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 4, 2012

Fresh parsley from herb garden enlivens tomato sauce on fish

Nothing like fresh cut parsley straight from the little herb-growing area by my back porch to perk up a meal. A big, bushy head of parsley is thriving just by my back step. What a thrill to be able to step out and cut some of my own herbs instead of having to wag some home from the grocery! 

I was delighted to see that this recipe for Mediterranean Salmon included fresh parsley. Lately Hubby and I have managed to consume less fish than is optimum, so I’ve been back in a mode to pull out my fave salmon recipes as well as to scout out new ones. This suggestion was straight from a recent Kroger grocery flyer. I get the best ideas from these—one snail-mail circular I’m always happy to see.

The chunky tomato sauce to which I added the parsley was a wonderful topping for the flavorful sauteéd salmon. This meal assembled quickly and despite the recipe’s suggestion about refrigerating any left over, produced no leftovers. We consumed all rapidly.

Mediterranean Salmon

Salmon Sauté:
2 (4-ounce) fillets salmon
salt (or salt substitute) and fresh-ground black pepper
1 1/2 teaspoon extra virgin olive oil

Mediterranean Sauce:
1 tablespoon extra virgin olive oil
2 ripe plum tomatoes, minced
1/2 cup red Bell pepper, minced
2 garlic clove, minced
2 tablespoons fresh flat-leaf parsley, chopped
2 tablespoons fresh thyme, chopped
2 tablespoons fresh lemon juice
1/2 teaspoon sugar (or sugar substitute)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Season fish with salt and pepper. In a medium sauté pan heat olive oil over medium-high heat. Add fish and sear until well-browned on both sides, about 2 to 3 minutes per side. Transfer fish to a plate; tent with foil. Heat large sauté pan over medium-high heat; add olive oil. Add remaining ingredients (tomatoes through pepper) to the hot oil. Stir constantly until heated through and sauce thickens a bit. Spoon onto sauteéd salmon; serve at once. Refrigerate any leftovers. Serves 2.

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