The featured food is green, and the event itself will be “green.” This Saturday marks the 11th annual Avocado Festival, from 10 a.m. to 5 p.m., with all things avocado holding court at Hale Halewai in Kailua Village. A family friendly free event, the festival offers live entertainment, food demo, organic vegan food and beverage booths, and food sampling, among other fun community activities.
The featured food is green, and the event itself will be “green.” This Saturday marks the 11th annual Avocado Festival, from 10 a.m. to 5 p.m., with all things avocado holding court at Hale Halewai in Kailua Village. A family friendly free event, the festival offers live entertainment, food demo, organic vegan food and beverage booths, and food sampling, among other fun community activities.
I asked Randyl Rupar, founder and CEO of Sanctuary of Mana Ke’a Gardens, and a force behind the festival, to explain why it is advertised as a “zero waste” event. He said that the concept of zero waste is to use materials, like food containers, that are compostable and break down easily and quickly, and to compost any green waste back into the soil. Explaining — and embracing — the slogan of “reduce, re-use and recycle” will also be a topic at the event. Let us, then, jump gladly into the green:
Avocados should never be stored in the refrigerator, as this can wipe out flavor. In fact, it’s always best to purchase them at farmers markets, where their crop goes from tree to market, without refrigerated trucks and cold storage like grocery store produce. The best ones have ripened just enough to give slightly when pressed. Store in a cool, dry place.
I confess that I don’t eat many avocados … it’s a texture thing. My husband, however, probably averages one a day, so they do have a place in our kitchen, and I am fully aware of all the benefits they offer. Since they are a great source of potassium, yet low in sodium, avocados can be allies against high blood pressure or stroke. Deborah Friedson Chud, MD, author of “The Gourmet Prescription,” says the high fat content of avocados has scared away some dieters, but the type of fats (mono-unsaturated) found in avocados actually benefits the heart. This sauce recipe from her cookbook is one I may try, especially on a fresh crab or other seafood salad.
Avocado-ginger sauce
1 cup nonfat plain yogurt
1 ripe Haas avocado, peeled and seeded
1 tablespoon brown rice vinegar
1 tablespoon soy sauce
2 tablespoons minced pickled ginger, drained
1/2 cup finely chopped red onion
Salt and fresh ground black pepper
In a food processor, combine yogurt, avocado, vinegar and soy sauce; pulse to a slightly chunky consistency, scraping down sides as needed. Transfer to a bowl; stir in pickled ginger and onion, and blend well. Season to taste with salt and pepper. Dressing can be made up to 24 hours in advance and refrigerated; makes enough for 4 servings.
Avocado potato bread
From the 2009 Avocado Festival comes this delicious recipe from Marci Peterhans; makes 1 loaf.
3/4 cup or 11 oz. cold or warm boiled potatoes
3/4 cup mashed avocado
5 1/2 to 6 cups white bread flour
1 tablespoon salt
1 package yeast (rapid rise) or 1 tablespoon fresh yeast
1 tablespoon Greek yogurt
1 1/3 cups tepid potato water
Press potatoes through a slicer or sieve into a large bowl, or just mash them in a bowl. Add 5 cups flour, salt and yeast. Mix well, adding yogurt, then water, slowly. When mixture becomes dough, tip out onto a floured surface and begin kneading, adding more flour as required, up to another 1 1/3 cups. Add avocados; knead approximately 10 minutes. Form a heavy ball and put into a buttered bowl. Turn to coat well; cover with plastic wrap and put in a warm place for an hour, or in a cool place overnight. When doubled in size, punch down dough, knead for a minute and form into a loaf. Preheat oven to 425 degrees. Set dough on a baking sheet, loosely cover with a tea towel and let rest for 30 minutes. Bake for 20 minutes, then reduce oven to 375 degrees and bake 10 minutes more or until cooked through. Remove from oven; cool before slicing.
Spaghetti with guacamole
How about combining two comfort foods? The editors of Prevention magazine decided it was a good idea in their “The Healing Foods” cookbook; makes 4 servings.
1 large, very ripe avocado
1 onion, minced
2 teaspoons lemon juice
1/4 teaspoon hot pepper sauce
8 ounces spaghetti
1 tablespoon olive oil
1 tomato, chopped
Peel and pit the avocado; mash with a fork and place in a small bowl. Stir in the onions, lemon juice, and hot pepper sauce. In a large pot of boiling water, cook spaghetti until just tender. Drain; transfer to a warm serving bowl. Toss with the oil, then spoon avocado mixture and tomatoes on top and serve.