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.

Wednesday, June 13, 2012

Peach-and-tomato gazpacho makes refreshing summer cooler

You can’t capture summer in a soup bowl any more than you can with this Peach-and-Tomato Gazpacho with Cucumber Yogurt.

With our trees still almost bent to the ground with fresh peaches on their branches, this recipe was a welcome solution to use up some of that delicious harvest. The inclusion of ripe tomatoes (these were from the grocery’s produce department, but very soon we’ll have more than we can count from our own vines) made a nice pairing with the peaches.

Then we had the cucumber yogurt spooned on top. How heavenly! Yogurt with diced cucumber and fresh chives—it also would make a great dipping sauce for veggies.

With the summer temps now on the climb, this peach combination was a perfect and refreshing summer-evening meal. Cool to the bone!

Peach-and-Tomato Gazpacho with Cucumber Yogurt

5 large peaches, peeled and divided
3 large tomatoes, cored and divided
1/2 medium-sized sweet onion, coarsely chopped (about 1/2 cup)
3 tablespoons apple cider vinegar
Kosher salt and freshly ground white pepper to taste
3/4 cup finely diced English cucumber
1/3 cup plain Greek yogurt
2 tablespoons chopped fresh chives
1 garlic clove, minced
Extra virgin olive oil
garnishes: fresh chive pieces

Quarter 4 peaches and 2 tomatoes. Process quartered peaches and tomatoes and next 2 ingredients in a food processor until mixture is smooth. Chop remaining peach and tomato. Stir into pureed mixture. Season with kosher salt and freshly ground white pepper to taste. Cover and chill for 1 hour. Meanwhile in a medium bowl combine cucumber and next 3 ingredients. Season with kosher salt and freshly ground white pepper to taste. Cover and chill 1 to 24 hours. (Chilling can dull the seasoning, so you may need to add more salt and pepper before you serve.) Ladle gazpacho into bowls. Spoon cucumber mixture over gazpacho. Drizzle each serving with about 1 teaspoon extra virgin olive oil. Serve immediately. (Source: Southern Living June 2012)

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