What’s like a potato but more attractive, nutritious and resistant to disease? Oca! A NON-INVASIVE Oxalis species that has been cultivated as a food crop in the Andes for centuries! Tubers come in a rainbow of colors (red, white, purple and yellow) and differ in flavor and texture. Some describe the flavor as potato-esque, but nuttier and tangy. Oca can be eaten raw, roasted, baked, boiled or fried. Your call! Plants are green and leafy with typical Oxalis foliage and flowers, growing to about 2’ high and spreading over time. Grows best with a long growing season, so areas with hard early frosts in Fall may not be able to get good yields. Harvest a couple of weeks after the foliage is frozen to the ground, usually in November or December.