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My time at Stone Barns has come to a close and while I'm in this grace period between farm jobs, I figure if I can't farm at least I can eat. It's amazing how having this week off has been so strange. After a year of straight working it's an odd feeling not to have a project connected with my everyday. It's been an interesting experience recreating an identity after such a long period of connection. Nevertheless, I still can't get the good food off my mind and I remembered as I was leaving the greenhouse for the last time I noticed the deep leafy greens of our cilantro plants standing up straight and strong. Whenever I see cilantro my first thought is guacamole, but with no tomatoes, sweet peppers, hot peppers, or onions in season it just didn't seem to fit. This is when I decided to put together a spring guacamole a simple concept. I needed something with flavor and something with crunch to supplement the ingredients not yet available. Clearly this wasn't going to be a fully local meal considering we aren't growing avocados here in the Northeast, but if I could use the majority of my ingredients from the area and only a couple from out of region, I feel that's a step in a good direction. So using some
