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, July 29, 2011

A berry, berry nice Berry Sauce makes great topping for ice cream

Remedy for a hot, 105-degree summer night: ice cream (sugar-free, of course) with a smooth topping of Berry Sauce. Delicious all the way down; the berries (combination of raspberries and blackberries in a thick, sweet sauce) are healthy and the topping wonderful.

“Celebrating a Healthy Harvest” furnished this recipe and suggested it could be used atop ice cream, biscuits, or shortcake. Hubby immediately began asking whether this could be served on toast or whether it had to be confined to ice cream (not that that would bother him, Mr. Ice Cream Man himself).

I combined the two berries (our grocery has oodles of both varieties right now; they’re on sale) to make the sauce, which keeps well in the fridge. Anything (especially a welcome blessing like this ice-cream topper) that helps us get through these hot summer days is terrif.

Berry Sauce

1 cup sugar (or sugar substitute)
4 cups raspberries or blackberries or combination
1 tablespoons corn starch
3 tablespoons cool water

In a saucepan over medium-low heat cook berries and sugar until mixture is bubbly; simmer for 20 minutes. In a small cup mix together corn starch and water. Add slowly to berry mixture; stir gently. Simmer and stir until mixture begins to thicken. Remove from heat when the sauce is the desired thickness. Cool. Makes about 1 1/2 cups of sauce.

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