Parsnip fritters spring from the garden

(Parsnip Fritters with Walking Onions are dipped in a horseradish sour cream sauce)

Preparing the garden for the new season always brings surprises, such as the spring parsnips that wintered over from last year.

I was pleasantly surprised to find them, and dug them out before Michael brought in the big Troy Built tiller to turn over the earth for the new season.

I got a couple good ones to use; most of them were more roots than tuber. It was like a gift from the garden gods, not to be wasted.

I thought about what to make with these lovely parsnips, that seem to be more tasty in spring than their fall cousins. Then I spied the Walking Onions, aka Egyptian Onions, that do what their name suggests: repopulate by dropping their heads and moving along the garden path. I tend to pull them out like weeds because they can take over if left unattended. They are a great onion to have in the garden, because in early spring they are quite like scallions. As they develop throughout the summer, the bulbs tend to get a bit woody, but you will never be without an onion if you plant this on-the-move Egyptian. I picked some of the onions to use in the parsnip recipe, which turned out to be tasty fritters.

Here's a simple recipe for the fritters, which are akin to latkes.

Following the recipe are more photos of the spring garden as it develops, little by little. There is so much to do this time of year, I have to stay focused and work efficiently when I can, so as not to injure the ol' body or get too far ahead of myself.

Parsnip Fritters with Egyptian Onions

Makes about 12 fritters

1. 1 large parsnip, peeled and grated
2. 1 carrot, peeled and grated
3. 1 small Yukon Gold potato, grated (not need to peel it)
4. 3 Epyptian Onions (or about 3-4 scallions), sliced
5. 1 extra large egg
6. Fresh parsley, chives and basil, minced
7. 3 tablespoons flour
8. Salt, pepper, to taste
9. Splash of Tamari
10. Vegetable oil for frying.

For the sauce:

1. 1 heaping tablespoon of horseradish (to taste)
2. 1/4 cup sour cream
3. 1/4 teaspoon fresh lemon zest
4. Fresh chives, minced

Mix all the sauce ingredients together in a small bowl.

For the fritters:

• Mixed the grated parsnip and carrot together.
• Put the grated potato in a colander and sprinkle with a little salt. Let sit while you assemble the rest of the ingredients.
• Mix together all the other ingredients.
• Squeeze out the excess water from the potato and add to the rest of the mix.
• The mixture will be a bit wet, but that's OK.
• Heat the oil in a skillet.
• Drop tablespoonfuls of the fritter mixture into the hot oil and press down with a spatula so they cook evenly.
• Let brown on each side about 2 minutes.
• Drain on a paper bag.

Serve with the horseradish sauce for a light brunch or pair with a luscious spring salad for supper.

Now for a peek at the beginning of the big garden season:

Michael mans the big Troy Built. I couldn't do it without him. We refashion the raised beds each year, but hope to one day get boards around them so we don't have to do so much heavy work. All in time, we say.

As you can see, the garden is quite large. It's an "L' shape, with the longest portion about 65 feet and the "L" about another 50 feet in width. Instead of four sides, the "L" has six of varying widths. Our yard is quite rocky so we had to avoid some big rocks when we first designed it some 10 years ago. That's the Reemay-covered row with the greens underneath; the garlic patch is behind that and way in back are the Walking Onions, that made their way outside the fence. That's OK, though, as the deer don't seem to like them at all.

What a joy to see the first pea shoots popping up. That is a sure sign of spring. These are the Sugar Snaps.

And these are the Caselode, which are a shell pea.

I had a lot of work to do taming the strawberry plants this year. The runners invaded the garden and had to be snipped and replanted. These are the lovely white strawberries a colleague of mine gave me a couple years ago. They are already starting to flower. I still have to plant the red ones I separated; maybe next weekend.

The white strawberries are keeping company with some lovely tulips that are about to open. They are a dark purple, almost the color of midnight.

I've been uncovering the greens during the days when it is warm. We have been feasting on these for dinner every night, which is great.

The garlic is growing famously behind the row of greens.

It's a riot of color under there — a veritable feast for the eyes and soul, not to mention the body.

The spinach is starting to bolt, and I will plant more in one of the open beds this week. No need for covering the new crop, as it likes it on the cool side to sprout.

In early March, I planted more seeds behind the older lettuce. You can see it coming up in the back. In the middle is this Misticanza mix from Franchi seeds that is so good. It's a little on the bitter side, which I like in a green.

This salad bowl mix is incredible. The colors are spectacular. I especially like the spotted lettuce with red splashes. I'm certain God is an artist.

The red oak leaf lettuce is a stunner against the cool green leaves. It begs to be eaten.

I pick at least a bowl a week, which lasts about 4-5 nights for supper.

Back in the house, the tomato, pepper and other seedlings are growing big, waiting to join their comrades outside.

I get giddy with the smell of new tomato plants. The Sun Golds, left, are providing enough aroma therapy indoors for me. In the middle is the Siberian Kale, which is ready to be transplanted outside. To the right is a lovely opal basil that has to wait a bit to go out with the big boys.

Gardening is such good therapy for the body and soul.

Happy planting!