The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Daily 11 Avocados
Inventory, lb : 0
|Food Buzz: History of Avocado||Listen|
|Mud Creek Ranch|
The Daily 11 avocado is a large variety that can weigh up to five pounds, making it 3 times larger than the common Hass avocado. The Daily 11 avocado has an elongated pear shape, thick skin, and a dark green color that takes on a matte finish when ripe. The inner seed is small, leaving an ample amount of the dense and oily flesh, which has a creamy texture and a nutty, earthy flavor.
Daily 11 avocados are available in the fall and early winter.
Daily 11 avocados belong to the Lauraceae, or laurel, family. They are scientifically known as Persea americana Mill., and are botanically classified as a berry. Unlike most avocados that have between 60 and 70% flesh, Daily 11 avocados have over 80% flesh. Most often sold as a novelty, Daily 11 avocados are not commercially available.
Avocados are known as a nutrient booster because they enable the body to absorb more fat-soluble nutrients from foods that are eaten alongside the fruit. They are a good source of protein, potassium, magnesium, folic acid, thiamin, riboflavin, niacin, biotin, vitamin E, and vitamin K. The avocado has the second highest oil content of all fruit, however the oil in avocados is packed with monounsaturated fatty acids, which have been studied for their health benefits and ability to help lower blood cholesterol levels.
Daily 11 avocados can be eaten raw, or added to cooked applications. However, it is advised that avocados be cooked only briefly, or added at the end of cooking, as the tannins in avocados may result in a bitter flavor when exposed to high heat, such as broiling. Cut the avocado lengthwise, remove the inner seed and scoop the flesh from the skin. Mash the flesh to make a spread for breads, or add tomatoes, onions and cilantro for a fresh guacamole. The high fat content of avocados combines well with acidic fruit and vegetables like tomatoes, as well as with acidic dressings. Avocado oil can be extracted and used for cooking or preparing sauces and marinades. Once picked, avocados ripen in a few days at room temperature and will keep for two to three days. Only fully ripe avocados should be refrigerated, as they will not continue to ripen when stored in the refrigerator.
As of January 2018, a Daily 11 avocado found in Kealakekua, Hawaii holds the Guinness World Record as the world’s heaviest avocado, weighing in at 5 pounds and 3.6 ounces. A local woman was walking to pick up her morning newspaper when she stumbled upon the giant fruit, which had fallen from an avocado tree estimated to be more than 40 years old.
Daily 11 avocados are descended from Queen avocados, and were discovered in 1941 in Ventura County, California. The largest California variety by most standards, the Daily 11 avocado is grown as a novelty or by small farms. They can be found at California farmer’s markets, and at County Fairs in Southern California where they are displayed for their unusually large size.
Recipes that include Daily 11 Avocados. One is easiest, three is harder.
|The Paleo Mom||Basil-Avocado Baked Salmon|
|Low Carb Maven||Pulled Pork Stuffed Avocado Boats|