Mango Guacamole and my day with California Avocados

Avocados... from blossom to table

The avocado... it seems like such a simple thing and actually it is.  Creamy flesh with that big pit, versatile in every way and simply perfect to slice into salads, mash into guacamole or dice on top of pizza (really, it's awesome).  Whatever you do with your nutrient-packed California Avocado, know that getting that green globe from blossom to that store shelf is quite a process.

West Pak | Temecula

With an invitation from the California Avocado Commission I was lucky enough to participate in a blogger educational tour giving me an inside peek at the packing, growing and using of our cherished avos.

Beginning the day at the West Pak packing plant in Temecula, I followed avocados from truck through packaging... and I had NO idea how much technology and work went into moving that little fruit through the plant and into the grocery store so it can be used in my kitchen.

Beginning in a humble bin, hard avocados are dumped into the system where they are tracked as they are tested for ripeness, color and size, sorted into like kind by machine, sorted again for quality by hand, and then sent for packing where even more people and machines work together to place the avocados into boxes or bags for market.  All the while, the avocado is tracked and monitored.  In a master control room growers can actually watch their fruits online as they move through the system while gaining insight on quality control.

Hand packers have boxes of avocados set for sale in no time, and I have to admit to being utterly amazed at the speed some of these packers use to pack their boxes.  Once boxed or bagged, the avocados are moved to chilly holding areas where they await a ride to their next destination and finally, on to your kitchen.

Accompanied by representatives from the California Avocado Commission, our group made its way to the next stop on the tour, and here I can't thank Bill and Carol Steed enough for opening up their hearts as well as their home to us for a spectacular lunch, featuring California Avocados, of course.

Avocado Appetizers - Gazpach (front) Avocado Bread (back)

Chef Adrian Halmagean and his staff from Sorrel Bistro & Restaurant prepared an unexpected and extremely appreciated meal for us food bloggers while featuring California Avocados in each course.  Beginning with appetizers, fresh Raspberry Iced Tea and chilled Meyer Lemonade, the Sorrel staff passed snacks including my favorite, Avocado Bread topped with hummus, tomatoes, more avocado and chopped scallions.  Shrimp skewers and a decadent gazpacho rounded out the pre-meal delights which were enjoyed as we took in the breathtaking vistas from the Steeds back "yard".

Bill & Carol Steed of Fairfield Farms

Surrounded by fruiting blueberry bushes looking over groves of oranges and avocados, the sun and light breezes brought an afternoon of pure pleasure.  Mr. and Mrs. Steed took the time to speak about farming and what it takes to bring the fruits to market.  Their passion for the industry is obvious, and they are a true benefit to the California Avocado Industry.

Lunch included an entree of Wild Salmon topped with a California Avocado Corn Tapenade.  Sides of Quinoa Salad with Avocado and Cilantro, a Watermelon salad with even more California Avocados and a light Green Salad rounded out our delicious lunch.

Chuckling to myself as my plate was placed in front of me, I enjoyed (and participated) in the obligatory photographing of the food.  Cameras appeared immediately as everyone got their shot of this spectacular meal.

Last but not least, Chef Adrian arrived with trays of green frozen yogurt... no less than a creamy and decadent Vanilla Bean Avocado Frozen Yogurt concoction topped with berries and a sprinkle of granola.  Now, I'm an admitted avocado girl through and through, but the thought of avo ice cream just didn't seem right.  Not a big fan of ice cream in the first place, I truly didn't expect to love the dessert, but how wrong I was.  Creamy, flavorful and positively scrumptious, I'm eagerly awaiting the arrival of this recipe to my inbox, and with permission, I'm hoping to share this one soon.

Vanilla Bean Avocado Frozen Yogurt... Fabulous!

Satiated and perfectly content, our group moved on to a farm wagon ride taking us through the Steed's farm.  Accompanied by Mr. and Mrs. Steed, their love of the land poured out as they talked about their farm.  Being somewhat newbies to the avocado growing industry, the couple purchased the land some 11 years ago after delivering an offer that couldn't be refused to the prior owner.  Turning the land organic has been only one of the projects the couple has welcomed over the years and, their passion for the beloved California Avocado is somewhat contagious.

Clockwise from upper left:  Smiling farm tour driver.  Tour guests including Fairfield Farm Manager, Sherry & Mike of Menu in Progress, Lisa of The Gonzo Gourmet, Fairfield Farm owner Carol Steed.  

Traveling through groves of blooming orange trees and hives of the ever important bees, we made our way to the also blooming avocado trees where I received a lesson in growing from the endearing Chairman of the California Avocado Commission, Mr. Ed McFadden.  Mr. McFadden patiently took me through bloom to harvest of the avocados while throwing in a few growing tips that just may have a personal avocado tree growing in my yard soon.

Bee hives - vital for pollination

Did you know:

• March through September mark the peak of the 2012 California avocado season.
• California produces 90% of the nation's avocado crop.
• California avocados are grown on some 5,000 small family farms throughout Central and Southern California.
•  Avocados are harvested by hand with the help of special shears called clippers. Using ladders up to 30 feet high and poles up to 14 feet long to reach the fruit in tall trees, pickers place the harvested fruit in large nylon bags fastened around their shoulders. Each bag holds 30-50 pounds of fruit.
• 95% of the total crop is the cherished Haas avocado.
• Nutrient dense avocados act as a "nutrient booster" by enabling the body to absorb more fat-soluble nutrients.
• Avocados contain Lutein, a natural antioxidant concentrated in the Macula of the eye and research suggest may help maintain healthy eyesight as we age.  On a personal note, my father suffers from macular degeneration and his doctor recommends lutein-rich foods.

*** Information provided by the California Avocado Commission

Fairfield Farms, Temecula... a little slice of heaven.

Leaving the Steed's beautiful ranch I settled back and reflected on my fabulous day.  From the packing plant to remarkable lunch to the final ranch tour, I'm thankful to have been invited to participate in this informative and exceptionally fun event.  With my head filled with avocado lore and a cocktail party only hours away, I couldn't help but come home and prepare one of our favorite avocado recipes to bring along for the evening.

A simple recipe of nutrient-rich avos and sweet mango mixed with red onion, cilantro and a squeeze of lime, Liv and I are excited to announce that our recipe is featured in the current issue of Girls' Life Magazine.  Originally posted about a year ago and made with fresh California Avocados, magazine asked if we would mind if they printed our recipe for their Cinco de Mayo feature.  Nope... we don't mind.

Once again, thank you to the California Avocado Commission for including us in the avocado event, to avocado farmers Bill and Carol Steed for opening up their home and land to us, and to Chef Adrian of Sorrel in Temecula for a meal that won't soon be forgotten.

Outstanding in the Field - Temecula, CA - 2011

A year ago my neighbor attended the Outstanding in the Field Event in Temecula, CA and I was positively green with envy.  This year, though, she is the green with envy girl and I am the one with a truely wonderful evening spent in the valley and filled with "outstanding" food, wine, views and friends!

Since 1999, Outstanding in the Field has been reconnecting diners to the land and bringing us closer to the origins of our food.  Held literally in a field, or on a beach, or for us in an apple orchard on a farm, an extraordinarily long dining table is dressed with linens and ready to receive the local delicacies of the day.  Using as many local ingredients as possible noted Chef Paul McCabe, of Del Mar's Kitchen 1540, dictated a menu featuring the bounty of Crows Pass Farm in Temecula, CA.

Nick Palumbo

Wines from the Palumbo Family Vineyard and Winery greeted us as we stepped off the shuttle deep into the heart of the farm.  Nick Palumbo paired the wines with the courses of the meal starting with a light '09 Rosato Secco as we perused the grounds while the rest of the guests arrived.  Light winds chilled the air, however the sun shone brightly and our first sips of the wine were fully enjoyed surrounded by the majestic beauty of the Temecula hills and valley.

Serving a scrumptious Heavenly Nectar cocktail as an alternative to the wine brought smiles to the lips all those who partook.  With chandler strawberries ripening on the berry plants at Crows Pass the cocktail was indeed heavenly with an infusion of crushed berries combined with sweet Chartreuse, gin and homemade bitters.  Word on the farm had the bitters containing some 20+ herbs in an infusion of its own.  Passed appetizers and bowls of farm fresh snap peas worked as nibbles before we headed out on a farm tour with Crows Pass Farm owner Tina Barnes.

Heavenly Nectar!

"Named for the crows that pass over each autumn evening as they travel between vineyards to roost, the farm began in 1991 with a fistful of strawberry plants, a few carrots, peas and a dependable truck," began Tina Barnes.  Since its inception, the organic farm has grown incredibly in size and currently rotates some 15 fields (planning up to 40 in the future) and specializes in chef-direct relationships with area restaurants.  Touring a few of these fields we were treated to the views and aromas of produce on the farm.  A field of spring onions, warm and fragrant from the sun, tantalized our senses as Tina spoke of the types of onions growing and the sustainable practices they use to keep the fields healthy.  

Heading to the top of the farm little doubt was left in our minds as to what was growing as the scent of sweet, ripe strawberries greeted us on the knoll.  Shiny, red berries dotted the field, and with urging from Tina many of us took the rare opportunity to pluck a juicy berry (or two!) to taste warm from the field.  Fresh strawberries just don't get any better than that!

Thomas Curry and Temecula Olive Oil

Arriving to the apple orchard our elegantly dressed and seemingly endless table awaited.  Wine, an '09 Viognier, was eagerly poured for us and complemented the awaiting breads and olives to perfection.  Soft bread with flavors of garlic swirled through was my favorite, though the crusty loaf dipped into the Temecula Olive Oil Company olive oil was definitely a treat.  Introducing ourselves to our immediate tablemates we settled in for an evening of deliciousness.

Compressed Fruit and Vegetable Salad

A Compressed Fruit and Vegetable Salad including strawberries, jicama, cucumber, pineapple and purple basil simply burst with intense flavors.  At first most of us thought the white "crumbles" on top were some sort of cheese, but with delight we tasted the airy concoction and were informed that it was actually dehydrated olive oil.  Positively divine!


Next up the local white Sea Bass topped with verde and chorizo sauces had me at the edge of my seat.  Surrounded by Cross Pass baby new potatoes and snap peas, the fish and sauces melted in my mouth.  My favorite course of the evening, I was lucky enough to score seconds from the family style serving platter.  Cooked to perfection on the outside grill, the fish was tender and flavorful, but it was the verde sauce that held my full attention.  Bright and tantalizing with flavors somewhat reminiscent of pesto, my inquiry discovered the main ingredient was parsley and not the basil I had imagined.  Again, pleasure washed over us as we awaited the next course and polished off what was left of our Palumbo '07 Mourverde/Syrah.

Sea Bass with Verde and Chorizo Sauces, Snap Peas and Baby New Potatoes

Nathan Rakov, of Alpine, CA, supplied the hog which became the most tender and scrumptious slow braised, smoked pork I've ever had.  Topped with a savory romesco sauce and surrounded by grilled Crows Pass Temecula honey onions the dish was nearly complete.  Fresh cherimoya sweetened the plate mixed in amongst the other ingredients and had our entire table groaning with pleasure and soon holding our filled stomachs.  The '08 Brunello di Mantalcino Sangiovese was an ideal pairing to the flavorful pork and zesty sauces.

Alpine hog, slow braised with smoked Romesco, Temecula Honey Onions and Cherimoya

As the sun set, the chill set in.  Candles were lit along the table and my friend Debby and I found ourselves grasping the mason jar holders to warm our chilly fingers.  Pulling our coats a bit tighter around us we were somehow able to muster the willpower to partake in the Strawberry Shortcake and Brown Butter Ice Cream.  Not being much of an ice cream fan I spooned only a small dollop of the chilled confection onto my berries.  However, my first bite taught me that I had indeed made a mistake and luckily the plate was still being passed with a more generous portion still to be had.  Flaky, tender biscuits topped with generous sprinkles of raw sugar sopped up the sweet strawberry sauces and the slightly melty ice cream bringing this dessert to its peak.

Our Outstanding in the Field experience was indeed truly an outstanding evening.  From the food to the wines to the service and the most wonderful company (thanks Deb and Keith!), the evening is one I won't soon forget. The guys don't know it yet, but Deb and I have already planned next years experience.  We'll have to surprise them with the location as the time draws near...

Outstanding in the Field

Temecula Wine Country and Farmer's Market Salad with Roasted Garlic and Sweet Cherry Vinaigrette

Temecula Wine Country, CA

 Every once in a while someone crosses your path and makes an impression.  More often than not, the impressions we remember are not as favorable as we would like... I think that's why when someone actually make you feel good, for no special reason, it's that much more special.  

Last Saturday my husband and I were lucky enough to meet a few special people as we carved out an afternoon together in the Temecula Wine Country.  As I stood at the Oak Mountain Winery Counter wondering which wine to taste, I heard a voice over my shoulder say "Try the Cab Franc".  With the description reading  "a nose of tamarind, black berry, pine needle and allspice", I wasn't quite sure, but took the advice and watched as the gorgeous burgundy liquid filled the bottom of my glass.  A swirl and a sniff led me to believe that I had made the right choice and a sip assured me that I had indeed chosen well! 

Mourvédre

As I turned and thanked the voice, my husband and I struck up a conversation with John who ended up helping us plan our day.  John lives in the valley and is a plethora of information on the ins and outs of the many wineries along the trail as well as the main town.  His recommendations were spot on and not only did we enjoy our time with him at Oak Mountain, we ended up bumping into him at his next recommendation, Danza Del Sol, a new winery that is sure to be up and coming.   

But before we left Oak Maountain, following John's advice and that of Debbie, the pourer, I took advantage of the Avocado Oil tasting table set up in the tasting room.  After numerous tastes and mixings of the special oils which included Roasted Garlic, Blood Orange, Chili, Key Lime, and Tuscan Herb, and just as many flavored vinegars, I chose the Roasted Garlic and Sweet Cherry Vinegar combo to take home.  

At our next stop, Danza Del Sol, we had the pleasure of meeting John one more time, and again following his advice, we enjoyed a flavorful flight of reds.  He highly recommended the Cab, which my husband completely agreed with, while I slightly preferred the Merlot.  John and the pourer filled us in on the new ownership of the winery and the improvements that had been done to the beautiful tasting room.  After another quarter hour of easy conversation (which included a lunch spot tip!) John told us that he was going to be on his way.  As we thanked him for a very enjoyable afternoon he gave me a quick hug and with a smile, pressed a bottle of the Merlot I had so enjoyed into my hands saying, "This is for you," and sauntered out the door.  So John... thank you for the Merlot!  I'm am enjoying it in my Danza Del Sol glass as I type and as promised, we are thinking of you!

Scallion dipping sauce with focaccia

On down the road, John's next suggestion for our last tasting of the day as well as an extraordinarily tasty lunch at Ponte Winery brought us to Hilary, a most delightful girl serving us in the restaurant .  The reds again were robust and gratifying, and the meal, beginning with the focaccia and a most amazing Scallion Dipping Sauce followed by a shared Grilled Romaine Salad, delectable Halibut for me and a tasty pulled pork for my husband was beyond delicious.  Hilary (thankfully!) highly recommended the creamy Vanilla Bean Creme Brulee which was topped with fresh berries and we smiled with pleasure at the end of our day.  Hilary's first wedding anniversary is this month, and we would like to send our best wishes her and her husband (we think he made quite a catch!).

Zinfandel grapes with my Zinfandel!

As we headed home with full bellies, relaxed minds, and bags full of wine, oils, vinegars and 3 Scallion Dipping Sauces, we commented on the lovely people who had crossed our path this wonderful day.  I don't know if we will ever see John or Hilary again, but the little things they did on this delightful day will remain with us, and as I am doing right this minute, every time I pull out my Danza Del Sol glass, I will smile and think of John, the man from Temecula with so much valuable information and a wonderful smile.

Farmer's Market Salad with Oak Mountain Roasted Garlic Oil and Sweet Cherry Vinaigrette 

A trip to our local Farmer's Market provided a treasure of early fall (late summer?) vegetables!  Heirloom tomatoes so red they don't look real, sweet onions grown in local fields, avocados fresh from the tree and an amazing red lettuce mixed together to create an fantastic side salad topped with our Temecula Vinaigrette.   These amazing avocado oils and/or flavored vinegars are available on the Oak Mountain Web Site (I have not received any incentive from Oak Mountain or any of the wineries in this post, my opinions are just that, my opinions!).

2 Tbs of your favorite oil (I used the Roasted Garlic)

1 1/2 Tbs of your favorite vinegar (I used Sweet Cherry)

1 small dollop of spicy mustard

small clove of garlic, minced (optional)

salt and pepper to taste

Greens, torn

Heirloom tomatoes, chopped

sweet onions, chopped or sliced into rounds

avocado, diced

Sprinkle of toasted, salted peppitas 

Sprinkle of Crumbled Feta or Blue cheese

Whisk oil, vinegar, mustard and garlic together in small bowl and season with salt and pepper to taste.  Set aside.

Tear the lettuce into a large bowl and layer with tomatoes, onions, avocado and any other of your favorite salad ingredients.  Pour desired amount of the dressing over the salad ingredients and toss lightly to coat.  Top with a sprinkle of peppitas and your favorite cheese, crumbled feta or gorgonzola and serve.