Stuff my lawyer made me say: Holy guacamole! The California Avocado Commission provided me free lodging, transportation, meals, and awesome avocado swag. I am not under any obligation to write or share about my trip.
After our first tour of the day at the avocado nursery, Brokaw Nursery, we boarded the bus and headed out to Rancho Rodoro — a beautiful avocado farm nestled in Santa Paula, Calif. Rancho Rodoro is named after the farmer Randy Axell’s parents, a combination of their names Ross and Dorothy. Randy has been growing California Avocados for over 40 years, and he grows Hass and Lamb Hass avocados. It was really interesting to hear him talk about how avocado farming works; how precise the weather, soil, water, and nutrients need to be to produce a bountiful avocado crop. The photo below shows buds of soon to be avocado babies.
We were given the opportunity to pick some of our own avocados, and that was a blast. I spotted this beauty and knew it had to be mine!
Did you know that avocados don’t ripen on the tree? Avocados only ripen once you pick them. Once we all harvested to our heart’s content, we headed into Randy’s awesome barn, where Chef Pink from Bacon and Brine of Solvang was preparing us a delicious lunch.
To start, Chef Pink prepared avocado gazpacho, bacon and kim-chi sliders with avocado, and while I unfortunately can’t remember the name, this delicious appetizer that was a very thick, wheaty slice of bread with avocado and crushed almonds and peanuts with Korean seasoning. It was like eating a grilled cheese — the flavor had the savory intensity of amazing cheese, yet there was no cheese at all.
All of this deliciousness clearly only whet our appetite, as our main course was a slow cooked pulled pork with avocado apple relish. This sandwich was just the hearty meal I needed to pull me out of my mid-day slump. It was served alongside mixed greens with ruby red grapefruit slices and avocado (of course)! Unfortunately I don’t have a photo of it (I wolfed it down too fast to stop and snap… whoops), but trust me when I say we ate some amazing food that weekend, and the pulled pork was my favorite!
Once we all wrapped up our lunch, we said our thank yous to Randy and his wife, and were back on the bus for our last stop of the day, the Mission Avocado Packing Plant in Oxnard, California. Mission Packing had just moved into their new facility, which was formerly a post office! While we weren’t able to snap photos at all points during the tour, I did get a few photos of the packing process. It was mind-blowing to see pretty much all of the state’s avocados rolling through conveyor belts, being weighed, and then being bagged up in variously colored mesh nets.
We got a great tour by Mission Packing’s Project Manager, and you can bet we rocked our sexy hair nets. Don’t we look great?
Several of the rooms in this plant were ice cold to keep the avocados a consistent temperature, but what I was most impressed with were two things: 1) the cleanliness of the facility and 2) the efficiency. This facility was squeaky clean, spotless, and it felt VERY secure in terms of being a place where food comes from. I’ve been in other food facilities before and this one felt immaculate! Also, the efficiency here couldn’t be debated. From the machinery to the employees, you could tell Mission has productivity and packing down-pat. Those avocados were preparing for their journey from machine to mouth in a highly-effective fashion.
It was really cool to see the exact same kinds of avocados I buy (from Costco) get bagged up and ready to go to the store. Did you know that stores can specify a ripeness of avocados when they order them wholesale? There is something called a ripening room that releases the gas ethylene, which causes ripening (you can do this for free in your house by placing an avocado in a brown paper bag with an apple).
We left with our own sack of avocados and headed back to the Four Seasons Westlake, where our last avocado treat was an amazing dinner full of avocado goodness. Before dinner, we got to hear from R.D. Katie Ferraro (in green) (standing next to Jan, VP of Marketing for CAC), who told us about some of the nutritional benefits of avocados and showed us her go-to method for avocado toast (hint: mash the avocado before you put it on the bread. I always did it after and would end up tearing a hole in my toast!). Another thing she told us that I tried this weekend with rave results was how to store a fresh cut avocado: sprinkle the fruit with lemon juice, lime juice, or white vinegar and place it in an air tight container. Your avocado will remain springy green! Also, if you have an abundance of ripe avocados, consider freezing them. Pureed avocado freezes very well and can be used on sandwiches and in dips, if you use it within four months.
What are some of the nutritional benefits of California avocados? Let’s discuss!
- One fifth of a medium avocado has 50 calories and nearly 20 vitamins and minerals.
- California avocados contribute 11 beneficial carotenoids to one’s diet, including lutein, zeaxanthin, and alpha and beta carotene. In California avocados, the greatest concentration of carotenoids is in the dark green fruit of the avocado closest to the peel.
- Avocados contain 23 mg of beta-sitosterol, which may help maintain healthy cholesterol levels.
After Katie’s informative sesh, we headed into the beautiful Four Seasons dining room for our last avo-amazing feast. Here’s the menu from our feast!
This avocado adventure was totally amazing, and just one more rad opportunity made possible by this lil’ old blog over here! Big thanks to the California Avocado Commission and Golin Harris for hosting an action-packed, informative, and delicious weekend in Ventura County. Now: because I’m sure you guys love avocados too, leave me a comment telling me your favorite way to eat avocado for a chance to win a California Avocado Commission avocado masher. This stainless steel gadget looks like a mini-potato masher, but makes mashing your avocados (for toast, guac, baking, you name it) a breeze! US only, must comment to win.