I’ve bought a lot of “farm to table” cookbooks over the years, and other cookbooks written by other farmers, but for the most part I’ve been disappointed with all of them.
My main complaints with these books are that either they’re written by restaurant chefs and the recipes are just too complex and impossible for the likes of me, or they deal primarily with animal proteins. I don’t have a problem with animal proteins – I love cheese and hamburgers and yogurt as much as the next person – but what I needed was a cookbook that helped me deal with all the plants I was growing, not the other stuff. And I needed that help to be very straightforward and uncomplicated, and the recipes to be simple, nourishing and delicious.
Andrea Bemis’s “Dishing Up the Dirt” is that book.