Cooking Fresh and Local

At sixteen degrees north of the equator you have a large variety of local fruits and vegetables available to eat.  The local Mercado Central has papaya, onions, tomatoes, chilies, platanos, carrots, cilantro, parsley, and --- more.  Bananas and avocados are two items in the United States that are both tropical in their growing habitats. Avocados are able to be grown up into the southern part of California because they require the warm heat and very little frost danger.  Because these two items are shipped, the varieties that United States consumers generally have available are only those bananas and avocados that will ship well and can be picked green so that they ripen after they've arrived on the supermarket shelf.

In the current season, here in El Remate, there is available a delicious, meaty, deep rich flavored avocado that grows in "jungle" conditions.  It is ripe and ready to eat when it falls off the tree and hits the ground.  They are the size of a large softball.  The skin is both durable and delicate.  The pit is large, but there is more than enough in one avocado for two people.  Because the skin is thin, you scoop out the meat of the avocado onto a plate, sprinkle with a little salt, squeeze of fresh lime juice and serve.  Of course, if you add in some fresh tomatoes and a fresh tortilla -- well, you have now gone to another level of incredible taste.  The cost for these avocados is -- nothing -- they are supplied daily by Danny Diaz who has an abundance at his Harmony Station project.  The same is true for the lemons that are currently in season.

Bananas are one of those foods that I don't eat very much of in the United States.  They don't have very much flavor.  In the Mercado Central on Thursday, Danny, Terry, and I purchased a banana bunch of small bananas for 30Q -- or a little less than $4USD for 10 pounds of bananas.  They are on the stem and will ripen in an order so that we'll have enough for two people ripening every day for a week.  These bananas are also not shipped because they have a delicate skin.  They are creamy to eat with a dense banana flavor -- perfect with yogurt (made fresh by my friend Anne -- so local) and granola.

Platanos are a cooking banana (5Q for 3 platanos -- about $.80USD).  There are different dishes to make depending on if the plantanos is green, partially ripe (yellow and black), or completely ripe (all black). With a yellow and black plantano, one of the simplest ways to cook them is to peel it, cut the platano in half and then slice through the middle so that you have four lengths of plantano.  In a saute pan heat up on a low heat one teaspoon of butter, place the plantano in the pan and let is simmer slowly to cook until it is all a nice golden brown and serve.  If you want a fancy dessert you can add a little rum while you are cooking the platanos and let it all simmer, then top with some shavings of white chocolate (also a local product purchased in the market).

Chayote is a pear like squash that can be purchased in the United States in areas with hispanic populations.  Here it is a local fresh food and they call is Jiskel instead of Chayote. Sauteing this squash is fabulous and is a great dinner.  A little oil and butter, garlic, and onion in pan until starting to caramelize, then add the chayote sliced in 1/4 inch slices, and let simmer covered until browned -- adding in a little cumin and pepper.  Just before serving top with a little dried tarragon. 

A complete dinner for two persons includes:  rice made with capers and olives, one jiskel sauteed as the main course with platanos made with rum and topped with white chocolate for dessert.  Meal pairs well with a light red wine or a chilled white wine.