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, February 22, 2011

Birthday celebration morphs into fiesta with addition of green bean dress-ups

The event was our son's 35th birthday, so he got to choose the menu for his birthday meal. No surprises there; in my head I already had the menu planned because I knew what choices would pop out of his mouth: meat loaf (prepared with lean ground beef this time instead of our usual ground turkey), mashed potatoes, corn bread, fried okra, and green beans—all favorites from his childhood.

With the green beans, however, I couldn't resist a little fancy footwork. I had a new Fiesta Green Beans recipe that called for leeks to be added; I had one extra leek from my earlier preparations (mushroom burger topping and fresh mushroom soup that I blogged about previously). I also had some remaining tomatoes and fresh corn, so my Fiesta Green Beans recipe would use up all of those.

To be safe I pulled aside a small saucepan full of fresh green beans and cooked them the regular, basic way (just a little seasoning tossed in) that I knew he'd like. But the remainder went into the skillet to be steamed along with the leeks, tomatoes, and corn for the green-bean fiesta.

The birthday dinner was a big success. Turning 35 (ah, youth!) is a great milestone; we wanted to mark it appropriately for him. But the best news was, he (and the others around the table) liked the dressed-up Fiesta Green Beans as well. Everybody left happy—our son having been fed with his traditions and me having pulled off the great green-bean experiment.

Fiesta Green Beans

1 tablespoon olive oil
1 leek, sliced thin
2 tomatoes, diced
1/2 cup water
1 pound fresh green beans
3/4 cup corn (cut from cob)

In skillet heat oil over medium heat; add leeks; cook until leeks just begin to brown. Add fresh tomato and water; simmer for 2 minutes. Add beans and corn. Cover and cook for 6-8 minutes or until beans reach the desired doneness. Makes 4-6 servings.

No comments:

Post a Comment