Produce Briefs...
Hot House Cucumbers
Similar to common cucumbers, hothouse cucumbers are much longer, contain fewer seeds and are most often called English cucumbers.
Fresh Green Garlic
Grown in California, regarded as a spring delicacy, fresh green garlic are very young garlic before they begin to form bulbils or cloves.
Grower
Seasons/Availability
Fuerte Avocados peak season is December through February.
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). The fuerte avocado was once the gold standard cultivar of avocados in California, only to be displaced in the 1930's by the Hass avocado because of its thicker skin and ability to handle being shipped to distant marketplaces. Avocado varieties are identified as being either Type A or Type B. The Fuerte avocado is an B variety. It is also known as a green-skinned variety along with Zutano and Reed avocados. These varieties maintain their green colouring when ripe and are thinner skinned, which naturally makes them more susceptible to diseases.
Description/Taste
The Fuerte avocado is considered a medium to large fruit that can weigh up to one pound. Its shape is elongated and pear-like. The Fuerte has a smooth easy-peeling thin skin with a deep grass color and dark speckles throughout. Its flesh is dense, pale yellow in color and marginally oily. It has a rich, creamy flavor with notes of hazelnuts and a clean, grassy finish.
Geography/History
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 history of the Fuerte avocado starts in the year 1911 in Puebla, Mexico, 80 miles east of Mexico City. On behalf of the West Indian Nursery in Altadena, California, American, Carl Schmidt, 21 at the time, traveled to Mexico City and Puebla in search of quality avocados, specifically avocado trees. He cut budwood from the best trees, numbered them and shipped them back to Altadena. Most of the buds refused adaptation to the soil and climate, but number 15 flourished. It survived the greet freeze of 1913 and hence it was given its name, Fuerte, Spanish for "strong". That single tree is responsible for spawning California's avocado industry.
Recipe Ideas
Recipes that include Fuerte Avocados. One
is easiest, three is harder.
| Garcia Organic Farms |
Seasons/Availability
Fuerte Avocados peak season is December through February.
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). The fuerte avocado was once the gold standard cultivar of avocados in California, only to be displaced in the 1930's by the Hass avocado because of its thicker skin and ability to handle being shipped to distant marketplaces. Avocado varieties are identified as being either Type A or Type B. The Fuerte avocado is an B variety. It is also known as a green-skinned variety along with Zutano and Reed avocados. These varieties maintain their green colouring when ripe and are thinner skinned, which naturally makes them more susceptible to diseases.
Description/Taste
The Fuerte avocado is considered a medium to large fruit that can weigh up to one pound. Its shape is elongated and pear-like. The Fuerte has a smooth easy-peeling thin skin with a deep grass color and dark speckles throughout. Its flesh is dense, pale yellow in color and marginally oily. It has a rich, creamy flavor with notes of hazelnuts and a clean, grassy finish.
Geography/History
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 history of the Fuerte avocado starts in the year 1911 in Puebla, Mexico, 80 miles east of Mexico City. On behalf of the West Indian Nursery in Altadena, California, American, Carl Schmidt, 21 at the time, traveled to Mexico City and Puebla in search of quality avocados, specifically avocado trees. He cut budwood from the best trees, numbered them and shipped them back to Altadena. Most of the buds refused adaptation to the soil and climate, but number 15 flourished. It survived the greet freeze of 1913 and hence it was given its name, Fuerte, Spanish for "strong". That single tree is responsible for spawning California's avocado industry.
Recipe Ideas
Recipes that include Fuerte Avocados. One
is easiest, three is harder.| Lynda's Recipe Box |
|
Guacamole Dip |
