Farmers market report: California avocados are in season. Here’s what to do with them.

What’s in season: With the abundance of avocados found year-round at the supermarket, owing largely to international imports, it might be hard to imagine that the tropical fruit even has a growing season. But locally grown California avocados typically begin turning up in February, and there are a variety of avocados available throughout the season that runs into the hot summer months. In addition to dark, pebbly textured Hass and smoother, green Fuertes, we recently spotted creamy Pinkertons, smooth, oval Bacons and mild-flavored and shiny, yellow-green Zutano avocados at stands at farmers markets in Santa Monica and Hollywood.

What’s just left: With all the fluctuation in the temperature lately, nettles are harder to find, if they’re available at all.

What’s on the horizon: Micro-greens, baby lettuces and shishito peppers are starting to show up.


What to cook: Guacamole may be the first thing that comes to mind when considering the avocado, but you can do a lot more with it than that. Other than adding avocado to salads and sandwiches, try blending the stuff into soup, dips and spreads, even ice cream. Or add diced avocado to roasted carrots, as they do at Huckleberry in Santa Monica. You can find the recipe below.


Total time: 45 minutes, plus cooling time | Serves 4 to 6

1 1/2 pounds carrots
Olive oil
1 tablespoon cumin seeds
Salt and pepper
1/4 cup lemon juice, more to taste
1/2 bunch cilantro, leaves chopped
1 large avocado

1. Heat the oven to 425 degrees.

2. Peel the carrots and cut into one-half-inch-thick pieces. Toss with just enough olive oil to lightly coat, along with the cumin seeds, a generous one-fourth teaspoon salt and one-fourth teaspoon pepper, or to taste.

3. Spread the carrots onto a rimmed baking sheet and roast until the carrots are tender and golden brown, about 30 minutes, tossing occasionally for even coloring. Remove from heat and cool.

4. Place the cooled carrots in a large bowl and toss with the lemon juice and cilantro. Peel, seed and dice the avocado and toss with the carrots. Taste and adjust the seasonings and flavorings as desired. Chill completely before serving.

Each of 6 servings: Calories 168; protein 2 grams; carbohydrates 15 grams; fiber 6 grams; fat 12 grams; saturated fat 2 grams; cholesterol 0; sugar 5 grams; sodium 173 mg

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