Ivory Oca : An Evolution from G&D Next

Something weird happened about 3 years ago at our San Diego farm. Some of our Blush Oca (normally deep red/pink) grew as if they lost their pigments and grew... white. I thought some of that could be environmental, but that didnt explain the annually consistent yields from replanting them and the fact that the original Blush (red/pink) continued to yield their respective type. It's not the Oca-breeding project I had in mind (spoiler, that's coming down the line) but an evolution I'll gladly take.

It's not only a reminder to me of why we set aside up to 20% of our budget for R&D every year, but of what you so graciously support at Girl & Dug Farm.

Contrary to its appearance, oca is not related to crosne. Completely different size, completely dfferent growing habits, and wildly different flavor. Oca begins with a potato-like flavor but with apple-pear notes, almost like baked potato with sour cream. It finishes exceptionally clean and light unlike many potatoes do, and as an added bonus a kick of MSG-like savoriness. As its color (or lackthereof) would suggest, no significant color develops after cooking despite the slightly pink tones in some tubers. The French may call potatoes "apples of the earth" but that title seems far more fitting to these wondrous, versatile little root veggies!