I'm referring to vegetables like baby carrots, baby spinach, baby cucumber, etc. Supermarkets sell quite a few "baby" varieties of vegetables and they seem to be priced more expensive per ounce than their "regular" counterparts.
Am I naive thinking that (for instance) baby carrots are simply carrots harvested early? Or are they a different kind of carrot, just small?
I'm looking for nutritional as well as culinary differences. For instance, if a recipe calls for a "baby" vegetable, can you substitute it for a finely chopped regular vegetable?