MORE THAN ONE WAY TO SKIN AN AVO
RIpe avocados are plentiful at the North Park Farmers' Market, with R&L Farms and Paradise Valley Ranch providing the fragile varieties with shorter seasons rarely seen in grocery stores. Peel and slice, then stack with tomatoes from Kawano Farms, crisp lettuce from JR Organics and bacon from Da Le Ranch for the best version yet of a BL(A)T. Toast a slice of sunflower flax bread from Belen Bakery and spread with mashed avocado, then add a coarse grind of Smoked Applewood Sea Salt from Salt Farm for a simple breakfast.
Our newest way to love avocados? Grilled! Drizzle a halved avocado with a little good olive oil, place cut side down on the grill for just about a minute, and taste the transformation. Grilled avos take guacamole to a whole new level, mixed gently with chopped tomatoes, scallions and cilantro from Valdivia Farms, a squirt of farm fresh lime, and jalapenos from Suzie's Farm. Or pick up shrimp from Poppa's Fresh Fish and check out this old but great recipe from San Diego's own Food Blogga. You'll definitely want to avo 'nother serving!