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, March 30, 2012

Parsley (forget the sage, rosemary, and thyme) livens up these red potatoes

Using up fresh parsley is one of the toughest “leftover” struggles of my fridge. After I chop a few springs of parsley for an initial recipe, I tend to forget about the remaining bunch. Then it gets wilted and shoved under something else in the vegetable bin. Then it’s bound for the compost. Pity. Fresh parsley adds so much flavor to food.

I also had a terrific supply of baby red potatoes. I made one dish with them, but it didn’t begin to exhaust my amount.

I can’t remember how it popped onto my screen (perhaps an ad accompanying Facebook), but one afternoon there it was—a recipe for Potatoes with Yogurt Sauce (from a food website called bellamiento). It called for two tablespoons fresh parsley as part of a yogurt-based dressing for cooked red potatoes. I was in business.

We really enjoyed this dish—a different way to serve red potatoes. They went with everything. The topping made with the yogurt was great. And yes, the parsley supply was put to good use.

Potatoes with Yogurt Sauce

1 quart baby red potatoes
4 tablespoons butter
salt (or salt substitute)/pepper
6 ounces plain nonfat yogurt
1 small lime, juiced
2 tablespoons parsley, chopped, divided

Preheat oven to 425 degrees. Spray a 10-inch-by-7-inch oven-proof dish with nonstick cooking spray. Set aside. Using a small paring knife, cut a small slit across the top of each potato. Transfer potatoes to baking dish. Season with salt and pepper. Dot butter randomly across top of potatoes. Loosely cover dish with foil; bake for about 35-40 minutes or until potatoes are fork-tender. Into a small bowl add yogurt, lime juice, and 1 tablespoon parsley. Season with salt and pepper. Mix together until well-combined. Drizzle sauce over potatoes. Garnish with remaining tablespoon of parsley. Makes 4-6 servings.

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