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.

Monday, July 9, 2012

Broccoli, glazed pecans make tasty coleslaw toss-ins

“This is the best slaw I’ve ever tasted.” Hubby is forever long on effusive superlatives, but I knew he truly meant this one when over the weekend he bypassed several eat-out dinner possibilities just so he could return home to put some of this Broccoli Slaw with Candied Pecans on his plate.

The recipe featured broccoli florets, coleslaw mix, golden raisins, a mayo/red wine vinegar dressing, and the crowning touch—roasted glazed pecan pieces.

It offered a healthy crunch, a smooth dressing, and pecan sweetness—definitely a unique coleslaw.
Gone too soon, Hubby murmured. I agreed.

Broccoli Slaw with Candied Pecans

1 pound fresh broccoli
1 cup mayonnaise
1/2 cup thinly sliced green onions
1/3 cup sugar (or sugar substitute)
1/3 cup red wine vinegar
1 teaspoon salt (or salt substitute)
1 teaspoon lemon zest
1/4 teaspoon ground red pepper
1/2 small head napa cabbage, thinly sliced, or 1 (16-ounce) package coleslaw mix
1/2 cup golden raisins
1 (3.5-ounce package) roasted glazed pecan pieces

Cut broccoli florets from stems; use a small paring knife to separate florets into small pieces. Peel away tough outer layer of stems. Finely chop stems. In a large bowl whisk together mayonnaise and next 6 ingredients. Add cabbage, raising, and broccoli; stir to coat. Cover and chill 1 hour. Just before you serve this, stir in pecans. Makes 6 servings. (Source: Southern Living June 2012).

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