Success with easy crops leads to experimenting

AKRON, Ohio — If you've never turned over a shovel of dirt and never opened a seed packet, deciding what to plant in a new vegetable garden can be a daunting task.

But it really is as simple as growing what you like to eat.

The ailing economy is a major factor sending larger numbers of us to our backyards, looking for a way to supplement our grocery carts. So is a desire for locally grown foods and fresher foods — and the powerful flavors they provide when plucked right from the vine.

The number of Americans households that plan to grow a food garden this year is expected to increase from 36 million in 2008 to 43 million, according to a survey from the National Gardening Association.

Tomatoes, peppers and zucchini are food garden staples in many American homes.

But advice for first-timers from local chefs and gardeners on what to plant is pretty simple: Let your taste buds be your guide.

"I look forward to the first zucchini I can harvest and cook on the grill," said Michael Fiala, executive chef at LeFever's River Grille in Cuyahoga Falls, Ohio. "The key to growing is to grow the things you like."

CONSIDER TIME AND SPACE

Fiala and his wife have converted a large portion of their backyard in Kent, Ohio, to gardens, but he said container gardening is a great way to go for those who are just starting out, especially if space is limited.

Lots of plants do well in containers — tomatoes, herbs, lettuces.

Fiala said he also tucks plants like Swiss chard, one of his favorites to grow, into his landscaping to save on garden space. Its big bushes and broad leaves are as ornamental as they are enjoyable for cooking. (Be sure you're using fertilizers and other garden chemicals that are labeled as safe for use on vegetables.)

"You can grow it in your flower bed. It's a three-foot-round bush and you can grow different colors. It looks so beautiful. You can harvest the outer leaves and it keeps growing from the inside out," he said.

Fiala uses chard in soups, salads or a simple saute. "The bigger, older leaves I'll do a quick and easy preparation like sauteing with garlic and shallots in olive oil," he said.

Matt Mariola, who with his wife Debora Galaz operates Hopeful Gardens in Wooster, said aside from space, a consideration for first-time gardeners should be time.