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, April 20, 2011

No-fuss Red-Leaf Salad with Sweet-and-Sour Dressing ideal for Easter lunch

The time had arrived for a parting with the last of our garden’s red-leaf lettuce crop. The enjoyment we’d derived from it left us wishing we’d planted far more than we had. Fresh-from-the-garden lettuce leaves tossed into a green salad has to represent one of the best parts of God’s creation.

MyRecipes.com gave us the pièce de résistance with which to bid our lettuce crop goodbye for 2011. Red-leaf lettuce tossed with green peas, slivered almonds, turkey bacon slices, and mozzarella cheese was swathed in a terrific sweet-and-sour dressing pulsed in the blender. I loved the fact that the dressing called for diced green onion—plucked from our garden rows, of course.

This one, which we enjoyed with meals last weekend, is destined to be a repeat performer on our Easter lunch table on Sunday. It’s an easy, newfangled take on the proverbial green salad. My mother used to call tossed salad combination salad (haven’t heard that term in decades), but Red-Leaf Lettuce with Sweet-and-Sour Dressing truly is, to borrow my mother’s phrase, a winning combination.

Red-Leaf Lettuce Salad with Sweet-and-Sour Dressing

1 bunch red-leaf lettuce, torn
1 cup frozen peas, thawed
1 cup shredded mozzarella cheese
1/2 cup toasted slivered almonds
6 turkey bacon slices, cooked and crumbled
sweet-and-sour dressing (below)

Sweet-and-Sour Dressing

1/3 cup sugar (or sugar substitute)
2 1/2 tablespoons vinegar
1 tablespoon diced green onion
1/4 teaspoon salt (or salt substitute)
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1/2 cup olive oil

In a large salad bowl combine salad ingredients. Into a blender container pour in all dressing ingredients. Pulse blender until all ingredients are well-blended. Toss, chill, and serve. Serves 6-8.

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