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, February 24, 2012

New ways with pimiento cheese makes this P.C.-gal’s heartstrings zing

An entire magazine issue on ways with pimiento cheese? Had I died and gone to heaven? I’m a pimiento-cheese devotee from the get-go. When I was growing up, my mother’s pimiento-cheese sandwiches were a two- or three-time a week staple. I’m always looking for new P.C. recipes to try, but Southern Living in February delivered me the mother lode.

Not all of its choices would qualify for this column, but my fave selection did because it contains—guess what?—green onions from my own garden. Our onions are cropping up plentifully; I simply went out back (actually I dispatched faithful Hubby on a Honey-Do task) to yank up a couple for this absolutely decadent sandwich filling.

Southern Living says pimiento cheese is “as essential to our Southern identity as sweet tea”. Amen to that! The version pictured above, which the magazine calls Mary Ann’s Pimiento Cheese from the Delta Bistro in Greenwood, MS, was tagged as zesty because it gets dressed up with apple-cider vinegar, celery seeds, hot sauce, Worcestershire sauce, and dry mustard, along with the fresh green onions.

This stuff, brewed up and served on whole-grain bread with what else? sweet tea! made me a happy gal. So glad our fledgling spring garden got to contribute in a small way.

Mary Ann’s Pimiento Cheese

1/2 cup mayonnaise (I use the lite variety)
3 (4-ounce) jars diced pimiento, drained
1/4 cup sliced green onions
1 tablespoon dry mustard
1 1/2 tablespoons Worcestershire sauce
1 1/2 teaspoons hot sauce
3/4 teaspoon celery seeds
3/4 teaspoon apple-cider vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
5 cups freshly grated white Cheddar cheese (1 1/4 pounds) (I subbed with sharp Cheddar)
extra sliced green onions for garnish

Stir all ingredients together. Spread on whole-grain bread. Sprinkle extra green onions on top of spread before you add the top bread slice. Makes about 5 cups.

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