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 the University of California, Riverside.

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Avocado season at Camlam Ranch (Michele Stueven)

Camlam’s history dates back to 1876, when the Rancho Calleguas land grant was established. 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, after 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.  “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.

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From left: John Lamb, Maureen Cottingham and Robert Lamb III (California Avocado Commission)

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.”

About 15 people on the payroll live on the ranch with their families. Another five come into work. 

“The option to provide housing for these guys means a lot,” says John. “ It’s so expensive here.  We hired a mechanic who was paying $3600 a month in rent for a house in the crappy part of Oxnard, making $22 an hour.  That doesn’t leave much for groceries.  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.”

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Adolfo Camarillo Opening an Artesian Well on Rancho Calleguas in 1920 (Courtesy Camlam)

While the acres of blossoming avocado trees and aroma of lemons filled the idyllic rolling hills, farming in Ventura County faces more challenges every year.  Because of the overproduction of lemons around the world, including the central and Coachella valleys, South Africa, Egypt, and India,  the world is just awash with lemons right now.  A carton of lemons is $11 right now, when it used to be $24 not that long ago.  Camlam had a big year last year of 2.2 million pounds of avocados and expects another 1.5 million pounds this year,  7,000 pounds per acre.  But it won’t offset the loss in lemon sales. Historically, it used to balance itself out.  

The Lambs carry on the family tradition of monitoring the ranch daily and implementing technology like an app that can pinpoint the fluctuating temperatures throughout the farm.

“My father used to say, the best fertilizer in the grove is the owner’s footprints,” says John. “ 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 with us: 

Avocado Mousse Tiramisu with Green Tea Syrup & Berries

 

  • Avocado Mousse (base recipe below)
  • Store-bought ladyfingers
  • Fresh raspberries or blackberries
  • Green Tea Simple Syrup (sub-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:

  1. Blend avocado, honey, lime juice, zest, vanilla, and salt until smooth.
  2. Whip heavy cream to soft peaks and gently fold into the mousse.
  3. 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:

  1. Combine water and sugar in a small saucepan. Bring to a simmer.
  2. Once sugar is dissolved, remove from heat and steep green tea for 5–6 minutes.
  3. Discard tea bags or strain out leaves. Cool completely before using.

Assembly Instructions:

In individual glasses, parfait cups, or a clear Pyrex dish:

  1. Brush each ladyfinger with green tea simple syrup until lightly soaked.
  2. Layer 1: Spoon a layer of avocado mousse into the base.
  3. Layer 2: Add a soaked ladyfinger (break to fit if needed).
  4. Layer 3: Top with fresh raspberries or blackberries.
  5. Repeat the layers one more time (mousse → ladyfinger → berries).
  6. 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 avocados, visit here.

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Avocado Tiramisu (Michele Stueven)