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A plantain is like a large banana, and in taste it resembles half potato half banana. The riper it is, the more it tastes like a banana, the greener it is, the more it tastes like a potato. They are sold in most major grocery stores, especially if there is a Latino population in the surrounding area, so that means California. Any Mexican, Central and South American store will also carry them. If you want to support local business, i'd do the latter.
To prepare plantain cut off 1-2 inches off each end. Then make two cuts running along each side of the peel from end to end. Sometimes removing the peel can be frustrating, as the starchiness of the plantain refuses to release bits of skin. So more cuts along the peel make it easier to remove the skin in segments. You can use a potato peeler or a knife to remove the excess pieces of peel stuck to the plantain meat.
I dont know about the grass weed association, though plantains do grow on large stalks resembling a small tree or a very large and thick stemmed grassy plant.
Glad you like the recipes, hopefully this explanation is useful.
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