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.

Monday, September 20, 2010

Apples give winter squash extra ooomph in this fall veggie combination

Hubby commented that our neighborhood grocery had winter squash on sale.

Winter squash? Much as I loved preparing all varieties of garden-grown veggies--and winter squash definitely would help me segue into a new season--winter squash was not among my repertoire. The rippledy, tough skin always seemed too challenging to peel. Furthermore, my source for unusual recipes, Celebrating a Healthy Harvest, was silent where winter squash was concerned.

I didn't peruse far enough. Under the "apples" category in the aforementioned booklet, lo and behold was a combination of roasted apples and winter squash that cooked both in the oven and made provision for the squash's tough outside (cut it in chunks and boil it briefly so the skin peels right off). The honey drizzled over it before cooking combines with the apples' natural sweetness to rub off on the squash.

What a great side dish using a veggie I don't normally cook! What made the dish even better was drizzling the tiniest amount of honey over the warm vegetable mixture! Now I'm headed down the fall road (since Wednesday's the first official day of autumn) for sure!

Roasted Apples & Winter Squash

3 firm apples
1 pound winter squash
1 teaspoon lemon juice
2 tablespoons olive oil
1/2 teaspoon salt (I used salt substitute)
1 teaspoon honey

Preheat oven to 400 degrees; lightly grease a baking sheet. Peel squash and remove the seeds. Cut into 1-inch chunks. (You may need to cut squash into chunks and boil for about five minutes to enable the skin to be peeled more easily.) In a bowl drizzle oil over squash and mix to spread oil evenly. Sprinkle with salt. Pour onto prepared baking sheet. Cut apples into quarters and remove stem and core. In a bowl sprinkle apple slices with lemon juice; stir to spread lemon juice evenly. Pour onto baking sheet as you combine the apples with the squash. Bake for 60 minutes; stir every 20 minutes (may cut cooking time to 45 minutes if squash already is tender. Squash is done when a fork can be easily inserted into it.) Makes 4-5 servings.

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