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, May 4, 2011

This salad’s “color brigade” springs straight from the garden

A blog (that has nothing to do with food or gardening) that I enjoy following promotes the concept of “The Color Brigade”. A fashion-forward Dallas woman who, like me, is short in stature daily posts solutions to fashion challenges that we height-restricted individuals face. She demonstrates how we mini-people can tastefully wear numerous eye-popping colors at the same time (a real no-no for the short, who are advised to dress monochromatically).

Well, today’s featured recipe certainly wins in “The Color Brigade” of foods category. Ginger Asparagus Salad glows with a multitude of colors—and health.

Deep, green asparagus and baby spinach leaves form the base; atop go chopped red and yellow peppers and chopped chives. A ginger dressing of lemon juice, oil, and finely grated ginger ties it all together. Red and green peppers have killer price-tags on them in the grocery produce department; that’s why I’m eyeing our red and yellow pepper plants with great hope. I’d like to think we can harvest the yield of these and chop them and freeze them for use during the year, just as we have done for years with our profuse green-pepper plants.

I made a bowl of Ginger Asparagus Salad and left Hubby at home with it on Sunday night when I went to a ladies’ dinner. All that color—and those healthy ingredients—got his attention. He was so enraptured with the salad, I don’t think he even noticed I was away!

Ginger Asparagus Salad

1 bunch asparagus, trimmed and halved
1/2 cup chives, coarsely chopped
8 ounces (6 cups) baby spinach leaves
1 red bell pepper, chopped
1 yellow bell pepper, chopped

Ginger Dressing:
2 tablespoons cooking oil
2 tablespoons fresh-squeezed lemon juice
1 tablespoon honey
2 tablespoons finely grated ginger

In a small bowl mix ginger dressing. Spray with cooking spray a small, shallow skillet. Cook asparagus in skillet over medium heat until the asparagus is cooked through. Place asparagus, hives, peppers, and spinach in a large salad bowl. Pour ginger dressing over the top of the salad; toss gently to combine. Makes 4 servings.

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