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 1, 2011

Goodbye springtime, hello summer, but this fresh veggie toss makes a meal for all seasons

I had to prepare this recipe while the title still was appropriate. Summer has crept in all around us; spring is just about a memory. But I guarantee you: this meal is so impressive and colorful, it knows no seasonal constraints.

This recipe was the last untried one from Southern Living’s March 2011 issue featuring “God’s bookmark”—that Southern icon, bacon. Everything else on the page I had enjoyed enormously—starting with the BLT Benedict with Avocado-Tomato Relish that I made for Hubby’s birthday morning breakfast.

Springtime Pasta with Bacon, the dish featured here, was billed as being great served warm or chilled. I was skeptical about whether these ingredients would make for a good cold salad (suitable for a brown-bag lunch for the next day, the magazine touted it) and personally believed it fell only into the “warm” category, but oh my! dining on it for lunchtime leftovers (fresh from the fridge) yesterday was pure bliss.

Fresh snow peas and frozen sweet green peas go into the bow-tie pasta during the last minute the pasta cooks. A wonderful melange of veggies—radishes, carrots, green onions, and fresh parsley—are stirred into the drained pasta/green vegetable mixture. Then all is tossed with a lemon juice-olive oil dressing plus seasonings as desired. Crumbled bacon and feta cheese go on top.

The magazine suggests serving it with grilled shrimp kabobs, but Hubby and I needed nothing else but this.

Goodbye springtime, hello summer, but this dish is a keeper. I just filed it with my Christmas bring-a-dish potentials and made it a meal for all seasons.

Springtime Pasta with Bacon

1 (16-ounce) package whole-wheat bow-tie pasta
1 cup frozen sweet peas
1 1/2 cups fresh snow peas
8 radishes, sliced thin
2 large carrots, grated
2 green onions, thinly sliced
1/3 cup coarsely chopped fresh parsley
1/4 cup lemon juice
1/4 cup olive oil
salt (or salt substitute) and pepper to taste
6 turkey bacon slices, cooked and crumbled
4 ounces feta or goat cheese, crumbled

Cook pasta according to package directions. During the last minute of cook time add sweet peas and snow peas. Drain. Toss pasta mixture with radishes and next 5 ingredients; season with salt substitute and pepper to taste. Sprinkle with bacon and feta cheese. Serves 6-8.

No comments:

Post a Comment