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, March 4, 2013

Eager for spring? Spring Salmon and Vegetable Salad brings in the season.

Not rushing the season or anything (our temps still say otherwise), but a serving of this crisp green Spring Salmon and Vegetable Salad certainly did remind us that wondrous spring is right around the corner.

The most recent issue of Southern Living popped into my mailbox a few days ago; this recipe that featured broiled salmon nuggets and a refrigerator-crisper bin of items such as asparagus, radishes, and edamame really called to me to jump into immediately. Not only was this jewel prep-time fast, it also was a bright garden full of health and flavor.

The Creamy Herb Dressing made from buttermilk, mayo, and fresh herbs was the crowning touch on this menu item, which was pulled together in 20 minutes, just as the magazine article advertised. Perfect time-frame for my life!

Spring Salmon and Vegetable Salad

1/2 pound fresh asparagus
1 cup sugar-snap peas
1 1/4 pound skinless salmon fillets, cut into 2-inch chunks
1/2 teaspoon salt (I used salt substitute)
1/4 teaspoon black pepper
6 cups chopped romaine lettuce hearts
1/2 cup uncooked shelled fresh or frozen edamame, thawed
1/4 cup sliced radishes
Creamy Herb Dressing (see below)

Preheat broiler with oven rack 6 inches from heat. Snap off tough ends of asparagus. Cut asparagus into 1-inch-long pieces; cook with sugar-snap peas in boiling salted water for 2 to 3 minutes or until crisp-tender; drain. Plunge into ice water; drain. Sprinkle salmon with salt and pepper; broil on a lightly greased rack in a broiler pan for 3 to 4 minutes or to desired degree of doneness. On a serving plate arrange lettuce, edamame, radishes, asparagus mixture, and salmon. Drizzle salad with dressing.

Creamy Herb Dressing:
1/2 cup buttermilk
1/4 cup mayonnaise
3 tablespoons chopped fresh herbs (such as mint, dill, and chives)
1 tablespoon fresh lemon juice
salt (or salt substitute) and pepper (to taste)

Whisk all ingredients together. Chill 30 minutes.

Makes 4 to 6 servings. (Source: Southern Living, March 2013)

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