Covering letter to the delivery from the Finca Los Pepones:
Dear CrowdFarmer,
This season, we’re offering our Hass and Lamb Hass avocados again. This new approach to working, so direct with the end consumer, encourages us to do things better. Why? Simple, because of two key things.
The first one is that we pay special attention to make sure that our fruit is renowned for itsflavour and nutritional quality. We didn’t use to be so concerned about this, because the intermediaries wouldn’t be paying for the quality of the fruit, but simply its market price at the time. The second key thing is the motivation that you give us with your messages. Every time we read a kind message about your experience eating our fruit makes us feel that all the workis worth it, so thank you so much for choosing us.
We picked these avocadoes one day prior to dispatch at the optimal point of ripeness to ensurethat they arrive in perfect conditions. They’re harvested when they reach physiological ripeness and will be very hard, which is how they should arrive at your home. Some might be ready to eat, so do straight away or keep them in the fridge. As for the hard avocados, keep them at room temperature to ripen. You’ll know they’re ready to eat when they’re soft all over and start turning black. This might take up to fifteen days from harvest, so please be patient.
A trick to make them ripen earlier is to wrap them in newspaper and store at room temperature. When they’ve ripened, you can put them in the fridge if you want them to lastlonger. I particularly like avocadoes in salads, spread on toast with a little lemon and pepper, as guacamole, or simply by themselves with a pinch of salt! Make sure you savour every last bite!
By the way, if you want to know the variety you’ve received, have a look at the box. And this alsomeans that you’ll find out your favourite variet
Thank you and happy harvest!
Maria Martínez
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