California Avocado season is here, and it’s shaping up to be a big year. With an estimated 375 million pounds of premium avocados being harvested across the Golden State, this fleeting window from spring through summer is a true celebration for avocado lovers.
California Avocados are only in season for a few months — late March/early April through late summer. Each avocado is a result of months of care by California’s dedicated growers who farm on land stretching from San Diego to Monterey. Formed in 1978, the California Avocado Commission supports the work of about 3,000 dedicated growers who nurture the land with responsible, sustainable growing.
Located in the hills of Camarillo, Camlam Farms is at the forefront of avocado innovation. With more than 1,000 acres in production and 300 acres dedicated to avocados, this family-run farm is also the birthplace of the Lamb Hass and GEM premium varieties, developed in collaboration with University of California, Riverside.
Camlam’s history stretches back to 1876 and the Rancho Calleguas land grant. Today, sixth-generation grower Maureen Cottingham leads the family’s future-facing efforts while honoring its legacy. John Lamb has led the farm for more than 30 years and has served on the California Avocado Commission’s board. Alongside him are his brothers, Robert III and David Lamb, who have remained actively involved in the family business. They are direct descendants of Juan Camarillo, for whom the city is named.
Now in a period of generational transition, the family has welcomed Cottingham into a leadership role. A sixth-generation farmer, she brings a strong background in agribusiness and wine industry leadership. She is overseeing both farming operations and business strategy, gaining practical knowledge from the family and farm staff who have worked the land for years. Through that knowledge, she is also gradually
implementing changes to modernize the operation while still maintaining its legacy.
“After I graduated from Cal Poly San Louis Obispo, I went to Sonoma and worked in wine history and never in a million years thought I would ever come back here or end up in the family business,” Cottingham said during a private tour of the ranch with LAWeekly. “But I’ve come to realize what an honor it is to carry on the family farming tradition . There’s a lot of positive energy among women in agriculture in Ventura county right now. I get paid to have lunch with my family every day. My dad makes me chicken salad sandwiches every day with avocado. Coming down here and being part of agriculture and putting my hands in the dirt every single day and walking the groves is a dream. I grew up in the middle of this ranch and yet there are a million things I didn’t learn until recently by trial and error like fertilization programs, irrigation and the mechanics of what to do when a tractor breaks down and harvest is the next day.”
Currently there are about 15 people on the payroll who live on the ranch with their families. Another five come into work. “The option to provide housing for these guys means a lot,” John said. “These guys can
raise their families in a safe environment they control, where they can watch out for their kids and it benefits us, too. If we have a night of frost or fierce winds, the guys are on the spot for frost duty, turning the wind machines on and off as needed.” The Lambs carry on the family tradition of monitoring the ranch daily and implementing technology like an app that can pinpoint the varying temperatures throughout the farm. “My father used to say, the best fertilizer in the grove is the owner’s footprints,” John said. “You see what’s going on and you see what needs to be done.” While the farm is not open for tours, if you are in the area with a hankering for a variety of local avocado dishes, Crawford’s Social in Westlake Village offers a variety of seasonal options. Although it’s not on the menu just yet, Chef Scott Jambrosek shared his recipe for Avocado Tiramisu:
Avocado Mousse Tiramisu with Green Tea Syrup & Berries
- Avocado Mousse (recipe below)
- Store-bought ladyfingers
- Fresh raspberries or blackberries
- Green Tea Simple Syrup (recipe below)
Avocado Mousse
Yields: ~6 servings
Ingredients:
- 2 ripe avocados (California!), peeled and pitted
- 1/3 cup honey or agave syrup (adjust to taste)
- 1/4 cup fresh lime juice
- Zest of 1 lime
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 1/2 cup chilled heavy cream (optional, for a lighter texture)
Instructions:
- Blend avocado, honey, lime juice, zest, vanilla, and salt until smooth.
- Whip heavy cream to soft peaks and gently fold into the mousse.
- Chill for at least 2 hours before layering.
Green Tea Simple Syrup
Ingredients:
- 1/2 cup water
- 1/2 cup sugar
- 2 green tea bags (or 1 Tbsp loose-leaf green tea)
Instructions:
- Combine water and sugar in a small saucepan. Bring to a simmer.
- Once sugar is dissolved, remove from heat and steep green tea for 5–6
minutes. - Discard tea bags or strain out leaves. Cool completely before using.
Assembly Instructions:
In individual glasses, parfait cups, or a clear Pyrex dish:
- Brush each ladyfinger with green tea simple syrup until lightly soaked.
- Layer 1: Spoon a layer of avocado mousse into the base.
- Layer 2: Add a soaked ladyfinger (break to fit if needed).
- Layer 3: Top with fresh raspberries or blackberries.
- Repeat the layers one more time (mousse → ladyfinger → berries).
- Finish with a final dollop of mousse and fresh fruit on top. Optionally garnish
with lime zest or a mint sprig.
To learn more about how to select, handle, store and peel a California Avocado, visit
https://californiaavocado.com/how-to
BUT BLURB STORY ORIGINALLY LAWEEKLY – EDITED FOR SCLM ….
