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.

Thursday, October 18, 2012

Lemon Poppy Seed-Zucchini Bread

Farm-stand find: fresh zucchini. Now for some creative way to use it. I remembered that Southern Living had featured a most enticing recipe for Lemon-Poppy Seed Zucchini Bread. It was proposed as a food gift, since the mini loaves as suggested make such nice last-minute gifts: take-alongs for a hostess present or tuck-ins with a casserole for a recuperating friend.

I loved the idea of combining zucchini, poppy seeds, and lemon zest for a taste treat. Other than a few minutes to shred the zucchini, which I did in a blender, this mixture pulled together quickly. The mini loaves, baked in 5-inch-by-3-inch pans, were just darling. Hubby and I had trouble having any left over for gift-giving, however. They were easy to slice and tote as snacks for one of our road trips. Freezing some extras and thawing later were easy as well. Cute, cute, cute and a yummy change from traditional zucchini bread!

Lemon-Poppy Seed Zucchini Bread

1/2 cup butter, softened
1 1/3 cups sugar (or sugar substitute)
3 large eggs (or 3/4 cup egg substitute)
1 1/2 cups all-purpose flour
1/2 teaspoon salt (or salt substitute)
1/8 teaspoon baking soda
1/2 cup sour cream (I used fat-free)
1 cup shredded zucchini
1 tablespoon lemon zest
2 teaspoons poppy seeds

Preheat oven to 325 degrees. With a heavy-duty electric stand mixer beat butter at medium speed until butter is creamy. Gradually add sugar; beat until light and fluffy. Add eggs, 1 at a time; beat just until blended after each addition. Stir together flour, salt, and baking soda. Add to butter mixture alternately with sour cream. Begin and end with flour mixture. Beat at low speed just until mixture is blended after each addition. Stir in zucchini and next 2 ingredients. Spoon batter into 3 greased and floured 5-inch-by-3-inch loaf pans (about 1 1/3 cups batter per pan). Bake at 325 degrees for 40 to 45 minutes or until a wood pick inserted into center emerges clean. Cook in pans on wire racks 10 minutes; remove from pans to wire racks and cool completely, about 30 minutes. Makes 3 (5-inch-by-3-inch) loaves. (Source: Southern Living August 2012)

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