SECRET GARDENS

The gardeners of Fort Scott will once again open their garden gates this Saturday and Sunday for the Secret Garden Tour. I've always been fond of this tour, for friend Miss Pat and I met on the porch at Linderhof to decide on something we could do to raise money for a new trolley. From this meeting, the Secret Gardens Tour was born, and although by tour time, the trolley was paid off, we were able to raise a substantial sum for tourism.

Linderhof's gardens have been on tour twice and it was so much fun to meet and greet the tour guests and answer questions about our gardens.

I was happy to see the garden tour in the capable hands of the Bourbon County Master Gardeners and Garden Club. Not only do lovely gardens for the tour often come from the members, but they are able to staff the gardens and help tour goers by answering any questions that may come up.

This year's tour is one of the best. Friend Becky's garden is on tour and a lovely garden it is. Friends Crystal and Elaine have also graciously opened their garden gate for the tour and, hopefully, you'll spy a deer in the woods near their garden. Three other gardeners are also on tour this year and this week will be a busy week for all as last minute weeding is a must.

Heritage Park downtown will be a tour stop, and the plantings there are done by the Bourbon County Master Gardeners and Garden Club. Last year, the first year for this garden, the plantings were certainly showstopping.

Friend Lois is coming from the city to tour with me. We both love to tour homes and gardens, and I'm excited that she can join me. We'll do a garden or two and then stop at Linderhof for lunch before we do the rest of the tour. I'll have a make-ahead lunch waiting in the fridge (except for the popovers). Friend Becky gave me the pasta salad receipt ages ago, and I make it often. I love popovers and these with fresh garden herbs are wonderful. If you don't have popover pans, don't worry, for you can use muffin tins instead.

HERBED POPOVERS

1/3 cup plus 4 tablespoons reserved beef fat, butter, or vegetable oil (or a combination) 6 eggs 1-1/2 cups all-purpose flour 1 teaspoon salt 1 teaspoon chopped fresh thyme leaves 1 teaspoon chopped fresh rosemary leaves 1/2 teaspoon freshly ground black pepper 2 cups milk 1/4 cup heavy cream Preheat the oven to 400 degrees.

Brush 18 to 20 wells of two popover or muffin tins with some of the melted fat. Place tins in the oven to heat while you prepare the popover batter. Combine the eggs, flour, salt, thyme, rosemary, and pepper in a blender and blend until well combined. Using a spatula, scrape down the sides of the blender. While the blender is running, add the milk and cream in a slow stream until smooth and thoroughly combined.

Remove tins from the oven and fill each prepared well so that the cups are filled 2/3 of the way. Bake the popovers until puffed and golden, 20 to 25 minutes. Serve immediately.

Martha Meinsen Scott is a weekly columnist for the Fort Scott Tribune. She may be reached through the Tribune by calling (620) 2231462.