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, May 16, 2011

Creating a delicious side couldn’t get more simple than this

Recently when I made that odd but amazing Brussels Sprouts Salad, I had about half a package of the fresh sprouts left over. Across the page from the salad recipe was a recipe for Roasted Brussels Sprouts. I was tempted but thought Yawn! How prosaic! Since the recipe was from my “Celebrating a Healthy Harvest” booklet, however, it was worth a gamble. I haven’t yet encountered any losers from that source.

Once again I’m not sure how the magic happened, but the results were terrific. Oven-roasting the Brussels sprouts under a canopy of aluminum foil made the sometimes-tough little vegetable tender and edible with a fork (no knife needed). The mixture of oil, garlic, salt, pepper, and water that formed under the sprouts while they roasted made an amazing sauce—just enough to brown the Brussels sprouts and provide a flavorful glaze for them. A great side dish was born!

I present this recipe in my blog on this date in honor of my dad because I never will serve these without thinking of his description of them—“scared cabbages”. Brussels Sprouts’ appearance as miniature cabbages fascinated him. Daddy patiently endured through many of my apprentice meals when I was in high-school home economics classes—a serving of “scared cabbages” being among them. Today marks the 18th anniversary of his passing. Wish he were here to sample this new and delightful twist on this dish that often was the object of his good-natured jest!

Roasted Brussels Sprouts

1 pound Brussels sprouts, trimmed and cut in half
1 clove garlic, minced
1 tablespoon cooking oil
1/2 teaspoon salt (or salt substitute)
1/2 teaspoon pepper
1/4 cup water

Preheat the oven to 450 degrees. Combine garlic, oil, salt, and pepper. Pour over sprouts and toss. Place this mixture in a 9-inch-by-13-inch baking pan; spread sprouts into one layer. Cover with aluminum foil and roast for 12 minutes; then stir. Roast for another 12 minutes or until sprouts are tender when you test them with a fork. Pour water into pan to loosen the flavors; stir. Pour Brussels sprouts and sauce into serving dish. Makes 4 servings.

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