4 • September 2015 • UPBEAT TIMES, INC.


FOOD & BEVERAGE Eat Well & Prosper!


Cloverdale, CA. ~ Species of avocado were widespread mil- lions of years ago, throughout the California region, when the climate was hospitable. Native to Central America, the avocado has been cultivated for thou- sands of years.


The old- est evi-


dence of avocado use comes from caves in Mexico where seeds from wild avocado trees have been dated to between 8000 and 7000 B.C. In Central and South America the triad of corn, beans and hard squash, were stables growing along with tomatoes and avocados, by 3500 B.C. Avocados were eaten by Ma- yan royalty while the Aztecs


by Executive Chef Ron Skaar ~ ronskaar@comcast.net ~ 707-490-7636


and Incas considered the fruit an aphrodisiac. They used the same word for “testicle” and “avocado” due to the fruit’s similarity in shape. The avo- cado migrated back to Europe with the conquistadors, but as a crop was not successful. By 1696 the avocado appears in an English index of Jamai- can plants. The fruit was intro- duced to Indonesia in 1750 and to Brazil by 1809. The avocado was reintroduced to California in the mid-1800’s, near Los Angeles. Twenty years later, the root stock which gave birth to the state’s avocado industry was planted in Santa Barbara. Through nurseries,


farms


and backyards the leafy trees spread all over the southern half of the state. The avocado is now culti-


vated in Tropical and Mediter- ranean climates throughout the world. The fruits come in pear-


shaped, egg-shaped, spherical and miniature that are picked when only a few inches long. The plants are often propa- gated thru grafting which in- sures the quality and quantity of fruit. That seed you spear and sire over a glass of water will produce fruit, hopefully, within four to six or maybe ten years.


Unlike most other fruits, an


avocado won’t start to ripen until it is cut from the tree. This delay in ripening is a boon to growers, who can leave avo- cados on the tree to suit their supply and demand. Each tree can produce up to 400 fruits a year, which can be held on the tree for up to 180 days! There are hundreds of types


of avocados; the Hass variety, which ripens all year long, is king in California. The Hass and the Fuertes avocado ac- count for the 59,000 acres, or


roughly 95% of United States production, grown in south- ern California. Sixty percent of that is in San Diego County alone. That is why the avocado is the states offi cial fruit, with Fallbrook and Carpentaria both hosting festivals for them in September. Way back in 500 B.C. the Mayans mashed the plentiful fruit with a mortar and pestle called a molcajete. They add- ed chopped tomato and salt to create the condiment “guaca- mole”. The word has Mexican and Spanish roots, specifi cally meaning “avocado sauce”. By the 1900’s a Spanish-English pronunciation guide lists gua- camole has a “salad of alliga- tor pear”. Avocados add a smooth, but-


tery texture with benefi cial fats to fl avor the world’s cuisines. Guacamole has pushed avoca- do sales to 30 million pounds in the U.S. primarily for two days of the year, Cinco de Mayo and Super Bowl Sunday.


“SALAD OF ALIGATOR PEAR” JOKES & Humor # 2


A retired man who volunteered to entertain patients in nursing homes and hospitals went to one hospital and took his portable keyboard along. He told some jokes and sang some funny songs at patients’ bedsides.


When he fi nished he said, in farewell, “I hope you get better.” One elderly gentleman replied, “I hope you get better, too.”


By all these


lovely tokens September days are here, with


summer’s best of weather and autumn’s best of cheer.


Helen Hunt Jackson September’s


Eat Well & Prosper Recipe! GUACAMOLE


Ingredients:


2 medium Hass avoca- dos, peeled, pitted and chopped


½ cup seeded, diced tomato


1 tablespoon minced red or sweet onion


Minced Serrano or Jala- peno chili to taste 2 tablespoons fresh lime or lemon juice


Fresh cilantro and Kosher salt


4 • September 2015 • UPBEAT TIMES, INC. Directions:


Coarsely mash ingredients to- gether in bowl, sprinkle with juice, cilantro and salt. Tropi- cal Fruit Guacamole: Fold in ¼ cup diced mango, papaya, and peach to above recipe; Cheddar and Bacon: Fold in 2 strips crisp, chopped ba- con and ¼ cup sharp cheddar cheese to above recipe.


“The good life is one inspired by love and guided by knowledge.” --Bertrand Russell


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