Produce Briefs...
Pea Tendrils
These delicate vines have a distinctive and robust flavor that tastes like a cross between sweet peas and spinach.
Green Swiss Chard
Swiss chard leaves grow on a pale whitish-green stalk. Shiny and dark green, the crinkly green leaves offer a taste that lies somewhere between asparagus and celery with possibly a hint of beet.
Grower
Seasons/Availability
November through December
Current Facts
Avocados are members of the family Lauraceae, which includes the plants that produce edible cinnamon, camphor, sassafras and the herb laurel (bay leaf). There are three races of avocados: Guatemalan, Mexican and West Indian. While each has distinctive features, cross-pollination permits the development of unlimited varieties. Avocado varieties are also identified as being either Type A or Type B. The Bacon avocado is an B variety.
Description/Taste
Bacon avocados have a deep green smooth and thin skin with faint speckles throughout. Their flesh is a pale cornflower yellow color, less oily than Hass avocados but equally delicious, full flavored, buttery and creamy in texture. The central pit in bacon avocados is large, taking up a substantial amount of flesh in the fruit. The large pit has a tendency to make the seed cavity mold, making the fruit highly perishable when ripe.
Geography/History
The avocado is native to Central Americas and the West Indies. Avocados evolved as a species from animals eating the fruit and "distributing" the seeds. Avocados have been growing wild for at least 13,000 years though they have been cultivated by humans for about 9,000 years. There are three races of avocados: Guatemalan, Mexican and West Indian. While each has distinctive features, cross-pollination permits the development of unlimited varieties. The Bacon avocado is a hybrid of two Mexican avocado varieties. It was originally cultivated by James Bacon in Buena Park, CA in 1954.
Recipe Ideas
Recipes that include Bacon Avocados. One
is easiest, three is harder.
| J.J.'s Lone Daughter Ranch |
Seasons/Availability
November through December
Current Facts
Avocados are members of the family Lauraceae, which includes the plants that produce edible cinnamon, camphor, sassafras and the herb laurel (bay leaf). There are three races of avocados: Guatemalan, Mexican and West Indian. While each has distinctive features, cross-pollination permits the development of unlimited varieties. Avocado varieties are also identified as being either Type A or Type B. The Bacon avocado is an B variety.
Description/Taste
Bacon avocados have a deep green smooth and thin skin with faint speckles throughout. Their flesh is a pale cornflower yellow color, less oily than Hass avocados but equally delicious, full flavored, buttery and creamy in texture. The central pit in bacon avocados is large, taking up a substantial amount of flesh in the fruit. The large pit has a tendency to make the seed cavity mold, making the fruit highly perishable when ripe.
Geography/History
The avocado is native to Central Americas and the West Indies. Avocados evolved as a species from animals eating the fruit and "distributing" the seeds. Avocados have been growing wild for at least 13,000 years though they have been cultivated by humans for about 9,000 years. There are three races of avocados: Guatemalan, Mexican and West Indian. While each has distinctive features, cross-pollination permits the development of unlimited varieties. The Bacon avocado is a hybrid of two Mexican avocado varieties. It was originally cultivated by James Bacon in Buena Park, CA in 1954.
Recipe Ideas
Recipes that include Bacon Avocados. One
is easiest, three is harder.| Cottage Sisters |
|
Avocado & Black Bean Dip |
| Food Porn Daily |
|
Tabbouleh Stuffed Avocado |
