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, June 8, 2011

Fresh Peach Salsa atop grilled fish makes things cool, calm, and collected

An impressive entrée and a snap to make, especially with our this year’s peach abundance—that’s today’s featured recipe, Fresh Peach Salsa atop grilled tilapia. Peach pies, peach cobblers, peach jam . . . they’re down the road, for sure. But using those magnificent peaches to grace a main course—now that doesn’t happen every day.

This recipe can be put together in a flash—three small-to-medium peaches (peeled and cut into cubes), 1 tablespoon lime juice, 2 chopped green onions, 2 tablespoons chopped fresh cilantro, and 1/2 teaspoon finely chopped, seeded jalapeno pepper, salt (or salt substitute), and pepper. I’m pleased to brag that the peaches, the green onions, and the jalapeno all were brought in from our garden. Next year I’d like to get some cilantro going, since I use it by the droves.

I have the website, www.fitwoman.com, to thank for this creation, which I served for dinner this past weekend. The recipe says the Fresh Peach Salsa also can be paired with grilled chicken or meat. I brushed the fish with a little olive oil and lime juice before I stretched it out on the grill.

This was pure delight—a light dinner that was perfect for the soaring temperatures. The Fresh Peach Salsa helped keep things, as Hubby likes to say, cool, calm, and collected.

Fresh Peach Salsa

3 peaches, peeled and cut into cubes
1 tablespoon lime juice
2 green onions, chopped (about 2 tablespoons)
2 tablespoons chopped fresh cilantro
1/2 teaspoon finely chopped, seeded jalapeno pepper
salt (or salt substitute)

Mix all ingredients in a small bow. Refrigerate 30 minutes. Makes 4 servings. (Recipe can easily be doubled to be sure you have ample amounts of salsa to go atop the fish.)

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