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.

Friday, October 8, 2010

Power-food spinach gets dressed up with pears, berries, and nuts for an amazing fall salad

I just read of an online poll asking people whether they've reached the point in which they can tolerate fruit in their green salads or whether they're still "veggies-only" when they toss their greens.

I wasn't aware that this was an issue for folks. I grew up on traditional salads of lettuce, tomato, and French dressing (did any other kinds exist in the '50s?), but to me, nothing's better than a tasty combination of spinach, fruit, and nuts, tossed with a tangy vinaigrette. And now that we've been advised of the major health benefits of eating dark greens, I've subbed spinach for lettuce anywhere I can, including on my (turkey) burgers.

That's why I'm here to tell you about one of the greatest spinach/fruit/nut/vinaigrette salads I've tried in an age. The addition of pears in this salad is absolutely terrific. And talk about healthy--wow! this is a winner in the health category, for sure.

Spinach thrives in cool weather, so local spinach is the most flavorful and affordable in September and October. Spinach is a power-house because it's loaded with vitamins, antioxidants, and essential nutrients. It's said to be one of the healthiest foods in the world; it tops most other vegetables. Only 1/2 cup cooked spinach meets the daily requirements for vitamins A and K, according to my chart in "Celebrating a Healthy Harvest."

I have Prevention magazine to thank for this wonderful recipe--actually one of three (you'll likely be seeing the other two soon) that ran alongside its power-food-of-the-month feature--this time on spinach.

Fruity Fall Salad

1 1/2 tablespoon olive oil
1 tablespoon red wine vinegar
1/4 teaspoon salt
1/8 teaspoon black pepper
4 cups baby spinach
1 pear, peeled, cored, halved lengthwise, and thinly sliced
1/2 cup dried cranberries
1/4 cup pecan pieces, toasted
1/4 cup thinly sliced red onion

In a large bowl whisk oil, vinegar, salt, and pepper. Add spinach, pear, cranberries, walnuts, and onion and toss. Season to taste with salt and pepper. Makes 4 servings.

No comments:

Post a Comment