"jmcquown" wrote in message ...

>
> "Julie Bove" > wrote in message
> ...
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But they had a prepackaged
>>bag of these tiny Yukon Golds. Each potato is about the size of a pearl
>>onion. So I bought them.
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I've seen all sorts of potatoes I don't understand. Fingerlings, for one.
Purple or black potatoes for another. In my mind they fall along the same
lines as things like "broccoflower". Flourescent green cauliflower looking
a lot like broccoli... but not quite. I'm pretty sure it tastes the same as
white cauliflower. But it costs a heck of a lot more. And the prices are
outrageous! (Make up your mind, do you want broccoli or cauliflower?)

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Jill
I won't say for absolutely, positively sure this applies to every single
one, but all the different color potatoes and shapes are simply old
varieties or varieties from different parts of the world. The same is true
for the various forms of broccoli and cauliflower.
The tiny potatoes are simply picked in infancy and that makes them cost
more because harvest is smaller. When picked in the home garden at that
size, they are really tasty to eat raw.
I'm sure the interest in immature veggies stems from various
restaurants/chefs wanting to dazzle jaded tastes and attract customers.
Personally, I can't understand the interest in tiny, string-like carrots
with the heads and tails still on. It makes me feel gaggy just thinking
about those string parts in the mouth. Or green beans served with the
pointy end still attached. Yuck. I guess I'm just not with the program.
Janet