The tomatoes are coming! The tomatoes are coming!
No seriously, they are here in mass volume–I cannot keep up. I went out to pick a few of them for some guacamole and….Holy cannoli! They are everywhere! What started out as a few ended up as almost an entire bucket full. So it’s time to get creative here and make some guacamole and a big ol’ batch of pico de gallo.
I don’t know about you, but lately I have been understanding why people garden. I personally don’t garden, however when I go outside to cut out some fresh herbs for dinner or I pick a little bit of this; a little bit of that, I cannot help but want to remain there for awhile. There is something so peaceful about a garden. And there is something so hippy-ish in me that I feel the need to thank the vegetables and herbs when I pick them. I feel so grateful for each and every one of them. Before you know it, I will be growing out my armpit hair and buying a VW Bus…
Pico de Gallo Recipe
- 3-4 c. tomatoes, chopped (I like to keep the seeds with the tomatoes, it doesn’t bother me)
- 1/2 finely chopped onion
- juice of 1 lime
- bunch of cilantro, chopped (amount not specified because everyone has their opinion on cilantro. Use as you like).
- Salt to season, if needed
- Combine everything. Yes. That is it.
Now onto the most beautiful avocados I have ever seen. Lately at the Farmers’ Market I have been buying these MASSIVE avocados. And I mean huge!! Think the size of a grapefruit. When I asked the woman selling them what made them different than your regular ol’ Haas avocado, she handed me a sample so I could see for myself.
The flesh had a lighter hue of yellow-green than the typical avocado and were definitely easier to slice open and cut. But creamy is THE best word for these guys. They were slightly different than the typical avocado in that they were even more awesome (I didn’t know that was possible!) I was sold and I come back every week for one of those! Oh I almost forgot one of the top reasons why these avocados are incredible: When I made guacamole last week, I put the leftovers in the fridge and you know how it gets all brown and slimy? Not these guys! It remained it’s beautifully bright yellow-green color. I couldn’t believe it!
The Tastiest Guacamole Recipe
- 1 large avocado (or 2 regular sized)
- 1 c. sliced tomatoes (again, I keep the seeds in)
- 1 garlic clove, minced
- juice of 1 lime
- 1/2 finely chopped jalapeno pepper, seeds removed **optional
- Mash avocado in a bowl first until smooth.
- Add tomatoes, garlic, pepper (optional) and juice. Mix until combined.
- Fold in cilantro.
Maybe this sounds a bit crazy but this has been my go-to lunch for the past week. I crave guacamole currently and it is the most satisfying thing to eat.
What are you eating for lunch these days?