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.

Friday, August 24, 2012

Slight drop in temps summons Soup Night and Slow Cooker Broccoli-Cheddar

Soup Night in the middle of August? Yes ma’am/sir, we had one of those. A few days ago we experienced a brief break from our outdoor ovenlike temps, with a slight nip of fall in the air—a promise that we won’t always be roasting. Seemed like a good prompt for some slow-cooker soup.

I got a great recipe from a magazine ad by cabotcheese.coop; it featured the most gorgeous photo of Slow Cooker Broccoli-Cheddar Soup. I grabbed some fresh broccoli from the grocery and got these ingredients stuffed into my crockpot in a flash.

The outcome was major-delicious. A few days ago soup would have just added to the misery everyone felt from the sweatbox outdoors, but on this little jewel of a cooler day, dropped into the middle of a heatwave, it was a perfect dinner item.

Back-to-school’s on Monday; can a little bit of autumn be very far away?

Slow Cooker Broccoli-Cheddar Soup

2 tablespoons salted butter
1/2 cup chopped onion
2 tablespoons all-purpose flour
2 (14.5-ounce) cans chicken broth (or homemade chicken broth)
2 cups peeled and diced boiling potatoes
3 cups broccoli (chopped florets and thinly sliced stems)
1 (12-ounce) can evaporated milk
12 ounces sharp cheddar, grated (about 3 cups)
1 teaspoon fresh lemon juice
ground black pepper to taste 

In a large skillet over medium-high heat melt butter. Add onion and cook, stirring often, until tender and starting to brown, about 3 minutes. Stir in flour and cook, stirring, for 30 seconds longer. Gradually whisk in 1 can broth and stir until mixture is simmering and thickened. Transfer onion mixture to slow cooker. Add potatoes and remaining can of broth; stir to combine. Cover and cook on high setting for 2 hours or until mixture starts to simmer. Stir in broccoli and evaporated milk. Cover and cook 30 minutes longer or until broccoli is tender. Add cheese and stir until it is melted. Stir in lemon juice; season with pepper. Makes 6 servings. (Source: Southern Living January 2012 advertisement—in the recipe, Cabot brands are recommended)

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