And now on Martha's Vineyard, our current home, Avocado trees aren't really the norm. Actually, they don't exists in the Northeast at all (for all I know). And having to buy avocados at the local Stop & Shop isn't my number one preferred method, since they aren't the best varieties or condition. This is were SoCal Avocados comes in. When Virtual Potluck was offered the opportunity to work with this small avocado ranch, we jumped on the occasion! It was fantastic to work with a small operation, where we knew exactly where our avocados where coming from (Tierra Rejada Ranch in Northern California). The personal attention and customer service they provide reflects on the care they give each of their orders.
SoCal Avocados offers an Avocado of the Month Club, were you receive 20 avocados each month for a mere $30! Isn't that amazing? Having fresh avocados every month, no matter where you live!If you'd like more information about SoCal Avocados, like them on Facebook or follow them on Twitter.
So, what was in the box? 12 gorgeous avocados, ready to ripen. Did you know Avocados ripen only after they are picked? The great thing is that with such a big quantity of avocados, you can time the ripening by either freezing them or placing them in the fridge to slow the process. Want to have them ripen quicker? Place in proximity to apples or bananas, which aid avocados in their ripening process. Some of the varieties offered by SoCal Avocados: Bacon, Fuerte, Pinkerton, and Hass. Each avocado has a specific flavor and texture, with my favorite being the Fuerte, a smooth and creamy fruit that with a pinch of salt comes to life.
Today I am sharing with you my ultimate comfort food. No, it's not tomato soup & grilled cheese, but tuna salad over hot jasmine rice. I don't know how or when I started to love this combination, but it has become my go to dish to make when I'm cooking for myself or want a quick and comforting meal.
Makes 3/4 cup
1 can tuna, drained
1 medium avocado, roughly chopped
1 tablespoon olive oil
1 tablespoon sour cream
juice of half a lime
to taste: salt, pepper, red chili flakes
- Fluff tuna in a small bowl. Reserve.
- Puree avocado, olive oil, sour cream and lime with an immersion blender (or regular blender).
- Mix avocado puree with tuna, adding as much avocado as you like.
- Taste and season. Add enough red chili flakes if you like heat.
- Top jasmine rice for a comforting lunch
- Make sandwiches
- Serve alongside greens salad: lettuce, tomatoes, cucumbers
- Use as a dip with chips or fried tortillas
Avocado Giveaway!! One reader will win a variety box of twelve (12) SoCal fresh avocados of the available varieties.
To enter, visit SoCal Avocados and comment telling me which avocado variety you'd love to try the most. The comments are the official entry, there is no purchase necessary, void where prohibited. US mailing addresses only. One (1) winner will be chosen randomly. Prize will be shipped by SoCal Avocados. The contest ends Saturday, February 25, 2012 at 11:59 pm Eastern. The winner will be announced on Sunday, February 26th.