Bacon Avocado

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We don't know whom we have to thank for discovering  the avocado, either the Incas or the Mayans, or the Aztecs, but  archeologists say avocados were likely a food of extinct mastodons. Organic grower Will Carlton of Las Palmalitas Ranch says “Avocados have  survived a long time before pesticides and chemical fertilizers and  they will continue to do very well without them.”

The Bacon Avocado was  named after the breeder James Bacon who was not the inventor of the  BLT. With careful consideration, we send this fruit to you firm, as  it is as delicate as it is flavorful. To ripen, simply place the avos  in a paper bag with an apple for company. Apples give off a gas  ethylene, a natural ripening agent for most fruits. Leave at room  temperature for a few days. When the avocado yields just slightly to  pressure - it is ripe. Ripe avocados may be refrigerated for a few  days, however, opened avos should be sprinkled with lemon juice or  vinegar before refrigerating to delay oxidation.


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