this post was submitted on 26 Feb 2024
1 points (100.0% liked)
Science of Cooking
1111 readers
1 users here now
Welcome to c/cooking @ Mander.xyz!
We're focused on cooking and the science behind how it changes our food. Some chemistry, a little biology, whatever it takes to explore a critical aspect of everyday life.
Background Information:
founded 1 year ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
As a country kid, me and my cousins were worse than rabbits were on the strawberries in gardens. We'd legitimately sit down and eat every strawberry then move to the next plant. Eventually they showed us how to distinguish blackberries and they just turned us lose on the woods.
Everything is better right off the plant.
But it's not just looks in the store, they're breeding them for shelf life.
A garden tomato would be inedible by the time it got to your local supermarket in the middle of January.
The biggest part of gardening for food, was canning everything so you had some all year. So you have to factor in that store bought produce is fresh year round. You're not getting that without an indoor year round garden and a lot more work.