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"Food Science for Gardeners is everyone's guide to optimizing the quality of garden produce, including avoiding safety risks such as pesticides and microplastics; the pros and cons of different storage methods; and how to prepare the most nutrient-dense and delicious vegetables and fruits possible."--Provided by publisher.
List of contents
1. IntroductionWhy Do We Eat?
What Is Food Quality?
Do Gardeners Produce High Quality Food?
Gardeners Affect Quality
The History of Food Science
2. Understanding NutritionHuman Nutrients vs Plant Nutrients
Nutrients vs Calories
Nutrients in Food
Factors Affecting Nutrients
Nutrition Myths
3. Food Safety- ChemicalsChemical Toxicity
Pesticides
Heavy Metals
Food Safe Plastics
Safe Material for Raised Beds
Microplastics
Growing Food Near Toxic Plants
Allelopathy
GMO Food
Allergies and Sensitivities
4. Food Safety- BiologicalThe Microbes Among Us
What Is a Foodborne Illness
How Microbes Grow
Detecting a Problem
Buying Food
Food Safety Myths
Final Thoughts
5. Nutrient DensityMeasuring Nutrient Densit
Factors Affecting Nutrient Density
What Does Science Know About Growing Nutrient-Dense Food?
Factors Affecting Nutrients
6. The Flavor of FoodNutrition and Flavor
Why Does Grocery Store Produce Taste Bland?
Sweetness vs Acidity
Factors Affecting Flavor
7. Growing Great FoodSelecting the Right Cultivar
Importance of Days to Maturity
Heirlooms vs Hybrids
Is Organic Food Better?
Fresh Is Best
8. Handling and Storing FoodWashing Hands and Produce
Food Storage
9. Preserving FoodPreserving Techniques
Methods for Preserving Food
10. Cooking FoodWhy Do We Cook Food?
How Does Cooking Affect Flavor?
How Does Cooking Affect Nutrition?
Cooking Creates Undesirable Compounds
Food That Needs Cooking
Cooking Myths
Cooking Methods
11. Growing and Serving Quality FoodBeans, Green (Snap Beans)
Cucumbers
Garlic
Lettuce
Onion
Peas
Radish
Raspberries
Strawberries
Tomato
Zucchini
Notes
Index
About the Author
Connect with Robert Pavlis
About New Society Publishers
About the author
Robert Pavlis is a Master Gardener with over 45 years' experience in the art and science of horticulture, with a particular focus on soil chemistry and health. He is the owner and developer of Aspen Grove Gardens, a 6-acre botanical garden featuring 3,000 varieties of plants. A sought-after speaker and lecturer, Robert has published many articles in magazines such as
Mother Earth News and
Ontario Gardening. He maintains a widely read blog - gardenmyths.com - and a well-known YouTube channel, Garden Fundamentals, with tens of thousands of subscribers. Robert is the award-winning author of many published works, including the popular
Soil Science for Gardeners series and
Building Natural Ponds. He lives in Guelph, Canada.
Summary
Food Science for Gardeners is everyone's guide to optimizing the quality of garden produce, including avoiding safety risks such as pesticides and microplastics; the pros and cons of different storage methods; and how to prepare the most nutrient-dense and delicious vegetables and fruits possible.
