Farm to Table...

Heading into the Thanksgiving season, mini-vegetables are one way to get some green on the table, while increasing the cute-ness factor. The Detroit News suggests steaming or roasting your mini-veggies (baby squash are especially good sautéed), cutting them up for a vegetable platter, or using them as decoration in your tablescape, a baby-vegetable cornucopia comes to mind.

How do baby veggies come about, you ask?

Well, one example: farmers at Babe Farms produce 100 mini-vegetables, the most successful of which is the baby carrot. Their baby carrots are engineered and designed to grow only so big, which means that they’re sweeter. Many of the other veggies are grown mini by packing them close together, which forces the vegetables to compete for light and water so they don’t grow as big.

Here are some other mini-veggie resources:

Buy mini-vegetable seeds from RainGardens.com.

Make mini-veggie lasagnas with a recipe from Creative Eats. Or, whip up a mini-vegetable stir fry with a recipe from Racheal Ray.

Photo of a baby vegetable basket from Harry and David.