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, March 4, 2011

Line up all this green for St. Paddy’s Day, just around the corner

Nobody in our part of Texas really believes that winter won’t trick us with another sneak blast before we can kiss Jack Frost goodbye permanently. Rumblings yesterday at Roach Feed & Seed, Garland’s local supplier of gardening goods and advice, were that before the end of the month, a last bad freeze likely is due in. I peek out my back door at the burgeoning lettuce leaves struggling to keep their heads above the garden soil and wonder whether they can be survivors through another round of Arctic Attack.

While I wait for nature’s bounty from my own garden, I still have a partial bag of romaine lettuce left over from Three-Leaf Salad, the Wonder Salad I blogged about earlier in the week. Time for Lemony Lettuce, a second dressed-up lettuce recipe across the page from Three-Leaf Salad in my “Celebrating a Healthy Harvest” cookbooklet.

Talk about a tangy dressing that just makes the dish! The lemon-oil-and-vinegar, spiked with ground mustard, salt, and pepper, brings those lettuce leaves to life. As with the mundane-looking Three-Leaf Salad that ultimately got rave reviews, Lemony Lettuce amazes with its understated potential for being the most talked-about item on a buffet table.

With all this healthy green, I’m thinkin', line this recipe up for St. Paddy’s Day, which, after all, is just around the corner.

Lemony Lettuce

1 large head romaine lettuce
1 avocado, peeled, cut up into chunks
2 tablespoons olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon mustard

Rinse romaine pieces under cold running water. Shake off excess water and dry with paper towels. Place in salad bowl. Add cut-up avocado. Combine dressing ingredients in a screw-top jar. Cover and shake well. At serving time drizzle dressing over lettuce leaves and toss.

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