Though the day got off to a rough start, I think it ended on a good note. We got Japanese for dinner (Fuki-Sushi in Palo Alto) and Gelayo Gusto for dessert.
Last week in our CSA delivery we got an interesting variety of avocado – the bacon avocado. Though initially excited about this curiously named fruit, we were slightly disappointed after the first taste. This fruit is milder than a regular avocado, and to be perfectly honest, a bit bland. Ours did not ripen properly, although I put it with bananas for an entire week (normally a fantastic way to ripen almost anything). I ended up using the avocado in the bulgur salad that I mentioned in this week’s menu plan – the salad turned out quite well, though I wish the avocado would have been more flavorful. A truly ripe avocado would have been perfect.
Apparently avocados must reach maturity while on the tree itself; but they don’t soften while they’re on the tree. The trees can actually be used as “warehouses” for avocados – the fruit can remain on them, mature but not yet ripened, for months.
Here is my recipe for bulgur salad using the bacon avocado…
1.75 cups water
dash of salt
1 cup bulgur
1 small RIPE bacon avocado, chopped
1/2 cup edamame beans
1.5 cups corn
1/2 ripe mango, chopped
3/4 cup cilantro, chopped
2 tablespoons lime juice
salt and pepper, to taste
1. Boil the water and salt; add the bulgur, reduce heat to low, and simmer for about 15 minutes.
2. Fluff the bulgur with a fork and mix in the rest of the ingredients (except the salt and pepper). Finally, season with salt and pepper, to taste.