This site doesn't have recipes, but they have a further description about oca and they sell several different varieties of it: Oregon Exotics Nursery <http://www.exoticfruit.com/catalog.htm> --Lee Poulsen Pasadena area, California, USDA Zone 9-10 From their catalog: << OCA (oxalis tuburosa) "The sweeter cultivars (of Oca) taste like the Star fruit..." -- Steven R. King, Institute of Economic Botany, NY So stunning, but so little known, Ocas are the second most important rootcrop for millions of traditional highlanders, yet still remain virtually unknown outside of the Andes mountains. From Venezuela thence south by 5,000 mi. to Argentina, Ocas are a staple which now inhabit the width and breath of the highlands. One of the 21st centuries most promising new crops, researchers feel Ocas will be suitable for areas of the Himalaya, northern China, Africa and Central America. Commercially growing and marketing of the crop in New Zealand, Japan & Europe has been successful. Indeed, yields from our test plots in Northern California and Oregon have been as high as 1 lb. per square foot! We have introduced through quarantine more than a dozen varieties which are especially sweet and may be eaten raw or cooked. Others are slightly acid and retain a pleasantly mild flavor even after cooking. Some acid types have been referred to by researchers as " potatoes that don't need sour cream." High in the Altiplano some varieties double their sugar content when set in the sun for a few days. The flavor of these may be likened to dried apples, pears or other fruits. In appearance they resemble stubby carrots or long tapered potatoes but come with a shiny wax coating and variety of eye catching pinks, reds, stripped, white, yellow and purple. Ocas are cultured like potatoes, mounding the stems to encourage tuber development. They thrive in cool climates and the tubers regenerate new growth readily if late frost is a problem. Even under harsh conditions, yields are often double than that of potatoes planted in the same field. Ocas thrive at altitudes too high for most other crops and yield well in poor soils. A light rich soil with a ph between 5.3 an 7.8 is favored. Tubers begin development in late summer as daylight hours drop below 12 hours per day. A long fall season is important for best tuber production. Some researchers feel cool days are more important to tuber formation than are the daylight hours. In the Andes they are grown at 7,000 to 14,000 feet and ripen bountiful crops after 6-9 months. In New Zealand at sea level they are grown commercially at latitudes as far north as 40.13 and 46.24. Commercial production in Peru and New Zealand average between 7-10 tons per hectare with experimental government plots in Peru yielding as much as 40 ton per hectare. Ocas may be stored for several months even without refrigeration. They easily over winter in the simple adobe cellars found in the Andes. Some portion of each harvest is often laid to freeze dry by exposing them to frosty nights and bright sun by day. The process is aided by stepping on the thawing tubers to squeeze water from them. The finished dried product called "chuno" lasts for years. Rich in nutrition, Ocas are a tasty alternative to other starchy crops like carrots, corn and potatoes. Nothing will stop the eventual advancement of these crops towards North America. Already they have set themselves, by their inherent good qualities, on the long path to our supermarkets. We are working with various varieties; white, red, blush, yellow and orange. OCA (BR/SS1/FW) * 2 White Oca #1001 $18, 2 Red Oca #1002 $18, 2 Blush Oca #1003 $18, 2 Yellow Oca #1004 $18 mix & match or any and MATCH any 8 for $60! (#1199) SAVE $12!16 for $99! (#1112) SAVE $50!Our Oca's as featured in Flower & Garden magazine; blush, white, yellow & red Oca. >>