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.

Monday, March 12, 2012

Blueberry Fields forever—or at least for a few days, with this salad on our plates

Talk about spiffing up a salad! I can’t imagine anything more enjoyable than tossing some crunchy, fresh spinach with blueberries AND a blueberry balsamic dressing.

This was another of those spinach salad derivations featured in the February 2012 issue of Southern Living. Earlier I mentioned that I tried all four of the suggestions. Not sure which was my favorite, but this one—named Blueberry Fields Salad—was Hubby’s.

I’ve also previously noted that walnuts, by themselves, don’t appeal to me, but coating them with a good dressing and hiding them among some other salad toss-ins assures that I get my walnut quota. (That’s pretty important since I have one of those necessary evils—the annual physical exam—on the horizon. I’m hoping for a better-than-ever cholesterol score; walnuts and other nuts work toward that end.)

Spinach, blueberries, red onion, walnuts, and blue cheese, plus a dressing of balsamic vinegar, blueberry preserves, and olive oil are the only items needed to bring this delicious salad to the table. Pictured alongside the salad, above, are Pimiento Cheese Rolls, also depicted in the same February 2011 magazine. With this combination Hubby and I dined in style.

Blueberry Fields Salad

1 cup chopped walnuts
1/2 cup balsamic vinegar
1/3 cup blueberry preserves (I used sugar-free)
1/2 cup olive oil
2 (5.5-ounce) packages spring greens and baby spinach mix (I used
just one large bag of spinach rather than the greens mix)
2 cups fresh blueberries
1 small red onion, halved and sliced
1 cup crumbled blue cheese

In a small skillet over medium-high heat, heat walnuts. Stir constantly, 5 minutes, or until walnuts are toasted and fragrant. In a small bowl whisk together balsamic vinegar, next 2 ingredients, and salt (or salt substitute) and freshly ground pepper to taste. In a large bowl combine walnuts, spinach mix, and the next 3 ingredients. Drizzle with desired amount of vinaigrette; toss to combine. Serve immediately with remaining vinaigrette. Makes 8 servings.

No comments:

Post a Comment