Avocados are thought to have originated in Mexico, though their exact genesis is unknown. Like corn, figs, sugar cane and other ancient crops, the avocado is a cultigen: a species domesticated so long ago (around 7,000 years in the case of avocados) that has undergone such dramatic changes that its wild ancestor cannot be determined. Whatever the original source, most agree that cultivated avocados originate from three different regions: Mexico, Guatemala, and West India. The rich fruits were first introduced to California in the late 1800s and have steadily grown in popularity. By far the most prevalent variety of avocado is Hass (which, contrary to popular belief, rhymes with glass). The Hass variety originated from a seedling purchased from avocado pioneer A.R. Rideout by a postman named Rudolph Hass. According to the California Avocado Commission website, “He planned to graft another variety on it, but when repeated grafts didn’t take he planned to cut the tree down. Fortunately for avocado lovers everywhere, Hass’s children talked him out of it. They preferred the taste of the tree’s fruit to that of the Fuerte, the predominant variety and industry standard in those days.” Hass patented the new variety in 1935 and made a deal with nurseryman Harold Brokaw: Brokaw would propagate and promote the variety and give 25% of the proceeds back to Hass. Brokaw’s success in his venture is astounding; about 95% of the avocados grown in California today can be traced back to Hass’s “Mother Tree.” In the 1950s, Harold’s nephew Hank and his wife Ellen decided, for fun, to start their own small nursery. The subtropical nursery stock they grew was in high demand, and Brokaw Nursery soon expanded to be the largest distributor of subtropical stock in California. Will Brokaw, Hank and Ellen’s son, manages farmers’ market sales of fresh fruit for Brokaw Nursery. He says his parents foresaw the “avocadoization” of California, a phenomenon that began in the 1970s. At the farmers’ market, shoppers will find a diversity of avocados. Bacon, Fuerte, Pinkerton, Zutano, Gwen, Reed, Nabal, Esther, Lamb Hass, Jim, Mexicola, Stewart and, of course, Hass varieties are available most of the year, though each variety has its own season. The varieties vary more in characteristics like seed size, peel-ability and oil content than they do in flavor.

In Season

January, February, March, April, May, June, July, August, September, October, November, December

Recipes with Avocados

Melon and Avocado Salad with Marinated Squid, Chili, and Lime

Ryan Pollnow, Central Kitchen

Plant Dye from Avocado Pits

Sasha Duerr, Permacouture Institute

Corn and Crab Salad

David Kurtz, Maven

Bacon Avocado Salad

Ben de Vries, Luella

Articles about Avocados

July 25, 2014

The Great Tomato Debate

Confused by terms like heirloom, open-pollinated, hybrid, and GMO? We’ll help you sort them out.

July 18, 2014

Meet Marcy

CUESA is excited to welcome our new executive director, Marcy Coburn! Find out what inspires her work.

July 11, 2014

Farm Tripping

Summer is prime time for agritourism. Here’s our list of local U-picks, tours, and other farm fun.

July 09, 2014

A Fond Farewell from Critical Edge Knife Sharpening

Bob Kattenburg retires after 19 years as the Ferry Plaza Farmers Market’s knife sharpener.

July 04, 2014

On the Farm at Marin Roots

Take a behind-the-scenes look at organic veggie growing with the young farmers at Marin Roots Farm.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn More »