Guac it out
We picked up some ridiculously low-priced produce at Stanley’s on Saturday. Dave even took some time to interview the owner about how the heck they do it, while I browsed the aisles in a wide-eyed fruit and veggie frenzy.
He found out some fun facts about the place:
- It’s been family-owned since 1967
- Peter, a co-owner says that Stanley’s main mission is to contribute to the community by providing quality, low-cost produce
- The secret to their dirt-cheap prices is “buying right and selling right,” and knowing how to turn inventory quickly
- Stanley’s was ahead of the curve when they began stocking organic produce in 1995—They now dedicate almost half the store to a wide-selection of organic-only produce
Among the cheapest of our haul were 98-cent cartons of raspberries, 44-cent cartons of strawberries, 39-cents-per-lb watermelon and good-sized spice jars for $1.49 each.
We also got some 48-cent avocados—the main ingredient in this post. So let’s get down to it.
2 ripe avocados
1/2 yellow onion, finely chopped
1/4 cup chopped tomatoes (remove the seedy, gushy insides to avoid watery guac)
1 jalapeno, minced
1 teaspoon cumin
2-3 cloves garlic, chopped
1 teaspoon salt
1 teaspoon chopped cilantro
cayenne or crushed red pepper to taste (if you like spicy)
Squeeze of lime juice (for flavor and to prevent oxidation–browning)
Mash your avocado and mix all ingredients together. That’s it.
Serve in the avocado shell if you want to be really fancy.
This guac may not be as good as Rick’s, but it’s definitely more wallet-friendly. And the fulfillment you’ll feel laying claim to it while mingling over party appetizers?? Priceless.