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, December 22, 2010

Cranberries brighten up carrot salad and circumvent "pickiness"

Where carrot salad is concerned, the case for "Do as I say, not as I do" never could have been more apt.

Our girl-child was (and still is) a picky eater. When I say picky, I mean the type of eater who practically sits at the table with tweezers and, morsel by morsel, plunges into every serving of food to separate out what she chooses to ingest and what she doesn't.

Repeated parental efforts to dissuade this habit didn't go very far. One day after a not-so-gentle reprimand she countered, "It's the same thing you do with carrot salad."

She had stopped me in my tracks. Horrified, I realized her words were true. Much as I loved to order carrot salad at any cafeteria (an earlier blog discussed how I grew up dining on carrot salad while eating at the old Wyatt's cafeteria in Dallas' Casa Linda shopping center), I steered clear of the raisins in the salad and always picked around them to eat only the shredded carrots and dressing.

I had modeled an annoying behavior that my child had picked up. Ooooh, how little eyes are always watching. Lesson learned.

That's partly why I was delighted when I stumbled on this recipe for Ginger-Carrot Salad with Cranberries. After I read it, I knew that no watching eyes surveying me as I dined on this dish could nail me for being picky, since this recipe subs dried cranberries for the less-than-desirable regular raisins. The contrast of the red cranberries to the orange of the carrots makes this a beautiful holiday offering. And of course you can't get any more healthy than with a mixture such as this one (sliced, cholesterol-lowering almonds represent a terrific addition.)

With Ginger-Carrot Salad with Cranberries I could practice what I preach and for sure eat every morsel on my plate--with no picking!

Ginger-Carrot Salad with Cranberries

1 tablespoon freshly squeezed lemon juice
1/2 tablespoon honey
1 teaspoon freshly grated or finely minced ginger
1/8 teaspoon cinnamon
pinch of salt
1/2 cup nonfat vanilla yogurt
2 cups grated carrots
1/4 cup dried cranberries
2 tablespoons sliced almonds

In medium bowl whisk together lemon juice, honey, ginger, cinnamon, salt, and yogurt. Toss with carrots and cranberries. Garnish with sliced almonds. Chill before you serve. Makes 4 servings.

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