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, February 29, 2012

Plenty of Sunshine Headed Our Way with this Citrus Platter

So simple from start to finish, yet so enjoyable and such a different way to present delicious fruit—Southern Living contributed the idea in its display for “Our Easiest Brunch Ever” in the February 2012 issue of the magazine.

The feature was called “Sunshine Citrus Platter”; since (as I’ve mentioned) I just happened to be in the possession of some of the most beautiful, sunshine-y citrus ever, this recipe made my heart leap.

Oranges and grapefruit are peeled and cut into manageable rounds. Cinnamon and powdered sugar are sprinkled on; fresh mint leaves (which still grow right by my back door in this non-winter) top everything for a garnish. The recipe tells folks that if they don’t have time to section their own citrus, to grab some in purchased jars on the grocery produce aisle. That wasn’t my situation, since I had gorgeous citrus, juicily fresh from the tree, just waiting to be carved into.

Hubby’s comment was, “I never thought about sprinkling cinnamon and powdered sugar on fruit before, but this is tasty.” The pretty platter that was created from the project indeed would make a brunch spring alive, although it was a fairly nice addition to our weeknight dinner spread as well.

Sunshine Citrus Platter

4 navel oranges
2 Ruby Red or Rio Star grapefruit
2 tablespoons powdered sugar
ground cinnamon
garnish: fresh mint leaves

Peel oranges and grapefruit; cut into 1/2-inch-thick rounds. Cover and chill 1 to 24 hours Arrange fruit on a large platter Sift powdered sugar over fruit. Sprinkle with cinnamon. Serve immediately. Makes 8 servings.

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