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 11, 2012

Spinach-Apple-Bacon Salad—a have-to-prepare

Beautiful, healthy, colorful salad—as basic as you can get, but we enjoyed the flavorful simplicity. Hints of fall weather, of course, make the apple everyone’s best friend in whatever menu item you might choose. So these lovely, crunchy apples were a natural ingredient for this dish.

The recipe arrived in my Kroger grocery circular. Spinach-Apple-Bacon Salad—It was a have-to-prepare. The honey/Dijon mustard dressing was delightful to toss around it.

Give it a try! It worked for us!

Spinach-Apple-Bacon Salad

1/4 cup water
3 tablespoons red-wine vinegar
2 tablespoons olive oil
2 tablespoons honey
4 teaspoons Dijon mustard
1/2 teaspoon freshly ground black pepper
1 Royal Gala or Granny Smith apple, cut lengthwise into 16 slices
8 cups baby spinach
sliced red onion
sliced button mushrooms
2 slices center-cut bacon, cooked until crispy (I used turkey bacon.)

In a small bowl combine first 6 ingredients (water through pepper). Stir with a whisk to make the dressing. Place the apple slices in a large bowl. Spoon 2 tablespoons dressing over apples; toss to coat. Add spinach, mushrooms, onions, and remaining dressing. Toss to coat. Crumble the bacon and sprinkle over the top of the salad. Refrigerate any leftovers. Makes 4 servings.

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