Avocadoes from Comboyne

Avocadoes from Comboyne

Ron the grower talking with Anton

Ron the grower talking with Anton

Avocadoes like well drained soil and there is a higher altitude are north of Sydney, north of Taree known as Comboyne. The town is small and quaint and if you drive through a wonderful Cafe to have lunch.

Ron avocadoGrower Ron Lindsay is following a passion with growing his avocado trees whilst renovating a former cheese making warehouse into his home, cafe and maybe a home brew …… mmm have to say their guacomole was dynamite, extra garlic, would go great with a home brew beer…of things to come.

So we thought you  might like to see where your avocadoes are grown.

Where is Comboyne?

Where is Comboyne

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Three photos showing country avocadoes are grown in and the trees.

Avocado trees Aug

 

 

 

 

Ron Avocado country ComboyneRon avocado tree

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Avocado planted

week-1640Avocado planted

What’s involved in setting up an Avocado Nursery?

At Wherrol Flat Farm ….

Farm Setting up the nursery beds

Did you know that no Avocados ripen on trees? It’s actually the harvesting (picking) action that triggers the ripening process! The Hass avocadoes have a rough skin but a creamy texture. As the Hass ripens, its skin goes from green to a dark purple. Before cutting, make sure they have plenty of ‘give’ when pressed: an unripe avocado is pretty tasteless and they have difficulty ripening in winter.

There is no quicker way to ripen Avocados. A natural fruit requires a natural process. So, pop them into a paper bag with an apple or banana in the bag accelerates the process, as these fruits give off ethylene gas – a ripening agent and store at room temperature until ready to eat. This will usually take two to five days. Once ripened the ripe fruit can be refrigerated until eaten, however, not for more than two or three days.

TIP: If only using one half leave the stone in the unused half, this helps prevent it going brown. Use avocado as a cholesterol-free alternative to butter or margarine, or make a tasty Guacamole dip by mixing avocado with Spanish onion, tomato, garlic, chopped chilli, lime juice and salt & pepper.

  • Easy Guacamole
  • Warm Avocado soup
  • Avocado Dip
  • Avocado Mashed Potatoes
  • Chocolate Avocado Mousse

Avocado How to ripen

Avocado How to ripen

Easy Guacamole

Easy Guacamole
 
Author:
Recipe type: Dip
Serves: 2
Ingredients
  • 1 ripe avocados
  • 1 Jalapeno pepper, chopped (if not want hot remove peppers)
  • ½ small onion
  • 1 clove garlic
  • 1 small tomato
  • 1 tbsp lime juice (or juice of 1 fresh lime)
  • Salt and pepper to taste
Instructions
  1. Peel avocados and remove the pit (see below for a great idea on how to use the pits). Peel and mince the onion and the garlic.
  2. Chop the tomato. Slice the Jalapeno in two and take out any seeds. Then chop.Mash the avocado in a bowl and then stir in the remaining ingredients.
  3. Serve cold with tortillas or corn chips.
  4. Serve warm with corn chips, guacamole on top and cheddar cheese melted under grill – just quickly though.

Warm Avocado soup
Warm Avocado soup
 
Author:
Recipe type: Soup
Serves: 2
Ingredients
  • 2 ripe avocados, mashed
  • lemon juice
  • 1 tbs butter
  • 1tbs flour
  • 2 cups chicken or vegetable stock
  • 2 cups milk
  • A dash of Tabasco sauce (optional) or red chilli flakes
  • Garnish with diced tofu, bacon and chopped parsley
Instructions
  1. Peel, stone and mash the avocados, adding a little lemon juice to stop them from going brown.
  2. Melt the butter in a large saucepan then stir in flour to make a paste. Add the chicken stock a little at a time and always stirring to keep the paste smooth. Add milk and stir then the avocado and season with salt, pepper and Tabasco. Do not boil as the avocado will taste bitter.
  3. If you wish to cool slightly and finish with a hand mixer to make the soup smooth then serve with garnish.

Avocado Dip
Avocado Dip
 
Author:
Recipe type: Dip
Serves: 2
Ingredients
  • 1 avocado
  • 3 hard-boiled eggs
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • Salt and black pepper to taste
  • ¼ tsp ground chilli powder
  • 1 tbs lemon juice
Instructions
  1. Mash the avocado and eggs. Add the onion, garlic, seasonings and lemon juice. Serve with bread.

Avocado Mashed Potatoes
Avocado Mashed Potatoes
 
Author:
Recipe type: Side Dish
Serves: 4
Ingredients
  • 2 medium avocados
  • 4- 5 potatoes
  • ½ cup nonfat milk
  • 1 dash lemon juice
  • salt, pepper, and garlic powder to taste
Instructions
  1. Peel and quarter the potatoes, then wash them thoroughly. Place the potatoes in a large pot with enough cold, salted water to cover them. Meanwhile, prepare the avocados, making sure to remove any brown flesh. Scoop into a bowl and stir until smooth with lemon juice.
  2. Place milk in the microwave until melted and warm. When potatoes are fork tender, mash them in a large bowl or a stand mixer, slowly adding the milk and butter spread mixture. When potatoes are mashed to your liking, gently fold in avocado mixture gently, or in a stand mixer - use the lowest setting. Keep warm and serve!

Chocolate Avocado Mousse
Chocolate Avocado Mousse
 
Author:
Recipe type: Dessert
Serves: 6
Ingredients
  • 340g good-quality bittersweet chocolate, chopped
  • 2 tsp ground cinnamon
  • 1 tsp chili powder
  • 1 large, ripe Hass avocado, pitted and peeled
  • ¾ cup light brown sugar
  • 6 egg whites
Instructions
  1. Melt the chocolate with the cinnamon and chili powder in a double boiler over hot water and set aside.
  2. Puree the avocado and brown sugar in a food processor until smooth. With the machine running, pour in the chocolate mixture. Using a stand mixer or whisk, beat the egg whites until they form soft peaks. Fold the chocolate mixture into the egg whites.
  3. Pour the mousse into 6 small serving bowls or wineglasses and refrigerate for at least 1 hour or, covered, overnight.

 

 

 

The ABC and D of avocados

Ripen your avocados, then try our fantastic recipes!

  • A is for avocado
  • B is for beneficial to your health
  • C is for children (because they love avocados)
  • and
  • D is for delicious!

Avocados are amazing -€“ a complete powerhouse of goodness in a dark green skin, ready to open and eat at a second€™s notice.

They tick so many boxes in terms of ease of preparation and being good for you that, if they were a person, they would be one of those people who are nice, attractive and clever and make it all look easy..Super tagged! Aaaaahhhhh!!!   Lucky that avocado taste Incredible!

Let’s get specific… what makes avocado so good for you?

  • œ“high in fibre
  • œ“nourishing – Potassium (helps regulate blood pressure), Vitamin B6, Vitamin C, Vitamin K
  • œ“powerful carotenoid anti-oxidants, lutein and zeaxanthin (really important for healthy cells)
  • œ“gluten-free
  • vegan
  • œ“raw foods diet
  • œ“no cholesterol
  • œ“lots of healthy monounsaturated fat like an olive

Avocados are so full of goodness that it’€™s considered a super food. They are currently being investigated in association with prostate cancer treatments, are believed to help slow the aging process (don’€™t we all wish!) and scientific research has shown that people who eat avocado tend to have a healthier diet overall.

If you’€™re now imagining yourself as a youthful super being that eats lots of fruit and veggies, has low cholesterol, healthy cells, and low blood pressure, you’€™ll need to get eating some avocados ASAP and here are some delicious recipes to get you started.

Guacamole Dome with Tortilla Wedges (a variation on the theme)

Serves 6:

  • 1 cup corn oil
  • 8 corn tortilla, each cut into 12 slim wedges
  • 2-3 ripe avocados
  • ½ medium onion, finely chopped
  • 1 -2 Jalapeno peppers, deseeded and finely chopped (substitute with red capsicum if too spicy)
  • 1/3 cup of cilantro (basil), coriander or flat leaf parsley
  • 1/3 cup fresh lime juice
  • 1/2 tsp salt
  • 1 tomato diced
  • 1 cucumber, peeled and sliced

In a fry pan, heat oil over medium heat. Fry tortilla wedges in batches until crisp. Use a slotted spoon to transfer to paper towel and drain. Cut avocados in half and remove pits. Scoop out avocado and put in a bowl, mash with a fork. Add onion, peppers, coriander or parsley, lime juice and salt. Mix well. Gently fold the tomato in -€“ do not muddy colour. On a platter mound guacamole into a dome, place cucumber slices around the edge. Arrange tortilla wedges points up all over the dome in pincushion fashion. Serve.

Avocado and pomegranate dip

  • 2 ripe avocados, mashed
  • 2 tbs onion, finely chopped
  • 1 chilli, minced
  • 1 tbs fresh coriander, chopped
  • 3 tbs fresh lime juice
  • 1 tsp salt
  • ¾ cup pomegranate seeds (one pomegranate worth)

In a medium bowl, gently combine the mashed avocado, onion, chilli, cilantro, lime juice and salt until well mixed. Gently add in pomegranate seeds and stir to combine.

Avocado tips:

To ripen: To speed up ripening place avocado in a paper bag with an apple for a few days at room temperature and the natural ripening hormone, ethylene, will ripen it.

To freeze: Remove the skin, puree the flesh adding half tablespoon of lemon juice for every avocado. Place into containers (try an ice tray) then when frozen transfer into zip lock. Great for lunch boxes with biscuits. Freezes up to 4 months.

 

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