Interesting take on how to "best" eat from our current food system. It still seems crazy to me that some people might not realize that tomatoes doen't grow in January in the US. But apparently we need to be told what to eat when. But Parsons' book is more entertaining than that. He approaches fruits and vegetables in the same sort of way that I do: as works of art at their best and lumps of coal at their worst. I enjoyed his analysis of many popular produce items. Parsons helps us figure out when selected vegetables are most likely to taste good, as well as how/if to store them. Some of the text was a bit of old news for me, likely due to all of the other information I've read on the topic of food. But I enjoyed it nonetheless. The (mostly) simple recipes were a nice addition, too.