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Watch My Kids While I Find Local Ingredients

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By JADEN HAIR

Tribune correspondent

Published: October 19, 2008

My inbox is filled with e-mails from supporters of the "eating local" movement, urging people to consume food that is grown and produced in their local area. The movement is nothing new; for the past few years I've been reading about it in national newspapers, popular food magazines and on countless Web sites.

Many of my friends are participating in the challenge of consuming only locally grown foods for the entire month of October. I myself am a big fan of eating local to support our local economy, for a better quality of produce and for taking care of our environment. How many planes, trains and automobiles did that cantaloupe have to hitch a ride on before arriving at my breakfast bowl?

We regularly visit the farmers market and local produce stand, and even grow our own vegetables and herbs in the backyard (Don't be fooled into thinking I have a green thumb. I don't. Growing your own food is easier than you think, but that's for another column.)

But, sigh. Some days I just don't have the energy, budget or willpower to be a responsible member of this planet we live on. Especially when it's 5:15 p.m., my kids are hungry, it's two days until payday and I'm rushing to the supermarket. Oh, the drama that plays out in the backseat of the minivan. "MOOOOOMM ...we're staaarrrrvvvvinngg ... we need cooooookies and cheese puffs for dinner ... MAAMMMMAAAA ... puleeeeeez??"

Quick. Asparagus is on sale. It only takes 15 minutes to cook. Kids will eat the sears if I smother 'em in enough butter. But they are from Peru. The little sticker says so. Ahh, who cares. The package goes in the cart, and it's what's for dinner with a rotisserie chicken.

Well, at least the supermarket was kind enough to tell me where my food is coming from. OK, so I didn't choose the mushrooms from Myakka; to ease my guilt, I imagined feeding the poor little starving child of an asparagus farmer in Peru. The child looks up at me with those cute, gigantic eyes. The widowed farmer smiles at me gratefully and whispers, "Thank you, Jaden, for buying my asparagus." I get a warm, cozy flutter in my heart.

Yeah, do you see where my kids get the drama thing?

I have a feeling I'm going to get some complaint e-mails from environmentalists, pro eating-local people and the mushroom farmer from Myakka I neglected to feed. I welcome and embrace all feedback. But instead of sending me an e-mail, I would like to invite you to my home, specifically at 5:15 p.m., to babysit my tots while I run out to source my locally grown ingredients. You can lecture me about being a responsible human being all you want. Could you also run a load of laundry while I cook dinner?

Check out Jaden's blog at www.steamykitchen.com.

***

The recipe below is straight from the "Cooking Light Complete Cookbook." I made a few changes to the recipe when I cooked the dish, and I wanted to give you both versions.

Here are the changes that I made to the recipe: Instead of roasting the asparagus spears in the oven at 400 degrees, I broiled them, as it saves me time from preheating the oven, saves energy and doesn't get the house all hot. Place the oven rack about 8 inches from the heating element. Toss the asparagus with 1 1/2 tablespoons of olive oil instead of cooking spray as directed in the recipe. Turn on the broiler and broil the asparagus 4 minutes. Rotate the asparagus by shaking the pan or using a spatula. Continue broiling until the asparagus are crisp-tender, about 3 minutes. Continue on with the recipe and top the asparagus with a handful of almonds.

ROASTED ASPARAGUS WITH BALSAMIC BROWNED BUTTER

Recipe from "Cooking Light Complete Cookbook"

2 pounds asparagus spears, trimmed

cooking spray

1/4 teaspoon salt

1/8 teaspoon pepper

2 tablespoons butter

2 teaspoons low-sodium soy sauce

1 teaspoon balsamic vinegar

Preheat oven to 400 degrees. Arrange asparagus in a single layer on a baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake for 12 minutes or until tender.

Melt butter in a small skillet over medium heat; cook 3 minutes or until lightly browned, shaking pan occasionally. Remove from heat; stir in soy sauce and vinegar. Drizzle over asparagus, tossing well to coat. Serve immediately. Makes 6 to 8 servings.

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