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 +