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.

Tuesday, June 7, 2011

Asparagus and sugar-snap peas combine for a great, green side dish

To insert a little diversion among the peach recipes (o, I've just begun), an Asparagus and Sugar-Snap Toss (recipe from Prevention magazine) fit the bill nicely. I don’t think I’ve ever enjoyed sugar-snap peas so much as with this dish, in which they were tossed with asparagus in a liquid of reduced-sodium soy sauce and honey.

Some people tend to shy away from asparagus because it can be tough, especially on the ends, but with this method of preparation—steaming the trimmed stalks in a covered skillet for 5 minutes and then adding the peas, green onions, and other liquid, the asparagus becomes fork-tender. Prevention featured this as a side dish for an Easter dinner (with ham as the entree), but we dined on it alongside grilled fish and a peach salsa (more about that tomorrow). The entire meal was delicious.

I think I'll put this recipe in my Easter file for 2012, but who says Asparagus and Sugar-Snap Toss can’t be an early summer dish as well?

Asparagus and Sugar-Snap Toss

1 1/2 teaspoons olive oil
1 1/2 pound asparagus, trimmed and cut into 1-inch pieces
1 tablespoon water
1/2 pound sugar-snap peas, ends trimmed and strings removed
3 green onions, sliced
1 1/2 teaspoons reduced-sodium soy sauce
1 1/2 teaspoons honey

Over medium heat, heat oil in large pan with lid. Add asparagus and water. Cover and steam 5 minutes. Add peas, green onions, soy sauce, and honey. Cover and cook until tender, about 5 minutes. Season to taste with salt (or salt substitute) and black pepper. Serve warm or at room temperature. Serves 6-8.

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