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, November 2, 2011

A salad so splendid, it instantly nets "Thanksgiving-worthy" label

“Thanksgiving-worthy!” That was the pronouncement of both Hubby and me when we began sampling Apple-Pear Salad with Lemon-Poppy Seed Dressing, a new dish I’d put on the table to go with our Turnip Green Stew from a few days back.

After you take a few bites of this combination, you’ll think you’ve been transported to the most elegant multi-fork restaurant on the planet. This truly was one of the best salads I’ve sampled in a long, long time. That’s why we immediately assigned the recipe to accompany the holiday bird—one menu item that I can say without a doubt will be found on our Thanksgiving dining table.

Thinly sliced apples and pears are tossed with dried cranberries and romaine (I subbed with spinach for the greens). A smattering of cashews (what recipe can go wrong if it has cashews in it?) and shredded Swiss cheese are added. The Lemon-Poppy Seed Dressing is divine and makes enough to be stored and be poured over additional salads.

The instructions, furnished by myrecipes.com and listed as springing from a March 2007 Southern Living issue, state that some grilled chicken could be added to transform this salad into a main course.

Thanksgiving, we’re marching toward ya! Only 20 more cooking days left until that dinner of dinners! Gotta get busy.

Apple-Pear Salad with Lemon-Poppy Seed Dressing

1 (16-ounce) package romaine lettuce, thoroughly washed (I used spinach pieces)
1 (6-ounce) block Swiss cheese, shaved
1 cup roasted, salted cashews (I used unsalted)
1/2 cup sweetened dried cranberries
1 large apple, thinly sliced
1 large pear, thinly sliced

In a salad bowl toss together all ingredients. Serve with Lemon-Poppy Seed Dressing (recipe follows). Makes 6 to 8 servings.

Lemon-Poppy Seed Dressing:
2/3 cup light olive oil
1/2 cup sugar (or sugar substitute)
1/3 cup fresh lemon juice
1 1/2 tablespoons poppy seeds
2 teaspoons finely chopped onion
1 teaspoon Dijon mustard
1/2 teaspoon salt (or salt substitute)

Process 2/3 cup light olive oil and remaining ingredients in a blender until smooth. Store in an airtight container in refrigerator for up to 1 week; serve at room temperature. Makes 1 1/4 cups.

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