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, March 14, 2011

With "spring" in the title, recipe just has to bring about something good

The title that included the magic word “spring” couldn't help draw me to the recipe. I mean, who can avoid getting spring fever on these recently gorgeous days we've experienced in our part of the Long Star State? Any food item that seems to move us a little further along in the leave-taking of winter just has to be yummy, I reckoned.

Crunchy Asian Spring Salad was just that. Colorful, healthy, different, but beyond all that, it used two green onions from our soon-to-be garden. Onion shoots stand like green sentinels above the soil as we gaze out the patio door onto our little spot of nature. Some day soon, the growth beneath the ground will be bulbous and ready to keep us in onions throughout the summer. For now, though, we pluck a few of the startlings to spice up this tasty spectacle of color and health.

The light toasted sesame dressing was a wonderful pull-together for this assorted veggie toss. Chow mein noodles added the crunch. This weekend hubby and I enjoyed this springtime feast as we sat on the deck of our outdoor living area attached to our RV at the lake. We took a lunch break from spring-cleaning the RV and its environs and marveled that time for these spring-prep errands had rolled around again. Boy, were we ready to sit outdoors and bask in the breeze from the lake—while we dined on this splendid accompaniment.

Crunchy Asian Spring Salad

4 cups spinach leaves, torn
1 red bell pepper, cut into thin strips
1 cup carrots, cut into thin matchsticks
2 green onions, chopped
2 cups red cabbage, roughly chopped
1 cup snow peas, halved
1/2 cup Asian toasted sesame dressing, light
1/2 cup chow mein noodles

In a large bowl combine first six ingredients. Add dressing and toss to coat. Top with chow mein noodles. Chill until ready to serve. Makes 8 1-cup servings.

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