Amid all the fluff & fakery (tomatoes w/ UPCs, fruit preserves from who knows where, assorted nicknacks) last Thursday I ran into a genuine article--I think from Michigan, altho regrettably I don't remember the farm's name. In any case, you can recognize them by the incredible assortment of potatoes. (They also had some very remarkable looking red & golden beets, which I tried and found excellent.) Probably at least two dozen varieties of potatoes, about two-thirds of those fingerlings. The one I tried was Irish Cobbler--white, round, about two-thirds of a baseball. It's a starchy type--so much so it makes Idaho russets seem waxy. Excellent, kind of nutty flavor. Because of the texture, it's probably of limited use, but if you like that kind of texture for mashed potatoes, this is probably the ultimate. I think they'd be good baked as well.