I have never heard of this, but all things gastronomical pique my curiosity. Did a web search that came up pretty sparse on actual recipes but one site offered this: The oca can be prepared like most root vegetables by being boiled<http://www.cookipedia.co.uk/wiki/index.php/Boiled>, baked <http://www.cookipedia.co.uk/wiki/index.php/Baked> or fried<http://www.cookipedia.co.uk/wiki/index.php/Fried>. In the Andes it is part of stews<http://www.cookipedia.co.uk/wiki/index.php/Stews>and soups <http://www.cookipedia.co.uk/wiki/index.php/Soups>; served like potatoes <http://cookipedia.co.uk/wiki/index.php/…> or can be served as a sweet. Oca is eaten raw in Mexico with salt<http://www.cookipedia.co.uk/wiki/index.php/Salt>, lemon <http://www.cookipedia.co.uk/wiki/index.php/Lemon> and hot pepper<http://cookipedia.co.uk/wiki/index.php/…>. Also seems it is established in New Zealand where they refer to it as New Zealand Yam, so that may bring up some results. If I ever find it locally I will have to try it. Randy On Thu, Nov 10, 2011 at 6:57 AM, James Waddick <jwaddick@kc.rr.com> wrote: > Dear Friends, > It is apparently Oca 'season'. Oca is Oxalis tuberosa, an > edible member of this genus native to highland parts of South America > and long cultivated there for food. > > A few years ago a kind member of PBS (Thanks Liz) sent me a > package of tubers to try eating and growing. I soon found that > growing them was pretty worthless in my climate and the plant is NOT > ornamental - at least here in Kansas City. I did like the taste, but > the trouble and cost of 'importing' from California didn't seem worth > the trouble. > > This year a new jumbo super market opened nearby (Hy Vee) and > in the last few weeks they have been selling jumbo fresh Oca for only > $1.99 per pound, a real bargain price. They have only sold what > appears to be a single cultivar with smooth red tubers. I know there > are also yellow tuber cvs and probably many more in Peru. I have > been enjoying these on a regular basis. > > So does anyone have a slightly off topic recipe for enjoying > these unique tubers? Generally they are prepared like potatoes, but > have a sweeter taste and cook much faster. I'm open to trying new > versions after enjoying them a few different and obvious ways. > > Thanks. Jim W. > -- > Dr. James W. Waddick > 8871 NW Brostrom Rd. > Kansas City Missouri 64152-2711 > USA > Ph. 816-746-1949 > Zone 5 Record low -23F > Summer 100F + > > _______________________________________________ > pbs mailing list > pbs@lists.ibiblio.org > http://pacificbulbsociety.org/list.php > http://pacificbulbsociety.org/pbswiki/ > -- * * A long habit of not thinking a thing wrong gives it a superficial appearance of being right. - Thomas Paine --- * *