Nourish
THIS BRILLIANT NEW COOKBOOK MAY CHANGE THE WAY YOU COOK (BONUS RECIPE INCLUDED!)
Fans of the blog Dishing Up the Dirt rejoice—the brand-new cookbook is out, and it is amazing. The gorgeous book includes hundreds of recipes, all driven by one simple detail: what’s in season. Using her own farm as her guide, author Andrea Bemis creates delicious dishes that positively sing with flavor.
We chatted with Bemis about how a blueberry changed her life, her love for sauces, why simple is best, and more. Check out our conversation below (bonus recipe at the end!), and if you’re anywhere near NYC this Saturday, stop by barre3 West Village at 5 p.m. to meet Bemis and purchase a signed copy of Dishing Up the Dirt!
B3: You open your book with the story of how the idea for Tumbleweed Farm started with a single blueberry. At first glance it seems like an idyllic journey—from juicy blueberry to thriving farm—but in reality it was years of hard labor and an incredibly steep learning curve. In retrospect, what was the most surprising thing about starting your own farm? What was the most rewarding?
Bemis: It’s true that my farming story began with a single blueberry. Eight years ago that particular blueberry (or rather bag of blueberries) triggered a deep hunger for a different kind of life. And while farming may be the biggest undertaking my husband Taylor and I have committed to, I honestly wouldn’t change a thing. Building Tumbleweed Farm has tested and challenged us in ways we could not have anticipated. We’ve been brought to tears by seemingly insurmountable challenges, worked beyond the point of exhaustion,and through it all, and relied on each other for just about everything. Yet, somehow, in the grueling process of building our farm, we’ve also managed to build a small community for ourselves, and our love for farming and each other has grown deeper. Enjoying the food that we and others in our small community cultivate has truly nourished us over the years. As it turns out, having good food and the best damn folks all sitting at the same table is what bring us the most joy.
B3: We love how your cookbook is organized by season, not by meal type. What was your inspiration for this?
Bemis: I knew if I ever wrote a farm to table cookbook, I’d organize it by seasons rather than meal type. I really want to encourage folks to shop at the farmer’s market and pick up what’s available that particular week rather than relying on ingredients that may not be in season. I’m also a big proponent for eating what your body is craving, and if it’s scrambled eggs for dinner or a veggie pizza for breakfast, so be it. If we’re too rigid about food, cooking and eating aren’t quite as much fun.
B3: You have an entire section devoted to sauces—brilliant! What are some of your favorite ways to use sauces in your own cooking?
Bemis: I LOVE a good sauce! Sauces were our gateway to eating more veggies. My favorite thing to do at the beginning of the week is whip up a large batch of sauce and use it throughout the week to drizzle over roasted veggies or grain bowls. The sauces are also really great when used as a dip for raw veggies for a mid-afternoon snack.
B3: Some of our favorite recipes in the book are the super-simple ones, like the Grilled Scallions with Romesco Sauce and Farmer’s Candy (extra points for the fun title on that one). Were you always drawn to ingredient-forward dishes, or has farm life turned you on to them?
Bemis: I used to overcomplicate recipes when I first starting cooking. However, over the years I’ve realized that good quality ingredients don’t need much doctoring up. When you work with fresh vegetables you gotta let them be the stars of the show!
B3: Do you have a go-to recipe for a weeknight dinner?
Bemis: In the springtime I have to say it’s all about the Spring Celebration Bowls! You simply cannot go wrong with this simple dish.
Thank you so much, Andrea! We can wait to cook our way through this incredible book.
Spring Celebration Bowl
INGREDIENTS
Tahini Miso Dressing
¼ cup tahini
1 tablespoon white miso
1 tablespoon fresh lemon juice
¼ cup warm water, plus more to thin if necessary
Freshly ground black pepper
Celebration Bowl
1 cup dry quinoa
1 bunch of asparagus, trimmed
2 cups sugar snap peas
3 to 4 small turnips, cut into 1/2 – inch pieces
1 tablespoon olive oil, plus additional for frying eggs
4 eggs
3 to 4 radishes, thinly sliced
1 bunch of cilantro, minced
¼ cup sesame seeds
STEPS
- Prepare the dressing: Whisk together the tahini, miso, and lemon juice with an immersion blender or hand whisk. Slowly add ¼ cup warm water, adding more if necessary, until you reach your desired consistency. I like this dressing on the thicker side but feel free to add more water for thinner sauce. Season with pepper and set aside.
- Prepare the quinoa according to the package instructions. Preheat the oven to 400 F. Toss the asparagus, sugar snap peas, and turnips with the oil. Place them on a rimmed baking sheet and roast until they are lightly browned and tender, 18 to 20 minutes. Toss veggies halfway through cooking.
- When you’re almost ready to serve, fry your eggs: Heat a little olive in a large nonstick skillet over medium. When the oil is hot, crack in the eggs. Cook until the whites are set and the yolks are still slightly runny, about 5 minutes.
- To assemble, spoon quinoa into the bowls. Top each serving with roasted veggies, radishes, cilantro and sesame seeds. Drizzle with the dressing and place a fried egg on top.
Photo credit: Andrea Bemis
Fans of the blog Dishing Up the Dirt rejoice—the brand-new cookbook is out, and it is amazing. The gorgeous book includes hundreds of recipes, all driven by one simple detail: what’s in season. Using her own farm as her guide, author Andrea Bemis creates delicious dishes that positively sing with flavor.
We chatted with Bemis about how a blueberry changed her life, her love for sauces, why simple is best, and more. Check out our conversation below (bonus recipe at the end!), and if you’re anywhere near NYC this Saturday, stop by barre3 West Village at 5 p.m. to meet Bemis and purchase a signed copy of Dishing Up the Dirt!
B3: You open your book with the story of how the idea for Tumbleweed Farm started with a single blueberry. At first glance it seems like an idyllic journey—from juicy blueberry to thriving farm—but in reality it was years of hard labor and an incredibly steep learning curve. In retrospect, what was the most surprising thing about starting your own farm? What was the most rewarding?
Bemis: It’s true that my farming story began with a single blueberry. Eight years ago that particular blueberry (or rather bag of blueberries) triggered a deep hunger for a different kind of life. And while farming may be the biggest undertaking my husband Taylor and I have committed to, I honestly wouldn’t change a thing. Building Tumbleweed Farm has tested and challenged us in ways we could not have anticipated. We’ve been brought to tears by seemingly insurmountable challenges, worked beyond the point of exhaustion,and through it all, and relied on each other for just about everything. Yet, somehow, in the grueling process of building our farm, we’ve also managed to build a small community for ourselves, and our love for farming and each other has grown deeper. Enjoying the food that we and others in our small community cultivate has truly nourished us over the years. As it turns out, having good food and the best damn folks all sitting at the same table is what bring us the most joy.
B3: We love how your cookbook is organized by season, not by meal type. What was your inspiration for this?
Bemis: I knew if I ever wrote a farm to table cookbook, I’d organize it by seasons rather than meal type. I really want to encourage folks to shop at the farmer’s market and pick up what’s available that particular week rather than relying on ingredients that may not be in season. I’m also a big proponent for eating what your body is craving, and if it’s scrambled eggs for dinner or a veggie pizza for breakfast, so be it. If we’re too rigid about food, cooking and eating aren’t quite as much fun.
B3: You have an entire section devoted to sauces—brilliant! What are some of your favorite ways to use sauces in your own cooking?
Bemis: I LOVE a good sauce! Sauces were our gateway to eating more veggies. My favorite thing to do at the beginning of the week is whip up a large batch of sauce and use it throughout the week to drizzle over roasted veggies or grain bowls. The sauces are also really great when used as a dip for raw veggies for a mid-afternoon snack.
B3: Some of our favorite recipes in the book are the super-simple ones, like the Grilled Scallions with Romesco Sauce and Farmer’s Candy (extra points for the fun title on that one). Were you always drawn to ingredient-forward dishes, or has farm life turned you on to them?
Bemis: I used to overcomplicate recipes when I first starting cooking. However, over the years I’ve realized that good quality ingredients don’t need much doctoring up. When you work with fresh vegetables you gotta let them be the stars of the show!
B3: Do you have a go-to recipe for a weeknight dinner?
Bemis: In the springtime I have to say it’s all about the Spring Celebration Bowls! You simply cannot go wrong with this simple dish.
Thank you so much, Andrea! We can wait to cook our way through this incredible book.
Spring Celebration Bowl
INGREDIENTS
Tahini Miso Dressing
¼ cup tahini
1 tablespoon white miso
1 tablespoon fresh lemon juice
¼ cup warm water, plus more to thin if necessary
Freshly ground black pepper
Celebration Bowl
1 cup dry quinoa
1 bunch of asparagus, trimmed
2 cups sugar snap peas
3 to 4 small turnips, cut into 1/2 – inch pieces
1 tablespoon olive oil, plus additional for frying eggs
4 eggs
3 to 4 radishes, thinly sliced
1 bunch of cilantro, minced
¼ cup sesame seeds
STEPS
- Prepare the dressing: Whisk together the tahini, miso, and lemon juice with an immersion blender or hand whisk. Slowly add ¼ cup warm water, adding more if necessary, until you reach your desired consistency. I like this dressing on the thicker side but feel free to add more water for thinner sauce. Season with pepper and set aside.
- Prepare the quinoa according to the package instructions. Preheat the oven to 400 F. Toss the asparagus, sugar snap peas, and turnips with the oil. Place them on a rimmed baking sheet and roast until they are lightly browned and tender, 18 to 20 minutes. Toss veggies halfway through cooking.
- When you’re almost ready to serve, fry your eggs: Heat a little olive in a large nonstick skillet over medium. When the oil is hot, crack in the eggs. Cook until the whites are set and the yolks are still slightly runny, about 5 minutes.
- To assemble, spoon quinoa into the bowls. Top each serving with roasted veggies, radishes, cilantro and sesame seeds. Drizzle with the dressing and place a fried egg on top.
Photo credit: Andrea Bemis
