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.

Monday, July 11, 2011

A peach of a salad—great mixture of the salty and sweet

They’re ba-a-a-a-ck! More ways with peaches—remember, we still have trees #5 and #6 yet to produce. I’m finishing up the yield of tree #4 with two more producers to harvest before the summer ends. I’ve been eyeballing this recipe forever and wondering . . . cinnamony peaches with spinach and feta cheese? As my mother used to say, could this actually taste decent?

Not only did Grilled Spiced Peach Salad work, we promised ourselves to repeat it first before we go to the other recipes on our wish-list after the remaining two trees produce. That’s before Peach Enchiladas, French Crumb Peach Pie, Chilly Peach Soup, and a host of other to-drool-over peach goodies we want to try.

This salad was terrific warmed but also could be served with the peaches cold. Peaches and feta provided just the right sweet-salty blend over the spinach bed. Thanks to “Celebrating a Healthy Harvest” for inspiring us . . . and for convincing us yet again that seemingly odd-couple combinations produce truly amazing dishes.

Grilled Peach Salad

4 firm but ripe medium peaches
1 tablespoon cinnamon
cooking oil spray
1/4 cup feta cheese
8 cups spinach leaves

Peel peaches; cut peaches in half to remove the pit. Cut each half in half. Dust peach quarters with spice mixture. Set aside for 20 minutes. Spray peaches lightly with cooking oil on each side. Grill or broil until lightly browned; turn often. Peaches should be only slightly softened. Remove from heat; cool slightly. Slice and place on a bed of lettuce. Sprinkle with cheese; serve. Makes 4 servings.

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