Kay Wheeler Moore

Welcome to my blog

Hello. . .

The Newfangled Country Gardener is for anyone who has a garden, would like to have a garden, or who simply enjoys eating the garden-fresh way. I don't claim to be an expert; in this blog I'm simply sharing some of the experiences my husband and I have in preparing food that is home-grown.

About the author

Kay Wheeler Moore is the author of a new cookbook, Way Back in the Country Garden, that features six generations of recipes that call for ingredients that are fresh from the garden. With home gardening surging in popularity as frugal people become more resourceful, this recipe collection and the stories that accompany it ideally will inspire others to cook the garden-fresh way and to preserve their own family food stories as well. The stories in this book center around the Three Red-Haired Miller Girls (Kay's mother and aunts) who grew up in Delta County, TX, with their own backyard garden so lavish that they felt as though they were royalty after their Mama wielded her kitchen magic on all that was homegrown. Introduced in Kay's previous book, Way Back in the Country, the lively Miller Girls again draw readers into their growing-up world, in which a stringent economic era--not unlike today's tight times--saw people turn to the earth to put food on the table for their loved ones. The rollicking yarns (all with recipes attached) have love, family, and faith as common denominators and show how food evocatively bonds us to our life experiences.

Thursday, August 26, 2010

Even without fresh herbs (a next-year wish, once again), these rosemary-spiced potatoes are memorable

Also on our garden "bucket" list for next summer is a great desire to grow more fresh herbs. So far, mint is the only one we've had success with--to much success, in fact, as a previous Newfangled Country Gardener column reported.

I wish I could report that the rosemary contained in this delicious potato recipe was snipped right from the "herb bed" near the back door. (Hopefully next summer it will be.)

It was poured from a spice jar instead.

But even with dried instead of fresh rosemary used to spice up these potatoes, the outcome was flavorful and terrific. I'm always looking for different and unusual ways to cook spuds. This recipe was furnished by a Kroger circular and was totally wonderful.

What's more, I didn't wreck a cookie sheet in the process this time as I did with the Roasted Potato Medley recipe of a few days back. I used a glass baking dish; the olive oil that the potatoes soaked in before they were cooked was adequate to keep anything from sticking to the bottom.

Oven-Roasted Rosemary Potatoes

5 pounds new potatoes
1/4 cup fresh rosemary, chopped
1 cup olive oil
1/4 cup garlic, chopped
salt and pepper, to taste

Cut potatoes into 1/2-inch wedges. Toss with all other ingredients. Roast in 350-degree oven for 45 minutes until potatoes are golden brown and fork tender. Refrigerate any leftovers. Serves 6 to 8.

1 comment:

  1. mouthwatering food . thank you maam for the recipe. now i know what to serve with my guest while showing my garden together with my wind spinners and other accessories . AWESOME