Roots & tubers

Russet potato

Wrapped in a brown skin, the Russet potato has a firm white flesh, fluffy and light when cooked due to their high starch content.

Red potato

With a smooth thin red skin, red potatoes have a white firm interior that offers a rich, slightly sweet flavor. Because of their low starch content, red-skinned potatoes hold their shape after cooking.

White potato

These low-starch potatoes are great for boiling.

Yukon gold potato

Round or slightly oval, Yukon Gold potatoes are wrapped in a smooth yellow-white or golden brown skin. Retaining their rich golden color no matter how prepared, they are revered for its outstanding taste. Yukon gold potatoes offer a robust, buttery flavor all their own.

Blue or purple potato

Varying from a very dark blue to a very deep purple, these eye-catching potatoes encase their tender purple flesh with a tender unusual-looking purple skin. Purple potatoes offer a delicious bold flavor.

Fingerling potato

Fingerlings are less starchy than other potato varieties and are typically classified as waxy.

French fingerling potato

French fingerling potatoes are rather dry and flour-like. This potato variety offers a delicious nutty flavor all its own. Tenderly wrapped in a pinkish-red skin, the smooth, moist yellow flesh has streaks of pink.

Sweet potato

Quite moist, its orange-yellow flesh is described as being succulent and having an excellent flavor. Encased in a light red-purplish skin, some can grow to be a foot long.

White sweet potato

Rather dry and slightly sweet, the nearly smooth-skinned freshly cut sweet potato releases a sweetly aromatic scent.


Delicious raw, carrots make a great tasting snack or addition to salads. Soups and stews love their colorful presence. The sugar content in carrots makes them perfect for delicious desserts, such as carrot cake. To store, keep refrigerated in a plastic bag.

Red cherry radish

With crisp texture and peppery flavor, raw radishes are great in salads and on crudité platters. Select firm, fresh-looking radishes and store them in your refrigerator for no more than a week.

Icicle radish

The slender icicle radish delivers a rich spicy flavor, milder than the common red radish.

Red meat or watermelon radish

Large, round radishes with unique dark pink flesh. Remarkably sweet with a delicious taste.

French breakfast radish

The French breakfast radish is full of colorful and tasty charm. Tender and crisp textured, its spunky flavor is a favorite of radish fans.

Red or purple beets

Round, firm, smooth and a rich deep red, cooked fresh beets offer a tender, sweet, delicious flavor. The best beets are as small as a quarter or as big as a baseball.

Golden beets

Golden beets are round, smooth with a vivid golden interior. They have deep green tops with yellow veins that perfectly match the earthy sweet flavor of the beet flesh.

Purple top turnips

Turnips can be roasted, boiled, steamed, or stir-fried. Select small turnips that feel heavy for their size.

Yellow turnips

Yellow turnips are also called rutabaga. They are typically larger and sweeter than purple top turnips.

Hakurei turnips

Hakurei turnips taste great raw – sweet and fruity – and the texture is crisp  and tender.