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.

Thursday, May 3, 2012

Way-cool fresh corn salad has cucumber addition

One main thing drew me to this “Chill-Out Corn Salad” recipe—the unusual combination of chopped cucumber with fresh corn. The fresh cuke would add to the “coolness” factor. It truly was a delightful flavor combination. 

If I’d had them on hand, I would have dumped in a small container of fresh pimientos or some chopped red Bell pepper, just because the bright red would have jazzed up the color. 

I can see this being a big covered-dish hit at a picnic—as a new take on the popular marinated vegetable salad covered-dish recipe. 

We thought it was plenty “cool”.

Chill-Out Corn Salad

1/4 cup oil
2 teaspoons sugar substitute
1/4 teaspoon salt (or salt substitute)
3 tablespoons red wine vinegar
4 ears fresh corn, steamed and cut from cob (or 2 15.25-ounce cans low-sodiium corn, drained and rinsed)
1/2 cup chopped green Bell pepper
1 cup chopped celery
2 cups chopped cucumber
1 cup chopped onion
black pepper to taste

In a medium bowl whisk oil, sugar substitute, salt, and red wine vinegar. Add vegetables and toss. Chill in the refrigerator; then serve. Makes 9 1/2-cup servings. (Source: Chickasaw Nation Nutrition Services)

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