Hardcover: 304 pages
Publisher: Harper Wave (March 14, 2017)
Andrea Bemis, the creator of the popular farm-to-table blog Dishing Up the Dirt builds on her success with this beautiful, simple, seasonally driven cookbook, featuring more than 100 inventive and delicious whole-foods recipes and dozens of color photographs.
For Andrea Bemis, who owns and runs a six-acre organic farm with her husband outside of Portland, Oregon, dinners are inspired by what is grown in the soil and picked by hand. In Dishing Up the Dirt, Andrea offers 100 authentic farm-to-table recipes, arranged by season, including:
Spring: Honey Roasted Strawberry Muffins, Lamb Lettuce Wraps with Mint Yogurt Sauce, Spring Harvest Pizza with Mint & Pea Pesto, Kohlrabi and Chickpea Salad
Summer: Blueberry Lemon Ricotta Biscuits, Roasted Ratatouille Toast, Kohlrabi Fritters with Garlic Herb Cashew Cream Sauce, Farmers Market Burgers with Mustard Greens Pesto
Fall: Farm Girl Veggie Bowls, Butternut Molasses Muffins, Early Autumn Moroccan Stew, Collard Green Slaw with Bacon Gremolata
Winter: Rutabaga Home Fries with Smokey Cashew Sauce, Hoisin Glazed Brussels Sprouts, Country Girl Old Fashioned Cocktails, Tumbleweed Farm Winter Panzanella
Andrea’s recipes focus on using whole, locally-sourced foods incorporating the philosophy of eating as close to the land as possible. While many recipes are naturally gluten-free, dairy-free, or vegetarian, many others include elemental ingredients like bread, cheese, eggs, meat, and sweeteners, which are incorporated in new and inventive ways.
In short essays throughout the book, Andrea also presents an honest glimpse of life on Tumbleweed Farm – the real life of a farmer, not the shabby-chic fantasy often portrayed – offering fascinating and frequently entertaining details about where the food on our dinner tables comes from. With stunning food photography as well as intimate portraits of farm life, Dishing Up the Dirt allows anyone to be a seasonal foodie and an armchair farmer.
About Andrea Bemis
Andrea is the writer, recipe developer, and photographer behind the food blog DishingUp TheDirt.com. Her recipes and Tumbleweed Farm have been featured in publications such as the New York Times, Well and Good NYC, and Eating Well Magazine. She lives on her farm in Oregon with her husband and dog.
I’ve just finished reading through Andrea’s cookbook and can’t remember the last time I enjoyed reading a cookbook this much.
It was really interesting to read about what led Andrea and her husband, Taylor to where they are now as organic farmers on their six-acre farm in rural Oregon. Andrea had never farmed or gardened (and she admits that hadn’t been much of a cook either) but the first two years of their married life together consisted of working on a sixty-acre organic vegetable farm in Massachusetts. She began experimenting with new vegetables she had never seen before. She grew to love her work in the kitchen. She began sharing her recipes on a blog which “suddenly, had begun to attract a readership that extended beyond my parents”.
I carefully read through all the recipes in the book, eager to find something that I hadn’t seen before. I began bookmarking the recipes that I am dying to try. Here is a (preliminary ) list that caught my attention: (watch that drooling now…)
- Honey Roasted Strawberry Muffins
- Chicken & chickpea pesto summer salad
- Brussel sprouts with toasted hazelnuts, lemon & parmesan
- Honey & Cardamom whipped sweet potatoes
- Butternut squash kale salad with maple-bourbon dressing
- Sweet potato tart with hazelnut oat crust
Many of the recipes are gluten-free or sweetened by honey. I didn’t realize that you could grill scallions and romaine lettuce. Some of the unusual flavour combinations are intriguing.
I really enjoyed the photographs of “their life on their farm” as well as the different dishes featured in this book. Their informative website contains background information as well as recipes for many different vegetables. As a former farm girl, I will live vicariously through this book.