Produce Briefs...
Cantaloupe Melon
The cantaloupe is defined by two elements: its roughly netted stone and green colored skin and its aromatic orange-coral colored flesh. When perfectly ripe, the flesh is juicy, unctuous and sweet.
Rainbow Swiss Chard
Rainbow chard, also known a 5-color silverbeet, is a tender chard variety with multi-colored stalks of yellow, white, orange pink and red.
Seasons/Availability
Rose pink oca is typically available beginning in spring to early fall.
Description/Taste
The rose ink oca is thin-skinned with a crisp texture. While similar to a potato in texture and culinary use, they are technically a tuber. The rose pink oca offers a delightful blend of sweet and sour taste. Ranging in colors from pearly white, light pink, to rich red, ocas are grown on bushy plants. They are often left a few days to a week in the sun to reduce their acidity and develop a sweet flavor. This unique tuber has a lot of versatility and its unusual aesthetic makes it a favorite among chefs.
Nutritional Value
Ocas provide a source of dietary fiber, carbohydrates, calcium and iron.
Applications
Excellent for cooking, this tasty oca adds flavor to soups, stews, salads and casseroles. Boil or steam and toss with a warm vinaigrette. This tuber works as a perfect companion with roasted and grilled meats, as well as various fish and shellfish. To store, keep in a cool and dry place. Ocas may also be kept in the crisper drawer of the refrigerator to maintain freshness.
Geography/History
From Argentina to Venezuela, the oca is a very important dietary staple in Indian cultures which live in high elevations. They are still largely grown in the Andes simply to feed one's own family and rarely sold on a commercial basis. Recently rose pink oca has been grown on a commercial basis in New Zealand and Mexico. These tubers are cold tolerant and require little attention. These hardy plants flourish by themselves even in poor soils and in elevations not suitable for other edible plants.
Recipe Ideas
Recipes that include Oca Rose Pink Potatoes. One
is easiest, three is harder.
Rose pink oca is typically available beginning in spring to early fall.
Description/Taste
The rose ink oca is thin-skinned with a crisp texture. While similar to a potato in texture and culinary use, they are technically a tuber. The rose pink oca offers a delightful blend of sweet and sour taste. Ranging in colors from pearly white, light pink, to rich red, ocas are grown on bushy plants. They are often left a few days to a week in the sun to reduce their acidity and develop a sweet flavor. This unique tuber has a lot of versatility and its unusual aesthetic makes it a favorite among chefs.
Nutritional Value
Ocas provide a source of dietary fiber, carbohydrates, calcium and iron.
Applications
Excellent for cooking, this tasty oca adds flavor to soups, stews, salads and casseroles. Boil or steam and toss with a warm vinaigrette. This tuber works as a perfect companion with roasted and grilled meats, as well as various fish and shellfish. To store, keep in a cool and dry place. Ocas may also be kept in the crisper drawer of the refrigerator to maintain freshness.
Geography/History
From Argentina to Venezuela, the oca is a very important dietary staple in Indian cultures which live in high elevations. They are still largely grown in the Andes simply to feed one's own family and rarely sold on a commercial basis. Recently rose pink oca has been grown on a commercial basis in New Zealand and Mexico. These tubers are cold tolerant and require little attention. These hardy plants flourish by themselves even in poor soils and in elevations not suitable for other edible plants.
Recipe Ideas
Recipes that include Oca Rose Pink Potatoes. One
is easiest, three is harder.| Mother Earth News |
|
Oca con Salsa Picante |
| Permaculture |
|
Warm Oca Salad |
| Simmer Stock |
|
Oca Salad with Capers and Cornichons |
