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 16, 2011

Veggie Potato Salad is true summer indulgence

Since the 4th of July I’ve been eyeballing that potato salad recipe. What says the 4th more than does potato salad? But the fireworks holiday passed without the longed-for dish being incorporated into a meal. It looked like it would turn out to be just about the best potato salad I’d ever tasted. In fact, that’s exactly how Hubby described this dish when I finally got around to making it.

Veggie Potato Salad was another of the items I hatched up in honor of my friend’s visit to observe the 50th anniversary of our knowing each other (yesterday’s blog featured the corn soup I served). I prepared a ladies’ lunch for my friend, Mary Ann, but let her know she’d have to be the guinea pig for a couple of my blog-auditionings. Even before I prepared it, however, I already could tell this incredible combination likely would be a winner.

The recipe, from the June 2011 issue of Southern Living, calls for basic cooked potato cubes with a creamy dressing of buttermilk, sour cream, mayo, Dijon mustard, olive oil, and apple-cider vinegar. But into all that is tossed steamed green beans, fresh parsley, grated carrots, and celery—not traditional potato-salad go-togethers. Southern Living touted all the health benefits of this combination: vitamins A, K, and potassium from the carrots; fiber from the celery and radishes, and vitamin C from the green beans. Leaving the skin on the red potatoes keeps the nutrients from being peeled away. So the riot of color in the final product wasn’t the only advantage of this of this beautiful dish.

Potato salad without the guilt was the ultimate outcome of this indulgence. I feel sure this will be a favorite not just for summer holidays and family reunions but for a passel of other events the year through.

Veggie Potato Salad

2 1/2 pounds baby red potatoes, cut into 1-inch cubes
2 tablespoons apple-cider vinegar
1 tablespoon olive oil
1/2 cup whole buttermilk (or 1 1/2 teaspoons vinegar placed in the bottom of a 1-cup measure; continue filling with skim milk until the mixture reaches the 1/2 cup mark)
1/4 cup fat-free sour cream
1/4 cup reduced-fat mayonnaise with olive oil
1 tablespoon Dijon mustard
2 carrots, grated
1/2 cup chopped celery
1/2 cup sliced radishes
1/2 cup steamed, cut fresh green beans
1/4 cup finely chopped fresh parsley
1 tablespoon lemon zest
1 garlic clove, minced
salt (or salt substitute) and freshly ground pepper to taste

In a large saucepan bring potatoes and salted water to cover to a boil; reduce heat and simmer 7 to 10 minutes or until tender. Drain. Place potatoes in a large bowl; sprinkle with vinegar and oil and toss gently. Cool completely about an hour. Whisk together buttermilk and next 3 ingredients. Stir in carrots and next 6 ingredients. Season with salt and pepper to taste. Spoon buttermilk mixture over potato mixture; toss gently to coat. Cover and chill 1 to 24 hours before you serve. Makes 7 1/2 cups.

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