Becky Kirts is a Master Gardener residing in Shelby County, Kentucky. She loves to share recipes, garden information and travel fun on her blog. Gardening is in her genes. Becky grew up in a family of eight where a love of nature and gardening was understood and respected. In addition to growing plants, she has spent years cultivating her passion through research, writing, and teaching. She did this while raising two children and working full time.

Becky lives in a beautiful 100 year old home on land once owned by Squire Boone. She is lovingly trying to nurture the land to make it a home for birds, wildlife, plants, pets and family. Becky’s property has over 60 varieties of trees, a vineyard, berry patch, a potager garden, and much, much more.

Becky hopes that you will enjoy her personal approach to life in her garden and beyond.


Salad Burnet
by Becky Kirts - posted 12/14/11

        I recently needed to bring an appetizer for an evening meeting. Lacking inspiration, I took a walk through my December garden and  noticed how tasty the Salad Burnet still looked. My thoughts and taste buds immediately turned to one of my favorite recipes, Salad Burnet dip.

        My love for this herb is not only for its appearance but its taste as well. The young tender leaves have a cucumber taste, without the burping problems. The crinkle cut leaves stay green well into the Winter and pop back up early in the Spring.  The plants form a mound of tenderness, especially when the young leaves are continually harvested.

       Salad Burnet does best when it receives at least 6 hours of sunshine. The blossoms, are best cut down so the energy is put back into making the leaves, but they do make a beautiful rose colored flavored vinegar. This vinegar used with a good olive oil makes a superb vinaigrette. If left to bloom Salad Burnet may reseed, which is not such bad thing.  My approach generally is that some are left to bloom for the vinegar, some blooms are left for reseeding and some are cut down so the flush of new young leaves continues.

       My hope is that you will add this wonderful herb to your garden. It definitely is one of my " Top Ten Herbs"

 Becky's Salad Burnet Dip

1PKG cream cheese

4TBS Burnet leaves, chopped or cut fine

2TBS Garlic chives chopped

Add to this a bit of chopped fresh lettuce, I have also added some chopped fresh radish

1TSP freshly ground salt and pepper

Blend with 1/4 cup dry white wine (I often use sour cream, mayo or Greek yogurt instead)

Let the flavors mix together by sitting in the refrigerator for a couple hours. From here the presentation possibilities are numerous. I have stuffed small cherry tomatoes, mushrooms, served on crackers or just as a dip for vegetables. This recipe is always a big hit!










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Gifts from my December potager garden
by Becky Kirts - posted 12/04/11

With the nights now consistently dipping down into the 30’s, I journeyed out to the potager garden hoping to find some lingering vegetables. I was in luck, enough bits of kale to harvest and make into a fresh kale salad. Plus a bonus, some small but tasty globes of Brussels sprouts. These young tender bits of deliciousness I will roast in the oven for a great snack! Also one tiny rose bud yearning to come inside and open up!

I think that is what I love the most about my potager garden, vegetables, fruit, flowers and herbs. It is one stop shopping.

Recipe for roasted Brussels sprouts

Preheat oven to 400 degrees

I prepare the Brussels sprouts by cutting off the brown ends and remove any of outer leaves that are brown. I then spread them out on the roasting pan and sprinkle liberally with about 3 tablespoons of good olive oil. I season them with some sea salt and some freshly ground pepper. Sometimes, I will use an Italian herb mix or Bragg Organic Sprinkle.

I roast about 40 minutes. Often times I will shred some fresh Parmesan cheese on top of the sprouts.


Recipe for Kale Salad

I take the leafy part of the kale off the stem. From here I add a little bit of the dressing making sure in gets into the kale leaves. You may add any ingredients that you have on hand to this salad. Sunflower seeds, fresh peppers, celery, cherry tomatoes are some good suggestions.

For the dressing I mix together 1 lemon juiced, 2 teaspoons agave nectar, ¼ cup virgin olive oil and some fresh cracked pepper. I use a whisk to slowly stream in the olive oil till it is the consistency I enjoy! 

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