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 25, 2011

Whip this one up quickly! Chilly Peach Soup cools from head to toe

What a shocker to the old system! All our days last week were involved with a family trip to beautiful, colorful Colorado, in which the temps, though warm for this time of the year, weren’t 105 degrees as we are experiencing in Texas. One evening as we left for dinner, the thermometer registered 72. Talk about pleasant! When we exited the car at the Denver restaurant, the most exquisite cooling breeze blew about around us. People seemed generally happier; drivers were more courteous. No one had that, “It’s-been-triple-digits-for-days-with-no-end-in-sight-what-are-we- gonna-do?” look on his or her face.

Quick re-entry help was needed when we returned to the Texas furnace. I whipped up some Chilly Peach Soup, which had been on my must-make list to broaden my peach-recipe repertoire. You can’t imagine how soothing this dinner-starter dish was—the most delicious blend of peaches and nectarines with honey, nonfat plain yogurt, lemon juice, and cinnamon stirred in. The only difficult part was the peeling of all the ripe peaches and nectarines; I persuaded Hubby to do this tedious step. Then I stuffed the peeled fruit in the blender to puree until everything was mashed and liquid-y. After all the ingredients were folded in, I let the mixture chill in the fridge for about an hour. Not a long chill-time is needed, since the yogurt and lemon juice already are cold. I garnished with a few peach slices and a few sprinkles of cinnamon.

I could have been dining while seated in a meat locker and not have been more chilled. Chilly Peach Soup cooled from head to toe. Oh, and did I mention that the taste was absolutely divine? In this inferno, no one should be surprised that identifying cooling properties precedes the flavor attributes when one writes about a recipe. But the blend of pureed peaches and nectarines was memorable indeed.

Chilly Peach Soup

3 cups ripe peaches, peeled and sliced
2 cups ripe nectarines, peeled and sliced
2 cups vanilla nonfat yogurt
2 tablespoons honey
2 tablespoons lemon juice
1/2 teaspoon cinnamon

Puree the peaches and nectarines one batch at a time. Add yogurt, honey, lemon juice, and cinnamon; stir well. Pour into bowls; garnish with peach slices and a sprinkle of cinnamon. Chill well before you serve. Makes 4 servings.

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