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  • Published:

    Mar 14, 2017
  • ISBN:

    9780062492241

Book Title and Author Byline

Dishing Up the Dirt

Simple Recipes for Cooking Through the Seasons

Product Description and Author Information

About the Book

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.

About the Author

Andrea Bemis

Andrea Bemis is the writer, recipe developer, and photographer behind DishingUptheDirt.com. Her recipes and Tumbleweed Farm have been featured in print and online publications, including the New York Times, The Kitchn, Well and Good NYC, EatingWell, and Epicurious. She lives in Oregon.

Reviews

“The creator of the popular farm-to-table blog ‘Dishing Up the Dirt’ builds on her success with this beautiful, simple, seasonally driven cookbook.” —Publishers Weekly

“Reading this book makes me yearn for the joy of cooking vegetables right out of the garden and warming up by a woodstove in winter. Andrea’s recipes are refreshingly uncomplicated, delicious, and a wonderful way to celebrate the seasons.” —Amy Chaplin, James Beard Award winning author of At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well

“CSA subscribers and farmers market devotees, Andrea Bemis’ Dishing Up the Dirt is the 2017 title for you. Organized by season, killer farm-to-table recipes are interspersed with snaps of the couple’s farm and honest, memoir-like writing.” —Nicole Perry, Popsugar

“Andrea’s approach to food is honest, real, and down-to-earth. Her descriptions of life on the farm are beautifully timeless, while her recipes breathe new life into the idea of cooking dinner after a long, hard day’s work. Dishing Up the Dirt is packed full of flavorful dishes that are not the least bit fussy.” —Dana Shultz, author of Minimalist Baker's Everyday Cooking: 101 Entirely Plant-Based, Mostly Gluten-Free, Easy and Delicious Recipes

“Andrea’s approach to food is honest, real, and down-to-earth. Her descriptions of life on the farm are beautifully timeless, while her recipes breathe new life into the idea of cooking dinner after a long, hard day’s work. Dishing Up the Dirt is packed full of flavorful dishes that are not the least bit fussy.” —Molly Yeh, author of Molly on the Range: Recipes and Stories from an Unlikely Life on a Farm

“Proceed with caution: Contents may inspire you to drop everything and start an organic farm. Bemis’s recipes are as farm-to-table as they get.” —Tasting Table

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