Persea Americana aka Avocados are just about every Californian’s favorite superfood. Their creamy, rich texture and mild flavor allows for versatility in both sweet and savory dishes. They can be used as a hip topping on toast, tacos, and nachos, or make the most excellent dip (hello, guac!). Avocados can add the perfect creaminess to any smoothie, or be used to thicken a dessert pudding. Although native to tropical climates, Callifornia produces 90% of the nation’s crop, and San Diego is the top producer in the state.

Fun fact: They are from the same family (lauraceae) as cinnamon.

Kabocha squash is the new pumpkin alternative. Actually, it’s known as Japanese pumpkin. You may have already tried it dipped in tempura batter while dining at a Japanese restaurant. This versatile and nutrient-dense winter squash is perfect for stuffing, roasting, pureeing, and more. While in-season (fall and winter), they are often found at farmer’s markets (come visit our stall!) or health food and Asian markets. Although it looks like a green pumpkin, its reddish-yellow flesh has a sweet taste and velvety texture, similar to a sweet potato.