Yesterday I was at an upmarket grocery store called Wegmans. In the produce department they had some interesting bright red waxy looking tuber-like things with an odd not quite bumpy texture, about the size of Russian Banana fingerling potatoes. Grown in New Zealand, native to Mexico where it was eaten by Incas and Aztecs (at least according to the sign over the bin.) Nothing loathe, I bought some oca. Did a web search on "recipes for oca" and got useless hits. Looked in the RHS "Index of Garden Plants" Yes! Oca is Oxalis tuberosa. Has anyone grown or eaten it? Do you have a recipe? A search on "oca, plant native to Mexico" produced the following hit. http://hort.purdue.edu/newcrop/1492/… But it really doesn't say much about cooking, other than that in the Andes it seems to be freeze-dried first, then cooked. The search continues. BTW, the LaRousse Gastronomique mentioned dahlias as an edible plant that tastes like potatoes. Anyone out there boiled up some dahlias lately? Judy, ever the insatiably curious elephant's child