As shared by Megan Shanley of Shanley Farms
Life for those living in Morro Bay on the Central Coast of California is a little chillier than one might expect. The summer temperatures here don’t get much above 75 degrees, and the fog usually doesn’t burn off until the early afternoon, if at all. We wear a lot of sweatshirts and jeans, and unless we’re in head-to-toe wet suits, you rarely find us playing in the ocean! Tourists love to escape here from warmer climates in the summer to relax and unwind in this cool micro climate.
Megan and Jim Shanley, walking through Shanley Farms’ Morro Bay Avocado grove
Many people don’t realize that it is this uniquely cool micro climate that makes Morro Bay Avocados so delicious. The cool ocean breezes and the long foggy mornings allow the avocado trees to really slow down their growing process (also known as “gestation period”). The avocados hang on the trees up to 18 months until they are finally ready for harvest in early September. Due to this extended time hanging on the trees, Morro Bay Avocados develop a very rich flavor profile with an extremely smooth and buttery texture.
Morro Bay Avocados are available until the middle of November. Don’t miss out on the chance to try the “coolest” avocado in town!
Keep reading for one of Megan’s favorite avocado recipes that happens to use her family’s Citriburst Finger Limes – a uniquely delicious hot Morro Bay Avocado Soup!
MORRO BAY AVOCADO SOUP
Recipe from Megan Shanley of Shanley Farms
INGREDIENTS
- 5 Morro Bay Avocados
- 2 tablespoons grapeseed oil
- 2 yellow onions
- 2 pasilla peppers
- 1 jalapeno pepper
- 4 cloves garlic
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 32 oz chicken stock
- 1/2 cup chopped cilantro
- 14 oz roasted corn
- 1 pack of Citriburst Finger Limes
- 4 oz sour cream
DIRECTIONS
Heat oil in a Dutch oven over low heat. Add onions, garlic, jalapeno, pasilla peppers, salt and pepper and continue to stir for 10 minutes or until translucent. Add the Morro Bay Avocados and chicken stock and bring to a simmer. Let simmer for 15-20 minutes or until the Morro Bay Avocados are soft. Add the cream, bring back to a simmer. Puree with immersion blend until very smooth. Stir in cilantro and corn.
Serve, topped with sour cream and the pearls of the Citriburst Finger Limes.
