Farm to Fork: Avocados and Lemons addthis
Farm to Fork: Avocados and Lemons
Dave Lieberman travels to coastal California where Monte and Maio Winkler grow a particular type of avocados and lemons. It’s produce used to create some one of a kind recipes.

Crab and Avocado Enchiladas
1 cup crab meat (imitation crab may be used)
1 cup shredded Mexican-blend cheese, divide in half
1 avocado, Dice half the avocado and slice the rest.
1 cup sour cream, divide in half
1 small 8-ounce jar mild salsa
1/3 cup chopped fresh cilantro
1/2 cup minced green onions, divide in half
1/4 teaspoon salt and pepper
3/4 cup red enchilada sauce (bottled or canned)
4 flour tortillas (8-inch)
1 tomato, seeded and diced, for garnish

Combine salsa, half the sour cream, cilantro, half the green onions, half the cheese, the salt, pepper and crab meatm stir together gently.

Heat your oven to 375 degrees and spray a 9x13 casserole or baking pan with non-stick cooking spray.

Lay one of the tortillas on a flat surface. Place 1/4 of the filling in the center of the tortilla, adding some of your diced avocados to the top of the filling. Roll up the tortilla and place it seam side down in the casserole or baking pan. Do the same for the remainder of the tortillas and pour enchilada sauce on top of each. Then sprinkle on the remaining cheese and baked in a 375 degree oven about 20 minutes.

Garnish the finished enchiladas with the sliced avocado and the remainder of the sour cream, adding the tomato garnish and the remainder of the green onions.


Avocado Soup
2 pounds chicken thighs
2 large onions, quartered
3 stalks celery with leaves, very roughly chopped
4 carrots, peeled and sliced into large chunks
1 head garlic, broken into individual cloves and smashed
1 fresh Serrano chile, sliced
3 large dried pasilla peppers
1 tablespoon kosher salt, plus more to taste
2 teaspoon whole black peppercorns
2 teaspoons whole cumin seeds
1 teaspoon coriander seed
About 3 large bay leaves
1 small bunch fresh cilantro, a few stems reserved for garnish
Flesh from 1 large ripe avocado
Juice from 1 large lemon

In a large stockpot (about 16 quarts), combine all the ingredients except the avocado and cook partially covered for about 2 hours at a simmer, skimming the froth at the beginning. Strain the stock, remove the chicken meat from the bone and shred and reserve both. Place the avocado flesh and the lemon juice in a blender and puree with enough of the strained stock to achieve the desired consistency. Season to taste with salt. Place pureed soup in a small saucepan and heat over medium heat until hot but not to a boil. Ladle into shallow serving bowls, top with some shredded chicken meat and garnish with fresh cilantro.


Double Berry Avocado Smoothies
You can use any combination of frozen fruit you like such as strawberries, peaches, etc. but this is my favorite:

1/2 cup frozen blueberries
1/2 cup frozen raspberries
1/2 ripe banana
Flesh from 1 ripe avocado
Honey or superfine sugar, to taste

Place the berries, banana and avocado in a blender and puree until smooth, adding a 1/4 cup of ice water at a time as needed to achieve desired consistency, sweeten to taste with honey or sugar and serve in large, wide-mouthed glasses.


California Farm Bureau Federation
California Department of Food and Agriculture

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