I grew up in a family of farmers and was taught that the smallest produce is the tastiest and kept it for ourselves. Or maybe we kept the smallest ones so that we could sell the bigger ones since the price was determined by weight. Either way, I've always approached produce looking for the smaller pieces especially when it comes to cucumbers, melons, carrots, zucchini and others. So I was surprised when I looked in my fridge yesterday and found this monstrosity, hubby may have bought it on impulse. In my opinion something this big doesn't taste as good. It's surprising when I shop with others who look for the biggest apples, the biggest longest celery, the biggest squash! I also think that smaller quantities of food are easier to prepare and control in the kitchen. It's not that I have a problem cooking big quantities but I think it's easier to get something right when it's smaller. My pies, cakes, moussaka, spinach pies, pastitsio, lasagna and other casserole type dishes tend to also be short stacked with great quality ingredients and bursting of flavor rather than height and filler. I'd rather make a spanakopita with a few bunches of fresh organic spinach than several pounds of frozen spinach. I notice this is somewhat different than the way others cook but I'm certain I'm not alone.