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 22, 2011

Never had anything but cabbage slaw? Try this radish alternative.

Ever heard of Radish Slaw? I hadn’t either. But I possessed a bag of leftover radishes (I mean, who uses radishes for anything except to garnish an occasional tossed salad? How does one ever use up an entire bag?) and saw that my trusty “Celebrating a Healthy Harvest” cookbook told me I could make an entire dish of slaw out of them. Had to try. Didn’t expect much, but had to try.

With Radish Slaw, radishes become the primary ingredient (you use 2 cups of them) instead of the traditional cabbage. Cabbage still is included in the mix, but the recipe calls for only 1/4 head. Grated carrots and diced red onion round out the ingredient list. A light dressing of lemon juice, sugar substitute, oil, and chopped cilantro is stirred in. The slaw chills for one hour before you serve.

The cookbook included an alternate dressing recipe that is the more traditional variety. I’ll show it below, but I didn’t prepare it. The light, lemony one that was the first choice was plenty satisfactory for me.

Bottom line was: we loved the new twist on slaw. The radishes certainly made for a different taste—a little more tangy and certainly more colorful. This was a great side dish with burgers and with the tuna-salad sandwiches we had for lunch yesterday. The slaw lasts for several days and only gets better the longer it chills in the fridge.

Radishes, I didn’t know ya had it in ya. A great alternative slaw recipe was born!

Radish Slaw

2 cups radishes, trimmed and coarsely grated
1/4 head cabbage, shredded
2 carrots grated (about 1 cup)
1 small red onion, finely diced (about 3/4 cup)
2 tablespoons lemon juice
1 teaspoon sugar (or sugar substitute)
2 tablespoons cooking oil
2 tablespoons fresh cilantro, finely chopped

In a large bowl combine all vegetables. (You may use a food processor to grate and shred the veggies rather than dicing them by hand.) Combine last four ingredients for lemony dressing and pour over vegetable mixture. Stir to coat all the vegetables. Allow salad to chill for 1 hour before you serve. Makes 4-6 servings.

Alternate recipe for dressing (use over slaw instead of the lemony dressing
listed above)
1/2 cup fat-free mayonnaise
2 teaspoons prepared mustard
2 teaspoons vinegar
1 teaspoon celery seed
1 teaspoon dried dill
1/2 teaspoon salt (or salt substitute)
1/2 teaspoon black pepper

In a small bowl whisk all ingredients until creamy. Pour over vegetables. Allow to chill 1 hour or more before you serve.

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