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, July 13, 2011

Retiring the ho-hum tuna sandwich spread in favor of this lively dish

Its title was Tuna Grape Salad, but in our book, it just as easily could be Tuna GREAT Salad. Just so many ways exist to dress up the base element of a tuna sandwich, but this is one of the best combos I’ve tried.

Tuna, red grapes, onion, green onion, celery, chopped almonds, and curry for seasoning set this mixture apart as a spread on a sandwich or an elegant salad on a buffet table. In fact, to style this accompanying photo, I poured the salad into the one of the fanciest serving dishes I own. It looked right at home in the hobnail glass. Hard to find a salad that’s just as comfortable between two slices of bread as it is ready to serve to an uptown ladies’ lunch.

To think that when I was growing up, I disdained tuna sandwiches and rolled my eyes whenever my mom put them on the table. For shame!

My undying thanks to “Celebrating a Healthy Harvest” cookbook for suggesting this dish under its “grape” category.

Tuna Grape Salad

2 (4-ounce) cans chunk light tuna, drained
2 cups red grapes, halved
1/4 cup plain nonfat yogurt
1/4 cup lite mayonnaise
2 teaspoon yellow curry powder
2 tablespoons green onions, sliced
1/4 cup chopped almonds
2 tablespoons onion, minced
1 cup celery, diced

Mix all ingredients. Serve on bread or with crackers or chips.

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