We Gauchos are lucky because the creamiest, tastiest, ‘omega-3-fattiest’ fruit in the world surrounds us here at UCSB. Santa Barbara is among the top three largest avocado suppliers in North America. The avocado can be found consistently throughout Californian cuisine. Mixed into salads, layered on top of enchiladas and mashed into our beloved friend guacamole, the avocado is a very diversely used fruit. In honor of this delectable treat, the coastal region of Carpinteria has been hosting a festival for all things avocado. This year, on Oct. 4-6 the California Avocado Festival hosted their 27th annual festival. This event is one of the largest, free music festivals in California! Other than the musical talent at the festival, you can also find avocado everything. Guacamole competitions, the year’s largest avocado, a variety of avocado-infused snacks and even lotions and soaps that have been made from avocado were all featured this year at the festival. In honor of this tradition, two of the Daily Nexus’ contributors decided to make a few avocado-based recipes themselves!

Avocado Cornbread by Gabrielle Castleberry-Gordon

When I first learned about our challenge, I was so dumbfounded. Avocados? I hate those things! Little green mushy monsters. Back in Georgia, we don’t use avocados for … anything. Not on burgers, not in burritos. Guacamole, what is that?! I was not sure where to start, so I looked up recipes online. I came across something unique and interesting: avocado cornbread. I could stick to my roots while fully embracing this avocado challenge. However, the recipe included diverse ingredients, so I adapted it for a college-friendly budget.

1 box of Jiffy Mix

2 tablespoons honey

1 avocado

1 can kernel corn

1 lime

1 cup milk

1 egg

6 tablespoons butter

2 teaspoons curry powder

Preheat oven to 375˚ F. Coat an 8 inch by 8 inch pan with 2 tablespoons melted butter and the curry powder. Combine butter, honey, egg and milk in bowl. Coat avocado and corn with lime juice. Mix together with Jiffy Mix. Pour batter into pan and bake until golden brown. Enjoy!

Chilled Avo Soup by Allison Wright

2 large avocados

1/2 peeled cucumber

1 small red onion

1 cup scalded cream

Lime juice

1 cup water

4 strips bacon

Pinch of cilantro

In a blender, combine two large (or three small) avocados, half a peeled cucumber, a small red onion, one cup of scalded cream or half & half*, juice of a lime, one cup of water and cilantro, salt and pepper to taste. Place in the fridge to cool. While chilling, cook four strips of bacon in a large pan. After removing cooked bacon from pan, fry whole corn tortillas in the remaining fat. Chop fried tortillas into strips and bacon into bits. Garnish soup with tortilla strips, bacon and pepper.

*To scald cream, heat in a saucepan over medium heat until it just begins to steam. Remove from heat to prevent from burning. This prevents the soup from whipping.