Monday, March 12, 2012

Green = Most Vitamins and Minerals

Lamb - note the darker green flesh next to skin
If you want to get the MOST vitamins and minerals out of your avocado - then follow this simple trick:

Make sure you get all the deep GREEN flesh! 

That's right, either
PEEL your avocado's skin
or
SCRAPE the skin with a spoon

The deeper the green color, the more vitamins and minerals in that part of the fruit's flesh.

If you have a winter avocado (which are typically thin-skinned) or a green avocado - those are usually best peeled. Winter avocados are also known as "greens" because they often don't turn black as they ripen. These varieties include Bacon, Zutano, Santanas and more.

Some avocados are "in between" - they ripen in spring and have green skins with some bumps - so you could peel or scrape. These varieties include Pinkertons & Gwens.

One exception is the Mexicola avocado (ripens in summer) - they are VERY thin skinned and are almost purple/black. The skin is SO thin and delicious, you can eat it! Kind of like a plum.

If you have the summer type of avocado (like a Hass, Lamb, MacArthur, Edrinol) they have thicker, bumpier skins and you can usually scrape out the flesh with a spoon.

Some avocados have REALLY thick skins (e.g. - the Reed or Nabal) and you can even use the empty skin like bowls. In fact, those varieties are SO thick skinned that you cannot tell they are ripe by squeezing them - you need to push on the stem (like a cantaloupe) to see if it moves or "gives" -- and that's how you can tell if these very round, large, hard-skinned avocados are ripe.

To see all the types of varieties mentioned here - please visit www.AvocadoDiva.com

Members of our "Diva Club" automatically get the in-season variety shipped to their home each month. It's a great way to support small farms and ranches PLUS get a wonderful variety of avocados shipped to you that you will NOT find in your grocery store. Hope you will consider joining us.

Monday, March 5, 2012

Wakey Wakey - Eggs and Bacey (Bacon Avocados!)

Can I just share that I live in paradise?    No?  Too bad... ;-)  Keep reading for the recipe...


Can I just share that I live in paradise? This is a photo of a sunset (I wanted you to think its a sun rise - but seriously -- the Diva does not get up that early) from my neighbor's porch. It's actually my sister's porch (who is also my neighbor) - so how lucky is that?

Anyway - it's sunrise (as far as you know) - so it's time to cook some eggs and BACON! Bacon avocados that is. This is so easy.

1. Cut a Bacon avocado in half and de-pit. The cut out 2 nice slices (see photo) from each half (so you have 4 total).  (Save the "butt" pieces for something else - or just eat them. YUM!) Be sure an peel the pieces too.

2. Heat up some avocado oil (or EVOO if you are not lucky enough to have avocado oil).

3. Sprinkle the Diva's Guacamole spices mix on the avocado slices and slide them into the hot, oiled pan.

4. Immediately crack an egg into the avocado's "pit hole" (no crude jokes necessary here...). Add a pinch more Guacamole Spice mix.

5. Fry until firm - then flip over. Add another pinch of spices and cook for another minute or two.

6. Slide onto a plate and enjoy!

It's delicious with a side of tomatoes or salsa. Bacon avocados are available in the winter time. They are quite large and full of oil making them creamy and delicious.



Friday, February 17, 2012

How YOU Helped Discover and SAVE an Avocado Variety!

This is the tree "we" helped save -- well, actually the tree will probably not be saved... but the avocados it produces will live on and on...This is the story and a bunch of cool photos follow at the end. 

Last summer (August, 2011) a story came out in the Ventura County Star (our county's largest newspaper) about the Diva and her love of rare, unique, "heritage" avocados and the trees they grow upon. A very nice man emailed the Diva to say his mom had a tree that was very old, produced some amazing avocados, and that soon the tree would probably have to be cut down. He wanted to know if the Diva had any ideas for how to save the avocado tree.

I exchanged several emails with Mr. Davis and suggested a couple of ideas:

a. He could contact the internationally known nursery that grafts most of the commercial avocado trees for all of California, Brokaw Nursery. It just so happens that they are in the same town as his mother's house and tree!

b. He could also contact the commercial nursery that grafts trees for the consumer market - LaVerne nursery, which is also in Ventura County (in Piru, California).

It turns out that Mr. Davis had already worked with a couple of exotic fruit growing hobbyists to take scions and make grafts. Mr. Davis had attempted to do that too -- but with little luck. So it turned out that Brokaw Nursery was kind enough (and interested enough!) to send a professional out. Mr. Davis called him an "avocado whisperer" - he checked out the tree, spent quite a bit of time observing it, looking at it's leaves, it's bark, and finally took several cuttings (in late November) when he determined it was at the optimal time to produce budwood that would graft well.

In January (2012) -- Mr. Davis' mother passed away -- and it was time for the family to sell the old family home. The tree will probably have to be cut down - as it is very old, very large, and towers over the home - making it not easy to insure (plus there are several other issues).

Avocado trees don't move well - it's not like you can dig it up (the root system would be several dozen feet wide, for one thing) - plus they just stop producing fruit after several decades.

The great news is -- in February -- Brokaw Nursery called Mr. Davis and (yippee!!) the grafts worked well! They had several small trees growing - and Mr. Davis was SO kind - he gave the Diva one! Mr. Davis and his family will all attempt to grow them, as well as several other friends. So this tree will live on through the traditional process of cutting, grafting, and growing more "baby" trees - just like we've been doing in California since the Spanish landed near Dos Pueblos (above Santa Barbara) since the 1800's.

I plan to grow my tree inside my house for a couple of years in a large pot -- and when it gets larger and stronger - then I will transplant it and grow it on the hill in my back yard.

Thanks to you (seriously) - for encouraging me, for following my blogs, for responding to my Facebook posts, and for purchasing the Diva's avocados, tools, spices, etc. Because of "us" -- you are helping me preserve these grand, old trees and these fabulous heritage avocados. Please check out the photos below - as they help tell this awesome story.

The Davis Family home in Ventura, California - tree on the right

The tree was probably planted in about 1930 - the home is now surrounded by industry (oil firms, warehouses) and a few apartment houses. It will most likely be sold and torn down to be replaced by something similar. 

This is one of the avocados from the tree - the family got to name the variety (which is traditional). Mr. Davis named it for his grandson, Matthew Davis.  I took this photo on a local beach in Ventura. 


Here is one of the nursery's tag's for a scion, noting the newly named variety's name (Matthew Davis), where it came from (Ventura) and the date the scion was cut. 

Here is my little tree along with one of the immature fruits from the "mother tree". (Feb 2012)


Why Won't My Avocado Ripen?!

A variety of California Avocados - 3 winters and 2 summers

So the avocados above were all picked during the winter - but two of them are not winter avocados. Who cares? You may -- read on to find out why one is going to be SUPER delicious and one will NOT be.

So here's what they are named (from left to right):
a. Pinkerton
b. Bacon
c. Lamb
d. Fuerte
e. and the "big guy" in the front is a newly named avocado called a Matthew Davis.

The Lamb and the Matthew Davis are both summer avocados. So how can you have a summer avocado in winter time?  There are two ways:

1. The Lamb was "overlooked" when the pickers picked this orchard and left a few of the Lambs on the tree - way, way up on the top branches. Avocados can "hang" on a tree for many, many months. They don't ripen until they are picked or when they fall off the tree. So finding a few avocados (especially Lambs, Hass or Edrinols) left on a tree is a special treat. They just keep adding oil and get yummier and yummier. (But if they are left too long - they can go rancid... so its a delicate balance here...).

2. The Matthew Davis is the opposite - it was actually picked in February -- but it isn't ready to be picked. If you can believe it, this avocado is only about 1/3 to 1/2 of the size it will be when ripe. It grows HUGE. It is also not ready to eat, because its oil content is too low. The flesh will never really ripen. It will slowly shrink along it's ridges and just rot. When avocados are picked too early, they just get wrinkly (usually from the top down) and stay rubbery.

So now you know! California avocados, all 500 varieties of them, grow year 'round here in the sunshine state. You do need an expert to help you know when they are ready to pick. You can find some of that info here at the Avocado Diva's website and by following me on FaceBook or this blog! Thanks for reading.

(P.S. -- If you'd like to find out more about the amazing Matthew Davis -- and how the customers of Avocado Diva helped save this variety - click on this link to read that blog story.)

Tuesday, February 14, 2012

Avocados - The once forbidden, "love" fruit...


Did you know that at one time - the avocado was considered an aphrodisiac?! Yes -- just being caught seen eating one could have gotten you put on the "naughty list"!  In some European countries, women were forbidden to eat them. 

Since the avocados came from warm, tropical climates (featuring ladies with little clothes on from foreign lands) -- and in the "olden days" - an avocado would have been SO rare, so exotic.

Plus they DO kind of resemble a certain pair of male items ---  just say'n.



Undoubtedly the "poor man's butter" (as avocados were called on ships) gave the sailor or traveler a real boost of energy - from its 20 minerals, plenty of protein - it probably DID help with a person's "health" - shall we say?!

Enjoy this silly "sexy avocado" video (rated G - pretty much...)
I'm an Avocado Song and Video  if you wish. Note its about avos from Mexico -- but -- on this international day of romance, I think we Californian's can still embrace this love song from an avocado.

What could YOU do to "spice up your love life" with a delicious avocado? ;-) Here's wishing you a Happy and Healthy Valentine's Day from the Avocado Diva.


Friday, February 10, 2012

All About Pinkertons

The Pinkerton Farm's mail box - of course its green!


The Pinkerton avocado kind of makes my heart warm. It was hybridized by a local Ventura County family (the Pinkerton family -- duh).  Back in the "day" everyone was trying to "create" a fruit that would be the "it" fruit. Tasty, grew all year around, had a good flavor, great flesh, would sell nice, etc. Many, many farmers and ranchers tried. That's one of the reasons we have so many varieties.
3 classic Pinkertons - YUM!











The Pinkerton is not a commercially successful avocado for several reasons:
  • It's too long and pear shaped (doesn't work so well for the packing houses machinery to wash, store, ship it). 
  • The poor fruit ripens from top to bottom (as it has a long, skinny neck and a fat bottom... the Diva can kind of relate...)
  • Because of its elongated neck -- if you cut it like a typical Hass -- (from top to bottom) - you often get a stringy mess of over ripe avocado (at the top) and a not quite rip portion (at the fat bottom).  But there IS a solution -- read on...
The Pinkerton IS a good avocado for eating for these reasons:
Peel it to get ALL the nutrients!
  • It is very yummy - full of rich oils and a strong, earthy, very "avocado-y" taste. 
  • It has a pretty tough skin, so it doesn't rip easily.
  • Its a winter fruit - ripens in Jan - March 
  • The skin peels easily - so you can get to the nutrient right, very "green" flesh. 
  • It has a fairly small pit - so lots of flesh for the money
  • It turns black as it ripens - so you know its ready (in fact, it turns quite ugly! but tastes good)
So to overcome the "not commercially viable" parts of the Pinkerton -- 
the Diva suggests you eat it this way: 


 Cut it AROUND - not top to bottom. Simple!

Cut the top off when it is soft and ripe. You may have to throw away the first one or two slices. You can see they are brown and the "strings" are quite easy to identify. The next 3 or 4 slices are pretty, soft and delicious! The fat bottom is NOT ready (still hard) and needs another day or two to ripen.

 You can save the bottom half like this: rub the exposed part with a lemon (or any acid - lime, orange, grapefruit, even vinegar will work!) and then wrap it tightly. I often use plastic wrap (right against the flesh - very tight) and pull it over and tighten it with a twisty tie. It will stay nice until it ripens on the counter for another day or two.

So if you are lucky enough to GET a Pinkerton -- just treat it RIGHT and know how to eat it -- and you'll add a brand new, delicious variety to your avocado list. Knowledge is power!

(Check out Avocado Diva Recipes for more ideas on how to cook with the Pinkerton!)




Monday, January 23, 2012

Did You Have a Tree House ---??


Inside a "Cathedral Like" huge, old avocado tree

This past week I had the pleasure of taking two journalists to a remote ranch here in southern California. It was an ideal day – blue skies, thin winter clouds running across the arch of sky, like streamers fluttering quickly before the rain storm predicted - rare rain. 
Both of these young ladies had never been in an orchard, they disclosed. I literally stopped in my tracks (with one bumping into my back). The thought startled me! How sad for them.
I grew up in orchards – orange, lemon and avocado. They are my playgrounds. As I child – I ran up and down the long, leafy rows – playing tag,  hide-n-seek, sometimes dodging the Mexican field workers – who would alternately yell at us in Spanish or smile shyly.
We children would grab windfall fruit – fallen oranges, rotten lemons, wrinkly avocados – throwing them at each other or playing made-up games to see who could fling them the farthest or highest - to watch them splat their juices on the hot summer soil...
Beautiful avocado green leaves and buds 
Back to the present: the journalists snap pictures and asked me questions. They love the avocado-green ("from the 70s!" one remarked.) They exclaimed over the huge size of the leaves, the range in sizes of the fruit. So many things I take for granted – was new and exciting to them. The hundreds of busy, buzzy bees scare them a bit.  We are all startled by the sound of a creature running away as we part avocado branches, peering inside trees for the green fruit camoflagued so well. "It's probably just a squirrel, I assured them"… hoping I am right, but fearing it might be a snake.
We step around piles of steamy horse manure; natural fertilizer among the rows of trees.  We skirt long rows of firewood, neatly lined up along the edge of the orchard (winter work and another source of revenue for orchard owners). We move steadily through the orchard - me explaining how hard it is to make a living growing and selling avocados and why Hass is an ideal cash crop. We reach the very far edge – where there are 3 gigantic, old avocado trees – the Avocado Diva’s favorite kind of trees. I'm giddy with excitment.
Hass trees - growing in rows
For sure these are not common Hass trees – probably Bacon or Fuerte – Heritage varieties that still grow here in Ventura County. Often I discover rare trees in this manner – walking an orchard - finding a lone tree or two, forgotten, on the edge of an old ranch.  I am not disappointed as we walk up – the fruit hangs like long, dripping Christmas ornaments - the classic tear-drop shape of a Pinkerton.  Pushing the leaves and branches back further – we go inside this massive, "cathedral like" tree – and discover a hidden treasure...
The tree has child-like stairs, nailed up and along two of the three thick, twisty trunks.  Looking high above our heads, we spy the plywood floors of two long-forgotten tree houses. The photo-journalist takes a couple of artistic snaps and moves along – but I am transported back over a few decades to my tree house.
I can clearly remember climbing rickety stairs – nailed in with my father’s hand-me-down, rusty hammer. My plywood club-house floor had a dangling sign that said “GIRLS ONLY” crudely written in paint – while an almost identical structure a few avocado trees further down the orchard read “BOYS ONLY”.
My sisters, my neighborhood pals and I spent countless hours on those dusty plywood boards – plotting and planning how to annoy the boys – drinking pop out of glass bottles from the corner gas station.  
Long, skinny, "tear drop" shaped Pinkertons
And in that quiet stillness, slowly sipping our soda – our tree would explode with a half-dozen crazy, wild boys throwing rotten lemons at us – or spraying us with water from squirt guns!  How angry and indignant we got!  (Even though we were just discussing doing the same thing to them.)
“What are these?” – - - I am startled out of my memories, as the journalist brings me back to reality. She asks me another question about some new, oddly shaped avocados she’s discovered.  "Bacons or Zutanos?" she guesses, proud of her new knowledge – So I show her how to tell the difference.   I’m transported back to the here and now – to answer more questions about my passion – Heritage Avocados and saving these cathedral trees.
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The Avocado Diva grew up in Ventura County on the now defunct Adore Farm and the surronding orchards owned by the Camarillo and Petit families. Her children are 5th generation Californians from this same county. She runs an on-site store, blog, and website where she sells Heritage Avocados (rare, unique and historic avocados) as well as helps try to keep them growing - by purchasing the fruit from small, local, farmers and ranchers. www.AvocadoDiva.com
You can help to - sign up for the "Diva Club" - and get rare, unique avocados shipped right to your door each month. Save an avocado variety. Save a tree. Save a farm.