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, May 11, 2012

Birthday cobbler even better gift since berries, peaches all from garden

"You fixed that last year,” Hubby instructed as I informed him that his birthday dessert for this year would be a Peach-Blackberry Cobbler.

He wasn't complaining; he just wanted to be sure I didn’t repeat a blog post in the process. He knew that would irk me.

I was happy to (cheerfully) prove him mistaken. He had been thinking of last year ’s Peach-BLUEberry Cobbler, which I didn’t even bake until well after his birthday. While a wonderful dish, it wouldn’t begin to compare with what I had planned for today—the anniversary of his birth. After all, every morsel of fresh peach and every plump fresh BLACKberry would spring from our trees and our vines in our own garden. What a gift!

Peaches are an annual thing for us (some years more than others), but this year's vines absolutely covered in blackberries are wonders of the world! The berries are almost two-inches long and so chubby, you can hardly get one in your mouth. I’ve never seen any growing thing so beautiful. Their juicy taste is beyond delicious. The green of the vines is almost obliterated by the purple of the berries, they are so profuse.

Stirring two cups of them up with chunks of peaches fresh from our trees (in our first peach dish of the season) was nothing short of heaven. An online recipe from foodnetwork.com helped me out with this mixture. A rolled topping that included brown sugar, ginger, cinnamon, and nutmeg spread out on top of everything, and I was in business. The Birthday Boy would be lucky indeed!

Peach-Blackberry Cobbler

8 to 12 peaches, peeled, pitted, and cut into 1-inch chunks
2 tablespoons cornstarch or flour
5 tablespoons light brown sugar
1 teaspoon freshly squeezed lemon juice
pinch salt (or salt substitute)
2 cups blackberries
topping (recipe follows)

2 cups flour
1/2 teaspoon salt (or salt substitute)
1/4 cup light brown sugar, packed
2 teaspoons baking powder
1/4 teaspoon dried ginger
1/4 teaspoon cinnamon
2 pinches mace or nutmeg
6 tablespoons (3/4 stick) cold, unsalted butter, cut into pieces
3/4 cup plus 1 tablespoon milk
1 tablespoon sugar (or sugar substitute)

Preheat oven to 350 degrees. In a bowl combine the peaches, cornstarch or flour, brown sugar, lemon juice, and salt. Toss gently. Carefully fold in the blackberries; transfer the mixture to a greased 8-cup baking dish. Set aside. For topping, mix the flour, salt, brown sugar, baking powder, ginger, cinnamon, and mace or nutmeg. Add the butter; mix until coarse and crumbly. Add 3/4 cup milk; mix just until combined. Turn out dough onto a lightly floured surface; knead a few times to smooth it out. Form into a ball; roll out into the shape and size of the baking dish—about 1/2-inch thick. Place the dough on top of the prepared fruit. Brush the top of the dough with the remaining tablespoon of milk; sprinkle with the granulated sugar. Place the cobbler on a sheet-pan to catch any juices that might boil over. Bake until the top is golden brown and juices are bubbling, 25 to 30 minutes. Let cool slightly before serving. Makes 8 to 10 servings. (Source: www.footnetwork.com

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