Coming up on California Country, find out why being called an avocado head is actually a good thing for these folks. Then, theyre getting figgy with it in fresno. And have questions on what to grow in your garden . Never fear, our expert has the answers. Its all ahead, and it starts now. [captioning made possible by California Farm Bureau federation] creamy, rich, and decadent, avocados have become a staple for many of us. According to the california avocado commission, about 43 of all u. S. Households buy avocados regularly now. So when you think of avocados, you probly think of this, right . Guacamole. But today farmers and chefs are proving that avocados can be so much more. Good. Ok, sure, whats not to like about guacamole . I mean, we do eat a lot of it. In fact, more than 49 Million Pounds of avocados in the form of guacamole will be consumed on super bowl sunday alone. But at hawks restaurant in granite bay, theyre exploring different ways to use the alligator pear, otherwise kn
More. Good. Ok, sure, whats not to like about guacamole . I mean, we do eat a lot of it. In fact, more than 49 Million Pounds of avocados in the form of guacamole will be consumed on super bowl sunday alone. But at hawks restaurant in granite bay, theyre exploring different ways to use the alligator pear, otherwise known as an avocado. We like using california avocados because theyre grown as close as an avocado can be. These are from the simi valley. Theyre really versatile. Theyre rich. As you can see, we puree them. We serve them somewhat chunky. We can wrap things in them. Theyre just real versatile. And theyre tasty. But chefs like michael are just part of the equation of educating consumers on the many fabulous attributes of avocados. The real groundwork begins just there, on the ground of the 6,000 farmers across the state who now grow avocados. California farmers produce about 90 of the nations total avocado crop, and that includes farmers like mark and linda bruce of simi vall
"Figs are ripening at this time of the year, so we’ve been harvesting a few each day to include with our meals," writes Tom Karwin. "As always, the birds have also been enjoying the figs that are too high to reach easily, so we’re glad to share this bounty."
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