Several blissful years ago, I lived just down the street from my sister in San Luis Obispo. Her quaint home from the 1920’s had this massive avocado tree that hung slightly across her roof. During avocado season, a crashing sound would often occur tempting you to duck and prepare for the seeming earthquake that was coming. The ‘earthquake instinct’ was easy to develop while living in California. Seriously, if the big one struck in her house it might have taken awhile until we figured out it was not another avocado landing. Fortunately, we forgave the tree because the buttery fleshed goodness that came off was worth every bite and each time the house shook you knew something delicious was coming your way.
A neighbor kindly dropped off a handful of the green beauties a few days ago from his recent trip to California and I picked up more at our Farmers Market yesterday, but the season is just barely getting rolling for most avocados this February and will last well into May.
To select an avocado, be gentle. When we jab or squeeze too hard the inner flesh can be bruised and brown prematurely. Place the fruit in the palm of your hand. Gently and evenly squeeze as if you are shaking the hand of a dear friend. Another way to tell is to touch the tip near the stem to check for softness, that way you are less likely to bruise the center. The most flavorful avocados are soft consistently throughout, but not mushy.
If you buy them unripe, they just need a few days in a brown paper bag or hanging out in the fruit bowl with some apples & bananas to get a waft of their natural ethylene. If it is already ripe and you are not quite ready to dive in, simply stick it in the fridge. When your avocado is perfectly ripe, check out my favorite way to slice them.
While I always get excited for an organic one straight off a local tree, know that avocados are part of the Clean Fifteen and are one of the safer fruits to purchase conventionally. I certainly miss the days of storming avocados, but do my best to stock up whenever I can. I hope you do as well.
And as if guacamole wasn’t addictive on it’s own, here is a quick & simple recipe for my Feta-Guacamole.
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1 avocado, cut in half with the pit removed, see here for my favorite way to slice it
1 lime
1 pinch salt, optional depending on the saltiness of the cheese
2 ounces feta cheese, crumbled
2 tablespoons cilantro, finely minced
1 tablespoon red onion, finely minced
Mash the avocado with the lime & salt. Fold and mash in the feta/queso fresco, cilantro and red onion. Taste. Adjust any of the flavors to your particular liking.
Cook seasonally. Eat consciously. Live well,
