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, November 19, 2012

Lucky the person served Good Luck Greens and Peas with Ham

“Good Luck” is in the name of this recipe; whoever gets a taste of this dish is lucky indeed. Collard greens and black-eyed peas, along with a slice of ham, simmer in a slow cooker for 6 hours. The aromas that emerge from that slow cooker are unbelievable.

At the end of the cooking time, the meal that is produced would be terrific for Thanksgiving week, as a Thanksgiving side, or to freeze a batch for those crazy-busy days that are about to descend on us.

The recipe suggests serving the ham alongside the greens, but I diced it up and stirred it back into the greens and black-eyed peas. Delicious!

Good Luck Greens and Peas with Ham

1 (32-ounce) container vegetable broth
1 (16-ounce) package frozen black-eyed peas, thawed
1 sweet onion, cut into eighths
1/4 cup apple-cider vinegar
1/4 teaspoon dried crushed red pepper
2 tablespoons dark brown sugar
2 tablespoons country-style Dijon mustard
1 (5- to 6-pound) smoked, fully cooked semi-boneless ham (I used a ham steak)
1 (1-pound) package shredded fresh collard greens

Place first 5 ingredients in a 6-quart slow cooker. Stir together brown sugar and mustard; rub mixture over ham. Place ham in slow cooker. Cover and cook on high 6 to 7 hours or until ham is tender. Uncover and add collard greens. Cover and cook on high 1 additional hour or until tender. Slice ham and serve with greens mixture. Makes 8 servings. (Source: Southern Living November 2012)

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