You Can Grow Oca!

(Page 4 of 4)

August/September 2007
By William Woys Weaver 
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Find Oca Tubers

Nichols Garden Nursery
Available in early spring 2008
1190 Old Salem Road NE
Albany, OR  97321
(800) 422-3985

William Woys Weaver’s penchant for trying exotic foods has taken him high into the Andes in search of the perfect oca. He may never learn to speak Quechua, but cooking with oca like the ancient Incas is a cinch.

HIGHLY RECOMMENDED by the Mother Earth News editors:

Heirloom Vegetable Gardening: A Master Gardener’s Guide to Planting, Seed Saving and Cultural History by William Woys Weaver, now on CD. If you want to explore the fabulous flavors, fascinating history and amazing diversity of vegetables, this is the book to start with. Food historian and Mother Earth contributing editor Will Weaver profiles 280 heirloom varieties, with authoritative growing advice and incredible recipes. First published in 1997, Heirloom Vegetable Gardening has since been out of print, with used copies selling online for as much as $300. We are proud to present the original text, with color photos, as a digital book on CD-ROM. Order now.

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  • ami 9/25/2008 2:16:58 AM

    Oca is a regular vegetable for purchase over the winter months here in New Zealand supermarkets.And are SO easy to grow. Leave some to sprout (bit like seed potatoes), plant over Spring and wait... In NZ Oca (or Yams, we call them) are left in the ground until at least the first frost, then lifted as required. they are fine left in frosty soil till needed in the kitchen. Then usually roasted -they go well with roast chicken.
    Though not as rampant as Jerusalem Artichokes if left in the ground they do multiply well year to year. I've just dug some out of my garden, while preparing it for spring planting.
    Source some for your garden,they'll be one of your favourite vegetable. They'd be a good veg for kids to grow as when lifting for the garden they look like big, bright bugs...

  • John 8/8/2007 2:55:44 PM

    I was brought up on what you call OCA, we in Peru call it
    "Olluquito" and in Bolivia "Papa Liza" (skinless potato. My
    favorite dish is Olluquito con Charqui (same as "jerque" but made
    fro llama meat) and with a lot of peppers. I can send you the
    recipe for a real "Olluquito". Very simple to make and it uis in
    bushels at the supper market two blocks from my apartment in San
    Isidro, Lima, Peru. I'll even go as far as taking a foto of the
    Ollucos (Ocu) in the raw and after a delicious dish. I eat it at
    least once a week.

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