Everyone's guide to using the power of science to produce healthier and tastier fruits and vegetables

From garden to fork, Food Science for Gardeners is everyone's guide to optimizing the quality of garden produce and preparing the most delicious and nutritious food possible.

Beginning with a high-level overview of food quality and nutrient density, this invaluable resource then takes a deep, but accessible, dive into:

• The essential nutrient groups--proteins, carbohydrates, fats, vitamins, minerals, and fiber--as well as phytonutrients and their antioxidant properties
• Factors affecting food safety such as pesticides, microplastics, bacteria, and other forms of chemical and biological contamination
• The pros and cons of a host of approaches to storage and preservation including canning, drying, pickling, and fermentation
• An extensive variety of cooking methods and how they affect nutrient availability
• Gardening techniques for growing nutritious food, including the use of organic practices, selecting the right cultivars, and enhancing soil health to improve food quality
• A complete section dedicated to the best growing methods for common fruits and vegetables.

Whether you're a home gardener, local food enthusiast, or small-scale farmer, Food Science for Gardeners demystifies the science of food, enabling you to put the best quality vegetables and fruits on your plate.