Eight Ways with Avocados

By Debra Morris–

Avocados, the quintessential California fruit, are in season! Creamy, versatile, and delicious, they’re one of the state’s most identifiable agricultural products and a summer favorite.

In 1871, avocados were introduced to the U.S. with trees from Mexico. Enthusiasm for this remarkable fruit grew to become one of the most ubiquitous crops associated with California. The Fuerte and Hass varieties are the most commonly grown with the Sir Prize and Bacon varieties not far behind in popularity. All four can be found at your local farmers’ market, but the Hass is the true California native, planted by Rudolph Hass in the 1920s. No one knows the origins of this “mother tree,” but everyone is grateful to Hass for finding and planting his orchards in the California hills.

Considered one of nature’s superfoods, the avocado is a heart-healthy, nutrient-dense fruit with fiber, minerals, and vitamins, and no trans-fats. Here are some tasty ways to enjoy California’s most flavorful and popular fruit:

1. Guacamole: Bring out the tortilla chips and scoop up some of California’s favorite appetizer!
2. Toast: Top your toast with avocado, and add an egg or tomato slice for a quick and delicious snack or breakfast.
3. Stuffed: Fill avocado halves with crab or shrimp salad, or tomato and corn relish, or whatever filling you wish.
4. Salads: Slice and dice to add creamy texture and mild flavor to any type of salad.
5. Sandwiches: There’s nothing tastier than a BLTA sandwich—Bacon, lettuce, tomato, and avocado! Or make a lettuce wrap, a stuffed pita pocket, or tuna melt with avocado.
6. Grilled: Yes, you can grill avocados! Brush the grill with olive oil and place avocado halves right on the grill for about 5 minutes. So good!
7. Toppings: Add to tacos, omelets, salmon, burgers.
8. Salad Dressings: Whip up some Green Goddess or other avocado salad dressing. Just get out the blender and add oil, spices, lemon juice or vinegar.

Your local farmers bring some of the best just-picked avocados there are and you can be assured they are grown right here in California. Shoup Farms brings some marvelous Hass avocados to the Castro Farmers’ Market each week through the season. Stop by and pick up some of these creamy California wonders!

Carrot Avocado Salad

1 tablespoon tahini
2 tablespoons boiling water
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
2 scallions, roots and dark greens trimmed, thinly sliced
3/4 pound carrots, sliced thin on a diagonal, or peeled for carrot “noodles”
2 tablespoons roughly chopped fresh cilantro (optional)
2 teaspoons toasted sesame seeds
1 ripe avocado
Salt to taste

Whisk together tahini, boiling water, olive oil, and lemon juice. Season to taste with salt. Transfer dressing to a pouring cup and use the bowl to season and serve the salad. Wash vegetables, including the avocado. Thinly slice, or peel carrots into strands. Toss the carrots in 1/2 of your dressing.

Cut open and pit your avocado. Then season generously with salt. Scoop chunks of the avocado and place on top of the carrots. Sprinkle with scallions, toasted sesame seed, and cilantro. Drizzle with remaining dressing and enjoy!

Debra Morris is a spokesperson for the Pacific Coast Farmers’ Market Association (PCFMA). Check out the PCFMA website for recipes, information about farmers’ markets throughout the region and for much more: https://www.pcfma.org/

Published on July 15, 2021