Everybody at the Good Bite office is lucky to be based in sunny Santa Monica, CA and even luckier to be across the street from the beach and literally a stones throw from one of LA's biggest farmers markets, the Wednesday Santa Monica Farmers Market. In celebration of this wonderful market offering even more wonderful seasonal veggies, fruit, nuts, farm-fresh eggs, milk, cheese, and tons more, we've added this weekly column sprouting every Wednesday morning. What's in Season This Week? offers a look at the goods local farmers are harvesting right now, in addition to recipe suggestions to get you cooking. To check out what was in season last week, head here. Want to suggest a seasonal ingredient to feature next week? Hit us in the comments.

Just in time for St.Patrick's Day, green avocados! Who doesn't love an avocado? The rich, buttery, slightly nutty fruit hails from Florida but nowadays most avocados are grown right here in California. Avocados come in all shapes and sizes, though the most commonly found varieties include black Hass and green Fuertes available in most supermarkets. Did you know that avocados can be as tiny as an inch long and weight as little as three ounces, or be as large as four pounds? Some even have edible skin.

One of my mother's best friends lives in Mexico City and when I was 15 I started to visit her kids there. In Mexico we would eat tons of amazing local cuisine, and at every meal a bowl of avocados would come out. We would take half an avocado, spoon it onto a plate, add lime and salt and mash those ingredients together. That was Mexican guacamole. Few people in the country know how to make true guac, they usually add too many ingredients and it turns into a big green mess. Also, people here never add enough lime, guac is supposed to be creamy but sour. Anyway, once our green mash was ready we would eat it alongside everything, specifically quesadillas and any tortillas that were served with the meal.

Mexican Guacamole
1 avocado
1 lime
salt to taste

Spoon the avocado into a bowl and add the juice from 1/2 the lime and a pinch of salt. Mash together and add more lime and salt to taste.

·Pineapple Mango Avocado Smoothie [Incredible Smoothies]

·Stuffed Avocado Spirulina Salad [Veggie Wedgie]

·Fish Stick Tacos with Avocado [Rock's Recipes]

·Avocado Fudge [Vegweb]

·Avocado and Blue Cheese Dip [Nami-Nami]

·Avocado Mango Salad [Bacon Today]

·Chicken Avocado Egg Rolls [Tasty Planner]

·Lamb Burger and Avocado Dinner Rolls [What's Cooking]

·Avocado Ice Candy [LPR]

·Avocado Cake with Lime Brown Butter Icing [At The Baker's Bench]