But how about a superior avocado, packaged for healthy gift-giving as a one-time gift or a monthly club?

Such avocados are grown by a fourth-generation farmer who took a page from the 21st century playbook and is selling his avocados online. They’re handpicked for you and shipped directly from his farm to your table.

Joseph Holtz, from a farming family in Alsace Lorraine, immigrated to California in 1902 and began to farm. He sold eggs, dairy, honey and avocados, among other products. Farming became the profession of his sons and grandsons. The tradition of family farming, a dedication to pristine quality agriculture, has been passed down through each generation.

Today, great-grandson Ben Holtz focuses on growing Hass avocados, the extra-creamy variety that represents 95% of avocados sold in the U.S. They are named after Rudolph Hass (rhymes with pass), a postman who patented the variety in 1935.

In addition to avocados in medium and large sizes, there are kits with salsa or guacamole fixings.

Every avocado has been nurtured with artisan care and is guaranteed to be delivered in perfect condition. If you want to send a healthy gift, a nutrient-dense selection of hand-picked California avocados fits the bill.

Avocados contain some 20 different types of vitamins, minerals and phytonutrients, the latter thought to prevent many chronic diseases. The fats are mono- and polyunsaturated “good” fats, recommended as part of a healthy diet. Naturally sodium-free and cholesterol-free, avocados act as a nutrient booster by enabling the body to absorb more fat-soluble nutrients, when eaten with foods that contain alpha- and beta-carotene and lutein.

We enjoyed our avocado gift box, eating most of the avocados straight from the shell. The fruits* come with a letter from Farmer Holtz, stating the date they were picked and the date they will be ripe enough to eat. They won’t ripen for at least a week, giving recipients plenty of time to plan how to use them.

*Avocados are a tree fruit, not a vegetable.

If you need a healthy thank-you gift for Easter dinner, or a nutritious gift for Mother’s Day, send these delicious avocados. Buy online here.
  

Colorful and delicious. Photo courtesy Vermont Butter & Cheese Creamery.

You’ll need two dried apricots for each “sandwich.”

 
This recipe is courtesy Vermont Butter & Cheese Creamery, one of our favorite cheesemakers.

Find more of our favorite cheeses and recipes in our Gourmet Cheese Section.

Mild, fresh cheeses made from goat’s milk taste like cream cheese with a tang. A fresh goat cheese log looks lovely on a cheese board with fresh or dried fruit (dates and figs are a favorite) and toasted almonds and/or walnuts.

But we enjoy it in many other ways as well:

Just substitute the fresh goat cheese for cream cheese, mozzarella, ricotta, or other fresh cheese in the recipe.

You can enhance goat cheese with a variety of flavors. Or, be on the lookout for flavored goat cheeses.

Westfield Farm, one of our favorite goat cheese producers, has an impressive selection including Apple-Cinnamon, Calabrini (sundried tomato and garlic), Chive, Chocolate (it’s just like cheesecake!), Cranberry-Orange, Herb, Herb Garlic, Hickory Smoked, Pepper, Pink Peppercorn and Wasabi.

What are your favorite ways to use goat cheese?
 

[1] Spruce up weekday salmon with apples and balsamic (photo © U.S. Apple Association).

[2] Use Granny Smiths or other green apples (photo © Good Eggs).

Looking for a new way to prepare salmon?

In this recipe from the U.S. Apple Association, a bit of apple jelly and balsamic vinegar add fresh flavors.

Serve the salmon with brown rice pilaf or another whole grain, plus green beans or broccoli.

Prep time is 25 minutes. Baking time is 8 to 12 minutes.
 
 
RECIPE: BAKED APPLE BALSAMIC SALMON

Ingredients For 4 Servings

1. PREHEAT the oven to 450°F. Fold each piece of parchment crosswise in half. Cut 4 half-heart shapes 7 inches longer and 4 inches wider than the fillets (the folded edges will be the centers of the hearts). Open each paper or foil heart; set aside.

2. Lightly sprinkle salmon with 1/4 teaspoon salt. Place each fillet near the center on one side of each heart.

3. Heat apple jelly over low heat or in a microwave oven just until melted. Remove from heat; stir in balsamic vinegar. Spoon mixture evenly over fillets. Toss together apples and leek. Place mixture evenly on top of fillets.

4. Fold opposite side of each heart up and over the fish and apple mixture. Starting at top of heart, fold edges to seal open sides by making small tight folds. Twist tip of hearts to close packets. Place packets on baking sheet. Bake in preheated oven for 8 to 12 minutes until fish flakes easily. (Carefully open packets to check doneness.)

5. To serve, cut packets open by slashing a large X on the top of each, then fold back paper. Transfer packets to dinner plates and serve with rice. Or, if desired, remove fish with apples from packets and place on top of rice; spoon over juices. Season to taste with additional salt and the pepper.

Recipe Note: This recipe makes enough balsamic-apple juice for serving over a rice or barley pilaf. If you prefer less juice, decrease the apple jelly to 3 tablespoons and balsamic vinegar to 1 ½ teaspoons.

Find more apple recipes at USApple.org.

 
Technically, rhubarb is a vegetable, a member of the sorrel family. Before it was sweetened by British cooks, it was added to soups (try it in lentil soup), sauces and stews—Moroccan tagines and Middle Eastern stews, for example. Be sure to cook only the stems; the leaves are mildly toxic.

For Easter, how about a strawberry-rhubarb pie or raspberry-rhubarb pie. Here’s a recipe.
 
 
LATTICE PIE CRUST

Make your Easter pie extra-special with a lattice crust. The top crust of any fruit pie can be replaced with a lattice crust.

Apple and pear pies need a tight lattice so the fruit doesn’t dry out. You can use a loose lattice (more space between the strips of dough) when baking berry, cherry, rhubarb and stone fruit pies, because the fruits have more moisture.

Here’s a lattice tip from Lauren Chattman, author of The Baking Answer Book:

[1] Strawberry-rhubarb pie with a lattice crust. These lattice strips are very wide and quicker to weave, but are not as elegant as the thin strips in the photo below (photos #1 and #2 © King Arthur Flour).

[2] Lattice strips can be much thinner, and can be cut with a crimped dough cutter.