If high food costs and lingering safety concerns make you feel like starting a garden, you're not alone.

"We've seen a big increase in the number of people who want to grow their own food," says Renee Shepherd, the gardening expert, cookbook author and founder of Renee's Garden (reneesgarden.com), whose online seed sales have risen 50 percent since last year. "It's a life skill that people want to learn."

So don't let inexperience stop you. You can do it. And the rewards of cooking homegrown food are far greater than if you get your ingredients from a market's produce section.

If space is an issue, container gardening is the answer, and nothing is easier. A pot or two on a sunny deck or corner of a yard can be both bountiful and attractive.

Here's a sampling:

CARROTS

Long, short, thin or round, these root vegetables are healthy family favorites that thrive in containers. You can choose from a dazzling variety, including carrots that are purple, red, yellow or white.

"I suggest little round carrots," says Shepherd, referring to "Round Romeo," one of the seed varieties sold by her company. "They're about the size of a walnut and quite tasty. They were originally developed for the heavy clay soils around Paris. They're really cute. And their roots don't need to be as deep (as with longer carrots)."

Because carrot seeds are so small, it's important to scatter them to avoid growing clumps of seedlings that need extensive thinning. Shepherd knows a nifty planting trick. She mixes the seeds with sand or used coffee grounds before planting. "That helps space them out a bit," she says. She advises keeping the soil moist until the seeds sprout.

An alternative is to buy seed tape, which consists of carrot seeds embedded in tissue paper. You cut the paper in rows to fit your pot and cover lightly with soil. There's no problem with spacing. Seed tape is available at outlets including Park Seed Co. (parkseed.com).

LETTUCE

When planting lettuce, which has shallow roots, it's more important to have an ample surface area rather than a deep pot. That way, you'll have room for lots of plants.

Baby salad mixes are especially easy to grow. Be sure to read the directions on the seed packet.

"It's really important to follow the instructions," says Shepherd. "Gardening is like parenting. People think they know nothing or everything. The truth is probably in between."

To maximize the yield, cut the lettuce with scissors when it has grown 4 of 5 inches tall, leaving 1-inch crowns. "You can keep letting it re-grow and cut it two or three times," says Shepherd. "You'll get more bang for your buck."

You may be surprised how much lettuce you'll get from this "cut-and-come-again" method. And fresh, homegrown lettuce is so tender, it doesn't need a heavy, creamy salad dressing. A light vinaigrette will do nicely.

POTATOES

They're fun to grow, especially if you have children. Harvesting potatoes is like digging for buried treasure. Only in this instance, the treasure is edible.

"You can get all kinds of colors and sizes," says Shepherd. "The important thing is to buy certified seed potatoes at an organic food store or a garden center."

One method involves cutting the potatoes into chunks, each of which contains an "eye." Let the pieces dry for a day or so. Plant them with the "eye" facing up.

Shepherd points out that it's not necessary to use a conventional container. You could stack up a few tires and pour in the soil. Or even plant the potatoes in a bag of potting soil, poking holes for drainage.

When the plants flower, check and see if your potatoes are ready by using your fingers to gently pull out a few.

"The more room you give them, the more potatoes you'll have," Shepherd says.

BEETS

Rich in vitamins, fiber and antioxidants, beets are hard to beat. Just plant them at the required depth and tap the seeds down firmly.

And oh, yes, don't neglect to thin the seedlings. "The biggest problem with root crops is not thinning them," says Shepherd. "People are so thrilled when the plants come up that they don't want to pull any out. If you don't thin them, you're torturing them because they can't grow properly. You'll get bigger harvests when plants are properly spaced."

In their own veggie way, beets are beautiful. Shepherd's company, which is based near Santa Cruz, offers a seed packet called "Jewel Toned Blend" that lives up to its name. It's a mixture of burgundy, golden and candy-striped beets that can be baked, boiled or steamed. Yum.

GARLIC

You're probably so accustomed to buying garlic that you figure, Why bother growing it? Yet the advantages are clear.

"Homegrown garlic is definitely better," says Shepherd. "It's juicier and more flavorful. And you can experiment with different varieties. There are usually only one or two types in stores. But you can grow garlic from all over the world."

Garlic has long been valued for its taste and health benefits. It's not hard to grow. But you have to be patient. Garlic grows slowly.

Begin by dividing the head into cloves and planting each clove about an inch deep, about 4 to 6 inches apart. Shepherd recommends keeping the plants well-watered and fertilized. Harvest them when the tops start to die back, which may be next spring or summer.

Once you've harvested the heads, brush off the dirt. You can braid the tops, if you like. Let the garlic dry in a cool place for about 10 days. Then you can store it - or start using it.

BEET AND GREEN APPLE SALAD

5 to 6 medium to large beets (about 1 1/2 pounds)

1/2 small red onion, chopped

2 tart green apples, cut in halves, cored and thinly sliced (unpeeled)

Dressing:

1 shallot, minced

1 teaspoon Dijon-style mustard

1 teaspoon prepared horseradish

1 1/2 teaspoons red wine vinegar

1/4 teaspoon celery seed

2 tablespoons vegetable oil

2 tablespoons olive oil

1/4 teaspoon salt

Freshly ground pepper, to taste

Garnish:

1/3 cup chopped green onions

2 tablespoons chopped fresh dill

Yields 6 servings.

Wash beets but do not peel. Place in saucepan and cover with water. Bring to a boil, reduce heat, cover and cook until tender when pierced with a sharp knife. Cool beets, peel, and cut in half, then slice halves into thin slices.

Place beets in salad bowl with onion and apple slices. Combine dressing ingredients and toss with salad. Garnish with scallions and dill, and serve.

Nutritional analysis per serving: 159 calories, 10 g fat, 2 g protein, 19 g carbohydrates, 0 mg cholesterol, 445 mg sodium, 3 g dietary fiber.

— Renee Shepherd at www.reneesgarden.com.

CARROT AND POTATO SOUP WITH LEMON THYME

1 tablespoon butter

2 tablespoons vegetable oil

2 cloves garlic, minced

3 to 4 large leeks, cleaned and sliced (about 4 cups)

3 large carrots, sliced

2 large potatoes, sliced

5 cups chicken stock

2 tablespoons freshly squeezed lemon juice or lime juice

1 tablespoon chopped fresh lemon thyme

1/4 teaspoon salt

Freshly ground pepper, to taste

1/2 cup chopped parsley

Yields 6 servings.

In a 4- to 5-quart saucepan, heat butter and oil. Add garlic and leeks, and saute, stirring frequently, for 6 to 8 minutes, or until leeks are lightly colored. Add carrots, potatoes, and chicken stock and bring to a boil. Reduce heat, cover and simmer until carrots and potatoes are very tender, about 45 to 50 minutes.

Add lemon or lime juice and lemon thyme. Puree in batches in a food processor or blender. Return soup mixture to saucepan and season with salt and pepper to taste. Set over low heat and simmer until soup is just heated through. Garnish with chopped parsley. Serve hot or chilled.

Nutritional analysis per serving: 242 calories, 9 g fat, 8 g protein, 33 g carbohydrates, 11 mg cholesterol, 449 mg sodium, 4 g dietary fiber.

— Renee Shepherd at www.reneesgarden.com.

GARLIC-AND-HERB-ROASTED CHICKEN

1 (3 1/2-to 4-pound) whole chicken

1 teaspoon soy sauce

1 1/2 tablespoon Dijon mustard

1 1/2 tablespoons olive oil

1 1/2 teaspoons chopped fresh thyme

2 tablespoons chopped parsley

12 large cloves garlic, thinly sliced (about 1/3 cup sliced)

4 sprigs fresh rosemary

Salt and freshly ground pepper, to taste

Yields 4 servings.

Rinse chicken, removing neck and giblets. Pat chicken dry. Combine soy sauce, mustard, olive oil, thyme and parsley. Starting at neck end of chicken, reach down with your fingers under the skin past the breast, and loosen the skin around and down to the thigh area. Spread half of the mustard mixture between the skin and meat, then cover with garlic slices. (If some of the garlic goes into the cavity, that's fine.) Stuff cavity with sprigs of rosemary. Tuck in wings and tie legs together with string so chicken will hold its shape. Sprinkle chicken with salt and pepper. Cover chicken with plastic or foil and refrigerate several hours or overnight.

Preheat oven to 450 F. Remove chicken from refrigerator an hour before roasting. Spread remaining mustard mixture over chicken. Place in foil-lined roasting pan, breast side up. Bake 50 to 60 minutes, or until juices are no longer pink. Remove from oven and let stand 10 minutes before serving.

Nutritional analysis per serving (without skin): 261 calories, 9 g fat, 41 g protein, 2 g carbohydrates, 131 mg cholesterol, 364 mg sodium, 0 g dietary fiber.

— Renee Shepherd at www.reneesgarden.com.

Valerie Scher writes about food for The San Diego Union-Tribune. Contact her at Valerie.scher@uniontrib.com.

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