Already??

Seems the time has started to fly by this quarter as we enter week 5. Personally, I can't wait to go home next weekend. "Home" for these purposes is Santa Barbara, CA, the most beautiful place in the world...well, when my current world of Seattle, WA is 46 degrees with random hail storms, anyway. Looking forward to lay on the beach and see the sun...and drink some wine and eat the wonderful, local food that is abundant in that area.

Speaking of eating locally, I've realized that not many people see the benefits to this. I don't feel like explaining, but I will simply say that it is the best choice. The food doesn't travel far, the local economy is supported, and the food that grows where you live has distinct nutrient profiles specific to supporting life in that region. Along with eating locally comes eating "in season", meaning that you eat the food that naturally grows during certain times of year. For example, lettuce in winter is just weird, and who's ever heard of a spring pumpkin? So, wihout further ado, here is a recipe for springtime:

Awesome Asparagus

Ingredients:

2 bunches fresh, local asparagus, trimmed* and diagonally sliced into thirds

1/2 tablespoon salted butter

1/8 tsp sea salt (more or less to taste)

2 tablespoons dried dill OR 1/4 cup fresh dill, finely chopped

OPTIONAL: 1-2 tablespoons lemon juice

Preparation:

1. In a large cast-iron skillet on medium-high heat, add butter and let melt.

2. Add asparagus and stir-fry until bright green and softened but still crisp, about 5-7 minutes.

3. Just before removing from heat, add salt and dill and mix to incorporate. Remove from skillet and, if desired, add lemon juice and stir.

*To "trim" asparagus, hold one end in each hand and bend the spear. Where it breaks is the natural separation from the tender edible part from the tough, woody stem. Discard woody stems.

Copyright 2010, Jessie Carroll, Original recipe

If anyone tries this recipe, please let me know how it turns out for you!