Pink and knobbly Oca

Pink and knobbly Oca

After getting our first hard frost last week, it was time to dig up the oca (New Zealand yam) – the second of the unusual vegetables I grew this year. These pink (other colours are available) and knobbly tubers start to swell when the days shorten, and are ready to harvest in late November, usually once the frost has killed off the foliage. I was pleasantly surprised to see the amount of tubers produced from each plant, and there seems to be a fair number of good sized tubers, suggesting I’d left them a reasonable length of time in the ground before harvesting. I’ve consequently read that you can leave them in the ground for a number of weeks after the first frost, to swell even further. But I was too eager to see what they looked like. There was very little slug damage to them, and they are meant to be free from the diseases that potatoes succumb to, e.g. blight, making them a good alternative to potatoes.

I can’t decide whether I like their appearance or not. The pink and red coluring is appealing, but the ridges and knobs make them look a bit alien. If they taste good then I’m not too bothered either way. You can eat them both raw or cooked, although I think they taste better cooked. Raw, they had quite a nice crunchy texture and very subtle lemony taste, but after cooking (same way as potatoes) the flavour became more pronounced. Unfortunately they lose their colour on cooking.

I’ve got enough tubers to reuse some next year as new plants, so I can try growing a few more of these strange alien-like vegetables.

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