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 16, 2012

Summer squash makes a good oatmeal muffin better

I’ve always loved zucchini bread and zucchini muffins, but thanks to a friend’s generosity, yellow summer squash was what lined my refrigerator shelves.

Was a summer squash muffin something you do?

A brief Internet search turned up a recipe for these Oatmeal Summer Squash Muffins. A little oatmeal and a little whole wheat flour (my recipe said you could make the entire 1 1/2 cups of flour whole wheat if you wanted to skip the all-purpose-flour route) were nice additions to make this food item super-healthy.

Hubby and I enjoyed these for Saturday morning breakfast; then they were destined for freezer bags to be popped out for road trips or another time.

Oatmeal Summer Squash Muffins

1 cup all-purpose flour
1/2 cup whole wheat flour
1 cup rolled oats
1 tablespoon baking powder
1/2 teaspoon salt (or salt substitute)
1 teaspoon cinnamon
scant 1/2 teaspoon mace
1 egg (or 1/4 cup egg substitute)
1 cup milk (I use skim)
1/4 cup oil
1/4 cup honey
1 1/2 cup grated summer squash or zucchini

Preheat oven to 400 degrees. In a medium-large bowl combine flour, oats, baking powder, salt or salt substitute, cinnamon, and mace. In a medium bowl combine egg, milk, oil, and honey. Mix well. Add moist ingredients to dry ingredients; stir just until moistened. Gently fold in squash. Fill lined or well-greased muffin tins 2/3 full. Bake for 15 to 20 minutes until a toothpick inserted into center emerges clean. Makes 12-14 muffins. (Source: www.modernbeet.com, as adapted from the cookbook, Simply in Season)

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