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.

Friday, June 3, 2011

Peaches and blueberries on a burger? You better believe it. Delicious!

With freshly painted toenails I was seated in the pedicurist’s chair when I saw it—a recipe for Turkey Burger with Peaches and Blueberries. Thumbing through a Better Homes and Gardens magazine while I waited for my toes to dry, I got so excited I almost leaped off the chair—wet toes and all—and flew home to try it.

Peaches and blueberries on a turkey burger? In my refrigerator are five huge plastic containers of peeled and chopped peaches—waiting for my planned weekend cook-a-thon to fold them into pies, cobblers, preserves, and other delicacies. Peaches I have. But the delight of this recipe is that it combined peaches with blueberries, another of my favorite things, as a topping and called for creating the burger by mixing chopped peaches with ground turkey and serving with Monterey Jack cheese on top. Would this actually work? Do people actually do things such as this? I had to see.

The recipe called for adding 1/4 teaspoon chili powder to 1/2 cup blueberries and three chopped peaches to make a burger topping that cooks until the fruit is tender. What would chili powder do to this fruit mixture? Furthermore it called for Monterey Jack cheese to be placed as a layer between the grilled burger and the fruit—atop a slice of toasted garlic bread. Whoa! An oddball assortment if one ever existed.

But it worked. The Southwest flavors of the Monterey Jack cheese, chili powder, and garlic in the bread served as a perfect counter for the sweetness of the fruit. Hubby said the fruit atop the thick bread reminded him of his growing-up mornings when his mother sent the kids off to school with steaming fruit (peaches, strawberries, or applesauce) over hot biscuits in their bellies.

Best of all the recipe was what BH&G touted it to be—30 minutes prep time start to finish—a good thing since my late-afternoon nails appointment made me a tad late getting home to start dinner.

2011 peach crop—I’m onto you with this, the first of many great concoctions from this year’s orchard yield.

Turkey Burger with Peaches and Blueberries

4 small peaches
1 pound ground turkey
salt (or salt substitute) and pepper
4 slices Monterey Jack cheese (I used shredded)
1/2 cup blueberries
1/4 teaspoon chili powder
4 thick slices roasted garlic country bread or garlic bread, toasted if desired
fresh mint

Finely chop one of the peaches; add ground turkey, salt (or salt substitute), and pepper. Shape into four 1/2-inch-thick patties. You may need to dampen your hands before you shape the burgers. Grill burgers directly over medium-high heat for 4 to 5 minutes per side or until no pink remains (165-degrees F). Add cheese; cover and cook one minute more. Meanwhile coarsely chop remaining peaches; in a large skillet combine peaches with blueberries and 1/4 teaspoon chili powder. Cook fruit mixture, stirring occasionally, over medium heat for 5 to 6 minutes or until heated through and the mixture begins to have juices form. Top each piece of garlic bread with one patty and some of the peach mixture. Add mint and additional chili powder. Makes 4 servings.

No comments:

Post a Comment