I was not "to the garden born".  My early efforts of gardening, with Mom's help, consisted of planting a few packets of carrots and radishes, and hoping for the best.   But along with the constant moving that is part of being a professional TV journalist, I nurtured a decades-long desire to set down roots.

That's how gardening became one of my greatest passions.  Also, you can't beat it for stress-relief, and let's face it, reporting on crises like natural disasters, crimes, and family tragedies pretty much sends the stress-meter through the roof. 

I started by begging my producer to let me borrow a patch of his lawn on which to plant a few rows of this and that.  This was in Spokane, Washington.  It helped that the producer's dad also wanted to try growing some veggies, and his wife had forbidden it in their own beautifully landscaped yard.  Alas, that particular summer, Spokane did not see a high temperature go higher than the low-60's until August.  We had little sunshine. Nothing grew well.  But my enthusiasm was just getting started.

For the next several years, as I moved from city to city, I planted.  I planted window-box salad gardens, or took part in P-Patch programs. Those are communal gardens where you rent a 10'x10' plot for the season.  Someday, I'll share with you the Great Leek Disaster story.  But it has a happy ending.

Since arriving in Colorado Springs nearly 6 years ago, I'm happy to say I now have a permanent garden space.  I don't plan to move again, ever, so my DH has built raised beds, with the most sophisticated critter protection system you could imagine.  Everything grows well here, with tomatoes and eggplants from the garden gracing our table for months on end. 

It is a thing of beauty to have your own farm-to-table experience.  But when the swiss chard gets too prolific, there is one go-to recipe I dig out:  Swiss Chard Enchiladas.  They're simply delicious, a meal in one dish, and fool your brain into forgetting that they're completely vegetarian.

Try them. Trust me. You'll like them.

Swiss Chard Enchiladas (from the Smith & Hawken Cookbook)

3 T chopped garlic

1 small onion, chopped

6 dried chile peppers

4 medium tomatoes

1 c. hot water

For chard filling:

3 T chopped garlic

1 small onion, finely chopped

2 bunches chard, stemmed & chopped

For enchiladas:

corn tortillas

shredded Mexican cheese

eggs to fry

Directions:  Warm oven to 350.

Whir the first 5 ingredients in the food processor until it forms a paste. It will be watery. Set aside.

For the filling, saute the garlic and onion till soft for about 6 minutes. Add the chard, stirring till it's wilted, but not soft, about 2 minutes.  Add the paste mixture, and simmer for about 8-10 minutes until it's cooked down and is less watery. 

To assemble: Spread foil on a baking sheet.  You'll need 2, and I can usually squeeze a total of 3 enchiladas on each baking sheet.  Spray with cooking spray, and lay down 3 corn tortillas per sheet.  Spread a spoonful of chard mixture on each tortilla, then sprinkle on 2-3 T. cheese. Add another tortilla and repeat the chard & cheese layers.  Place the cooking sheets in the oven for 15 minutes, or until the cheese is melted.  In the meantime, fry up an egg.  When the enchiladas are done, place on a plate, and top with an egg.,  You can also add a dollop of your favorite green chile recipe, if so inclined.  Enjoy!