By Jack's garden operation grows more ambitious every year. The greenhouse, the market sales, the Farm Fund jar that now holds over three hundred dollars. He's 14 and he farms the way some kids play video games — obsessively, joyfully, with the deep understanding that this is not a hobby but a vocation wearing a hobby's clothes.
Thursday was tater tot hotdish, because Thursday is always tater tot hotdish and the schedule doesn't change for anything — not pandemics, not loss, not the passage of years. The tater tots go in at 375 and come out golden and the family eats them and the eating is the Thursday and the Thursday is the structure and the structure holds. But I also made peach cobbler earlier this week, because the kitchen doesn't only look backward. The kitchen grows.
The garden at peak production — tomatoes by the bushel, corn taller than Jack (which is saying something now, the boy is tall), peppers in every color, the zucchini in its annual attempt to conquer the neighborhood. I've left three on the neighbors' porch. They know. Everyone knows. The zucchini phase is endured, not discussed.
With Jack’s garden going full throttle — peppers in every color practically leaping off the plants, tomatoes piling up faster than we can use them — I wanted to make something that honored all that fresh abundance without turning on the oven. The kitchen grows, I said, and I meant it: sometimes growing means putting down the casserole dish and letting the garden speak for itself. This guacamole is what that looks like in a bowl — bright, simple, alive, and tasting exactly like the height of summer feels.
Homemade Guacamole
Prep Time: 10 minutes | Cook Time: 0 minutes | Total Time: 10 minutes | Servings: 6
Ingredients
- 3 ripe avocados, halved and pitted
- 1 lime, juiced
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 medium Roma tomato, seeded and finely diced
- 1/2 small red onion, finely diced
- 1 jalapeño or serrano pepper, seeded and minced
- 2 tablespoons fresh cilantro, chopped
- 1 clove garlic, minced
Instructions
- Prep the avocados. Scoop the avocado flesh into a medium bowl. Add the lime juice and salt immediately to prevent browning.
- Mash to your texture. Use a fork or potato masher to mash the avocado to your preferred consistency — chunky for texture, smooth for dipping. A mix of both works beautifully.
- Season the base. Stir in the cumin and cayenne pepper until evenly incorporated.
- Add the fresh ingredients. Fold in the diced tomato, red onion, minced jalapeño, cilantro, and garlic. Stir gently to combine without overworking the avocado.
- Taste and adjust. Taste for salt, lime, and heat. Add more of any element to suit your preference. The guacamole should taste bright and balanced.
- Serve immediately. Transfer to a serving bowl and serve right away with tortilla chips, warm tortillas, or alongside grilled meats. If making ahead, press plastic wrap directly onto the surface of the guacamole to minimize browning.
Nutrition (per serving)
Calories: 140 | Protein: 2g | Fat: 12g | Carbs: 9g | Fiber: 5g | Sodium: 105mg