Local Produce In Transition // Featured Items This Weekend: Reed Avocados, Shiitake Mushrooms, Sweet Corn
Local Farm Update…
Below are some of the featured items we’re planning* for the co-op style produce shares this weekend…
Just when you thought an avocado couldn’t get any better, BEHOLD! The Reed Avocado.
- The Reed avocado is the size of a softball, super creamy, smooth, and buttery.
- Not only are Reed avocados difficult to find because their growing season is very short, but finding them organic is almost impossible.
- The Reed avocado stays green on the outside, and it’s ripe when it’s soft to the touch, not when it turns dark.
- The Reed avocado doesn’t brown as quickly as its cousin, the more common Haas avocado.
- Unlike the Haas avocado, the Reed doesn’t need lime juice and cilantro and all those fancy embellishments. The reed stands alone. All you need is a sprinkle of sea salt and a spoon to scoop out its creamy goodness.
If you absolutely must fancy them up, here are a few recipe ideas. But first try them plain – trust us!
Local Shiitake Mushrooms
Oh how we love our trusty shiitakes from Texas Organic Mushrooms in Denison! And we’ve prepared both slow and quick shiitake mushroom recipes for you, depending on how much time you have. Get them here.
Bi-Color Sweet Corn
Mmm, great sweetness and flavor to this corn with different color kernels. The possibilities are really endless with corn – you can go simple and just shuck it, boil it, butter and salt it, and eat it! (How to boil corn on the cob) Or try one of these recipes…
- As Easy as 1, 2, 3
- Elotes – Corn in a Cup
- Roasted Corn Chowder with Chicken, Lime + Cilantro from Gluten-Free Goddess
- Sweet Corn recipes from Eating Well
- Spicy Cilantro Corn Fritters with Roasted Tomato Zucchini Salsa from A Farmer In The Dell
- Summer Corn Salad from 101 Cookbooks