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Native to the Andes and long a staple food throughout South America, this member of the oxalis family produces foliage that looks like clover and sunchoke-like tubers underground. Known by many names (like uqa, New Zealand yam and trufette acide, to name a few), oca comes in many shades, from cream to orange and red to purple.
Now available from our friends at Mustard Seed Farm, this rosy-hued variety is a stunner.
Easy to prep, there’s no need to peel this knobby tuber’s skin. Slightly sweet with less starch than a potato, oca is delicious both raw and cooked. Eaten fresh, it adds texture and flavor to salads or can be roasted, boiled or steamed and used in place of other roots.
In a raw taste test, OGC’s Scott Osterman described this tuber as “if a cucumber and a radish decided to have a baby with a potato.” Others note undertones of lemon that are traded for a subtle, nutty flavor when the tubers are cooked. A fantastic addition to menus and produce displays, organic oca helps to keep things interesting.
Let your Account Representative know you’d like to include oca on your next order.
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