Here is the list
Two broccoli heads
2 Fuerte avocados
A few turnips
One or two beets
Baby bok choy
Young chard or kale
Lettuce and spinach mix
About half of us got chard. And the other half got kale this week. I want to mention that this is not just any chard and kale. Both of these items were “first harvest”. See, kale and chard are come again plants. We do not pull the whole thing up when we harvest. We just pick a few of the outer leaves off each plant in a row, until we have enough for a bunch. In cool weather, chard or kale can last months being picked on a weekly basis. What is special about the first harvest is that the particular plant is brand new and is the tenderest and mildest in flavor that it is ever going to be. Think of it like chard or kale veal! Take a moment to be present to what these greens have to offer this week. It is always nice to reconnect on a slightly deeper level. This would be a good time to do that
Beet chips are easy. And totally worth the effort. My favorite recipe uses pretty much the same recipe as this one, except I prefer coconut oil if I have it. And fried in an iron skillet. The recipe above works nicely though.
What is the difference between a Fuerte and a Haas avocado? Not much as far as flavor and creaminess goes. Fuerte used to be the avocado industry standard for decades. Until the Haas was finally adopted as the number one for it’s thick skin, which made it a better candidate for long distance shipping.
Did you know San Diego County, which produces 60 percent of all California Avocados, is the acknowledged avocado capital of the nation? Ever driven by Avocado blvd in El Cajon? How about Fuerte Dr? I recently discovered that Calavo dr in La Mesa was named that because the headquarters for the California Avocado Comission was right on that street. Sorry to be a nerd. But I love this history stuff.