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Guaco-Matzo

April 28, 2008

This Passover, I went seasonal and schmeered my matzo with guacamole. Here in California, April marks the start of avocado season.

Actually I should say my guacamole schmeer was “seasonal in spirit.” It would be truly miraculous if the avocados in the Trader Joe’s Fresh & Spicy Guacamole I picked up early in the month were harvested in April. Whether or not the avocados were fresh off the tree when I ate them, the guacamole’s spicy flavor nicely balanced the subtly nutty-sweet taste of the whole-wheat matzo. Plus, the creamy mouthfeel was a welcome yin to the matzo’s yang. Tomato chunks made this guac hard to spread smoothly and evenly, though. Next time, I’m simplifying, and going with a guacamole that’s tomato-free.

“Next time” is a few years away, however. The arrival of Passover shifts between March and April, depending on if the Jewish calendar includes a leap month, as it did this year. March wouldn’t get me to avocado season.

So, maybe next Passover for my schmeer, I’ll try Follow Your Heart’s vegan cream cheese, which I happily encountered at Expo West. It’s got that rich, whipped texture of the dairy product—to complement the crispy-crunchiness of the stone-ground-wheat matzo.

—Amy Spitalnick, Associate Editor

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