There are fruits that I always keep in stock at my house, when they are in season of course (and the season is very long in the country for many fruits).
I store small quantities, according to how much the household eats, because I always prefer to jump out and get more fresh fruits and vegetables than stock up for a whole week in advance. But there is always a sample of the important ones. for example – Clementines. A wonderful fruit to open the morning with, put one in the bag in case hunger strikes, or save a few for a rich citrus juice. For the same reason, I always try to keep some avocado handy. It simply suits so many types of foods and combinations, and it is so delicious, and I always feel that I'm doing something good for the body when I eat it…. Oooh, just a moment, I've got to go make myself a sandwich with Organic Avocado (fresh bread, some lemon and pepper), I'll be right back.
Avocado originates from today's Mexico region, the Aztecs were the first to get acquainted with avocados and were very fond of them. When it came to the stage where the fruit needed to be named, they carefully examined the tree, the fruit, the way it ripens, how it hangs from the tree, and declared -“Ahuacatl -" "Testicles." That is actually the meaning of the name they gave the fruit. They believed that it does not only resemble, but also affects male potency. From this word the Spanish derived the word "aguacate ". From that it was a short way to "Avocado".
The original Mexican-style version of avocado is guacamole, which means "grinding the avocado," and in fact it does mean grinding or blending it. They mix it with tomato, lemon, salt, and some chili pepper to make it interesting. The Aztecs, who probably knew that avocado contains approximately 20% fat, used to add it to meat that they felt was too slim- like in India (or with rabbits…). Although avocado is green and is typically found in the vegetable department, it is a great component in smoothies as well as in desserts. Avocado can be used to make not only ice cream, but also cake topping. One of my favorite recipes is in the smoothie department – half an avocado, along with a good banana, a cup of almond milk, a teaspoon of vanilla extract and a pinch of cinnamon – definitely a successful start of the day (until you try, you won't believe how much the avocado contributes to the smooth and creamy texture).
Today there are about 500 different avocado species, of which about 13 are commercially grown. Since the avocado is a botanical relative of the bay leaf tree, some of the ancient varieties are just right for this use – their leaves have a taste and aroma similar to those of bay leaves, and you can pick, dry, grind and add them to different recipes.
Since the avocado trees were brought to Israel by monks from the Latrun Abbey in the last century, lots and lots of avocados have passed through many packing houses, and today avocado is grown in the country on a total area of 68,000 dunams. Most of them belong to the beloved varieties Haas and Etinger, and half of the amount grown here (85,000 tons, that's a lot of avocado!) goes to export. Sometimes the avocado displayed for sale is so hard that it is clear that the avocado is not ripe. Do not worry – there is a solution! A brown paper bag (like those at our store for packing fruits and vegetables) with a banana to accompany the Avocado in the darkness inside the bag, and it will ripen quickly. Anyone who loves avocado for every day, like me, can enjoy this logistics: buy several avocado fruits. Then, choose one that feels most ripe and leave it out, ready to be eaten, two that feel unripe – place in a bag with a banana, and the rest leave as they are, without a banana, and without a bag (out of the fridge). Each will ripen at its own pace, ensuring availability of ripe and tasty avocados over time (and if adjustments are needed, and you want to stop the ripening process a bit – put them in the fridge).
Yours,
Maggie's Garden Team
Forecast:
In the ORGANIC vegetable baskets we expect (draft only):
Cucumber
Tomato
Lettuce
Potato
Cohlorabi
Pepper
Parsley
Swiss Chard
Celery
The Large organic vegetable baskets also include:
Spinach
Coriander
Cabbage
In the ORGANIC fruit baskets:
Clementine
Orange
Pomelo
The large ORGANIC fruit baskets also include:
Red Pomelo
Bannana
The ORGANIC Green Basket:
Celery
Swiss Chard
Dill
A kind of lettuce
Mint
Sprouts
Basil
