Baby corn has long been a stir-fry staple, and those so-named baby carrots have become the obligatory sidekick to hummus. But small vegetables only seem to betting bigger — at least in supermarkets and restaurants. Earlier this year, California’s Shanley Farms introduced “single-serving” avocados (trademark name: Gator Eggs) sold in clever packages reminiscent of egg cartons. Produce titan Green Giant sells Little Gem Lettuce Hearts, a lettuce hybrid that resembles romaine in miniature. Not to mention the countless iterations of baby broccoli — in fact, a cross between broccoli and Chinese kale — that appear in grocery stores everywhere. Are bitty vegetables merely an eye-catching novelty or are there culinary benefits to downsized produce?
At least for chefs, the most desirable baby vegetables are generally the ones that are indeed babies — that is, harvested young. “When grown well and picked fresh, baby vegetables eat beautifully,” says Aimee Olexy, chef and owner of Talula’s Garden and Talula’s Daily, in Philadelphia. “Often tender and sweet, they require less overall cooking and retain a more perky mouthfeel and appeal on the plate. Young baby peas and beets are almost always wonderful, and a dainty little treat worth the …read more