Grow food you can’t buy in the grocery store. Here’s an open source guide to one option: Ahipa.
Ahipa, also called the Andean bean or Andean yam bean, is another of a complex of traditional roots crops from high elevations in the Andes mountains. Ahipa is closely related to the better-known jicama, but grows in much harsher conditions. It is delicious raw but can be cooked too. It’s great as a stand-alone snack, or chopped up and added to salads. The ahipa tubers grow sweeter with time, after being harvested, so allowing them to sit for a day or two before you eat them will make them taste sweeter, as the starch in the tuber breaks down into sugars. The tubers can lose water and become shriveled, though, so don’t let them sit for too long. It can also be processed like Gari, a type of flour, but beware the seeds, leaves and stems contain toxic oils and are not edible.
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