Kayelle
Chef Extraordinaire
Phew!!
Yes, I think it's best with salty corn chips but it will be good however one chooses to enjoy it.
Yes, I think it's best with salty corn chips but it will be good however one chooses to enjoy it.
I am not sure how long it takes for a Hass tree to mature, but I can guarantee a Florida avocado would take many years before it would be able to produce and hold edible fruit.
Florida avocado trees can be 30-40 foot tall and as wide as a house.
Are the Hass trees like this? You did say bush?
You have your own Meyer tree? Colour me very jealous I love Meyers.Always garlic powder for Guac. I use Meyer lemon juice instead of limes...why buy a lime when I have a Meyer tree?
Yes Greg, if you buy at least a 20 gallon Hass tree you'll have mature fruit by next year in your yard. I wouldn't call them a "bush" at that size. I hope you invite us all to the the planting by way of pictures!
ps..we are still picking ripe tomatoes.
Always garlic powder for Guac. I use Meyer lemon juice instead of limes...why buy a lime when I have a Meyer tree?
Yes Greg, if you buy at least a 20 gallon Hass tree you'll have mature fruit by next year in your yard. I wouldn't call them a "bush" at that size. I hope you invite us all to the the planting by way of pictures!
ps..we are still picking ripe tomatoes.
Yes for sure. My main problem is that I have a huge back yard and I will need to come up with a master plan before I start planting willly-nilly. The stupid builder slanted all the lots to drain back towards the houses. I had to install a French drain just to keep my patio dry when the sprinklers ran. I bet the back of my yard is 6 feet higher than my patio!
There is only one solution: terraces. I will have to decide where the terrace lines go, and presuming my guess is right, I'll have to establish a patio level plus 2-4 terrace levels, before I plant anything significant.
But at least some good news, I plan to live here for the rest of my life so the expenses will dwindle in significance.
Haas trees in nearby Ventura County avocado groves average about (in my observation) about 20 feet height. In my old residence about 12 miles south (from here, Valencia, about the same distance east of the Ventura County avocado groves) some of my neighbors had avocado trees/bushes about 8-12 feet tall. The squirrels loved them!!!
I see no reason why I can't buy a 3-5 year old avocado "bush" and get fruit the first season. They get bigger you get more avocados (and more squirrels) but even 6-8 foot bushes produce plenty of avocados.
Remember our So.Cal. climate. There are many varieties of plants that produce here all year round instead of seasonal like in colder climates. For example, chili bushes produce chilis year round for me. Of course things like figs, plumbs and apricots come only when the season is right.
I've never had an avocado tree/bush. I suspect it will be seasonal like the other fruits.
It's nice to have chilis year round. Too bad my new chili plants are too small to produce out of season.
Here in So.Cal. we have a very wide tomato season, although they do quit producing mid-winter.
Could you train the avocado tree to grow horizontally, making it easier to reach all the avocados???
Here's a great vehicle for guacamole' It's a favorite in our house. I give you (drum roll please) the California Pita Sandwich.
Ingredients:
Pita bread, cut into two halves
Washed bean sprouts
Thinly sliced, against the grain, rare sirloin steak
thin sliced tomato
Make a pocket in you pita, and fill with all of the above. You can put cheese, and mayo in this wonderful blend of foods, but it's not required.
One more great sandwich, from me to you.
You've pointed out a very IMPORTANT concept of guacamole. Don't puree it!
Believe me, I'm an honorary Mexican because I was born and grew up in So.Cal. I spend a lot of time in San Diego and I don't know why but it appears to me we have a more active Mexican community in Los Angeles even though further north.
Don't use a blender or food processor on guacamole. If you have dried spices, grind them with mortar and pestle. Then chop the tomatoes, garlic, onions, cilantro, whatever. Add your salt and whatever other spices, and then mash it all with a tablespoon but stop while it is still lumpy!
If you don't see small avocado chunks in your guacamole then you went too far!
That's brilliant. I'm going to steal that idea.I use a pastry cutter to "smoosh" my avocados (and hard boiled eggs for egg salad) for guac which leaves it chunky.
I use a pastry cutter to "smoosh" my avocados (and hard boiled eggs for egg salad) for guac which leaves it chunky.