Growing up in California, long before they became trendy, I ate avocados regularly. And long before avocado toast was a thing, my friend who was in culinary school introduced us to the simple but angel-chorus-cuing combo of crusty bread, slices of fresh avocado, a squeeze of lemon, and a sprinkle of fleur de sel. But the avocados of my childhood weren’t just for eating—with my grandmother’s help, and in a way that now reminds me of the good old lemonade adage, we turned our pits into plants.
