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.

Tuesday, July 5, 2011

Just-right blend of sweet/tangy in this colorful, healthy salad that brightened our Fourth

A whole artillery of wonderful foods helped make our 4th star-spangled in every way. Difficult to know where to start, but Black Bean & Corn Salad certainly lit some fireworks among our taste buds. To Hubby and me this seemed to be the quintessential picnic salad. Those plump, almost candy-like tomatoes from the heart of our garden were right in the big middle of all the corn and black beans. Fresh, fresh, fresh!

Other items that contributed to the wonder that was this salad were red peppers, green onions, avocado, and cilantro. A lime-olive oil-garlic marinade in which the veggies bathed in the fridge overnight made just the right blend of slightly sweet/tangy. It was great with our slow-cooker chicken/sweet potato stew (more on this latter item in a later blog) that we carted with us to our place at the lake, but we also could envision it alongside burgers, grilled chicken, or other picnic fare.

The recipe for this enjoyable dish appeared among the pages of our Garland Messenger community newspaper. I simply was browsing through and mulling over hometown news when suddenly a colorful page of food dishes and their how-to’s appeared. After the weekend we spent experiencing Black Bean & Corn Salad, I certainly was thankful for that colorful page.

Black Bean & Corn Salad

1/3 cup fresh lime juice
1/2 cup olive oil
1 clove garlic, minced
1 teaspoon salt
1/8 teaspoon ground cayenne pepper
2 (15-ounce) cans black beans, rinsed and drained
1 1/2 cups fresh corn kernels
1 avocado—peeled, pitted, and diced
1 red bell pepper, chopped
2 tomatoes, chopped
6 green onions, thinly sliced
1/2 cup chopped fresh cilantro

In a small jar place lime juice, olive oil, garlic, salt (or salt substitute), and cayenne pepper. Cover with lid; shake until ingredients are well mixed. In a salad bowl combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing and pour it over the salad. Stir salad and refrigerate. Allow to marinate for several hours or overnight. Makes 10 servings.

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