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, April 22, 2011

Roasted asparagus a simple, pretty, lovely Easter dish

Nothing says Easter food like asparagus does. I made this recipe several weeks back and thought I would save it for my last blog before the Easter weekend begins because it represented such a simple but yummy way to present one of those foods most synonymous with all things edible during this particular season.

Nothing fancy about this simple but tasty side dish; in fact, I was absolutely amazed at the nothin’-to-it food preparation compared to how divine the finished product tasted. The booklet on which I rely, “Celebrating a Healthy Harvest”, says this method is designed for the oven but also can be used for the grill for extra flavor.

The oven-roasting makes the fresh asparagus tender down to the (often very tough) base and gives it a crispy, almost crunchy texture. It also yields for the asparagus a bright-green color—it will make your Easter table look spring!

A meaningful Easter to everyone—have a great day of worship and of acknowledging what the Lord has done for us. May it also be a wonderful time to fellowship with family and a happy occasion for cooking the garden-fresh way!

Roasted Asparagus

16 asparagus stalks, trimmed
2 tablespoons olive oil
1/2 teaspoon salt (or salt substitute)
1/2 teaspoon freshly ground black pepper

Preheat the oven to 450 degrees. If desired trim off the bottom portion of the asparagus. This is not necessary for thin asparagus. Spray with cooking spray the bottom of a 9-inch-by-13-inch pan. Mix the oil, salt, and pepper Add asparagus spears and toss until spears are coated with the oil mixture. Place pan in oven and roast asparagus until it is tender, about 15 minutes. Serve. Makes 4 servings.

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