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.

Thursday, May 26, 2011

A-A-A-A, what begins with A? Asparagus-Avocado Soup saves a hot-weather day

Ah, asparagus! The vegetable of the month in Prevention magazine—and me with a goodly handful of asparagus recipes to try. So look forward to even more green (besides what’s posted from earlier this week) in this and future blog postings.

Prevention touts asparagus as supplying insulin, a special fiber that helps the “good” bacteria in the digestive tract. It has anti-inflammatory and antioxidant benefits and is considered to be one of the world’s healthiest foods. Prevention featured seven quick recipes to showcase this wonder veggie; I chose recipe #7 (the perfect number) to prepare—Asparagus-Avocado Soup, because it called for two of my faves and sounded as though it would be a wonderful combination.

Into the food processor went 8 ounces of cooked asparagus and a chopped avocado, along with cold water, fat-free sour cream, fresh lime juice, and chopped cilantro. The resulting soup had the texture of gazpacho, but the addition of asparagus made the dish a little more mellow than that cold soup.

 Served with a scoop of fat-free sour cream and a sprinkling of cilantro on top, it was a delicious hot-weather lunch treat with a few chips on the side for munching.

Asparagus-Avocado Soup

8 ounces asparagus
1 chopped avocado
1 1/4 cups cold water
1/4 cup reduced-fat sour cream plus extra for garnish
2 tablespoons chopped cilantro plus extra for garnish
2 tablespoons fresh lime juice

Cook asparagus. Add to blender with chopped avocado, cold water, sour cream, chopped cilantro, and lime juice. Puree until smooth. Season to taste. Ladle into 4 bowls and top each with 1 tablespoon sour cream and a few sprinkles of chopped cilantro. Makes 3 1/4 cups.

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