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, October 29, 2012

Butternut Squash Soup a showstopper

Butternut Squash Soup isn’t typical fall fare for us, but when we picked up some butternuts from our farm-stand stop, I immediately thought of a recipe I’d seen in a magazine. Once stirred up this fall soup was a showstopper for sure.

The peeled and cut squash, along with carrots, onion, and some other additions, cooked in a Dutch oven for about 20 minutes and then were processed in a blender until they were smooth. The one teaspoon of orange zest added to the mixture, plus the one tablespoon honey, sweetened it up.

“Don’t we have any more of this?” queried Hubby, as he warmed the last soup mug full of Butternut Squash Soup and downed it. Made me very glad I found this little gem of a recipe.

Butternut Squash Soup

2 carrots, cut into 1-inch pieces
1 sweet onion, chopped
3 tablespoons olive oil
1 (3-pound) butternut squash, peeled and cut into 1-inch pieces
6 cups chicken broth
1 teaspoon orange zest
1 cup heavy cream (I used whole milk)
3 tablespoons white wine vinegar
1 tablespoon orange blossom honey (I used regular honey)
3/4 teaspoon kosher salt (I used salt substitute)
1/2 teaspoon freshly ground white pepper
1/2 teaspoon hot sauce
garnish: smoked paprika, olive oil

Sauté carrots and onion in hot olive oil in a Dutch oven over medium-high heat for 8 to 10 minutes or until mixture is lightly browned. Add squash, broth, and orange zest; bring to a boil. Cover, reduce heat to medium, and simmer 20 to 25 minutes or until squash is tender. Stir in cream and next 5 ingredients. Cool slightly (about 10 minutes). Use blender to process mixture until it is smooth. Garnish as desired (I sprinkled on the paprika). Serve warm. (Source: Southern Living September 2012)

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