Marian Platt

Now is the time to plant that vegetable garden. It actually has been time for couple of weeks now but with the rain and wind, my enthusiasm quickly waned. And when that sunny day arrived, I found I had to be elsewhere. But very soon now, it must be done.

More and more people are planting their own vegetable gardens in an effort to economize and to have a convenient supply of fresh and nutritious food, prepared soon after being picked.

For those who are not able or have no desire to dig in the dirt and grow their own vegetables, numerous farmers markets are located in our valley and provide fresh produce - the largest being Nash's farm market and its stand at the Open Aire Market.

Growing my own vegetables has been a joy for me most all my life - planting, harvesting and cooking - and, for the past 23 years writing about foods from my garden. My first step is drawing a diagram of what I have planted - it's so easy to forget where the spinach was planted this year. And I have kept a journal reminding me of some important things.



Taters vs. maters

For instance, tomatoes and potatoes are so closely related that if one of them attracts a disease or insect pest, the other suffers, too. So, the tomatoes get planted far away from the potatoes.

I did get the potatoes planted mid-March so by the end of July, I should be able to dig for those little gems. The peas should be ready about then, too, and for dinner we shall have a -

SPRING POTATO TOSS by gently tossing together cooked quartered small red potatoes with cooked fresh sweet peas, refrigerated pesto from the store or freezer, and lemon juice. Sprinkle with cooked, crumbled bacon and serve.

Family feuds can be fatal among members of the plant kingdom so one should keep relationships in mind. Pumpkins think the cabbage family stinks so I just never plant cabbage. Few things are as pretty as a field of pumpkins turning orange in October, so I just plant them around the garden.



Cool cucumbers

Cucumbers are repulsed by the herb brothers, but that is no problem. My herb garden is just outside the door so I can run there for a sprig or two of an herb, whereas the veggies are away down the path.

Come summer, a DILLED CUCUMBER SALAD WITH YOGURT is delicious - toss 2 large cucumbers, pared, seeded and thinly sliced with 1 teaspoon salt and place in colander for 1 hour. Rinse well and drain. Combine 1 cup plain yogurt, 1 tablespoon finely chopped scallions, 1/2 teaspoon sugar, dash of Tabasco and 1 tablespoon finely chopped fresh dill or 1 teaspoon dried in a small bowl. Pat cucumbers dry with paper towels and toss with dressing. Serve on lettuce leaves with tomato wedges to six.

That nasty bigot potato hates to grow next to any plant but will tolerate the bean family - only because beans help to ward off the potato beetle. I like to grow my green beans on a tripod and I always rotate my crops of green beans and peas.



Nuts to beans

Here's a GREEN BEAN-WALNUT TOSS that is good - cook 1 pound green beans, cut in bite-size pieces and then cooled. In blender or food processor, place 1/2 cup vegetable oil, 1/4 cup chopped walnuts, 2 tablespoons red wine vinegar, 3 tablespoons fresh dill, 3 tablespoons fresh parsley, 1/2 cup sliced scallions, and salt and pepper to taste, and blend until almost smooth, but still with some pieces of walnut and scallion showing. Taste for additional seasoning. Pour over beans and chill for 2 hours or more. Serve with sprigs of fresh dill or parsley to six.

The beans like carrots for neighbors but mine never are planted very near one another. Carrots are a great treat to grow - MINTED CARROTS are a nice change - place 1 pound carrots, pared and cut diagonally in 1/4-inch slices, in saucepan with 1/2 cup chicken broth and 1/2 teaspoon salt. Cover and bring to boil; reduce heat and simmer until carrots are tender, about 10 minutes. Add 1/3 cup butter, freshly ground black pepper to taste, 1 tablespoon granulated sugar and 1 tablespoon brown sugar. Continue cooking until liquid is reduced to 1 tablespoon. Sprinkle 1 tablespoon fresh mint leaves over carrots. Serve immediately to 4-6.



Greens on greens

My spinach is beside the salad greens. I most especially enjoy the arugula and look forward to this summer salad - in a large bowl combine 4 cups arugula, 1 large sweet onion, thinly sliced, and 2 medium tomatoes, cut into wedges.

I just planted a yellow pear tomato plant, and that makes for a more striking salad when mixed with the red tomatoes.

Whisk the dressing

ingredients - 2 tablespoons olive oil, 1 tablespoon lemon juice and 1 tablespoon red wine vinegar and salt and pepper to taste. Toss with the salad and serve immediately to six with sprigs of purple basil on top.

Beets are so easy and so friendly - even their tops are good when cooked with spinach. Here's an ORANGE-GINGER BEET dish -

1 pound beets, cooked in julienne strips

1 teaspoon grated orange rind

3/4 cup orange juice

1 teaspoon lemon juice

1 tablespoon cornstarch

2 teaspoons sugar

1/2 teaspoon ground ginger

salt and pepper to taste

1 tablespoon butter

In a bowl mix orange rind and juice, lemon juice, cornstarch, sugar, ginger, salt and pepper. Melt butter in pan; add orange juice mixture. Stir over medium heat until mixture boils; reduce heat. Add beets and return to boil again. Remove and serve with a sprinkling of grated orange rind on top to four.



Healthy diet

And there's always broccoli - it's so happy and just grows and grows, and is so good either in a salad or a dish such as this VEGGIES WITH CREAMY CHIVE AND ONION SAUCE -

Bring 4 sliced carrots and 4 cups small cauliflower florets to boil in 1 inch water in pot; cook, covered, 2 minutes. Add 2 cups small broccoli florets; cook, covered, 3-5 minutes or until vegetables are crisp tender. Heat 2 teaspoons vegetable oil in small pan; add 2 thinly sliced scallions; cook and stir 1 minute. Add 1 8-ounce tub chive and onion cream cheese spread and 1/3 cup milk; cook and stir 2-3 minutes or until cream cheese is melted, stirring frequently.

Drain vegetables; place in serving dish. Top with cream cheese sauce and serve to eight.

All recipes from my files.

A vegetable-rich diet reduces risk of heart disease, diabetes, stroke and some cancers as well as lowering pressure and the risk of eye and digestive problems. Vegetables also regulate the appetite, preventing obesity and promoting good health.

The spring season is upon us and the dog days of summer right around the corner, so plant your garden now.

Marian Platt can be reached at 683-4691 or

mlplatt@olypen.com. Copyright. Marian Platt,

Sequim, 2010.