruits and vegetables to make optimal use of them. I have changed several long time approaches, and gathered greater flavor. I was sufficiently impressed that I bought copies for two daughters-in-law who share my enthusiasm for Farmers' Markets.

The book is engagingly written and contains delicious recipes -- we have enjoyed all that I have tried.

Rating: 4 / 5
Date: 2008-11-20
Summary: "Yes, it's been done before, but never so geeky"

Believe it or not, I have a writing life outside Amazon reviews, and one of my projects is an ongoing food blog with a heavy emphasis on kitchen science. As it happens, Russ Parsons is, while not one of my go-to authors, definitely someone whose work I like to keep around; his collection of essays and recipes, How to Read a French Fry, is a good book to sit down and browse just to learn dribs and drabs that might be covered in a more firehose-like manner in Cookwise or On Food and Cooking -- interesting, but sometimes a bit inessential. I'd wager I like this one better.

"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.

Numerous recipes and sidebars complement capsule histories (sometimes a little too capsule, probably for space reasons) of the many vegetables, and the impact of shopping by variety is explored for such things as apples, tomatoes, squash, eggplant, and even cabbage. Unusual history and trivia make up a great deal of the book -- did you know that Japanese-Americans created the modern US strawberry industry, or that the Dutch and Chinese knocked the US tomato market on its ear? Or that the corn that your farmstand sells as "Silver Queen" probably isn't? Or that a town of 5000 in Pennsylvania is the mushroom capital of the United States?

Books like this do tend to suffer from a triage problem -- so much information, not enough room to store it. Parsons certainly couldn't avoid it; I can only imagine the research he left on the bookshelf. And the truth is that given the nature of the food markets and how much they've changed even in just the last ten years, this book probably won't be terribly essential ten years from now. But it'll still be interesting, so grab it while it's still pretty current. The recipes and techniques will still be good, and the information is still pretty awesome.

Rating: 5 / 5
Date: 2008-10-06
Summary: "Good Read"

This book is very interesting. Thank God for NPR or we wouldn't hear about all the great books.