Bøger af Andrea Bemis

Recipes Your Babies Will Love, Made with Ingredients You Trust Take charge of your children's health with these delicious, nutrient-dense recipes designed to nourish your little ones. Sorted by the ages and stages of early childhood, these 60 incredible recipes from Andrea Bemis-organic farmer, mother and creator of the popular blog Dishing Up the Dirt-will help you navigate which foods are safe to feed your kids and master the tricky business of introducing solids into your children's diet. Even better, Andrea offers helpful advice drawn from her own experiences about how to cater to your children's evolving palettes, aid their digestion and incorporate more vitamins into every meal. Start simple with pureed Cinnamon Spice Squash that will please even the pickiest baby, or enrich your child's diet with Vitamin A and amino acids with homemade Chicken Liver Pâté. Made with fresh, all-natural ingredients (and lots of love!), family favorite recipes like mouthwatering Mini Sweet Potato Frittatas or savory Sheet Pan Cauliflower Nachos are sure to help your kids develop a healthy relationship with food early on. Whether you're feeding a baby or a toddler, one thing's for certain-the tasty snacks, meals and desserts in this book are sure to be a big hit with your tiny humans.

Some recipes are dreamed up in the kitchen. Others are dished up from the dirt. For Andrea Bemis, who owns and operates an organic vegetable farm with her husband in Parkdale, Oregon, meals are inspired by the day's harvest. In this stunning cookbook, Andrea shares simple, inventive, and delicious recipes for cooking through the seasons. Welcome to life on Tumbleweed Farm?where the work may be hard, but the stove is always warm.

The author of the popular farm-to-table cookbook Dishing Up the Dirt returns with a dazzling collection of inventive recipes using farm-fresh ingredients, inspired by her commitment to supporting the local food movement.For Andrea Bemis, eating locally is a way of life. After all, her and her husband own and operate an organic vegetable farm in the Pacific Northwest, and the produce they grow—from kale and kohlrabi to beets and butternut squash—is at the heart of the meals they serve and eat at their dinner table. They supplement their harvest with food produced by their neighbors, including the ranchers who supply their meat, and the orchardists who provide their fruit.Andrea has always identified as a sustainable eater—until one day, when she opened a can of coconut milk and realized she had no idea where it came from. This propelled her to look more closely at her pantry, taking stock of the other ingredients that may have traveled some distance. Considering the energy used to transport the avocados, olive oil, and lemons to her Northern Oregon kitchen, she came up with an idea—a 30-day challenge to cook and eat only local food grown from local dirt, using ingredients produced within 200 miles of her home.In Local Dirt, Andrea shares her journey through stories, photographs, and more than 80 recipes, re-creating a not-so-distant world when the ingredients cooked and eaten were produced within local communities. Organized by season, the delicious and creative dishes in this truly sustainable cookbook includes Fennel Gratin, Kohlrabi Yogurt Salad with Smoked Salmon, Winter Squash Toast with Honey & Hazelnuts, and Zucchini Swiss Chard & Chickpea Stew. Best of all, the recipes can be adapted to utilize any local fare. Ultimately, Andrea found that the “challenge” she set out for herself wasn’t a challenge at all, but an opportunity to go back to basics, slow down, and connect even more deeply with her community. In Local Dirt, she offers the inspiration, instruction, and advice we need to eat deliciously and sustainably.