Last weekend in Southern California we experienced some incredible winds. One of the biggest problems to come from those winds was the damage to the avocado crop. Twenty-four million avocados were knocked from their trees - 5% of the US crop. The result is that for the next few weeks avocado prices are supposed to plummet due to the sudden glut of fruit that will be on the market. Unfortunately, once that batch is bought up, the prices will skyrocket and are expected to be high for the rest of the year.

In the hopes that you will be able to enjoy some of these avocados while they are so reasonable, I have a couple of reminders for you. Avocados and their natural complement, the tomato, are fruits. As such, they both have better flavor if left un-refrigerated. Once they reach a very ripe and ready to eat state, they may be refrigerated for a day or so to simply avoid further ripening and thus spoilage but their best flavor is found at room temperature.

My husband made me a great but very simple birthday dinner tonight of pan-seared scallops with an avocado salsa on the side.

To make the salsa, simply combine a finely chopped avocado with a tablespoon of very finely diced red onion, a finely chopped tomato, the chopped sections of one orange (make sure that all membrane is removed), a couple of tablespoons of fresh juice from another orange, a tablespoon or two of chopped cilantro. Salt & Pepper to taste.

Of course, this is the type of dish that allows for many different variations. You could also add some fresh corn or peeled, diced apple. You could substitute some rice vinegar for the orange juice or scallions for the red onion.

A dish like that is a perfect example of there being no rules in cooking. Have fun, play with your food!

--- © Chef Raven

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