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Andrea Bemis and her husband started farming in the upper Hood River Valley near Parkdale in 2012.
In her spare time – between growing 6 acres of vegetables to supply Tumbleweed Farms CSA subscribers, a weekly farmers market, and restaurant kitchens – Andrea wrote a couple of cookbooks. And she had a baby.
Her newest, Local Dirt, offers stories and recipes about cooking with products grown and caught around the Pacific Northwest. Andrea’s recipes coax lots of flavor from a handful of ingredients, and her creative takes on traditional classics make the familiar seem new.
Photo via @andreabemis
Ingredients
For the shopping list
1 head cauliflower, chopped, stem and leaves included
garlic
cumin
black pepper, freshly ground
1 lemon, zest and juice
Chopped parsley or mint for garnish
From our shop
$8 - Seattle - Washington
$10 - Kahramanmaras - Turkey
$25 - Sicily - Italy
Equipment
From the kitchen
Food Processor
Chef Knife
Cutting Board
Measuring Cups
Measuring Spoons
"This simple spread combines one of our favorite things, roasted cauliflower, with the flavors of the Levant."
~ Jim Dixon, founder Wellspent and Real Good Food
Step 1
Coarsely chop the cauliflower into pieces about 3/4 inch thick. Spread onto a sheet pan, drizzle with olive oil, and roast at 400F until lightly browned, about 20 minutes.
Step 2
Peel the garlic cloves, and combine with other ingredients in a food processor, blitz until smooth. Taste and add salt if needed.
Step 3
Spread onto a plate, top with chopped herbs, and drizzle with olive oil.
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