Tag: garden

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Going Green

By Fran Hill

It is Earth Day. Countless sources are providing us with information about recycling, reducing pollutants and other ways to minimize our effect on the Earth. Some of it is just common sense, but other ideas are more innovative and creative. It is encouraging to know that people are paying attention and making an effort to protect our resources.

Hubs and I may not make as much of an effort as we should. Recycling processes out here on the prairie just aren’t as simple as curbside pickup. We have to consciously work to reduce, reuse and recycle, and honestly don’t always do as well as we should. I know our household could do better to be more energy efficient and aware of our environment. Earth Day is a good time to contemplate making a change for the green.

Gardening is one seasonal change for green that I am greatly anticipating. I can’t wait to get some seedlings in the ground and am even more anxious for our first harvest. The moment the temps start consistently warming (and the weekly little snow squalls end), you can bet my hands will be in the dirt.

Spinach will be one of the first producers from my garden, and I have a myriad of favorite recipes for this green. Its mild flavor is a perfect complement for so many dishes. I add it to almost everything to boost the vitamin and nutrient count, but it is a featured ingredient of one delicious side: Spinach and Potato Gratin.

Layers of thinly sliced seasoned potatoes and spinach are bathed in cream and topped with beautifully toasted cheese. It is the ideal side dish for everything — beef, pork, fish or poultry. What bite of protein couldn’t benefit from a swirl through the creamy sauce of these potatoes? The green of the spinach in Spinach and Potato Gratin is the perfect earthiness for my plate.

Spinach and thinly sliced potatoes are layered in this creamy, comforting dish.

Spinach and Potato Gratin

4-6 medium red potatoes

10-12 ounces fresh baby spinach

2 tablespoons melted unsalted butter

kosher salt

fresh ground black pepper

1/2 cup heavy cream

1/16 teaspoon freshly grated nutmeg

1/2 cup freshly grated Parmesan cheese

Preheat oven to 350 degrees F.

Scrub potatoes and slice (skins on) into 1/4-inch rounds. (I use my mandoline slicer … but watch your fingers.)

Arrange 1/3 of the sliced potatoes in the bottom of a greased casserole dish, baking pan or cast-iron skillet.

Layer 1/2 of the fresh spinach on top. (I press it down a little.)

Brush with melted butter and season with salt and pepper.

Arrange a second layer of 1/3 of the potatoes on top of the seasoned spinach. (Again, I press down to try to get tighter layers.)

Repeat layering with the remaining spinach.

Brush again with melted butter and season with salt and pepper.

Layer the last of the potatoes on top of the spinach, again. (And … yes, again, press down to tighten the layers.)

Brush with the last of the melted butter and season with the salt and pepper. (Beware of over salting with the repeated layers. However, the dish really needs the flavor at each layer, so don’t skimp.)

Whisk the nutmeg and cream together.

Pour over the potato and spinach layers in the casserole dish.

Cover and bake for 40-50 minutes, or until potatoes are tender and cream is bubbling up around the layers. (You may want to place the baking dish on a rimmed baking sheet or slide some aluminum foil on the rack below to catch any bubble over and potential drips.)

Remove lid or foil and sprinkle Parmesan cheese on top.

Heat oven to broil and carefully melt the cheese to toasty goodness. (Serves 4-6)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

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Dipping into Spring

By Laura Johnson Andrews

The calendar says it’s spring in South Dakota, and I’m seeing signs that it might even be true. Baby goats are cavorting on my brother’s farm, there’s been a distinct increase in birdsong and I recently ate the first nibble of something fresh and green from my garden — a snippet of chives.

I love growing herbs, but other than sprinkling chopped chives into scrambled eggs and the unholy amount of pesto I consume once the basil gets going, I’m more apt to eat leaves straight off the plant than use them in dishes. Then I remembered my conversation with Rapid City cheesemaker Spencer Crawford for the March/April 2021 story”Our Goat Renaissance.” Crawford makes aged, washed-rind goat cheeses with milk from his small herd of Alpine dairy goats. He reminded me of a quick method for making a very basic cheese at home — one that pairs well with the bright flavors of herbs.

Take a jug of whole or 2 percent milk that’s nearing its expiration date, pour it into a heavy pan and heat to a simmer. Remove the pan from the heat, throw in something acidic (lemon juice, buttermilk or a glug of white vinegar) and let it sit for about 10 minutes. The milk should separate into small, fluffy curds and yellowish whey. If you’re Miss Muffet, you can enjoy that as is, but I empty the pot into a colander lined with coffee filters to let the whey drain out. Sometimes I weigh it down to expel more whey and create a firmer cheese that works well in curry. Unweighed, the cheese is similar to ricotta. It makes a great addition to pizza or pasta or you can whirl it into a smooth, herb-rich dip.

A simple homemade cheese and a snip of the garden’s first greens make a wonderfully fresh dip.

Green Goddess Dip

Adapted from Abra’s Kitchen

1–1 1/2 cups fresh cheese
1 clove of garlic, minced
2 tablespoons olive oil
1/4 teaspoon black pepper
1/4 teaspoon salt
1/4 cup fresh herbs (chives, parsley, dill, tarragon and/or basil) or more, to taste

Roughly chop herbs. Use a hand blender or food processor to mix ingredients together until the dip is smooth and creamy, adding more olive oil if needed. Serve with crackers, fresh vegetables or whatever sounds good.

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Salad Bar Confessions

By Fran Hill

I think that I need to begin with an apology to those who know me in real life. I need to ask their forgiveness for what I am about to share. Many have heard my whines about area salad bars and their seas of white, mayo-based salads. It often seems that if it isn’t drenched in a mayo dressing, it won’t be allowed on a salad bar in South Dakota. I will concede that fresh produce can often be limited out here on the prairie, but even with the bounty of summer gardens, everything still seems to wear a coat of mayo.

So, please forgive me as I tell you to take beautiful, red (and yellow an even the new-to-me chocolate) cherry tomatoes and dress them with blend of mayo and Dijon. I have absolutely no remorse as I proclaim how wonderful this salad truly is. The dressing is tangy; the cherry tomatoes from my garden are just bursting with juicy sweetness; and adding red onion and parsley perfectly rounds out this amazing salad. The flavors are bright and clear and absolutely not my local salad bar’s mayo salad.

Tangy dressing and juicy garden produce makes Dressed Cherry Tomatoes anything but a run-of-the-mill salad.

Dressed Cherry Tomatoes

2 tablespoons mayonnaise

2 teaspoons red wine vinegar

1 teaspoon Dijon mustard

1 pint cherry tomatoes (This year, I have red, yellow and chocolate from my garden.)

1/4 cup finely chopped red onion

2 tablespoons chopped fresh parsley

salt and pepper, to taste

Whisk mayonnaise, vinegar and mustard together.

Halve tomatoes, or if very small, leave whole.

Add tomatoes, onions and parsley to dressing.

Toss well and season to taste. (Serves 4)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

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Flavors of Summer

By Fran Hill

Gardening is in full swing across South Dakota. The labor of planting and weeding and mulching and fertilizing is shifting to the labor of harvest as mature plants release their bounty. In my garden, cucumbers, zucchini, herbs, chard and green beans all abound. Radishes have come and gone (although, I did consider planting a second crop because even the super spicy ones are excellent when roasted). Tomatoes, peppers, carrots and cabbage need a little more growing season. My beets, spinach and lettuce just didn’t make it this year. That’s OK. The garden is overflowing as it is.

I only have a short row of beans, but I could easily pick every day. I am not sure if it is due to super productive plants, or if I just miss that many each time I dig through the foliage in search of ripe beans. Like zucchini, those buggers like to hide.

With so many fresh beans on hand, we have been mixing up the prep and stepping away from our usual steamed and served with a dab of butter and lots of freshly ground pepper. I have made creamed potatoes and green beans to serve along side pork chops or grilled ham steak, tossed with vinegar and mustard for a tart side dish, and sautÈed with onions and bacon. Another delicious option that makes use of my overabundance of basil is Green Beans with Cherry Tomatoes. Green beans are cooked until tender and then tossed with tomatoes warmed with garlic and basil. It is absolutely the perfect accompaniment for a grilled steak and highlights the amazing flavors of summer.

Green beans with cherry tomatoes and a sprig of basil makes good use of a garden’s bounty.

Green Beans with Cherry Tomatoes

1 1/2 pounds fresh green beans (I also threw in some yellow beans)

1 tablespoon butter

1 clove garlic, minced

1/2 tablespoon sugar

1/4 teaspoon kosher salt

1/4 — 1/2 teaspoon freshly ground black pepper

1/2 pint cherry tomatoes, halved

2 tablespoons fresh basil, chopped

In a large pot of boiling salted water, cook beans until tender.

Meanwhile, in a frying or sautÈ pan, heat the butter. Add the garlic and cook until fragrant. Add sugar and season with salt and pepper. Stir in the tomatoes and cook briefly, just until warmed and softened slightly, but not mushy.

Drain the beans and stir into garlic buttered tomatoes. Add the basil and toss to coat the beans. (Serves 4-6)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

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The Garden’s Last Hurrah

By Fran Hill

I spent much of yesterday picking the last of the peppers, digging carrots, pulling beets and cutting fragrant bouquets of herbs in preparation for forecasted snow. My social media feed was full of other gardeners frantically salvaging their last harvests. Tomatoes, zucchini, beans and squash were all piled into buckets and boxes ahead of South Dakota’s first winter weather.

We hoped the meteorologists were wrong. We wished that the cold would stay away and not end our growing season. Those hopes and wishes were dashed when we awoke this morning to much of the western part of South Dakota covered in at least some snow. At my house, we had a 4 a.m. thunderstorm with rolling, freight train thunder that dumped hail and sleet and made the ground white, followed by more drizzly rain, and a light skiff of snow. My garden is done.

Snow in October does encourage baking. I am going to take the last of those summer zucchinis and my garden-fresh carrots and bake some veggie loaded muffins. When I baked these Carrot Zucchini Muffins last month, Hubs declared them to be delicious as his favorite carrot cake. I am glad to be able to still enjoy the bounty of my now frozen garden with some baking to warm up a cold day.

Warm carrot zucchini muffins are a good remedy for the early winter blues.

Carrot Zucchini Muffins

1 cup flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon ginger

1/8 teaspoon nutmeg

1/8 teaspoon cloves

1/4 cup sugar

1/4 cup packed light brown sugar

3 tablespoons vegetable oil

3 tablespoons unsweetened applesauce

1 large egg

3/4 teaspoon vanilla extract

1/2 cup finely shredded carrots

1/2 cup unpeeled finely shredded zucchini

Preheat oven to 350 degrees. Line a muffin pan with 6 paper muffin cups.

Beat together granulated sugar and brown sugar, canola oil, applesauce, eggs and vanilla.

Stir in flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves.

Add carrots and zucchini to flour mixture, folding batter until just combined.

Divide batter among prepared muffin cups filling each cup nearly full.

Bake in preheated oven until toothpick inserted into center comes out clean, about 20-24 minutes.

Cool in muffin pan several minutes then transfer to a wire rack to cool completely. Store muffins in an airtight container. (Yield: 6 muffins)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

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Growing YOUth in De Smet

By Christian Begeman

If you’ve followed this column for any length of time, you’ll find that I don’t shoot photos of people very often. I’m more interested in pristine landscapes or intricate details in nature. When I learned about Growing YOUth Gardens, however, I knew I wanted to try to document the program with photos.

When my friend Beth Poppen, one of the founders of the program, explained to me how the program teaches kids how to garden alongside adult volunteers and elderly residents of Good Samaritan in De Smet, I knew that not only was this a great photo opportunity but a worthy thing to document over the course of the summer. The weather didn’t always cooperate, but as we hardy South Dakotans are known for, the project and plan went ahead despite a late spring and very wet summer.

Poppen, along with another friend, originally kickstarted the idea in their hometown because of what gardening and farming with their families meant to them growing up. They wanted kids today to experience some of that goodness.”When I was growing up, gardening was not just a pastime but something we knew would feed us quality food throughout the winter,” Poppen says.”I have fond memories of my grandparents driving out from town to spend numerous summer afternoons with us on the porch, all of us in a circle, snapping beans, shelling peas, shucking corn, whatever was the case that particular day of the season. Even though it was work, it didn’t seem like work. We would visit, really visit, sharing stories and enjoying one another’s company.”

With help from other like-minded folks in the community, the idea of a summer program for kids has truly bloomed in De Smet. Growing YOUth Gardens completed its third year of existence this year and despite the unusual weather, the year turned out to be bigger and better than ever. Over the course of the season, the kids took field trips to learn about a myriad of things like bee keeping, touring area greenhouses and caring for Alpacas. They also learned how to pickle cucumbers and make fresh salsa. The residents from Good Sam helped tend the garden and much of the produce was used right there in the kitchen to give the residents a taste of fresh garden treats all summer.

I was there for planting day in early June, harvest day in late August and the finale event, a Fall Festival held on a rainy Sunday in late September. At the festival, the community was treated to live music, garden related games, arts and crafts as well as opportunities to interact with various farm animals. I hope these images tell the story of fun, laughter, and community that I witnessed with this cool little program, which could easily be duplicated in other towns across the region. Way to go De Smet! And congratulations to Beth Poppen, Katlin Johnson of Good Samaritan and all the volunteers for creating lasting memories for the future gardeners and farmers of our state.

Christian Begeman grew up in Isabel and now lives in Sioux Falls. When he’s not working at Midco he is often on the road photographing South Dakota’s prettiest spots. Follow Begeman on his blog.

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Trial and Error at the Community Garden

By Rebecca Johnson

The Johnsons hone their gardening skills in Yankton’s community garden.

Our lawn is too shady to grow vegetables, so my husband and I sow our seeds in a community garden established on the west side of Yankton. Community gardening is fairly young in Yankton, but it has a long history, beginning in Detroit in the 1890s. The federal government promoted community gardens during World War I to supplement the food supply. Gardens fed the unemployed during the Depression, and the federal victory garden campaign during World War II encouraged patriotism and built morale. Interest dwindled after the war, then resurged in the 1970s. Community gardens have been growing ever since (pun intended).

South Dakota State University Extension agents coach groups interested in starting a community garden and there are several across our state, each one a little different than the next. Lead’s Mile High Community Garden, organized by NeighborWorks Dakota Home Resources, has 12 plots in an abandoned neighborhood near the edge of Homestake Mine. The Standing Rock Native Gardens Project hopes to prevent Type 2 diabetes by reclaiming traditional Lakota foods. And the Montrose and Murdo Horizons groups grow produce for those in need.

A committee promoting healthy lifestyles started Yankton’s garden. We joined the inaugural year, leasing two 12-by-18-foot plots for $20 each. Mark Hunhoff, a local machinery dealer, tills the soil at the start of the season and water is free — just bring your own hose. Each plot is marked with a plank painted with sayings like,”God made rainy days so gardeners could get the housework done,” or”You can bury a lot of troubles digging in the dirt.” My husband’s favorite is”I was determined to know beans.”

Jeremy and I started without horticultural skills, and we’re still not master gardeners, but we’ve learned a few tricks while digging in the dirt. For example, when planting leave more space between plants than you think you’ll need. And even if it seems wasteful, thin seedlings early and generously. Thinning and weeding is satisfying because of the tidy results, but if you squat for a long time you will get a serious head rush when you stand. Sit, kneel or bend over.

Once plants are in, you’ll become preoccupied with weather. Like farmers, I now start casual conversations with”Did it rain last night?” or”Have you heard if it’s supposed to storm?” I attribute this to my quest to”water evenly.”‚Ä® Zucchini and beets grow funny shapes and tomatoes get blossom end rot if you don’t. I wasn’t initially sure what”water evenly” meant. Apply water evenly to the ground? Don’t stand on one foot with the hose? My friend Tamme Klutman from Green 4 Ever in Sioux Falls explained it for me. Water every day when hot and dry. If it’s mild, water every other. About a gallon for most plants works best. Blossom end rot is caused by lack of calcium.”When the soil is too wet, the plant can’t absorb it and when the soil is too dry, the plant can’t absorb it, either,” Klutman says. So don’t over soak and don’t go bone dry in between.

After you get a watering rhythm, watch for bugs. Though Sneak Some Zucchini on Your Neighbor’s Porch Day implies otherwise, zucchini isn’t foolproof. My first attempt contracted vine borers. I performed surgery, slicing the base of the plant to dig out grubs, but the plant never fully recovered. Now I watch for moths fluttering around and eggs on stems and leaves. You can remove the parts of the plant with eggs. Organic pesticide helps, too.

And once mid-summer hits, always bring a bag or bucket to your plot. Even if you think nothing will be ready, your garden is likely to surprise you with a small harvest.

Editor’s Note: This story is revised from the July/August 2014 issue of South Dakota Magazine. To order a copy or to subscribe, call (800) 456-5117.

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Anticipating a Garden Bounty

By Fran Hill

“Got your garden planted?”

This is the question that pops up seemingly everywhere I go. The short answer is no. I have purchased seedlings and seeds, but the garden has yet to be spaded or tilled. The years old stand of asparagus, relatively new planting of rhubarb, and some of my herbs are thriving, but in the annual planting beds my best crops are dandelions and pig weed.

The sporadically cold and rainy spring weather, along with other commitments, has kept me from digging my hands into the soil. Eventually, I will have several varieties of tomatoes and peppers, along with tomatillos, cucumbers, zucchini, green beans, peas, cabbage, spinach, lettuce, kale and some seasonal herbs. I am anxious to get it complete.

I will be equally as anxious for the first harvests. There is nothing better than serving up meals from the garden. Sliced, fresh tomatoes are always the most anticipated, but a quick sautÈ with zucchini is one of our favorite sides. Peperonata has also become a welcome addition to our meals. The colorful, sweet peppers and onions are wilted in a little oil and then simmered in a flavorful stock until tender. The dish pairs well with just about anything from the grill, and when peppers start rolling in, peperonata will definitely be on our plates.

Peperonata is a blend of bell peppers and onions, gathered from the garden and simmered in oil and chicken stock.

Peperonata

(Adapted from Cooking Light)

1 tablespoon olive oil

1 1/2 cups yellow onion, thinly sliced

1 cup red bell pepper, sliced

1 cup yellow or orange bell pepper, sliced

1 tablespoon garlic, sliced

1 tablespoon fresh thyme, chopped

1 teaspoon anchovy paste

1/4 cup unsalted chicken stock

Heat oil in a large skillet over medium heat. Add onion and bell peppers, sautÈ briefly until beginning to wilt. Stir in garlic, thyme and anchovy paste. Stir in stock, scraping the pan to loosen any browned bits. Simmer briefly until peppers and onions are tender. (Serves 4.)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

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Goodbye, Garden

By Fran Hill

If the recent frost and hard freeze had you scampering to clear the last of the tomatoes from the garden, I have got you covered with a recipe for some excellent sauce to make with those babies. This Home-Canned Pasta Sauce has been a favorite with us for several years, and everyone loves it. Basil and garlic enhance the tomatoes for a most delectable gravy. And after all the chopping, simmering, jarring and processing is done, how about some meatballs?

Usually, when I reach into the freezer with meatballs on my mind, I grab a package of ground beef, but the other day, I felt like something a little different and chose ground turkey. The resulting meatballs were tender, flavorful and, best of all, super simple to prepare. Nestled in a bed of pasta and blanketed with some of that fresh sauce (or purchased sauce, I don’t judge), these are a perfect lighter option for a cozy comfort food meal for the now cooler evenings.

Turn the last of summer’s tomatoes into a light and delicious pasta sauce.

Baked Turkey Meatballs

1 pound ground turkey

1 egg

1/2 cup bread crumbs

1 teaspoon dried basil

1 teaspoon dried oregano

1/4 cup chopped parsley

1 clove garlic, minced

1/4 cup onion, chopped

2 tablespoons tomato paste

1 teaspoon salt

1 teaspoon pepper

Preheat oven to 400 degrees F. Line a sheet pan with foil and coat with cooking spray.

Mix all ingredients together thoroughly with your hands. Using a small cookie scoop, portion and roll the mixture into about 20 walnut-sized meatballs. Arrange on prepared baking sheet. Bake about 20 minutes, until golden brown and cooked through. (Serves 4)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

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Better Late Than Never

By Fran Hill

Wednesday was National Hot Dog Day. As a food blogger, this meant that a large majority of the brands, bloggers and food obsessed every day Joes that fill my social media feeds shared pics of their favorite ways to enjoy hot dogs. As the host to two dachshunds (because let’s face it, nobody owns a dachshund, they own you), the number of hot dog puns in my feeds was increased exponentially. And yet, I failed. I didn’t share a pic of my furry tail-waggers in their Halloweenie costumes. I didn’t light our fire pit and roast some of our favorite sausages from the Avon Locker. There were no Chicago-style dogs with sweet relish, pickles and spicy peppers. There wasn’t a single drop of ketchup or mustard spilled.

I am hoping to remedy my lapse this weekend. I do appreciate a good hot dog, and nothing pairs better with a roasted wiener than a cool salad. Despite the recent heat, spring radishes and snap peas are still coming from the garden, making Potato Radish Salad the perfect accompaniment for my dogs. This potato salad relies on lime juice rather than mustard or vinegar for its tartness. It is fresh and light, yet still sturdy with the heartiness of the potatoes. Hot Dog Day can be any day with Potato Radish Salad on the side.

Hot Dog Day can be any day with Potato Radish Salad.

Potato Radish Salad

(adapted from Real Simple Magazine)

1 pound small Yukon gold potatoes, cut into quarters

1 cup snap peas, cut in half

2 tablespoons fresh parsley, chopped

1/2 cup sour cream

Zest and juice of one lime

2 tablespoons olive oil

Salt and pepper

1/2 cup sliced radishes

Boil the potatoes in salted water until tender, about 10-15 minutes. During the last 3 minutes, add the snap peas to the boiling water and cook. Drain and rinse with cool water.

Whisk together the sour cream, zest and juice of lime, olive oil and parsley. Season with salt and pepper to taste. Toss with the potatoes, peas and radishes to coat. (Serves 4.)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.