Once or twice a year there are  baby kiwis at Trader Joe's.  As my grandmother would say, "You are so cute I could eat you up!"  Baby kiwis are miniature grape-size relatives of the conventional kiwi, but they have a smooth green skin (not fuzzy!) and can be eaten skin and all.  These particular ones were grown in Oregon, but it's pretty unusual to find them in the US. 

I like to garnish desserts with them, either sliced or whole - they're unusual and can turn plain old vanilla ice cream into a conversation piece.  The main reason I buy them is that my kids just love them - they're such a novelty.
Don't wait to go get them because they disappear just as quickly as they appear.

     
And the other babies I've noticed lately are baby sweet potatoes.   Sweet potatoes are considered one of the most healthiest vegetables around, and they're a favorite in my home.  I roasted these with a whole chicken, which is a really easy and satisfying dinner.  Roasting chicken with vegetables sounds time consuming, but it's just a lot of oven time.  The actual preparation time is mere minutes. 

I tossed the baby sweet potatoes and some carrots with olive oil, salt, and pepper and placed them in a deep baking dish.  I coated the chicken with about a Tbsp of olive oil 1 Tbsp of dried herbs, and a little salt and pepper.  An optional step is to cut a lemon in half, squirt the juice on the chicken and stick the used halves inside the cavity with a few halved garlic cloves.   Roast the chicken at 400 F, approximately 15 minutes for each pound of chicken.  So for a 5- or 6-pound chicken, start checking it for doneness after 1 1/2 hours.  Roast chicken and veggies is such a classic comfort meal, and your kitchen will smell great!