A Sweet Secret from the Andes, Cultivated in the Olympic Peninsula by Chimalow Produce

Bringing the essence of the Andes to the Pacific Northwest, Chimalow Produce proudly cultivates Yacòn root in the fertile lands of the Chimacum Valley. In this pristine environment, Yacòn flourishes, harnessing the region's unique climate and terrain to produce high-quality, nutrient-rich tubers.

Rooted in History and Culture: Yacòn's roots delve deep into the history and traditions of the Andean people. Indigenous to Peru and Bolivia, this hardy perennial plant has long been cultivated for its sweet, crisp tubers. Revered not only for its taste but also for its medicinal properties, Yacòn has been utilized in traditional medicine for various ailments, ranging from digestive issues to diabetes.

A Nutritional Powerhouse: Beyond its deliciously sweet flavor, Yacon offers a nutritional profile worth celebrating. Low in calories yet high in dietary fiber, it serves as an excellent source of inulin, a type of soluble fiber that acts as a prebiotic, nurturing the growth of beneficial gut bacteria. Additionally, its richness in fructooligosaccharides (FOS) provides a natural sweetness without causing spikes in blood sugar levels, making it a desirable choice for health-conscious individuals and those managing diabetes.

Culinary Versatility Unleashed: The versatility of Yacòn extends far beyond its raw form. Sliced thinly or grated, it adds a delightful crunch and a touch of sweetness to salads, combining harmoniously with greens and nuts. For those seeking a guilt-free snack, Yacòn chips present a healthier alternative when baked to crispy perfection with a sprinkle of seasoning. Moreover, its sweet juice can be extracted and reduced to a syrup, serving as a natural and unique sweetening agent in various recipes, from breakfast delights to baked goods.

Yacòn's sweet taste and crisp texture make it a great addition to many dishes, whether raw or cooked. Experimenting with different culinary methods can reveal its versatility in the kitchen! Do note that the skin is bitter - so make sure you peel it before you use it!

1. Yacòn Tacos (one of Laura's favorites): Cut into matchsticks, promptly toss with lime juice and eat on top of your favorite taco fixings.

2. Yacòn Salad: Slice or grate Yacon root thinly and toss it into salads for a delightful crunch and a hint of sweetness. Combine it with greens, such as arugula or mixed lettuce, along with some nuts (like walnuts or almonds) and a light vinaigrette dressing for a refreshing and unique salad.

3. Yacòn Chips: Create healthy and delicious chips by thinly slicing Yacon and baking them in the oven until they're crisp. Lightly coat the slices with olive oil, sprinkle some salt and your favorite seasonings (paprika, garlic powder, or rosemary work well), then bake them at a low temperature until they turn crispy.

4. Yacòn Syrup: Extract the sweet juice from Yacòn by boiling and reducing it to a syrup-like consistency. This can be used as a natural sweetener in various recipes, such as drizzling it over pancakes, waffles, yogurt, or using it as a sweetening agent in baking.

Growing and Using Yacòn: Thriving in cooler climates and high altitudes, Yacòn cultivation is an accessible endeavor for many, including us here on the Olympic Peninsula. Propagation typically involves planting sections of the tubers or small rhizomes, and the entire plant, including its nutritious leaves, is edible. 

The Yacòn root stands as a testament to the bountiful offerings nature provides. Its sweet, crunchy nature combined with its nutritional prowess make it a compelling addition to both the kitchen and the quest for holistic well-being.

Whether sliced in salads, baked into chips, or simmered into a syrup, Yacòn continues to captivate taste buds while silently bestowing its healthful benefits—a truly remarkable gift from the heart of the Andes, cultivated with care in the Olympic Peninsula by Chimalow Produce.

You can follow Laura and Chimalow on Instagram @chimalowproduce