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, August 1, 2012

Honey of a salad recalls days gone by

“This is just like a salad my mother used to make.”
“No, this is a perfect imitation of my grandmother’s salad.”

So went the conversation between me and Hubby about the Honey Apple Salad that we tried out at dinner a couple of nights ago. (Lots of chopping was involved, so when Hubby appeared at the door with his genial “What can I do to help?”, you better believe I shoved the cutting board and knife under his nose promptly.)

But on two things about this dish we did agree: (1) It truly was a honey of a salad, and (2) We surely were glad that on our blitz through Oklahoma recently, we had stopped by the Chickasaw Nation Nutrition Services to pick up some of its new, complimentary recipe cards. I get a lot of cooking ideas, such as this one, from that great source.

Apples, grapes, celery, and golden raisins (the recipe called for chopped prunes, but raisins already were on the shelf) with a light, honey-sweetened dressing—summery to the (apple) core. Honey, er Hubby, kept marveling that the dressing prevented the apples from turning brown. Chopped walnuts were dotted on top.

And, to solve the little debate between us, the recipe certainly must have been a throwback to the past. Considering the ingredients, we could be certain that some version of Honey Apple Salad had been on the tables of many family cooks that have gone before. We were glad it was a classic recipe that lived on to brighten the table on this hot summer night in 2012.

Honey Apple Salad

3 1/2 cups diced apples (we used Golden Delicious)
2 tablespoons lemon juice
2 cups grapes, sliced
1 cup sliced celery
1/2 cup chopped prunes (I subbed golden raisins)
1/4 cup light mayonnaise
1/4 cup honey
2 tablespoons fat-free sour cream
1/4 cup walnuts, chopped

In a large bowl toss apples with lemon juice. Add grapes, celery, and prunes. In a small bowl combine mayonnaise, honey, and sour cream. Mix well. Pour mayonnaise mixture over the apple mixture; toss to coat. Sprinkle with walnuts. Makes 14 1/2-cup servings.

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