This month ends our six-month study of Jo Robinson’s book, Eating on the Wild Side. If you have not been following us on this investigation, I encourage you to go back to the April 2015 issue and read through the issues since then – or buy the book. It’s a great reference publication for your kitchen bookshelf. Our study has focused on ways to overcome some of the nutrient and flavor losses of our present-day fruit and vegetable varieties and the methods we employ in storing and preparing them.

This month, we’ll look at fruits and berries.