Okay, this is no longer fair. A deep-freeze so profound that it is causing the Florida orange to prematurely become frozen concentrate within its peel. This definitely portents higher prices for all our citrus needs moving forward. Damn, and it is just the beginning of the year –at this point March’s lamb may never be born.
I escape to the weather channel and transport myself south of the equator to the welcomed stifling heat of Sydney or Rio. But alas, the air that sweeps in from the not so efficient seams of my weatherproof windows shakes my to frigid realty. Bundled up against the chilly assault of Mother Nature’s annual cycle I do my best to emotionally survive. I am fortunate to have my stash of September corn kernels, August okra and July blueberries to act as a tonic on winter’s cold.
Now, of course if I found myself in certain southern states or California my market would resplendent with a myriad variety of citrus fruits – delicious honey bell oranges; arthritic-looking Buddha’s hand; red grapefruit that never needs an external sweetener -- all excellent distractions during these less then bountiful times. But I don’t, so beyond my personal stores I look for foods to play with.
Ironically during this coldest period of the year I tend to cull from the Caribbean section of the produce bin: yucca, battata, posole and plantains. Perhaps is the hope that they brought more than a nourishing meal with them on their trip north. To end this cold whine I am packing my bags and heading south.
Stuffed Bake Plantains – yields 6 servings
3 yellow plantains
1/4-pound ricotta salata or feta cheese
4-ounces guava paste
3-tablespoons olive oil
Pre-heat the heat to 350-degrees.
Slice the plantain down the middle from stem to end. In the slit divide the cheese and guava paste amongst the three plantains.
Place the plantains on small baking dish, and drizzle a tablespoon of oil over each plantain. Cover with aluminum foil, and place in the oven. Bake for 20 minutes.
Cut in half and serve.