Maybe it’s the difference between what you see and what you taste, but white sweet potatoes seem sweeter to me than the traditional variety. They also seem to keep their shape and texture better, more like a traditional potato, but with more flavor. I’ve used it in a salad, and in a curry, but I think next I’m going to try to make french fries.

Last week I walked into the South Slope Union Market and was surprised to see fresh turmeric root (mislabeled as “tumeric root”), something I hadn’t seen before. I picked up a handful of the tiny roots, not sure what to do with them but excited anyway. Turmeric is said to have numerous health benefits — a natural detoxifier, etc. — and has a sweet, almost carrot-like smell. I’ve sliced in thin and added it to an Asian-inspired soup, and I’ve grated it and used it as a base for curry. I should warn you that if you do grate it your fingers will be bright yellow for a day, at least, despite any scrubbing.

I can hear you out there, reader, complaining. The first Market Watch column in over a month, and I give you eggs? Indeed I do. Two weeks ago I picked up a dozen eggs from Bradley Farm, and they were the best eggs I’ve ever had. Rich, vibrant yolks, and clear whites that whipped up into meringue in no time flat.

OMG I never seen mini pork dumplings before! They’re quite cute. For about $4 these definitely aren’t the best deals but heck they’re cute! I found these at the Hong Kong Supermarket on Hester and Elizabeth. I bought a bag along with some veggies and wonton noodles. Since they were tiny I thought I didn’t need to do the 3 boil rule but there it was clearly stated on the back of the bag to use the 3 boil rule.

Were these made for kids to eat?

Anyways, these came out just alright. Obviously with the small size there wouldn’t be much filling and the ratio of skin to filling was about 50/50. Worth getting, heck no. Cute, heck yes.

Romanesco broccoli’s dramatic appearance certainly makes it stand out at an market, let alone in the dead of winter. Its improbably fractal florets belie its ordinary flavor; it tastes just like ordinary cauliflower, and can be substituted for that vegetable. Still, you can’t beat that look as a conversation piece at your next dinner party.

After a bit of a hiatus, Market Watch is back for 2010. What better way to start off on this wintery January day than kale, one of the heartiest of winter crops? The purple variety is most often seen in gardens as an ornamental, but it is certainly edible. Not only does it survive the winter frost, but if you’ve ever seen it’s dramatic purple leaves poking up through the snow you’d swear it thrives in cold weather. My new favorite thing to do with kale is to make chips out of the leaves — strip the stems, toss the leaves with olive oil, salt and pepper, and then put into a low oven for a long time. They come out crispy and are compulsively snackable.