When I first started working in produce three decades ago, there was little excitement in the potato section, save for the occasional russet potato display collapse (there's a trick to building those giant potato pyramids). Potatoes were a fairly dull affair, until fingerling potatoes came along. They had cool names -- Ruby Sensation, Honey Gold, White Delight, Sunrise Medley, Purple Peruvian, French and Russian Banana. And they came in a rainbow of colors.
Fingerling potatoes are perfect for busy people. You don't have to peel them, and you don't have to slice them. But they can be cooked in a multitude of ways: baked, boiled, steamed, sautéed, roasted or grilled. When you get them home, keep them in a cool, dark place. They don't store as long as the rugged russet, so plan on using them a bit quicker. You can refrigerate them for a short period, but the cold temperatures can actually change the sugar-to-starch ratio, which can change the flavor.
Michael Marks is the marketing manager for FreshPoint.
$1.50 to $2 per bunch
Tips: These farmers market favorites may look like green onions, but take a sniff: That's garlic. Brush them with olive oil, grill them and serve them with steak.
$2.69 to $2.99 per pound
Tips: For the freshest sunchokes, look for light color and no wrinkles, then refrigerate them in a plastic bag to prevent dehydration.
99 cents to $1.29 per pound
Tips: These fat little bananas from Central and South America are very creamy, with a hint of strawberry.