Posted on Leave a comment

My Gardening Year

Some years we get about a week of spring in South Dakota. Of course, there are also years when it doesn’t go on nearly that long.

Most years, summer is just all of a sudden here. Forget spring. One day you’re scraping frost off your windshield and the next you’re scraping a melted candy bar off the seat.

But there are those around who don’t go by calendars, and they aren’t fooled by freak snowstorms. They know that spring begins when garden work begins. These folks, who look just like you and me, are really members of another species: Gardenus Maximus.

Gardening is a serious business to them. They’ve been wandering outdoors every day since Christmas saying to themselves,”I wonder if it’s too early to try a few ….”

Gardenus Maximus spend their winter months reading and rereading seed catalogs. You or I might look at two different packages of carrot seed, for instance, and see … two different packages of carrot seed. But a Gardenus Maximus sees one carrot that’s straight, one that tapers; one matures in 68 days and one in 73 days; one keeps well, while the other is very sweet.

Gardenus Maximus have names for all their earthworms. They produce more food than some countries and more flowers than the Tournament of Roses. They know their soil’s ph. Their rows are as straight as string and they own as much hose as the fire department.

Each fall, Gardenus Maximus generously share fruits of the harvest with friends and neighbors. Except for those times when they can be seen chasing someone down the street with a wheelbarrow full of zucchini, this trait is widely appreciated in their neighborhoods.

Through a process that scientists don’t really understand, Gardenus Maximus spend months digging and weeding and watering and picking without ever understanding how much work they’re doing. Black dirt may release some kind of mind-altering chemical that makes them forget, but nobody really knows.

About this time every year, a temporary madness comes over me and I believe that I too am a Gardenus Maximus. But it is somewhat like my wanting to be a rock and roll star without ever making it past two guitar lessons. It would be nice to enjoy the harvest — but I’m basically just too lazy.

Sorry, Mom and Dad. You did your best, but some things just didn’t stick. I look at a garden and see drudgery, blisters and lots of kneeling in the dirt. And for what? To insure myself an adequate supply of beets? Yum Yum. Can I have another helping of those fried beets, ma’am? Deep in my heart of hearts I know it’s just not to be. But some nice warm day, fueled by visions of plenty and several beers, I’ll go out and rent a tiller anyway.

After tilling at least seven times as much area as I could ever possibly plant, the remainder of the day is spent planting and planning. Huge red tomatoes will be springing up over here — sweet ears of corn over there — peas will climb along that fence. It looks just like the cover of Organic Gardening.

After that initial burst, my madness subsides and I don’t go out there for a couple weeks. By then, that wonderfully black, crumbly seedbed has solidified into something resembling a runway. Nothing has sprouted and my sets have mysteriously disappeared.

This discourages me, and I try not to think about gardening again until August. By then, a dense carpet of creeping jenny is everywhere. Gigantic pigweeds, with stems turning woody, tower over everything.

That’s my gardening year. As I look over summer’s sorry remnants each spring, I resolve to do better. But I can’t even fool myself anymore.

I did get something to grow once. As any gardener will tell you, growing tomatoes is only slightly more difficult than growing weeds. Anybody can grow tomatoes. But I always considered that harvest a genuine miracle.

Against all odds, my garden had produced actual fruit: Six tomatoes, to be exact. There may have been more than that. But with so many weeds around I didn’t realize they were even out there until it was almost too late.

They really jacked up my average yield: It went from zero to one and a half tomatoes per year. They were a real tough act to follow, and needless to say, I wasn’t up to it. But they did accomplish one thing.

You see, while I was busy setting ever-higher standards for incompetence in gardening, on the other side of the ranch (so to speak) my wife was causing all kinds of things to grow. Hedges, beds of perennials and trees were all flourishing on her half.

I told her different soils were responsible, but when she saw those tomatoes that myth was exploded. She is now in charge of the garden and I have been reduced to the status of a draft animal. Part of the reason for her success is her take-no-prisoners attitude toward weeds. Never mind all that organic stuff. She relies on 2,4-D in a base of used motor oil, topped off with a shot of nerve gas to take care of them. Weed conventions everywhere now open with a curse invoking her name.

She is also a big believer in mulching. Though this is a fine technique, it dies require massive amounts of grass clippings or leaves or something to use as mulch.

When we bought a lawnmower I was too cheap to buy a bagging attachment, as well as too lazy to empty bags. So during summer, I can often be seen cruising around town, searching out places where people bag up their grass clippings.

I’ve had many conversations like this:

“Do you mind if I take your grass clippings?”

Blank look.”Our … grass clippings?”

“Yeah, we use them as mulch.”

Same blank look.”You want … our grass clippings?”

Eventually I get around to loading them, but not before the homeowner has alerted all his neighbors. Misunderstanding what is going on, they offer bags of trash, busted chairs, old lamps, etc.

Perhaps our new domestic gardening arrangement will spare me this year’s attack of Gardenus Maximus disease. That will leave me one whole day that I used to spend on gardening to do something else.

Where’s that guitar, anyway?

Editor’s Note: This column is revised from the May/June 1992 issue of South Dakota Magazine. To order a copy or to subscribe, call (800) 456-5117.

Posted on Leave a comment

Culinary Spring Has Sprung

A couple of weeks ago, I jotted down notes for a rant about early spring. 70-degree days in February and March don’t do it for me. With three dogs and a farmer husband, prematurely warm days just mean mud and dirt and grime. Who in their right mind would want to constantly clean up that mess? However, while I was busy being a maid to muddy pawprints and neglected getting that article typed, the warm weather allowed the grass to begin greening. With warmth and sunshine, leaves started budding on the lilacs. My mood improved, and the rant is (mostly) forgotten.

Now I look forward to gardening. I am anxious to work the soil and plant the first seeds and seedlings. I have scheduled time to clear the last of the dead brown leaves from the flowerbeds and trim back the plantings of the herb bed to reveal sprouting chives. Just a little green perked me right up. I can’t wait for everything to grow.

Green peas and dill will be two of the first harvests in my spring garden, and they pair so well together. Cream them with a little mustard to brighten things up and serve over roasted salmon or chicken. Even if things are still a little muddy, the Mustard and Dill Creamed Pea Sauce is a bright spring moment.


Fresh peas and dill are two garden crops than can be harvested early in South Dakota.

Mustard and Dill Creamed Pea Sauce

(adapted from Better Homes and Gardens)

2 tablespoons unsalted butter

2 tablespoons flour

1/2 teaspoon salt

1 cup chicken stock

1 cup cream (half and half or heavy cream will work, even whole milk, in a pinch)

2 tablespoons Dijon mustard

2 cups green peas (fresh are awesome, but frozen work when fresh are not in season)

3 tablespoons fresh dill (1-2 tablespoons dried dill can be substituted when fresh isn’t available)

In a medium saucepan, melt butter. Whisk in flour and salt; heat and stir a couple of minutes to cook out the raw flour taste. Add chicken stock, cooking and stirring until thickened. Whisk in cream (or milk) and mustard. Bring to a boil. Stir in the peas. Reduce heat. Simmer, stirring frequently, about 5-6 minutes until the sauce reduces and thickens slightly. Stir in the dill. (Serves 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.

Posted on Leave a comment

High Mountain Gardening

Crocus in late snow.

To escape stress-filled days of work in Rapid City, my husband and I endure a daily 50-mile round-trip commute to our home on a mile-high mountaintop near Seth Bullock Peak in the central Black Hills. We value our peace and privacy. Neighbors include chipmunks, deer, elk, coyotes, Ponderosa pines and sky. We call our acreage “Southern Exposure.” The sun shines here when it shines nowhere else. And the wind blows, sometimes as a gentle Chinook, sometimes as a blizzard whirlwind.

My mother once sent me a postcard with a greeting that read, “The roots run deep when the winds are strong.” That phrase from Charles Swindall has many meanings, but it could have been written for Black Hills gardeners.

With wind in my thoughts, my high country garden has become a haven for solitude — and a lifelong challenge. As a self-taught botanist, I am educated by books, seed catalogs and garden magazines. I know no fellow mountain gardeners with whom to network. Experience has taught me the most. Bad planting choices are usually fatal. Transplanting is a rare option. Darwin’s survival-of-the-fittest rule applies to gardeners, as well as to their plantings. Yet, for those who survive the greatest challenges offer the richest rewards.

An early snow in the garden of Debra Opland McLane’s Southern Exposure acreage in the Black Hills.

Our home rests on a vertical talus slope. If not at the surface, bedrock is reached within 2 inches. Although we reside in the USDA-classified Zone Four, with chaotic weather patterns and little shelter, my plants must meet the minimum requirements of Zone Three. I made several unsuccessful attempts at vegetable gardening, but the early frosts and short growing season limited my choices and time for care. Now, only perennials receive my undivided attention.

Plant selection is best dictated by xeriscaping — using environmental protection, water conservation and native plants, and building wildlife habitats for dry climates. Xeriscaping acknowledges the restraints of a 5,922-foot altitude, northern latitude, minus 33-degree January lows, annual rainfall of 15 inches and a 150-day growing season. We battle the bone-chilling gusts of winterkill, acidic soils, hungry deer, instantaneous drainage and late-spring and early-fall frosts. To all these demands, I have added another personal qualification.

Whether planning in winter or sowing in spring, my garden serves as my exercise gym, psychologist’s couch and meditative church pew. I want each plant to grow with deep roots and deep meaning.

At first examination, my virgin rock pile seemed formidable. How should I begin? That year, my parents celebrated their 50th anniversary. What should I give them? The two problems melded into one solution.

Married beside a lilac hedgerow on a prairie homestead near Ipswich, my parents weathered as many storms as those shrubs. To honor their golden years, I planted lilacs the length of my driveway. These old-fashioned shrubs have proven their pioneer hardiness. Spring frosts act as welcome moisture on buds, and deer assist with pruning. The Ipswich lilacs gave me hope that my botanical efforts might not only survive, but also thrive, beyond my lifetime. They also gave me a theme for my garden.

Wild lamb’s ear with frost.

I choose foundation trees and shrubs, and all perennials, for durability, but also for relevance to an important person or event in my life. Buried in love, each planting expresses joy or copes with loss. If tender seedlings take deep root against the ravages of their first growing season, they are doubly blessed.

My fittest survivor, the Hawthorn tree, Crataegus toba, was named after the Greek word kratos, meaning strength. A formidable and impenetrable windbreak hedge, the trees surround our home, protecting my family. They symbolize the binding trust of a marriage that’s endured life’s normal tribulations, not to mention a business partnership. The first season, my original Crataegus bloomed with fragrant, pink-tipped, double-white flowers. Fall fruits attract birds, and warped trunks provide winter texture. We plant more Hawthorns every spring.

Surrounding each Hawthorn rests a bed of peonies. When my ancestors homesteaded in eastern South Dakota, the first plantings included peonies. As they graced every doorway and kitchen table of my childhood, I have memories of their intoxicating fragrance. First cultivated in Tibet, individual plants may live 100 years or longer. Preferring fall sowing, they relieve my spring chores, and the deer hate them. A deer once spit one out. It lay bare-rooted on the ground, happily sprouting new growth.

My father-in-law always gave me rock-solid advice. So his plant needed a foundation spot. At 87, his stubborn Scottish spirit never seemed to fail, though his body weakened. He walked with a diamond willow cane. I chose the Coryills avellana contorta — Harry Lauder’s walking stick. A perfect winter interest, its twisted branches imitate the cane carried by the old-time Scottish comedian. Slow growing and carefree, this Zone Four plant needs extra mulch, sunshine and TLC. I fertilize with a dose of Grandpa Mac’s indomitable spirit.

Tiger lily.

A graceful, beautiful woman, my mother-in-law favored the wild, pink rose that blooms in the Black Hills each summer. Like most wild varieties, they do not transplant well. Instead, I’ve discovered the wonders of Rosa rugosas. From bare-root plants, these rugged roses bloomed in their first season. Although such gems grow in many beds, I specially tend the ones near the Corylus, entwining “her” stems through “his” crooked branches.

Hardy only to Zone Four, I killed many chrysanthemums, my daughter’s birth flower. Reflecting her independent spirit and youthful simplicity, wildflowers and native grasses became a successful alternative. My most difficult dry ditches bloom not only with native dame’s rockets, gold yarrow, lamb’s ears, goldenrod, and black-eyed Susans, but also with imported Mexican hat, coreopsis, catchfly, wallflowers, blue flax, Maximilian sunflowers, ox-eyed daisies and monarda.

My stepchildren moved to Phoenix several years ago. That summer I avenged our sorrow by beating dirt into beds shaped like teardrops falling down terraced slopes. Here, I discovered that dianthus, or sweet William, and bleeding hearts can tolerate sunshine. By fall, I transplanted purple iris from the garden at my husband’s boyhood home. Forty years before, his mother had brought them from her hometown. As guardian angels, at the center I planted colchicum, meadow saffron. Greek mythology says the flower sprang from the spilled elixir Medea administered to dying Jason. Adding flowers each spring, the blossoms bring me closer to my adopted children.

True friendship has graced me but a few times. My best woman friend now lives far too many miles away. With her architect’s attention to detail, it was she who first taught me the beauty of perennial gardening. Her beds always included forsythia. Tested at experimental stations in North and South Dakota, the meadowlark variety has proven bud-hardy to -35 degrees. Meadowlark hedgerows brighten both entryways.

Every garden should have something borrowed. Through the windows of my childhood home, we watched our neighbor’s garden grow. Along with pounds of rich loam, I’ve transplanted her cuttings of bishop’s weed, snow-on-the-mountain, lady ferns and patriot hostas. The transplants are now in need of transplanting. Mrs. Christianson passed away and, to my horror, the renter piled garbage on her garden. I was so grateful I had rescued part of it.

The view from Southern Exposure.

Chosen for myself, each year I sow special plants for every season. Spring bloomers include snowdrops, winter aconite, and johnny jump-ups. I cherish one early blossom above the others. During a Mother’s Day walk, I stepped on a tiny purple bud. Hidden by pine needles, pasqueflowers, our state flower, filled the woodland slopes. Whether budding among natural kinnikinnick vines or sown red sedum, this anemone highlights my rock gardens.

Summer choices are limitless — from oriental poppies to winter-hardy Gladiolus nanus, from lupines to Gaillardia grandiflora. Among these, lilies became my favorites. As natural-blooming secrets, day lilies are rare mountain surprises, but Asiatic hybrids are my true delights. Flowering longer, each bloom expresses the depth of Eastern philosophy. Fragrant or not, their names reflect their beauty: expression, con amore, dreamland, stargazer and grand paradiso. With perfect timing, all varieties bud just as spring fades.

Uncommon but exceptional, fall bloomers survive when all else has died. Sedum autumn joy flowers in early snowfalls. Budding from the top down, the unique Lialris spicata impresses me, as well as the butterflies. Outside, it lasts into early September. Inside, it is preserved in dried arrangements.

White glad.

Perfect choices in good drainage, bulbs are the interlocking threads throughout my beds. In honor of Wales, daffodils naturalize every hillside. Quite by accident, I discovered that deer despise “daffs” as much as they adore tulips. In her garden, my daughter designed a bed shaped like Simba’s face. King Alfred daffodils symbolized the fur. For cheeks, we used Princess Irene tulips, my mother’s namesake variety. The deer could not endure the putrid smell of the daffs to chow down on their favorite food group. Throughout the garden, Grandma’s tulips were the only survivors.

Although my successes are thrilling, my failures are equally disappointing. I’ve lost hydrangea, a golden hinoki cypress, purple fringe smoke trees, thuja, shamrock hollies, skyrocket junipers and hyacinths. Planted for my father, a Norway spruce needed much more moisture than I could provide. I am still looking for a Scandinavian replacement.

Whether reasons for failure are deer or drought, winterkill or illiterate mistakes, I learn as much from errors as from accomplishments. I am continually behind in designing, landscaping and planting; life proceeds faster than time, or budgeting. This year, our family witnessed two births and a wedding. Last August, a dear friend died of cancer. Grandpa Mac passed away in March, as did his Corylus.

Like anything worthwhile, deep roots and deep feelings do not come easy. I’m training myself to take one day at a time — one trench for irrigation and one load of compost, one shovel of dirt and one teardrop of moisture.

During a winter-sunshine day, my daughter and I plodded along on yet another rock wall. She stopped and said, “Hey mommy, me and you — we’re making a view!” When I reach my rocking chair years, I can only hope she has inherited the strong heart necessary to face the winds of change. I promise to give her deep roots.

Editor’s Note: This story is revised from the March/April 2000 issue of South Dakota Magazine. To order a copy or to subscribe, call (800) 456-5117.

Posted on Leave a comment

Apple Pie Jam: It’s Worth It

I fill a basket with the first ripe tomatoes of the season, pull a couple onions and some garlic, and snip basil to simmer all together into a flavorful sauce that will be jarred for winter. I cheer.

I pick a large bowl full of green beans and carefully watch the pressure gauge on the canner as they process. I feel like doing cartwheels.

Friends bring fresh peaches to the area, and cases are preserved. I laugh at my fortune.

More tomatoes roll in, and homemade soup soon lines my basement shelves. I am blessed.

Cucumbers mature and are bathed in jars of brine for crisp and delicious pickles. I smile.

Sweet corn ripens, is harvested, and cut from the cob to be frozen. I am happy.

Herbs become destined for the dehydrator. I can taste the difference this will make in our winter meals.

Yet more tomatoes come into the kitchen in 5-gallon buckets and are processed into salsa. My skin is so gloriously radiant from standing over the constant steaming cauldron of the hot water bath.

Tomatillos and green chiles are stirred together and pureed. Green jars join the red pints on the shelves. I snap a photo.

More tomatoes. More sauces. I am wearing down, but have calculated how many meals I will serve for shearing in the spring and know this is a huge help.

A freeze is possible and many peppers find their way into my kitchen to avoid the chill. The tedious process of roasting and peeling and seeding is so worth the amazing flavor.

Beets are pickled. Those holiday relish trays will be so amazing.

More tomatoes. Pureed. More red jars. Groan.

More tomatoes. Juice. Quarts this time. Sigh.

My large enamel pot for hot water bathing is a permanent fixture on my stove top, and the kitchen table hasn’t been free of Ball jars since late July. Eye roll.

A friend asks how gardening and preserving is going, and I can’t even fake enthusiasm. I am tired.

I declare that I am done. Finished. No more canning for the year. The rest of the produce can find another home.

But then, another friend calls and asks if I want some apples. I take a deep breath and accept. I cannot resist. Apple Pie Jam will be worth it. It always is.


Tired of canning? Apple pie jam will get you through one more round.

Apple Pie Jam

4 cups tart apples, chopped (I do not peel.)

2 tablespoons lemon juice

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ginger

1/4 teaspoon cloves

1 box (1.75 ounces) dry pectin

3 cups sugar

1 cup brown sugar

1 tablespoon butter

Measure chopped apples in a large measuring cup. With apples in cup, add water to the 4-cup line. (This amounts to about 3/4 to 1 cup of water.)

Pour into a heavy pan and add lemon juice, spices and pectin. Stir to combine.

Bring to a boil.

Add sugars and butter and bring back to a full, rolling boil. Boil 1 minute.

Remove from heat and skim off any foam.

Ladle into sterilized jars leaving 1/4-inch headspace.

Seal with rings and lids and process in a hot water bath for 10 minutes. (Yields 3 pints. I like to use 1/4-pint jars for jams and jellies.)

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.

Posted on Leave a comment

A Harvest Supper

Nothing highlights the long, demanding hours of farming like harvest. Time is of the essence for a successful yield that follows the whimsical timetable of Mother Nature. It isn’t a season for the weak. Leisurely lunches, coffee breaks and even evening suppers are luxuries saved for rainy days. Coolers are packed with bologna sandwiches and string cheese, and if the farmer is lucky, someone brings a hot meal to the field around dusk. Those combines lighting up the fields late into the night and pulling in the crops that will ultimately feed the world are often operated by someone whose nourishment for the day has been potato chips and beef jerky. It is so incredibly ironic that for the people producing our food, real meals are an indulgence.

I experience a similar situation with my garden produce. Everything seems to ripen at once, and I am chained in the kitchen canning and freezing and dehydrating and prepping the pantry for the long winter ahead. On a good day, the mountain of produce shrinks as the jars on the pantry shelves increase, but it is work. Lots and lots of work. Work that uses every burner on my stove and requires hours of standing and chopping and peeling and boiling and clean up. Who wants to make supper after that?

I admit that frozen pizza and trying to convince my husband that chips and salsa are enough for dinner happens a lot when I am in the throes of a canning session. Meal planning has never been my strong suit, and exhaustion makes it nonexistent. But occasionally, I surprise myself by putting together a delightful meal, even when cooking is the last thing I want to do.

Roasting is an obvious choice for meal prep when the stovetop is already crowded with simmering pots. Roasted Sirloin with Potatoes and Green Beans is a winning flavor combination that comes together quickly in the high heat of the oven. Who can argue with meat and potatoes? Thyme adds an unexpected earthiness, and in my book, roasted green beans are almost better than French fries. Harvest, be it from the field or the garden, doesn’t have to be the death of real meals.


Roasted Sirloin with Potatoes and Green Beans is a quick and easy meal that’s perfect for harvest evenings.

Roasted Sirloin with Potatoes and Green Beans

(adapted from Go Fresh, an American Heart Association cookbook)

5-6 red potatoes, unpeeled and thinly sliced

1 pound fresh green beans, trimmed

1 medium yellow onion, sliced

olive oil

2 tablespoons fresh thyme (divided)

2 cloves garlic, minced (divided)

freshly ground black pepper

kosher salt

1 pound boneless top sirloin steak, trimmed and cut into 4 pieces

Preheat oven to 425 degrees. Place a large baking sheet on the center rack to heat. (The hot pan will give the vegetables a head start for roasting.)

Stir the potatoes, green beans, onion, 1 tablespoon each of the minced garlic and thyme with a little olive oil. Season with salt and pepper. Arrange on the preheated baking sheet in a single layer. Roast for 15 minutes.

Meanwhile, season the steaks with salt and pepper and press the remaining minced garlic and thyme to the beef. Heat a little olive oil in a skillet and cook the steaks 3-4 minutes on one side. Immediately remove from the heat, and transfer, browned sides up, to the baking sheet (rearranging the vegetables, as needed). Roast the beef for 3-4 additional minutes to desired doneness, and until the green beans are tender and potatoes browned. (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.

Posted on Leave a comment

Holding On

School has resumed, I have needed to pull on a sweatshirt in the evenings, and leaves are falling in my backyard. Thus begins my long, clingy, weepy good-bye to summer.

I love the beautiful colors of autumn foliage, cozy sweaters and comfort food, but I always regret seeing the end of summer approach. Bidding farewell to long, warm, sunny days brings on a melancholy.

Fortunately, my garden is still going strong with its summer party. Tomatoes, zucchini, peppers and cucumbers are rolling in. Lots and lots of cucumbers. I have sliced and spread with hummus, made both creamy and tart, vinegar-based cucumber salads, pickled until I can pickle no more, and spread tzatziki on everything imaginable. Grating the cukes for homemade Cucumber Ranch Dressing has been another popular option for conquering the summer gourd.

This fresh and lemony dressing is perfect drizzled over a hearty wedge salad. The creamy herb sauce also seems made for dipping fresh vegetables, even more cucumbers. It’s a great way for me to hold on to summer just a little longer.


Hold on to summer with Cucumber Ranch Dressing made from your garden’s late season bounty.

Cucumber Ranch Dressing

(adapted from Martha Stewart)

1 medium cucumber, grated on the large holes of a box grater

1 tablespoon shallot, finely chopped

3/4 cup sour cream

1/4 cup buttermilk

1/4 cup mayonnaise

juice of 1 lemon

3 tablespoons fresh parsley, finely chopped

3 tablespoons fresh chives, finely chopped

Kosher salt

freshly ground black pepper

pinch of cayenne pepper

Whisk together cucumber, shallot, sour cream, buttermilk, mayonnaise, lemon juice, parsley and chives in a medium bowl. Season with salt, pepper and cayenne, to taste.

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.

Posted on Leave a comment

Like it? Or Not?

I like to think that I am pretty open-minded about food choices. I like stuff; you like stuff; we don’t have to like the same things. It is all OK. Then, the reality of cooking for someone day in and day out hits.

There are things that my husband claims to not like. Some, he refuses to eat at all. Others, he eats on a regular basis — he just doesn’t know it. No, I am not that evil; I just don’t always feel like catering to every one of his whims. It isn’t that I don’t want to create meals centered on his preferences. It is awesome for those who sample my cooking to enjoy it. But I have my own likes and dislikes, and sometimes, I just want what I want.

That’s the case with pesto. I love it. I hover over my basil plantings and eagerly await the time that they are full enough for a harvest. Fresh pesto is so fragrant, flavorful and just plain good. Hubs isn’t sold. However, his point of reference is some nasty bottled stuff that I had once purchased many years ago while still learning and exploring food options. It was nasty. I don’t blame him for not liking it, but basing all pesto on that first foul taste couldn’t be more wrong.

Still, Hubs stands steadfast with his claim of not liking pesto … until I prepare something great with it. Pesto Fried Chicken is one of those fabulous dishes that comes together with just a few ingredients (after you prepare the pesto, which itself is very simple). Pesto is smeared on chicken breasts, thinly for just a hint of the garlic and herb flavor or thick to hold moisture into the chicken and pack a mouthwatering punch. Crushed corn flakes coat it all for a satisfying crunch that surpasses a typical breadcrumb crust. Even those who claim to not like pesto will clean their plate with Pesto Fried Chicken.


Basil grows heartily in South Dakota gardens and makes a lively pesto to pair with fried chicken.

Pesto Fried Chicken

Boneless, skinless chicken breasts

pesto sauce

1 cup corn flakes, crushed

Preheat oven to 375 degrees F. Brush pesto over chicken breast fillets, covering both sides. Coat with corn flake crumbs. Bake on a foil-lined baking sheet for 15-20 minutes, or until cooked through.


Fresh Basil Pesto

2 cups fresh basil

1 cup Italian parsley

1/2 cup grated Parmesan cheese (NEVER the green can for pesto … or ever, really)

1/2 cup pine nuts, toasted

4 cloves garlic, chopped

1/4 teaspoon kosher salt

1 tablespoon lemon juice (fresh is best)

1/2 cup olive oil

Combine all ingredients except olive oil in food processor. Blend while drizzling in the olive oil until mixture forms a smooth paste.

(Can store leftovers in fridge for 2-3 days. Toss them with pasta, spread on garlic toast and sandwiches or use as a dip with veggies.)

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.

Posted on Leave a comment

Carrots Among Friends

They claim that the beta-carotene in carrots is good for our eyesight. I know that good friends are good for my soul. Those two statements may seem unrelated, but you probably didn’t have a trash bag of freshly-dug-from-the-garden carrots show up on your doorstep. I have good friends, and they make my life better. In fact, I think they make my life great.

This Thanksgiving, as always, I have so much for which to be grateful, but first and foremost, I am saying a prayer of thankfulness for my marvelous friends. Over the years, I have managed to gather an amazing tribe that looks out for each other in ways big and small. I am grateful for each and every one.

As for those carrots, I followed my friend’s advice and have been storing them in my spare fridge wrapped in newspaper and tied up in a bag. They are still crisp and sweet and wonderful with dip, in salads, stir-fried, roasted, shredded into cakes and muffins and simmered in stew. But truthfully, a kitchen trash bag of carrots is A LOT of carrots, so my preserving nature has also sliced, blanched and frozen some and has plans to pressure can a few jars, as well. Last weekend, I even shredded a couple for some jars of Carrot Cake Marmalade.

This sweet preserve is delicious on toast, and I think it might make a wonderful filling for a layered cake (maybe smothered in cream cheese frosting). The jellied combination of shredded carrot, apple, pineapple, raisins and pecans has a hint of all the autumn spices of a carrot cake. I have several jars ready to share with those incredible friends of mine.


Carrot Cake Marmalade

1 1/2 cups carrots, grated

1 1/2 cups apple, cored, peeled and chopped

1 20-ounce can crushed pineapple, including juice

1/2 cup raisins, roughly chopped

3 tablespoons lemon juice

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 cup pecan, chopped

1 package powdered fruit pectin

6 1/2 cups sugar

Combine carrots, apples, pineapple with juice, raisins, lemon juice, cinnamon, nutmeg and cloves in a 6- or 8-quart saucepan. Bring mixture to a boil over high heat, stirring frequently. Reduce heat, cover and simmer gently for 20 minutes, stirring occasionally. Remove from heat and whisk in pectin until dissolved. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring frequently.

Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Add pecans and stir.

Ladle hot jam into prepared jars leaving 1/4 inch headspace. Process in a boiling water canner for 10 minutes. (If you are unsure of the canning process, there are many informative sites online. I am not a canning authority.) (Makes approx. 6 half-pints.)

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

Posted on Leave a comment

The Patient Gardener

We have officially hit that time of year when summer seems to be screeching to its end. Some schools start in less than a month. Less. Than. A. Month. I want to reach into the clock, grab the hands of time and STOP THEM. I need more summer.

Conversely, I need my garden to hurry up. I have lots and lots of green tomatoes, but only a couple of Black Krim have ripened so far. My mouth is watering for the pure deliciousness of garden tomatoes. I want to pick cherry and yellow pear tomatoes from the vine and pop them into my mouth before I get back to the house. I want to slice a juicy, red specimen and layer with fresh basil, mozzarella and a few chunks of yellow tomatoes to make the most beautiful caprese salad you have ever seen. I want slabs of tomato sprinkled with salt, cut up with my cottage cheese, spiced up in salsa and in my sandwiches. For just a moment, I want to speed up the clock to ripen all those perfect tomatoes.

Thankfully, none of us have any magic skills to accelerate or slow down time. We all have to just take it as it is. I will continue to savor the dwindling days of summer, and appreciate those garden tomatoes when their time comes.

Brown Rice Garden Salad is a splendid recipe that pairs garden produce with nutty brown rice. Tossing everything together with a simple dressing makes a hearty salad for my lunches or a savory side for just about anything we could throw on the grill. It’s the consummate earthy summer salad, no matter what speed the clock is ticking.


Brown Rice Garden Salad

(adapted from Martha Stewart)

2 tablespoons olive oil

2 teaspoons red-wine vinegar

2 tablespoons fresh dill, chopped

1 garlic clove, minced

1/4 teaspoon sugar

kosher salt

freshly ground black pepper

2 cups COOKED brown rice

1 cucumber, sliced (I like English cucumbers that don’t need to be peeled, but peel and seed any other variety.)

2 cups baby spinach leaves

1 pint cherry tomatoes, halved (any small tomato works, and a few yellow pear add more color)

Whisk together oil, vinegar, dill, garlic and sugar. Season with salt and pepper to taste. Add rice, cucumber, spinach and tomatoes. Toss to combine. (Serves 4)

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

Posted on Leave a comment

Verna Knapp’s Recipe Roundup

Verna Knapp’s cookbook mixes family quotes and stories with prize-winning recipes. Photo by Dani Steele.

Verna Knapp tries one new recipe every week, which explains why she calls her kitchen a”laboratory for experimentation.” She doesn’t always create the dishes from scratch, but”when I try a recipe I change the ingredients to see if I can improve it,” she says. Her cookbook, My Recipe Roundup at the Knapp Ranch, contains a wide variety of foods. They include an uncomplicated”Broiled Fish,” a curiously different”Sauerkraut Apple Cake” and an exotic”Essence of Rose Ice Cream.” Small ribbons placed beside a title designate prize winning recipes. There are 26 ribbons in the”Bread Basket” section alone. Along with the recipes, Knapp added family and regional quotes and stories.

Knapp has always been an avid recipe collector, but the suggestion to write a cookbook didn’t come until the summer of 2003 when her youngest daughter vacationed at the Knapps’ Waubay ranch and brought a computer. She said,”Here, Mom, this is for you. Now you can write your cookbook.”

“I did recall saying to her and our other daughter that I planned to copy my favorite recipes for them someday,” Knapp says,”but I had no plans to learn to use a computer at age 80. My daughter said, ‘Mom, you can do it.’ Then she had to leave, but she showed me how to dial up and shut down.” Knapp’s progress was”slow and painful,” but through the winter of 2004-05 she organized and copied recipes using the computer. The following winter she completed the cookbook and sent it to a publisher.

The prize-winning ribbons in the cookbook might never have happened if it weren’t for chicken pox. In the fall of 1957, Verna’s husband became ill. They had three children at the time, including a three-month-old baby.”I was milking and running the combine to harvest oats,” she says.”So I hired two teenage girls from a little town west of here. They took turns staying with us and caring for the children.” One of the girls came down with chicken pox and her mother didn’t want her to come home because the father was quite elderly and ill with congestive heart failure. It was a big disappointment for the young girl; she’d been working hard on a 4-H project for the Day County Fair.

“We didn’t have a phone so I told her to write her mother and tell her that we would get her to the fair,” Knapp says.”She wrote back, ‘That’s fine if Mrs. Knapp exhibits, but if she doesn’t exhibit we can’t expect that.'” Knapp had never intended to use her cooking skills to enter competitions — besides she was too busy with ranch work. But to console the young girl, Knapp said she would enter something.”I whipped up some muffins to take. The results were great — the girls took top ribbons and I took top ribbon, too,” she says.”That started me in competition. It was fun and a challenge, and I love a challenge.”‚Ä®

Knapp Ranch is 27 miles from Webster, 20 miles from Sisseton and three hours from Huron. Getting to a competition wasn’t easy, but the distance wasn’t the only obstacle for her.”My exhibiting was by chance. My main job was here at the ranch; if we weren’t haying we were combining, if we weren’t combining we were bringing hay home,” she says.

“Many times if I thought we had time to go, I would start after chores and bake until 1 or 2 o’clock in the morning. That was fun.” Knapp is a self-proclaimed bread-baker.”I never run out of bread,” she says. Maybe that’s why it was her biggest winner. She won a year’s supply of Red Star yeast, a year’s supply of Robin Hood flour and three photographs to be taken by a photographer of her choice when her rye bread took top honors at the State Fair.”Oh my, I appreciated the prizes so,” she says.”It was just great!”

Knapp hasn’t exhibited in many years, but she maintains an active lifestyle on the ranch.”This is my 64th garden on the same spot of ground,” she says. She raises a variety of vegetables including two kinds of potatoes, two kinds of squash, a variety of salad greens, beets, carrots, and tomatoes.”I’m really retired, but I don’t feel that way,” she says.”I’ve started selling produce at a farmer’s market.” Knapp also has several flowerbeds, including one that has roots in the long-gone claim shanty built in 1898 by her father-in-law and his brothers. The shanty’s stone foundation forms a 24 x 24 foot”sunken garden” that Knapp filled and surrounded with flowers.

To order Recipe Roundup at the Knapp Ranch, contact Verna Knapp at (605) 947-4309, or write 13168 450th Ave., Waubay, S.D., 57273-7500.


Vegetable Harvest Dish

Verna Knapp’s Vegetable Harvest Dish takes advantage of a bountiful garden.

1 med. unpeeled eggplant, cubed

1 med. unpeeled zucchini, diced

1 cup chopped onion‚Ä®

1 green pepper, seeded, diced‚Ä®

3 cloves garlic, minced

1⁄4 cup olive oil‚Ä®

2 large fresh tomatoes, peeled, cored, chopped‚Ä®

1 tbsp fresh basil, chopped

2 tbsps fresh sage, chopped, or 2 tsps rubbed sage

2 tsps dried oregano, crumbled‚Ä®

1 tsp cinnamon

‚Ä®1⁄2 tsp nutmeg‚Ä®

1⁄2 tsp allspice

‚Ä®1⁄4 tsp cayenne pepper (optional)‚Ä®

1 cup cottage cheese

1⁄2 cup light cream

Salt and pepper

After cubing eggplant soak pieces in salted ice water. Prepare zucchini, onions, pepper and garlic; saute all vegetables in oil for 10 minutes. Add tomatoes and spices, cook a few minutes longer. Adjust seasoning with salt and pepper. Spoon mixture into 2 quart baking dish sprayed with oil. Puree cottage cheese with cream. Spread over top of dish. Bake at 325 degrees for 1⁄2 hour or until bubbly. Serves 4.

Editor’s Note: This story is revised from the September/October 2009 issue of South Dakota Magazine. To order a copy or to subscribe, call (800) 456-5117.