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.

Wednesday, April 17, 2013

Fresh parsley: greeting spring, now ready to accent Lemon Parsley Chicken

I’m so tickled about my parsley; I really am. This year marked the first winter I’ve braved leaving it in the ground to see if it actually would return in the spring. I didn’t dig it up and put it in a cozy pot to overwinter but just kept it in its regular habitat up near the back porch step and let it freeze back.

As the ground began to warm, I saw the first green fuzzy tops of the parsley sprigs barely inching their heads up over the dirt. They survived! Now, several weeks into spring, they’re multiplying and attempting to regain their pre-winter bushiness.

I wanted a dish that would showcase this fresh product that I could simply walk out my back steps and trim. Through an Internet search I turned up this simple entrée that made a terrific weeknight meal. It was light and low-cal. The fresh parsley and juice and zest from a fresh lemon gave it the most terrific flavor. I added a sack of frozen hash-brown potatoes from the freezer and mixed some parsley snippings within as I cooked the potatoes on the stovetop.

The chicken (a low-fat dish, of course) was unbelievably moist and tender. Sometimes the most simple recipes, prepared with fresh products, are the very best.

Lemon Parsley Chicken 

4 (5-ounce) boneless, skinless chicken breasts
zest of 1 medium lemon
juice of 1 medium lemon
1/4 cup freshly chopped parsley
freshly ground black pepper

Preheat oven to 450 degrees. Spray a shallow baking pan with nonstick cooking spray. Lay chicken breasts in baking tray (I pounded mine with a meat mallet to flatten them a little before I baked them.) Squeeze lemon juice over chicken. Sprinkle parsley and freshly ground black pepper on top. Roast for 20 minutes or until chicken reaches an internal temperature of 165 degrees. Makes 4 servings. (Source: http://lowfatcooking.about.com)

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