I blame Costco. It has a way of making me feel like I NEED things. I walk in thinking I’ll pick up a block of Dubliner and some toilet paper, and I come home with a lifetime supply of zip ties and a 1 gallon jug of Jelly Bellies.
And so again, it happened—Costco made me buy a 5 pack of avocados. In December. That had traveled all the way from Chile. That’s a lot of food miles—about 6,500 of them—for those tasty little avocados to make it to my kitchen counter. Had I waited a month or two, I could have found Haas avocados from California. Not exactly local, but a heck of a lot closer than Chile.
So to assuage my guilt for eating the exact opposite of local, I decided that I was going to make the most out of those darn Chilean avocados.
I am also trying to grow an avocado plant from the pit. We’ll see how that goes.
Seven Days of Avocado
Smashed avocado on toast with salt, pepper and olive oil (maybe my all time favorite breakfast).
Avocado, Satsuma oranges, thinly sliced white onions, roasted delicata squash, cilantro and spinach, tossed with lime vinaigrette.
Burritos with leftover steak, pinto beans, sour cream and homemade guacamole.
Leftover guacamole on toast (I was serious about this).
Avocado with radicchio and garlic anchovy dressing.
Avocado with toasted walnuts, cottage cheese and salt (an idea from my friend Shannon).
There’s still half of an avocado left in the fridge. I’ll probably eat it on toast, or just scoop it out of the skin and eat it with salt as a snack.
4 comments:
I know that buying local is important but you also need to remember that your trip to Costco is basically helping not just the company that exports avocados from Chile to USA but also everyone else that is in someway involved in the process: South American farmers, producers, exporters...a lot of people in South America are thanking you for your purchase. Not bad for one trip to Costco ;)
Abby,
This blog is so beautiful!! I love your photos!!!
Happy New Year! I love your blog!! Avocados are our favorite! Try lime juice, a bit of garlic,(the secret ingredient- Greek Yogurt) and a ripe avocado, blend in processor. We put it on zucchini fritters but it is good on anything!
Great recipes Abby! Love the salad ideas. I recognize your favorite breakfast - it's one of mine too with the addition of crumbled sheep's milk feta (from TJs, from Israel, lots of miles too)...and a squeeze of lime when handy.
Post a Comment