Mark, same here. Broccoli, Brussel sprouts, followed by avocados, corn, tomatoes, potatoes, cucumbers, lima beans, fresh spinach and other greens like collards, turnip and mustard (sprinkled with vinegar and salt), fresh mushrooms, onions...et al.
I could never understand why some people don't like vegetables. I had a friend who only consumed vegetables by drinking V-8 juice. How can you forego the textures and unique flavors of nature's bounty?
Once upon a time avocados were called "alligator pears," due to what growers call the "pebbly" skin of some varieties. According to the link below from the University of California, there are at least 86 varieties.
I'm most familiar with only two of them: Fuerte ("Fwhere-tay") and Hass ("Hauce" as in sauce).
The latter is my favorite and is dark green with pebbly skin. It constitutes the largest crop of avocados grown commercially. It is creamier than the Fuerte and has a rich buttery flavor. Avocados in general have a mild but distinctive taste. They are best known, of course, as the main ingredient in guacamole (walk-a-mole-eh) dip. They are also good in fresh salads, including egg salad. They are tasty eaten out of hand, too, sprinkled with a little lemon juice and salt. They are also a very healthy food, and technically, like tomatoes, are actually a fruit.
At Tops Market, I have seen a super big avocado, which I have never seen before. I don't know how it tastes, but it looks like what the above referenced Web site calls a "Mexicola Grande."
Anyway, I hope you'll give an avocado a try. I'm confident you will like them. KEY POINT: Be sure to buy one that is firm to the touch and it's ready to eat once it is SLIGHTLY tender if ever so softly squeezed.
If it's overly ripe, the flesh will have black spots, which taste spoiled. If it's too green and the flesh is not easy to slice, then it will be bitter and difficult to smash if you're going to make guacamole.
By the by, most Mexicans I've known like their guacamole prepared very simply, without a whole bunch of ingredients, and certainly not mayo or sour cream. Just mashed avocados, with some chunkiness to it, a little lemon juice, which adds piquancy and helps retain color, salt, chopped garlic and onion. But it is a versatile food and there are endless recipes on the internet for it.
Here's a tip from a caterer I knew, after making guacamole, put the pit (and they are large) back into the dip. Just plop it down in the middle. It will keep its color and flavor longer. I've tried it and it works.
Not to brag, but, OK, it's bragging -- I won a first-place award from the Society of Professional Journalists for my ag reporting of a controversy which erupted in San Diego County when, following NAFTA, Mexican growers were trying to get permission to ship their avocados to the region. California farmers, who are heavily invested in avocados, feared the Mexican crops would bring parasites and imperil their crops.
It may surprise some people that agriculture is the third largest economic engine in San Diego County. First is the military; second is, naturally, tourism.
Any reason is a good reason to eat guacamole! Avocados can be a little pricey, though, so I usually only buy them when they are on sale. But I never buy too many because they do not keep well. You have to enjoy them during that one window of opportunity -- not before, not after. I know restaurateurs sometimes use frozen stuff, but it doesn't taste as good. Guacamole paired with oven-fresh salted, crispy, corny tortillas chips are sublime! Add a Corona with lime -- doubly sublime!
LOL Billie I have a dirty mind.....followed to its conclusion it would turn avocados into an adult entertainment/beauty treatment product marketed to many of the natural food and eco communites.....good clean healthy fun...sort of ;)
You're even more special than I thought. If you need assistance cleaning up your inarguably filthy mind, (joke, folks) there's a good book called "Green Cleaning for Dummies" and it details all the ways common everyday stuff can be used in cleaning -- such as salt, vinegar, egg whites, water, club soda, hydrogen peroxide, and more.
and grow it
and grow it
Broccoli is one of my
Broccoli is one of my favorites second only too brussel sprouts.
I don't inhale it though.
I don't inhale it though.
Mark, same here. Broccoli,
Mark, same here. Broccoli, Brussel sprouts, followed by avocados, corn, tomatoes, potatoes, cucumbers, lima beans, fresh spinach and other greens like collards, turnip and mustard (sprinkled with vinegar and salt), fresh mushrooms, onions...et al.
I could never understand why some people don't like vegetables. I had a friend who only consumed vegetables by drinking V-8 juice. How can you forego the textures and unique flavors of nature's bounty?
Didn't like it as a kid, but
Didn't like it as a kid, but now love it. Never have tried an avocado ~ eeww (?)
Once upon a time avocados
Once upon a time avocados were called "alligator pears," due to what growers call the "pebbly" skin of some varieties. According to the link below from the University of California, there are at least 86 varieties.
<http://ucavo.ucr.edu/avocadovarieties/VarietyFrame.html#Anchor-47857>
I'm most familiar with only two of them: Fuerte ("Fwhere-tay") and Hass ("Hauce" as in sauce).
The latter is my favorite and is dark green with pebbly skin. It constitutes the largest crop of avocados grown commercially. It is creamier than the Fuerte and has a rich buttery flavor. Avocados in general have a mild but distinctive taste. They are best known, of course, as the main ingredient in guacamole (walk-a-mole-eh) dip. They are also good in fresh salads, including egg salad. They are tasty eaten out of hand, too, sprinkled with a little lemon juice and salt. They are also a very healthy food, and technically, like tomatoes, are actually a fruit.
At Tops Market, I have seen a super big avocado, which I have never seen before. I don't know how it tastes, but it looks like what the above referenced Web site calls a "Mexicola Grande."
Anyway, I hope you'll give an avocado a try. I'm confident you will like them. KEY POINT: Be sure to buy one that is firm to the touch and it's ready to eat once it is SLIGHTLY tender if ever so softly squeezed.
If it's overly ripe, the flesh will have black spots, which taste spoiled. If it's too green and the flesh is not easy to slice, then it will be bitter and difficult to smash if you're going to make guacamole.
By the by, most Mexicans I've known like their guacamole prepared very simply, without a whole bunch of ingredients, and certainly not mayo or sour cream. Just mashed avocados, with some chunkiness to it, a little lemon juice, which adds piquancy and helps retain color, salt, chopped garlic and onion. But it is a versatile food and there are endless recipes on the internet for it.
Here's a tip from a caterer I knew, after making guacamole, put the pit (and they are large) back into the dip. Just plop it down in the middle. It will keep its color and flavor longer. I've tried it and it works.
Not to brag, but, OK, it's bragging -- I won a first-place award from the Society of Professional Journalists for my ag reporting of a controversy which erupted in San Diego County when, following NAFTA, Mexican growers were trying to get permission to ship their avocados to the region. California farmers, who are heavily invested in avocados, feared the Mexican crops would bring parasites and imperil their crops.
It may surprise some people that agriculture is the third largest economic engine in San Diego County. First is the military; second is, naturally, tourism.
Everything you always wanted
Everything you always wanted to know about avocados but were afraid to ask:)
Actually, Beth, the judges in
Actually, Beth, the judges in the SPJ contest said something similar in the write-up about my award. I guess that what makes me special. ; )
You've got me craving
You've got me craving guacamole now!
Any reason is a good reason
Any reason is a good reason to eat guacamole! Avocados can be a little pricey, though, so I usually only buy them when they are on sale. But I never buy too many because they do not keep well. You have to enjoy them during that one window of opportunity -- not before, not after. I know restaurateurs sometimes use frozen stuff, but it doesn't taste as good. Guacamole paired with oven-fresh salted, crispy, corny tortillas chips are sublime! Add a Corona with lime -- doubly sublime!
Oh, and for those who like
Oh, and for those who like natural remedies, an avocado facial is supposed to be healthy because it cleans and moisturizes.
LOL Billie I have a dirty
LOL Billie I have a dirty mind.....followed to its conclusion it would turn avocados into an adult entertainment/beauty treatment product marketed to many of the natural food and eco communites.....good clean healthy fun...sort of ;)
You're even more special than
You're even more special than I thought. If you need assistance cleaning up your inarguably filthy mind, (joke, folks) there's a good book called "Green Cleaning for Dummies" and it details all the ways common everyday stuff can be used in cleaning -- such as salt, vinegar, egg whites, water, club soda, hydrogen peroxide, and more.
........now if you asked me
........now if you asked me about beets........