Dishing Up the Dirt: Simple Recipes for Cooking Through the Seasons
|BISAC/Subject:||CKB077000, CKB059000, CKB085000|
|ISBN:||9780062492241, Related ISBNs: 0062492241, 9780062492227, 9780062492241|
|Number of pages:||304|
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 sixty-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: Lamb Lettuce Wraps with Mint-Yogurt Sauce, Grilled Garlic Scapes with Sea Salt, and Spring Gnocchi with Mushrooms and Parmesan
Summer: Heirloom Tomato Pie with Almond Flour Crust, Grilled Peach, Hazelnut, and Balsamic Crostini, and Kohlrabi Fritters with Garlic-Cashew Herb Sauce
Fall: Spiced Delicata Squash with Garlicky Collard Greens, Roasted Fennel and Beets with Wheat Berry Salad, and Butternut-Spice Breakfast Cookies
Winter: Ginger Miso Sweet Potato Bisque, Roasted Carrots over Spiced Lentils with Yogurt, and Oat and Honey Cardamom Cookies
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.
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