We’d like you to know more about your food and where it comes from. So each week we’re going to highlight a few of the interesting goodies available to you for the following week and tell you more about the local farmers who grew them. We also hope this entices you to place your order before the weekly deadline this Sunday at 5pm!
What’s ahead for the week of November 27? A few of the things we think you’ll be especially excited about:
- butter lettuce from Sundial Farm,
- spinach from Sage Mountain Farm,
- beefsteak tomatoes from Dassi Family Farm,
- Asian pears from Sweet Tree Farm,
- Hass avocados from B’Jailie Farms (meet Farmer Steve and Toni, his four-legged helper here).
A few of the ways we’ve enjoyed Hass avocados lately. However, as you’ll read below, avocados are very versatile and can even be used to make unforgettable desserts.
The Surprising Local History of the Hass Avocado
It might surprise you to know that avocados are technically a berry. If you’re an avocado junkie like us, you can thank the native peoples of Central and South America for originally domesticating and breeding avocados many thousands of years ago.
You might have noticed that avocados are way more popular than they were when you were a kid. That’s not just your perception. In 2001, the average American ate 2 pounds of avocados per year; in 2016, they ate 7 pounds. Yes, that means the popularity of avocados is skyrocketing and will likely only continue to increase. Why? They’re delicious, loaded with good healthy fats, vitamins and micronutrients. Oh, and they’re a must-have ingredient in many latino-inspired recipes. (Can you imagine life without guacamole?)
Have you ever wondered how many varieties of avocado are out there? The answer is hundreds, and it would sure be fun to taste each and every one. However, one variety in particular accounts for 80% of all the cultivated avocados grown globally and a whopping 95% of the avocados grown in California: the Hass avocado.
It’s called the Hass avocado in honor of Rudolph Gustav Hass (1892-1952), who lived just up the road in Fallbrook, California. (Not coincidentally, Fallbrook calls itself the “avocado capital of the world.”)
The full story of how Rudolph Hass somewhat accidentally discovered and propagated this now-famous avocado is the stuff of legend. He wasn’t a biologist or horticulturalist. He was a salesman and mail carrier who saw an advertisement for growing avocado trees as a way to make a lot of money (only the rich could afford to eat avocados then.)
He happened to get a hybrid avocado seed from a local nurseryman that grew to produce earlier, better tasting fruit more prolifically over a longer period of time. Soon, every avocado orchard in California and beyond wanted to get their hands on the Hass avocado. The rest, as they say, is history.
Eating Avocados: Tips & Tricks
Avocado smoothies? Chocolate avocado mousse? Yes, please. Images from Cooktoria and Cook For Your Life.
- How to tell if your avocado is ripe – Avocados do not ripen on the tree. They must be ripened after picking. An unripe or overripe avocado is not a pleasant experience, but a perfectly ripe one is pure heaven. Two tips for telling when your avocado is ripe: 1) Press on the skin slightly with your fingers – when perfectly ripe, it should feel slightly soft, not mushy or hard. 2) Pull off the small stem/cap at the top of the fruit. When ripe, it should pop right off, revealing a green color underneath.
- Use avocados in smoothies, desserts, and more – There’s no right or wrong way to eat avocados, so don’t get stuck on guacamole as the only recipe. In fact, many cultures use avocados in drinks and desserts, not just in savory dishes or dips. Need some inspiration? Start with these simple, healthy and delicious recipes: chocolate avocado smoothie (great for breakfast or pre-workout) and avocado chocolate mousse (a decadent dessert).
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