Linking up again with VeggieGobbler for Thursdays Garden Gobbles
Having an avocado tree in your garden is a real treat. They take so long to start fruiting that most people who plant them don’t get to reap the rewards. We however were so lucky to have moved into a house with a huge avo tree on the verge. And over the past 3 years of us being here it has been very productive. This year has been particularly good. Although
a lot most of the fruit is stolen collected by passerby’s we have still managed to get quite a few for ourselves. I am the only one in my house who likes them but I also share with my mom and gran who live next door.
“Our” avocado pear tree, just on the other side of our fence:
Lots of coriander (cilantro)
As is with avos, once picked they seem to take forever to ripen, and then all of a sudden you have 10 ripe avos and no idea what to do with them
Avo’s in the kitchen ripening all at once:
So last night my kids had left over stew, my hubby had curry from my mom, and I had creamy avo and cilantro pasta salad, thanks to Two Men and a Little Farm (again!)
I am not blog stalking them, but seriously, they have some awesomely unusual recipes that are simply delicious!
So in the blender goes a large avo, a big bunch of coriander (cilantro), 2 tablespoons mayo, the juice of a lemon (I didn’t have a lime on hand), and some salt and pepper.
Blend till smooth and mix into cooked, cooled pasta of your choice. I topped it with chopped spring onions, also from the garden.
Although the avo puree went well with the pasta, I think it would make a fantastic dip for chips or nachos as well as a filling for wraps or tacos.
I am going to have to find a way to incorporate avo into most meals over the next few days, I would really hate to see them going to waste.