tag:blogger.com,1999:blog-3352076248333591052.post7419478884784133836..comments2024-03-17T20:03:11.733+00:00Comments on Radix: Mauka: Three Cheers for The Marvel of PeruRhizowenhttp://www.blogger.com/profile/13898344291012563139noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-3352076248333591052.post-84983534972244541652014-06-11T19:32:31.626+01:002014-06-11T19:32:31.626+01:00When searching for Mauka your blog comes up tops. ...When searching for Mauka your blog comes up tops. Can't seem to be able to buy it anywhere though. Any clues? Or do you ship seeds?Chrishttp://www.efekt.netnoreply@blogger.comtag:blogger.com,1999:blog-3352076248333591052.post-91604215158976449742014-06-04T20:10:41.356+01:002014-06-04T20:10:41.356+01:00NO idea where I would source this magnificent root...NO idea where I would source this magnificent root from here in Northern Tasmania but it certainly looks amazing. Cheers for sharing this quality information with the rest of the world. We need to be learning about all of the peripheral perennial veggies for our future :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3352076248333591052.post-31222396838803646302014-06-01T15:44:48.692+01:002014-06-01T15:44:48.692+01:00sounds delish, I think the fermented drink has dis...sounds delish, I think the fermented drink has distinct possibilites. gotta gwo some first.mimsnoreply@blogger.comtag:blogger.com,1999:blog-3352076248333591052.post-20653255114275625582014-06-01T08:52:10.600+01:002014-06-01T08:52:10.600+01:00Owen,
glad you liked them..They can be fried witho...Owen,<br />glad you liked them..They can be fried without cooking as well, and do make very good tasty chips. I tried to ground them into powder, but that was a bit tasteless, but the root I used had not been sun-cured for a long time. Maybe the taste of the powder will also improve with some decent curing?<br />I also have the impression that they are, yacon-wise, sweetening during storage (although they never reach the sweetness stage of yacon). Now we still have to find those Ecuadorian varieties which seem to be less astringent...orflohttps://www.blogger.com/profile/01012811737135812741noreply@blogger.com