Avocados: This Week's Market Report Good Buy
Is it true? Can it really be? We have been watching avocados struggle in the market for so long now. I feel like I’m in a jade-colored fever dream now that I get to celebrate their resurgence in both quality and quantity all across the country!
Where to begin? Avocados are quite possibly the most versatile, delicious ingredient on the planet. Their presence immediately elevates any dish they touch, implying both indulgence and health to diners. Avocados can be cut directly into salads, tacos, arepas, and sandwiches. They can be crushed into guacamole or spread on toast and topped with anything from fried eggs to crispy seaweed to short ribs. Avocado’s natural high-fat content allows them to stand in for oil in sauces, spreads, and pestos. Try making oil-free mayonnaise by processing avocados with egg yolks and plenty of lemon juice, and never look back.
Avocados also provide incredible body to dairy-free desserts like rich, sumptuous chocolate pudding and cake frosting. Of course, however you use avocados, just make sure to splash a bit of lemon juice or even olive oil onto any cut sides to slow down the oxidization process. Enjoy!
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.