James Waddick jwaddick@kc.rr.com
Thu, 10 Nov 2011 06:57:24 PST
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
Ph.    816-746-1949
Zone 5 Record low -23F
	Summer 100F +

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