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.

Friday, December 16, 2011

Calling a truce with raisins makes for enjoyment of this sweet salad

In earlier blogs I’ve discussed how I finally made peace with having raisins as ingredients in carrot salad. I’ve mentioned how my adoration of the carrot salad offered during the glory days of Wyatt’s Cafeteria during my growing-up years was tempered only by the detestable raisins that swam in the sweet, juicy dressing that held the shredded carrots together.

Then, years later, my own child began picking at her foods and strategically working her way around parts of salads, casseroles, and veggie dishes that she didn’t want to eat. When I adjured her, she said, in effect, “Why not? You pick the raisins out of your carrot salad.” Ouch! Out of the mouth of babes . . .. Lesson learned. I began eating ALL my carrot salad—raisins, too!

My Taste of Home Thanksgiving Recipe cards that I’m so in love with featured a beautiful, colorful Carrot-Raisin Salad and recommended it as a side dish. Because of my fascination, dating back to my early years, with carrot salad, I just had to try this. But before I did, I had to make sure that I could use some raisins from the stash that Hubby uses for snacks. See, I’ve made peace for sure.

This easy recipe merely calls for grating the carrots, adding chopped celery and onions, and tossing it all with 6 ounces of nonfat vanilla yogurt. I didn’t happen to have celery, so I used pineapple tidbits, since the Wyatt’s cafeteria version often contained pineapple instead of the celery.

It was good to the last bite—with not one raisin left on my plate! We’re now the best of friends.

Carrot-Raisin Salad

2 1/2 cups shredded carrots
1 celery rib, chopped
1/2 cup raisins
3/4 cup (6 ounces) vanilla yogurt (I used non-fat)
(I tossed in 1/2 cup diced pineapple tidbits as a sub for the celery;
or it could be tossed in as an additional ingredient)

In a small bowl combine all ingredients. Cover and refrigerate for at least 4 hours. Stir before you serve. Makes 4 servings.

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