Dylana Kapuler of Peace Seedlings, in Corvallis, Oregon, USA cleaning and sorting the Fall 2010 oca crop. Many of the varieties grown by Dylana have been being acclimated to the low elevation Northern temperate climate of “lowland” Oregon for now going on almost 10 years. To the author’s opinion, these selected varieties offer the greatest promise for zone adaptation for the Northern European coastal climates. Photo credit Dylana Kapuler. Short description and history of use The discovery of the New World, over 500 years ago, profoundly changed diets on both sides of the Atlantic, but the full potential has yet to be reached. While some of the new foods were quickly accepted – just think of corn, beans and squash – most have remained obscure for a myriad of reasons. Oxalis tuberosa, or Oca by its common name, is a good example of an important crop that most of the world (outside its cultivation area in the Andes) is ignorant of. Although it is considered as good, or even better, than the potato in terms of nutrition and flavour, and certainly more visually appealing, with colours ranging from white, orange, purple, yellow to intense red, this root crop was once labelled “the poor food of the Andes”. Little known outside its area of origin, it was marginalized precisely because of the stigma of being associated with the poor. Only in recent years has oca’s cultivation spread to other areas, notably New Zealand, where it is quickly becoming very popular as a staple ingredient in the traditional lamb dishes. The New Zealanders have even patented a variety “Aztec Gold”, which is acid free and tastes just like a potato. There were some attempts to cultivate this root crop in Europe, but it never acquired prominence. Introduced to Europe around 1830, it remained a marginal crop, partially because the potato was so popular but also for lack of perseverance in selecting and adapting the crop to European conditions. Most oca tuber varieties contain oxalic acids, which make them refreshingly sour. In Mexico they are called “Papas Chinos” because they are mistakenly assumed to have originated in China. In the cool moist highlands of Veracruz Mexico they are eaten raw – sliced, spiced and salted – and are very popular in season. The acidity level differs greatly according to the variety (as mentioned, New Zealand has a variety that is completely non-acidic). Even with acidic varieties, it should be pointed out that the acidity diminishes or is even neutra lized by cooking. Traditionally, oca is dried by exposure to the sun. Studies show that this “processing method” (sun drying) serves Pagina 13

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