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 +

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