Platinos, Por Favor

We're temporarily staying in the Mission neighborhood of San Francisco, which Perrin affectionately likens to Spanish Harlem in her "native" New York. There are literally taquerias and/or Mexican groceries on every corner, and I'm overwhelmed by the culinary possibilities whirling through my brain. Nine-cent limes, vats of fresh queso, the ever-popular chipotles in adobe, entire aisles devoted to neat rows of masa harina -- better yet fresh handmade tortillas...and the requisite overflowing bins of yellow plantains.

Plantains aren't usually hailed as a Mexican staple, instead credited to the austral regions of Central and South America. When I first encountered the humble plantain -- plain, blackened, obtuse in its fickle ripening patterns --- I was skeptical of its reputed charms. However, a few hours later the starchy fruit, fried simply in oil and salt, had inveigled me with its piquant textures and flavors. Here was a food that, though moderately useless and thoroughly unappealing in the raw, could be elevated to heights of sheer succulence in the meager locale of a dormitory kitchen.


Since my undergrad days, I've continued my occasional trysts with the staid plantain. Boasting economic and gastronomic utility, plantains seem to be an ideal food for citizens of developing countries...and newly-impoverished graduate students. For roughly ninety cents per person we concocted this fetching repast of fried eggs, plantains, seasoned black beans, and fruit: simple fare, yet substantial, satisfying, succinct.

Plantains are moderately high in calories due to their starch content, but also high in fiber, potassium, vitamin A, and vitamin K. If you slice the plantains thinly, and use more oil, you can create something closer to chips; conversely, if you try grilling the result will seem softer, even mushy. Which brings me to yet another application: mash boiled or steamed plantains with adequate salt and butter for a unique alternative to that ubiquitous other mashed starch.

The hardest part about working with plantains is anticipating the aforementioned troublesome ripening patterns. Green plantains are starchier, and thus best prepared as one might use a potato (boiled, mashed, baked). They will pass through various shades of yellow and brown until blossoming to a deep black, and which point the plantains are sweet, and ideal for dessert recipes or as an accent to more savory foods.

Fruit: Kiwi

Courtesy of guest contributor (and fruit aficionado) Allison from Nimoy! Creations.



Kiwifruit is amazingly yummy! & packed with nutrients. It is packed with Vitamin C & has a little less than the potassium of a banana. Not to mention the Vitamin E & Vitamin A! According to one study, it is the most nutrient dense fruit out there, followed by papaya & a third-place tie between mango & orange.

Kiwi also has a lot of actinidin, which is often used commerically as a meat tenderizer. But, it can be an allergen - people who have allergies to latex, pineapples, or papayas are often allergic to kiwi as well. This enzyme also breaks down dairy products & that’s why when it’s combined, it’s recommended to enjoy it right away.

Often my preferred method of eating a kiwi fruit is just to slice in half (as seen above) & dig in with a spoon. But if you’re slicing or are looking for something with a bit of class, check out this instructional video that shows how to painlessly remove the peel without harming the juicy insides.

So, next time you’re produce shopping, don’t be afraid of this slightly fuzzy little brown fruit. Eat as a snack, mix with other fruits, or use it as an interesting alternative in a salad!

I Love...Produce!

This post goes out to all the fruits and vegetables out there. I love you. I really do. I know this totally outs my dorkiness and weirdness, but I just have to sing my passion and praises for fresh produce. I mean, look! It's beautiful! My roommates and I spent the morning at Reading Terminal Market -- Perrin sold people baked goods (and snuck us cookies) from Metropolitan Bakery's stand while Stu and I ate vegan cheesesteaks and sweet potato fries at Basic Four. Then we wandered through the produce and cheese stands to procure:

Mustard greens
Avocado
Plums
Strawberries
Pineapple
Yellow tomato
Green beans
Broccoli
Snap peas
Blueberries

And these don't quite count as produce, but they do count as delicious:
Sliced almonds
Wasabi peas
Bobby's Roasted Red Pepper Hummus

Bliss. Let the spirit move you -- go buy some produce.