We all know that the quality of the squash, eggplant or zucchini you cook with can make or break your dish, so when Helen Gurrera, owner of Citarella (one of NYC's oldest markets), stopped by, we had to pick her brain on picking these hearty veggies. (Get it?!)
"Some people would say 'bigger is better' when it comes to squash — that is not a true statement," Helen says. "The smaller the squash, actually the more tender it will be."
Besides size, look to see if your squash and zucchini is bendy and dehydrated. That's a no go. Then gently squeeze the tip of the veggie. If it's old, the stem will be dry, but if it's fresh, there will be moisture coming out.
And when it comes to eggplant, Rach adds that it should be really heavy. A light and spongy eggplant means the possibility of it being dried out inside which is something no one wants!
Now that you know how to pick 'em, here are some great recipes for squash, zucchini, and eggplant: