Yosemite Conservancy

Yosemite National Park is a proud landmark for many Californians and a prime tourist attraction for millions around the world. The Yosemite Conservancy is an organization dedicated to the preservation and protection of the park. Learn about their upcoming projects, including the restoration of Yosemite’s most popular Lake Tenaya and about the various youth programs offered to kids of all ages.

Yosemite Conservancy
800.469.7275
yosemiteconservancy.org

National Mosquito Control Awareness Week

It’s mosquito season! Mosquito bites aren’t just itchy and bothersome; mosquitoes can carry illnesses, most notably the West Nile Virus. The West Nile Virus can be preventable with by controlling mosquitoes. Find out what you can do to prevent the West Nile disease from spreading.

Contra Costa Mosquito & Vector Control District
925.771.3470
ContraCostaMosquito.com
http://westnile.ca.gov

California Avocado Month

Summer is here, and avocados are in full bloom!  Not only are they delicious, but the California Avocado Commission wants you to know that avocados are rich in vitamins and healthy fats.  Now that they are in peak season, Chef Mark Dommen of San Francisco’s One Market Restaurant, shares his recipe for Avocado and Bay Shrimp Salad.

California Avocado & Bay Shrimp Salad
Serves 4 people
 
Ingredients:

• 2 California Avocados, firm to the touch
• 6 oz. fresh bay shrimp
• 2 oz. red onion, diced
• 1 lemon, zest and juice
• 3 oz. extra virgin olive oil
• 1 jalapeno, diced no seeds
• ½ oz. basil leaves
• 1 basket mixed cherry tomatoes, peeled cut in half
• 3 scallions, finely chopped
• sea salt to taste
• fresh ground pepper to taste

 
To garnish:

• crunchy sea salt
• chive blossoms
• micro basil
• aged balsamic

 
Procedure:

1. In a mixing bowl combine the bay shrimp, red onion, lemon zest, lemon juice, and about 1 ounce of the extra virgin olive oil.  Season to taste with salt, diced jalapeno, fresh ground pepper and finish by adding the chopped basil.  Stir and allow to  marinate.
2. In a second bowl, combine the peeled cherry tomatoes, scallions, the remainder of the olive oil, any leftover diced jalapeno.  Season to taste with salt and fresh ground pepper and allow to marinate.
3. Carefully cut a ripe avocado in half length-wise around the seed. Then, rotate the avocado ¼ turn and cut length-wise around the seed to make ¼-avocado segments. Separate the quarters and remove seed.  Peel the quarters and lay them on a cutting board lengthwise.  Next lay a piece of plastic wrap next to your cutting board and begin to slice the avocado as thinly as possible.  Lay each slice staggered overlapping onto the plastic wrap.  Do this with each quarter piece of avocado on a separate piece of plastic.  Next spoon some of the shrimp salad into the center of the sliced avocado.  You will want to divide the shrimp into eight equal portions.  Carefully take the corners of the plastic wrap and fold them to the center.  Start twisting the plastic wrap until you have a nice ball forming with the avocado on the outside and the shrimp in the center.  If there is a lot of air trapped as you are twisting the plastic, carefully poke a hole into the plastic to allow the air to escape.  After you have done this with all 8 pieces of avocado, you are now ready to plate the dish. 
4. With a pair of scissors, carefully cut off the twisted part of the plastic right at the base of the avocado and gently unwrap the avocado.  Place two avocado balls/rolls onto each plate.  Slightly stagger them on the plate.  Spoon the cherry tomato mixture around the plate in natural flowing manner.  Finish by sprinkling the dish with some crunchy sea salt, chive flowers, micro basil and a drizzle of aged balsamic vinegar.