Guacamole

Does it need to be said that Guacamole would be a great way to use up some of the tomatoes and garlic, and even peppers that we are getting? Probably you've thought of this by now. In case you haven't? The fresh guac that we just made was absolutely delicious.

Here's a recipe to try, but you hardly need it. Gather the flavors you love and mash them all together.

• 3 Haas avocados, halved, seeded and peeled
• 1 lime, juiced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne
• 1/2 medium onion, diced
• 2 Roma tomatoes, seeded and diced
• 1 tablespoon chopped cilantro
• 1 clove garlic, minced

Directions

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

Outstanding Recipes

For those of you who missed Outstanding in the Field, we have consolation: Chef Tim Kilcoyne is sharing the recipes he prepared with us so we can try them at home! This first submission was what we had for the bread course, and although it has no current Rio Gozo CSA veggies in it, we trust that you can easily find these ingredients locally.

Look for more to come from Chef Tim!

Ingredients:
4 Avocados
2 Tbls Lemon Juice
1 tsp Ground Pepper
1 1/2 tsp Salt
1/4 tsp Cayenne
1/2 C Walnut Oil

Preparation:
Cut avocados in half. Scoop pulp into a food processor or blender.
Add the lemon juice, salt, black and cayenne pepper and process until smooth. Make sure to scrape down the sides. Slowly drizzle in the walnut oil and process until smooth. Chill for 1 hour. The walnut oil adds a slight nuttiness and sweetness to the avocado. This is perfect as a dip, butter replacement or a spread for sandwiches.