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.

Wednesday, August 25, 2010

A luscious, berry-laden dessert that's good for you and that incites dreams of next-year's garden

These days everyone's drawing up his or her "bucket list". Mine is more of a "next-summer list." "Next year in Jerusalem" (the well-known phrase that's recited at the end of a Passover Seder) for me is "next year in the garden".

Hubby and I already are envisioning our next-year's crop--and on that list go some new berry vines we'd like to try to plant. One of those involves "something to replace those grapes", as hubby says with a hint of disgust. (I think this means he's over them.) For the past several years our grapevines have been a disappointment--huge and showy but with fruit that has seeds, is tasteless and over which we have to do constant battle with the birds.

Hubby is of a mind to pull out all the grape vines and replace them with a berry patch--blackberries or raspberries--and give that a try.

Yesterday's dessert, Banana Raspberry Rice Pudding, was full of some delicious raspberries--the kind we hope we're growing this time next year. The recipe from Prevention magazine was billed, in essence, "sometimes things that taste delicious and are beautiful also may be good for you at the same time."

This certainly was. It contained fiber-rich brown rice, potassium-filled bananas, and raspberries to die for. All this had creamy banana pudding (sugar-free, of course) wrapped around it. On top was a lavish blob of sugar-free whipped cream. Truly good to look at and good for you! The raspberries gave the "tart" element in the "tart-sweet" mixture and was such a terrific dessert, one truly forgot that consuming this dish was like eating health.

Although we obtained our raspberries from the produce department of our local grocery store, we can dream dreams of the day when they're as close to us simply walking out our back door.

Banana Raspberry Rice Pudding

1 package instant banana pudding mix
2 cups skim milk
1/2 teaspoon vanilla extract
2 cups cooked brown rice
2 medium banana, sliced thinly
2 cups fresh raspberries
sugar-free whipped topping

In a medium bowl combine pudding mix, milk and vanilla. Using a wire whisk mix well. Fold in rice and bananas. Spoon into eight dessert dishes. Chill 2 hours. To serve top with crushed raspberries and two tablespoons full of sugar-free whipped topping. Serves 8 (about 1 cup per serving).

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