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.

Tuesday, August 31, 2010

Tomatoes on the fall vines aren't here yet, but store-bought ones make this recipe sing

From the large package of pork chops we bought at the store for yesterday's Pork and Lima Skillet recipe, we had some chops remaining--a good excuse for stirring up a recipe on my remaining summer "short-list" --only a few to go until I can check them all off. Then I can shelve in my "summer" recipe binder and replace it on the counter with my fall one. Apples, pumpkins, acorn squash--just around the bend!

But still in the "summer" category is this recipe for Skillet Pork Chops and Tomato Beans. The addition of fresh tomatoes (we're all out of our homegrown ones right now, but from my back porch I can see Hubby's fall tomato plants starting to look promising) plus generous helpings of onion and celery really make this recipe sing.

The original recipe called for canned pork and beans, but thinking of the sugar and sodium content of that ingredient was a turn-off. Instead I bought a can of cannellini beans (white navy beans) and rinsed them thoroughly to make them much more compliant with a sodium-reduced diet. Thank you, Splenda, for introducing a brown-sugar substitute product to make adding brown sugar less guilt-inducing. The slightly sweet taste that this added just made the recipe. We rarely eat pork chops, so to have these two skillet dishes (Pork and Lima Skillet and Skillet Pork Chops and Tomato Beans) two nights in a row was a refreshing switch for us from our usual chicken or fish, chicken or fish, chicken or fish, which can get boring.

The students are back in school, the fall decorations are out in the stores, Friday-night football is on the horizon. No question about where this year is headed. But for the last few days of August and the remaining summer recipe wish list, we'll enjoy you to the hilt.

Skillet Pork Chops and Tomato Beans

1 tablespoon olive oil
4 boneless pork chops, trimmed
3/4 cup each chopped onion and celery
1 (14-ounce) can cannellini beans, drained and rinsed thoroughly
3 teaspoons packed brown sugar (I use brown-sugar substitute)
2 medium tomatoes, chopped

Heat olive oil in skillet over medium heat for 1 minute. Cook chops 10 minutes or until browned. Set aside. Into drippings in skillet add onion and celery and cook until tender. Add tomatoes, beans, and brown sugar. Heat to a boil. Return chops to pan. Cover and cook over low heat 5-10 minutes or until done. Serves 4.

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