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, May 9, 2011

Clever Brussels Sprout Salad akin to coleslaw but with crunchy nuts topping it

Next item on the Hubby Whirlwind Birthday “Season” of recipes: Brussels Sprout Salad. Earlier I mentioned that instead of tossing a giant party with a big cake and lots of eats, we were spreading out the joy for his milestone birthday, which actually is on the calendar this week. An earlier blog mentioned the Maple-Roasted Pineapple, which kicked off his season of birthday treats.

This next one I knew he’d like because it originated with the Chickasaw Nutrition Services—and he is a Chickasaw through and through (and a very proud one after The Dallas Morning News on Sunday ran a front-page story on the tribe’s development, particularly in the area of health services).

As usual, when I prepare recipes from this source, I couldn’t imagine exactly how things were going to turn out, although I had high hopes. I’m not sure I ever had eaten Brussels Sprouts in any other way except boiled and warm. This recipe called for the Brussels Sprouts (or “scared cabbage”, as my dad used to joke and call them) to be sliced thin and served uncooked.

Ultimately the outcome resembled something akin to coleslaw. The Brussels Sprouts tossed with fresh parsley and sunflower seeds was a delicious combination, especially with the oil/vinegar/honey dressing over it. I served this with another planned treat, Gouda Grits, which originated with a recipe from Southern Living magazine. Hubby said to fix again even after the birthday observance is history—a good sign it was a fitting choice.

Brussels Sprout Salad

2 tablespoons olive oil
3 tablespoons white vinegar
2 garlic cloves, skinned and crushed
1 tablespoon honey
salt (or salt substitute) and pepper to taste
1 pound Brussels sprouts, trimmed and sliced
3 tablespoons fresh parsley, chopped
1/3 cup shelled sunflower seeds

Put the oil, vinegar, garlic, and honey in a bowl; whisk mixture until smooth. Put the spouts and parsley in a large bowl; add the dressing and half of the sunflower seeds. Mix well. Sprinkle the remaining sunflower seeds over the top of the salad. Serve. Makes 4 servings


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