BoomerGirl Diary

It was 50 degrees on Leap Day, warm for February in Kansas. I wandered out to the backyard to my already-tilled garden and dropped some seeds into the cold, wet dirt. Soon more seeds, herbs, and a few tomato plants will follow. What a feeling it is to plant a garden! It seems impossible that in just a few short months I'll be harvesting sugar snap peas, plucking tender salad greens from the earth and digging up my baby beets. And that will be just the beginning of the backyard bounty to come! In my book, few endeavors are as rewarding as growing a backyard vegetable garden.

For most of us who already work too much, the trick is to keep your garden small — just a row or two of your favorite veggies and herbs. Plant only the produce you can't buy fresh, or at all. For me, that means heirloom tomatoes, pencil-thin French green beans, a Provencal mix of salad greens, sugar snap peas, beets and a variety of herbs. I skip zucchini, eggplant and cucumbers because they take up too much space and can be easily purchased at the farmers' market all summer long.

My husband Frank and I have two raised beds, one with a permanent fence just high enough to discourage the rabbits, and some extra space in the back for garlic and herbs. Frank tills, weeds and waters as I plant, pluck and pull. I think I have the fun part, while Frank says his chores give him time to think. It is, however, an effort of two that gets the harvest from ground to mouth. As we walk from the garden to the kitchen with our bounty in hand, we taste, sniff and discuss how these precious gifts from Mother Earth will be presented on our dinner plates.

Though the harvest won't begin for awhile, here are a few recipes to get you thinking about planting your own backyard garden.

Salad Greens with Beets and Dill Dressing

4 small, or 2 medium beets

olive or vegetable oil

sea salt

white balsamic vinegar

Dill Dressing:

6 tablespoons mayonnaise

2 tablespoons plain low-fat yogurt

1 small garlic clove, minced

1 tablespoon fresh dill, chopped, or 1 teaspoon dried dill

2 tablespoons white balsamic vinegar

1 tablespoon white wine vinegar

salt & white pepper, to taste

5 ounces mixed baby greens, rinsed and drained

4 ounces Stilton, or other blue cheese, crumbled

Trim the green tops of the beets to 1 inch. Rinse well and pat dry with paper towels. Rub the beets with oil and wrap them in aluminum foil. Place them in a baking dish and roast them in a 400 degree oven until tender-firm, 30 minutes to 1 hour, depending on the size of the beets. Cool slightly and peel. Slice the beets into thin slices. Place the beet slices in a small bowl and sprinkle with salt and white balsamic vinegar. Marinate the beets for about 30 minutes, or cover and refrigerate until ready to use.

Dill Dressing: In a small bowl, combine the mayonnaise, yogurt, garlic and dill. Whisk in the white balsamic vinegar and white wine vinegar. Season with salt and white pepper.

Divide the salad greens among 4 to 6 salad plates. Drizzle the Dill Dressing over the greens. Arrange a few beet slices on each plate and top each salad with crumbled blue cheese. Serves 4 to 6.

Sugar Snap Peas and Oyster Mushroom Sauté

8 to 10 ounces sugar snap peas, strings removed

2 tablespoons butter

1 tablespoon extra-virgin olive oil

4 ounces fresh oyster mushrooms, stemmed removed

salt and black pepper, to taste

Bring a pot of water to a boil over high heat. Add the sugar snap peas and boil 1 to 2 minutes, just until tender-crisp. Drain the peas and immediately immerse them in ice water until cool. Drain well and pat dry with paper towels.

Heat the butter and olive oil in a skillet or sauté pan over medium. Add the oyster mushrooms and sauté until tender and lightly browned, 3 to 5 minutes. Add the sugar snap peas and heat throughout. Season with salt and pepper. Serves 4 to 6.

French Green Beans with Shallots

8 ounces French green beans, or other slender green beans

2 tablespoons butter

1/2 cup thinly sliced shallots

salt & black pepper, to taste

Bring a pot of water to a boil. Add the green beans and cook for about 2 minutes, just until tender-crisp. Drain the beans and immediately immerse them in ice water until cool. Drain well and pat dry with paper towels.

Melt the butter in a skillet or sauté pan over low heat. Add the shallots and cook until tender. Add the green beans and cook for 1 minute more, turning to coat with the butter and shallot mixture. Season with salt and pepper. Serves 4.