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, March 28, 2013

Grape and Feta Salad is naturally sweet and vitamin-loaded

This salad just about emptied the refrigerator, in a totally wonderful way. Green leafies, fruit, veggies—all things good for you, with a lively topping of nuts and vinaigrette dressing woven around it. Grape and Feta Salad is one of our best-ever, to my way of thinking.

I was looking for a different kind of salad that would use a bunch of fresh radishes that were lying around the vegetable bin and needing to be used in a food dish. I did an Internet search for salads using radishes and turned up Grape and Feta Salad, which called not only for my radishes but the contents of several other partial containers of items that awaited use.

Other than the perquisite chopping time, this vitamin-loaded salad was quick to prepare. Need to fill out the Easter menu with a colorful and nourishing side dish? This will do it for you.

Grape and Feta Salad

1 head iceberg lettuce, rinsed, dried, and torn into bite-sized pieces (I substituted red-leaf lettuce)
1 head leaf lettuce, rinsed, dried, and torn into bite-sized pieces (I substituted torn spinach)
2 carrots, sliced
8 ounces broccoli florets, chopped
5 radishes, chopped
3 roma (plum) tomatoes, diced
1 pound red seedless grapes, sliced
1 cup sliced almonds
1 5/8 cups crumbled feta cheese
1 cup Greek vinaigrette salad dressing (your choice of prepared, low-fat dressing)

In a large serving bowl toss together the iceberg lettuce, leaf lettuce (or substitutions), carrots, broccoli, radishes, and tomatoes. Place the grapes on top. At this point if you wish, you may chill the salad until serving time. Just before serving sprinkle in the almonds and feta cheese. Toss with the salad dressing to taste, if desired. Makes 8 servings. (Source: allrecipes.com)

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