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, August 30, 2011

“Simple salad” is an understatement for this healthy summer delight

How could a five-ingredient salad be such a scene-stealer? I pondered this after church this past Sunday when I needed to throw together a little something to accompany some Crunchy Salmon Cakes (more on this tomorrow) we had enjoyed the previous evening and had some left over for Sunday lunch.

I had bought some squash to make the recipes in Southern Living’s July 2011 issue featuring three different “lightened” ways with squash. After I prepared this Yellow Squash Salad, I was “enlightened” as well by this recipe. We can’t remember when we enjoyed a simple salad more.

All you do is thinly slice up three medium-sized yellow squash, add frozen peas (which we always have on hand because our grandmunchkin loves them), chopped fresh basil (I can’t emphasize enough using the fresh variety), and feta cheese. (I also added a dash of pepper.) The recipe suggests using your favorite vinaigrette; I chose Maple Grove Farms of Vermont’s Citrus Vinaigrette Dressing.

Letting this marinate in the fridge for a few hours, of course, made it even more scrumptious, but for our first batch to go along with the Salmon Cakes, we brought it to the table immediately on preparation. Delicious even fresh from the chopping block! And I can’t emphasize enough what a perfect side it was with tomorrow’s recipe, so stay tuned.

Yellow Squash Salad

Three medium-sized yellow squash, thinly sliced
1/2 cup frozen green peas, blanched
2 tablespoons chopped fresh basil
1/4 cup crumbled feta cheese
your favorite vinaigrette dressing

Combine all ingredients, toss, and serve. Refrigerate any leftovers.

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