Real Simple | The Dinner Special podcast

066: Andrea Bemis: Farming and Preparing Fresh Meals

August 10, 2015 by Gabriel 4 Comments

Podcast: Play in new window | Download | Embed

Subscribe: Apple Podcasts | Android | RSS

Dishing Up the Dirt

Andrea and her husband are the proud owners of a six-acre organic vegetable farm called Tumbleweed Farm in Oregon. Her blog Dishing Up the Dirt is a way for her to document the meals made with the produce they’re growing and to inspire us to prepare fresh meals for ourselves and loved ones.

I am so happy to have Andrea Bemis of Dishing Up the Dirt here on the show today.

(*All images below are Andrea’s.)

On What Drew Her to Farming:

My husband grew up on a organic farm back East in Massachusetts. I did not have desires to work on a farm growing up so it happened organically. About six years ago, we decided to quit our day jobs. We were just working pay check to pay check, not doing anything that we felt was very important and decided to roll up our sleeves and go work on this organic farm back East in Massachusetts. And dove right in, head first, which was awful and great at the same time.

I did not realize how much work went into producing food and I didn’t grow up cooking or eating the types of vegetables that we grow. And now, it’s gone full circle and I absolutely love it. We’re going through a heat wave right now so I don’t love it but it’s gone full circle. I’m really proud of what we do.

I had this vision that it would be really romantic and it would be slow paced and we’d just pluck vegetables from the ground and it would be really lovely and it’s not. It’s go, go, go but it doesn’t matter if it’s 90 degrees out or 20 degrees out. Things need to get done. So that was an eye-opener.

On Their Farm:

The one thing that is different is it does not rain in Oregon in the summer which is ironic because Oregon is such a rainy state, but from June until October, we have to irrigate like crazy. Back East, almost every afternoon, we got a rain shower which is great. But aside from that, growing-wise, we can grow pretty much the same vegetables as we did back there. Our seasons are a little bit shorter here because in Parkdale, Oregon, we’ve got a little bit of elevation.

It’s a little different everyday but I guess I could start out with this morning which started at 5:00 a.m. running out with the toothbrush still in my mouth to yell at a couple of deer that were eating our strawberries. We’re on deer patrol all the time. The days typically start around 5:00, have coffee and go over a list of what needs to get done.

Tomorrow is the CSA day so today we’re prepping, trying to stay up with irrigation, planting, weeding. We do succession planting so we’re always planting all the time for 20-something days, so we’ll be planting.

We continue to plant but tomorrow is our big day, we harvest starting at 4:00 in the morning because we take our crop up to Portland. So Tuesdays are always a really long day. It depends on the day. We’re just at the farm if we don’t have restaurant deliveries or CSA deliveries. Then we try and stay on top of farm chores and keeping things happy and healthy and a lot of irrigating and weeding.

When you’re away from the farm, it’s scary because you’re away and anything can happen and so you have to make up for the hours that you’re gone when you’re back.

On What They Grow on Their Farm:

We do a combination of 50 different varieties of vegetables. We do all the really common and uncommon spring vegetables. We do basically anything that we know is going to do well and that we know people are going to be pumped to receive. So we don’t grow anything too crazy but we grow things that we know we can sell easily, and people want, and that they’re going to do well for us.

We’ll always grow kale. It does really well. It’s a pretty easy crop to grow. If there’s a really hot trendy food out there we might try a small little plot of it. But for the most part, we keep to the same vegetables year to year unless we have a huge crop failure and some things don’t seem like they’re going to ever work for us, then we won’t grow that. We stick to pretty much the same vegetables year in and year out.

On Growing Produce for Beginners:

My first piece of advice is to grow things that you would want to eat. I have friends who end up growing a bunch of bok choy. And they’re like, “I don’t know what to do with this. I don’t even think I like it.” I’m like, “Well, okay.” I would say pick a few things that you like to eat so if you want to have a lot of salads, lettuce is pretty simple.

My folks have done this. Letting things sit for too long. Things can turn bad pretty quickly especially in the heat. So even if something didn’t totally size up, I would grab it. I think people sometimes will let things go too long. Pay attention and think of the farm as your baby. I don’t know what people’s situation is but it’s like if something looks like maybe it needs water. If you already watered and it’s wet, don’t water again. You can over water, you can underwater. So pay close attention to your garden.

Crop rotation is pretty important just because each crop takes different nutrients from the soil so it’s good to move things around. But it’s not the end of the world. We typically have a map of our farm. We try and rotate things on a 5-year rotation. That’s ideal.

And diseases can spread a little more easily if you’re planting the same place over and over.

On a Resource for Those Wanting to Learn More:

My favorite book for beginner farmers or gardeners is The New Organic Grower by Eliot Coleman. We still reference that. It’s an easy read but it’s also informative and I recommend that to anyone that’s trying to grow vegetables for the first time.

On Writing Her Blog:

Our CSA, we have a 50-member CSA and 90% of these people are members because of the blog. We don’t know them but the blog, it’s turned into like a job.

I want people to be pumped with their vegetables. Even if they’re not supporting us personally I want to inspire people to go to their local farmers market and cook up vegetables that really are in season because I’m a big supporter of small farmers. I think that they are making a big difference and it’s really hard to make a living. So if more and more people support farmers then the world would be a better place.

The cooking and the recipes can be challenging at times if the day has been super busy but I typically come in about an hour before my husband does to cook something, take a few photos, and depending on what it is, I’ll either keep it warm somewhere and go back and finish evening chores, or get a salad or something. We’ll eat it a little bit later.

I’ve been doing this for five years. We’ve nailed this system. And then at night, I’ll just do a little blog post, they’re pretty simple, not too crazy. I don’t know why people are really surprised that I just create the time for it, it actually is a nice little break from the fields.

The Pressure Cooker:

Which food shows or cooking shows do you watch?

I don’t watch any right now.

What are some food blogs or food websites we have to know about?

I like reading Naturally Ella. She’s got some really beautiful photos and great recipes and they’re really simple too. I think her goal is pretty quick, easy, no fuss recipes.

I like My New Roots a lot. Her recipes definitely take a little more time but I think the photography is great.

Cookie and Kate is another good one that I like.

They’re all vegetarian food blogs but they’re pretty inspiring.

Who do you follow on Pinterest, Instagram, or Facebook that make you happy?

Instagram is the only one that I really use and I follow a lot of farms on Instagram but as far as food ones go, Dolly and Oatmeal. She’s got some really great photos. There’s a local girl and her blog is Local Haven and she’s got beautiful food photos.

What is the most unusual or treasured item in your kitchen?

A bottle opener. That and maybe my immersion blender. I use my immersion blender every single day for making sauces.

Name one ingredient you used to dislike but now you love.

Maybe mustard. I love mustard and I used to hate it.

I think it was too many bad hot dogs when I was a kid with mustard on. Now I love mustard.

What are a few cookbooks that make your life better?

I’m not reading a ton of cookbooks right now. But I subscribe to Food & Wine Magazine and Bon Appétit and it’s like Christmas every month for me. I get really inspired by both those magazines. And Real Simple magazine too so those are my go-tos and it’s nice to have subscriptions to them because they’re a highlight to the month.

What song or album just makes you want to cook?

For me, when I’m cooking, it’s more like a wind down time so it’s nothing too crazy. I guess right now I’ve got the Gillian Welch station on my computer and she’s just nice and mellow.

On Keeping Posted with Andrea:

Well, DishingUpTheDirt.com. I post there three times a week. And then otherwise, I’m on Instagram, that’s my only social media that I’m on quite a bit, I love it.

037: Bev Weidner: Getting Back into Cooking as a Parent

May 18, 2015 by Gabriel Leave a Comment

Podcast: Play in new window | Download | Embed

Subscribe: Apple Podcasts | Android | RSS

Bev Cooks

On Bev Cooks, Bev is extremely open about food and family. She’s a mother of twins, Will and Natalie, who’ve been featured on the blog even before they were born, and she claims to dish out the worst parenting advice you’ll ever hear. Bev’s high energy and wit makes me chuckle more than usual.

I am psyched to have Bev Weidner of Bev Cooks on the show today.

On Leaving Her Job to Pursue Her Passion:

I was stagnant, I was in a stagnant place and not really knowing where to go.

I was working and it was fine, but it took a long time for us to get pregnant and have our kids. So that stress and just not being super happy with my life direction, we got to this point in Aaron’s career where we looked at our life and it was like, “I think I’ll stay home. I just want to garden and hang out. Just kind of breathe and take some of the stress off of myself, and the pressure off of myself.” Once I did, I was like, “Okay, I’m home. I want to start a blog.”

I’m very inspired by other bloggers and stories out there. So it was shortly after I quit that I started, actually bought the domain. I had started posting photos of my dinners on Tumblr and Facebook, but it was right after I quit my job that I bought the Bev Cooks domain and really made it a blog. So I don’t know if you’d call it confidence or stupidity.

I was just getting more and more into the whole thing about food photography and writing. I mean, it was a mess, it was a disaster back in the early days. But time goes on and you hone your craft.

On Her Blog:

I’ve read magazines like everybody. I didn’t really pay attention to the styling of food until I started blogging. I was like, I know this doesn’t look right. This pork looks funny. I don’t know how to do this.

So, like everybody, I would just study magazines like Real Simple because I don’t want a ton of stuff in my photos. I just like it clean and white, and the focus is not a load of good scenery. I think that’s beautiful but I also just want to keep it clean. So I would just study magazines like Real Simple and things like that and kind of maybe rip them off. No, I don’t know. Inspiration, just like literally looking at them going, “Now, this is the way they have this.” “That works. Okay, ding ding.”

On Cooking as a Parent:

I want them to eat everything, and they have been eating… I make them kale omelettes every single morning, I don’t know why. It’s really easy. I mean, it sounds super fancy but it’s not. It’s an egg and kale and a little bit of the tomatoes and done. Cut it up in little squares and they love it.

I just want them to be exposed to everything that I’m making right now so that the hope is that they’re not going to be picky eaters. Now I will say, Will, he’ll touch a third of it and Natalie eats 100%. She does not care, she just eats it all.

But I haven’t really changed that much in my style of cooking because I just want them to eat it too. I cut up everything or separate some things from the others and cut up the pasta, to where it’s tiny. Make it easy for them to eat but I want them to have all the flavors.

During the weekdays, sometimes can be hard. Oftentimes I do simple, simple stuff like peanut butter toast, some torn up deli chicken and a cut up fruit or a tomato. It’s just a hodge podge of things, but I always love to have leftovers from what I’ve made either for dinner or the blog, and then just give them that too.

They need to eat constantly. I’m floating from the kitchen to their high chairs, every two hours, your snacks, here, do you want it over here? Do you want it on the top of the roof? I don’t know. They have mouths.

On Her Column on The FN Dish Blog:

I’m starting a monthly column with the Food Network. On their FN Dish blog which is on their main landing page, but I will be streamlining kids only meals, like the first part of the recipe will be kid friendly, the second part of the recipe will be fit for adults.

So take like a pasta with marinara. Most of the time you’d stop there for the babies, for your kids, and give them the pasta and the marinara and have them go at it. Then for the adults you would add the olives, and the anchovies. So I’ll be starting that.

The favorite dish that’s easiest, I love pasta dishes. If they’re shells, then that makes it easier for them to grab, like shells with shredded chicken in it. I try to avoid giving them too much sauce because the sauce gets everywhere. So I try to remove as much sauce as possible.

What I really like to make for them is just two whole wheat tortillas, and just chop up some chicken and sprinkle in some black beans and a little bit of grated cheese. Pop that in a microwave for 30 seconds, and then just cut it with a pizza cutter. So they’re having little burrito squares.

On Getting Back into Cooking Since Becoming a Parent:

I would say because it is my job I knew I had to do it. It was about four weeks in. I remember four weeks in, and they were a month old. I thought, “I’ve got to start cooking again, or I’m going to go crazy.”

I just got back in, It really wasn’t that hard. In the early stages, what you have going for you with infants, just any infant, two or multiples of one, they sleep all the time. So it’s so easy while they’re napping for their seven hours straight. I’m in there cooking, and then plan it where you know they’re going to be napping and you could go in and cook and do whatever you need to do. If you need to cook it early in the day and warm it up in the evening, great. Do what works. Just do what works.

Now is a different story. They’re down to, most of the time one nap a day, and if I haven’t gotten my work done by the time they’re up and they’re running around… They’re full on toddlers now, and that can get a little bit challenging but we make it work.

The Pressure Cooker:

Which food shows or cooking shows do you watch?

America’s Test Kitchen. Martha’s Cooking School, I do watch that.

What are some food blogs or food websites we have to know about?

I love the Sprouted Kitchen with all my heart. I love Sarah and Hugh so much, it’s ridiculous. Of course, I love How Sweet It Is, Jessica’s a dear friend of mine. My New Roots, fantastic beautiful photography, Sarah Britton is just brilliant.

Who do you follow on Pinterest, Instagram, or Facebook that make you happy?

Instagram, all the way. Local Milk on Instagram. It’s just crazy, I just want to cry all over. Sunday Suppers, feeds like that. Feeds that have to do not necessarily with food, food could be in it but a slow approach to life, lifestyle.

Beautiful composition and everything has a certain shadowy moody, feel or bright. That’s what I’m drawn to.

What is the most unusual or treasured item in your kitchen?

Well, I have a cutting board that my husband made for me. He’s crazy talented with DIY. He’s a maker as you would maybe call him. He went to a reclaimed lumber place and got a piece of wood, I think it’s elm. I want to say it’s elm. And sanded it way down and made it food friendly, oiled it up and it’s just this rustic dark piece of beauty that I chop carrots, onions, and garlic on every day.

Name one ingredient you used to dislike but now you love.

I used to hate fennel. I hate black licorice, I absolutely hate it, but for some weird reason, I can dig some fennel.

The licorice-y flavor is definitely there, but it’s masked by its delicateness.

What are a few cookbooks that have made your life better?

Okay, I have this cookbook called The Silver Steam that my mom gave me for Christmas many years ago. I have Mastering the Art of French Cooking, Julia Child. Not that I have made my way through it like Julie and Julia, and don’t ever plan to. But I have cooked a few things from that book, and her approach and her writing – it’s so different than modern cookbooks.

Everyday Food, the Martha publication. They put out a cookbook along, long, long time ago and that’s when I first got into cooking. It was about 10 years ago when this cookbook was released. It opened my eyes to chopping, dicing, sauteing, everything. It was just enlightening.

I used to be really into Jamie Oliver a long time ago, into his early cookbooks. I loved that.

What song or album just makes you want to cook?

Well, I love Fleetwood Mac, Rumours. You cannot go wrong with that album. I don’t know if it makes me want to cook, it makes me want to do everything. I love that record. I can just put it on and cook at the same time.

The Bird and the Bee is also another band but just their songs and the production. The approach to their production is very unique. Lots of layered vocals, it’s really beautiful, but cool. It’s poppy, little indie-rock and that just makes me dance in the kitchen.

On Keeping Posted on Bev:

Well, food-wise, I would say Facebook, my Bev Cooks page on Facebook. That’ll have everything. Instagram, I recently just started posting. When I post a recipe, I post the photo and just always photos of the babies on Instagram. If you’re just looking for food specifically, I would just say either subscribe to my blog or Facebook.