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 15, 2012

Cinnamon Stewed Apples—will do these more often!

Want to get your fall groove on? This simple dish will do it for you.

Six apples (the recipe calls for Granny Smith, but I used whatever kind was in our most recent farmer’s market pickup) peeled and chopped with some spices, apple juice, and brown sugar simmered on the stove for 45 minutes. That’s all! The result smelled beautiful, looked great, and was a perfect side dish for whatever else I was serving. It accompanies pork, ham, chicken—or even chicken salad. Sounds like an odd combination, that latter item, but chicken salad is what was for dinner over the weekend. The stewed apples were just terrific with it. My bet is that they’d taste as good straight from the fridge as they do warmed on the stove.

Hubby’s query was, “Why don’t we do these more often?” Good question. The recipe can double easily and will keep in the refrigerator about a week. The sauce may appear thin when you remove the dish from the stovetop, but on standing it thickens nicely.

An apple a day (or a serving of these spicy stewed apples) keeps the what’s-for-dinner doldrums away. At least that’s my take on the old apple saw.

Cinnamon Stewed Apples

6 cups chopped peeled Granny Smith apples (about 2 pounds)
1/2 cup packed brown sugar (can use brown-sugar substitute)
1/4 cup apple juice
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt

Combine all ingredients in a large, heavy saucepan. Cover and cook over medium-low heat 45 minutes or until apple is tender. Stir occasionally. Let stand 5 minutes. Makes about 2 cups. (Source: www.myrecipes.com)

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