Our avocado crop increased 300% this year. By that I mean that we went from 2 avocados last year to 6 avocados this year. Our avocado tree is the spoiled baby of the backyard, and it is full of surprises. When we moved into our home in May 2010, seeing an avocado tree, albeit stunted from years of neglect, was a delight. Once you know what an avocado tree looks like, they are easy to spot. First are the two-toned leaves, a dark green, glossy as a magazine page top coupled with a wallflower tan beige underneath. Avocado trees always have an abundance of leaves making them fun to lie underneath and stare up into the Jackson Pollock chaos of it all. These trees do not have bark but instead tout a green-yellow nakedness dotted with rough brown patches that the sun has “burnt.”
When we got married, Kris and I gave my mom an avocado tree, planting it, mistakenly, in late August 2009. It did not survive the winter. Having naked bark means they are very susceptible to too low of temperatures unless they are planted in a pot and brought inside for the winter. My mom was very excited about that tree, and it broke her heart to see its once green branches turn black as if overtaken by frostbite.
She was the first to explore the backyard of our new house, and the first to discover an avocado tree hanging on for dear life behind a massive wall of thistles. After we massacred the thistles, we discovered that the tree had two fragile fruits, hanging in its lower branches. So, like Marlin in Finding Nemo left with one last egg in the movie’s opening scene, we took those fruits, ripened them and planned how we could save the avocado tree the following Spring.
This tree is the avocado tree that carries all hope.
And it has delivered 300%.
Six avocados this year. A record! Since avocados do not ripen on the tree, I picked them and wrapped them up in a brown paper bag, giving them about 2 weeks to soften and darken in color.
After the fruit had ripened, we were left with a divisive dilemma. Kris wanted to make something with them and found all sorts of recipes in an effort to get me to add them into something. Avocado Pie. Avocado Ice Cream (I admit this one tempted me). Avocado Mousse. (My husband has a sweet tooth). My instinct told me that by cooking our first avocados in a recipe, the flavor would be lost with all the other ingredients. Avocados are usually added for texture and for vegan creaminess factor. I wouldn’t budge. I wanted something where the avocado would be the star, not a texture agent.
And we anti-climatically used it to top some cheese and crackers. The most flavorful cheese and crackers I have ever eaten. I swear, I was eating nature’s green butter.