If I was you, I’d keep them for a while in a dark warmish place then pot them up & keep warm & moist & see what happens they are tubor roots after all. Those oval things on the left I’d fry or boil & have for breakfast.
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I don’t have a photograph of my sweet potatoes to hand, and the oca aren’t harvested yet, but above the ground they look like this (giant clover). They come in different colors (mine is red/pink), and you can get a good yield from a single plant. It tastes a bit like a potato with a slight lemon tangy taste. You can airfry them, roast them in the oven or eat them raw.
This is one I’ve been growing for a few years, and have got my traditionalist French neighbours growing them too, as they’re impressed by it, and it’s such an easy one to grow. It’s achocha (giant bolvian, not to be confused with its smaller cousin whose taste isn’t nearly as good). It’s like a cucumber crossed with a pepper. I love it raw, but you can cut it open, easily remove the few seeds and stuff it - it’s great cooked too, and very productive (grows on a vine). Once all my cucumbers have finished, I have these from September to about now (first frost kills them dead).
And I thought I’d share this as it’s a new one I’ve tried this year. Kiwao, or (aka horned melon or African cucumber). Like the achocha it’s another climber, and is spikey as heck. Looks amazing inside, but doesn’t taste tropical and sweet, but more like lime, melon, passion fruit and banana, but very mild. I like it, but it’s not for everyone.
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I think if she plants those she might get a hen popping out of the ground in a few weeks😉
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I always wondered what eggplant looked like.
Every time I see the title of this thread, I read it as “Growling/startling sweet potatoes”.
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