Receiving a new cookbook is a true joy to me. I was sent Dishing Up Dirt by TLC Book Tours at no charge to review. I hope you enjoy the recipe I’ve chosen to share from the book as well as my thoughts.
About the Book:
• 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.
Dishing Up the Dirt is available at HarperCollins
About the Author:
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 will start by noting this is an absolutely beautiful book. The photos of the food and the farm are just stunning. In a way it is rather how we eat on our little farm. We don’t grow near as much as the author on her farm but I completely understand the concept of eating what is in season. We do not grow all year ’round so in winter and spring we depend on whatever I’ve canned or frozen. That is why I so look forward to summer and fresh vegetables.
Dishing Up the Dirt does not romanticize life on a farm – it is hard work. It is very rewarding to grow what you eat and to know exactly where you food is coming from, but it is a commitment of time and effort. The hubby started a couple of weeks ago with planting his first seeds and he’s been out preparing the gardens for planting for weeks and he has much work ahead of him.
The book is broken down into the four seasons, starting with Spring. There are stories from the Tumbleweed Farm about the season and what it means. Then come the recipes utilizing the best that time of year has to offer. There are soups, salads, main dishes and many pizzas. Many of the recipes are vegetarian. My biggest complaint – if you can call it that – is that there are very few dessert recipes. Perhaps one or two per season. This, to me is not nearly enough to take advantage of the bounty of fruits that are available through the year. But it’s a small issue in the scheme of things. I’m sure I’ll be referring to the book as the year progresses and my garden produces to take a different approach to old favorites.
Honey Roasted Strawberry Muffins
2 cups strawberries, quartered
2 tsp olive oil
2 TBS runny honey
pinch of salt
1 cup whole wheat flour I used white whole wheat flour
1 cup rolled oats
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp fine sea salt
1 egg, lightly beaten
1/2 cup almond milk I used goat’s milk
1/4 cup walnut oil I used canola oil
1 tsp pure vanilla extract
1/2 cup honey
To roast the berries:
Preheat the oven to 350°
Line a baking sheet with parchment. I used a silicone mat
Place them on the baking sheet and roast until they are juicy and reduced in size, about 25 minutes.
Remove them from the oven and let them cool.
Measure out 3/4 of a cup and set aside for the muffins. Any leftovers can be served over ice cream or yogurt. (I also saved all of the liquid from the tray and put it aside so the hubby can use it on his waffle for breakfast this week.)
Make the Muffins:
Increase the oven temperature to 400°
Line a muffin tin with muffin cups and spray with cooking spray or just grease the cups well.
In a large bowl, whisk together the flour, oats, baking powder baking soda, cinnamon and salt.
In a medium bowl mix together the egg, milk, oil, vanilla and honey.
Add the liquid ingredients to the dry ingredients and gently mix until just combined.
Add the roasted strawberries and gently fold in until they are evenly incorporated.
Spoon the batter evenly into the muffin tins. I used a large ice cream scoop
Bake in the preheated oven for 18 – 20 minutes
Cool on a wire rack for 5 minutes and then remove from the muffin tin to fully cool.
How Were They?
The recipe makes a very moist and tasty muffin. It is not an overly sweet muffin and the wheat flour and oats give it a slightly nutty flavor that is very welcome. When you encounter one of those roasted strawberries it is a burst of flavor. The essence of strawberry is concentrated from its time in the oven and you really taste the berry. This is a muffin that would be perfect with a glass of milk or a nice cup of hot tea.
I made a double batch as I noted in the one photo. Half of them went into a meeting with the hubby and they were well received by all who ate them.
More Muffin Recipes:
- Roasted Strawberries
- 2 cups strawberries, quartered
- 2 tsp olive oil
- 2 TBS runny honey
- pinch of salt
- 1 cup whole wheat flour
- 1 cup rolled oats
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp fine sea salt
- 1 egg, lightly beaten
- 1/2 cup almond milk
- 1/4 cup walnut oil
- 1 tsp pure vanilla extract
- 1/2 cup honey
- To roast the berries:
- Preheat the oven to 350°
- Line a baking sheet with parchment.
- Toss the strawberries with the olive oil, honey and salt.
- Place them on the baking sheet and roast until they are juicy and reduced in size, about 25 minutes.
- Remove them from the oven and let them cool.
- Measure out 3/4 of a cup and set aside for the muffins. Any leftovers can be served over ice cream or yogurt.
- Make the Muffins:
- Increase the oven temperature to 400°
- Line a muffin tin with muffin cups and spray with cooking spray or just grease the cups well.
- In a large bowl, whisk together the flour, oats, baking powder baking soda, cinnamon and salt.
- In a medium bowl mix together the egg, milk, oil, vanilla and honey.
- Add the liquid ingredients to the dry ingredients and gently mix until just combined.
- Add the roasted strawberries and gently fold in until they are evenly incorporated.
- Spoon the batter evenly into the muffin tins.
- Bake in the preheated oven for 18 – 20 minutes
- Cool on a wire rack for 5 minutes and then remove from the muffin tin to fully cool.