Know Your Veggie's Age

is there such a thing as an old tomato?Or a young zucchini.Yes.A veggie's age and when you use it cam definitely affect the dish it's in.To maximize any vegetable's flavor and nutritional potential ,understand how old it is and how it's age can. And will make a difference. Knowing your veggie's age was the main article in today's New York Times Dining section.It was part of Melissa Clark's. A Good Appetite and it was full of good advice.After all many don't know when a tomTo is at its best for sauce making or when. Is a good time to batter coat it and then fry it.An older tomato is the best for any sauces or even making ketchup.A straight off the vine one that's still firm and green is perfect for frying. This is known as micro seasonality ,finding the ripest during season.Both chefs and home cooks are using this to optimize any veggie's flavor and cooking potential. it does take a bit of knowledge and just basic sense to use this method.Fpr example cilantro is better as a garnish. When it.s just shoots,Mature leaves are best flavoring dishes while the flowers are best in noodle dishes.Most cooks ,amateur or pro ,know that the best zucchini flavor is when it's young .The texture too is at it's best then as well,being soft and tender.As they get older the zucchini gets tougher and the seeds grow.The only thing to do with it is stuff it either with breadcrumbs or a mix of ground beef.Even fruit has micro seasons.Use the ripe berries for nibbling ,while the younger green ones are just right for pickling. Knowing your veggie's age can help in making. Tasty dishes.Understanding when to use them and in what dishes is vital to creating the best dish for that particular veggie.It will be the difference between a good dish and a mediocre one.