LH 144: Cooking Through The Seasons with Foodie-Farmer Andrea Bemis
This week’s episode is a fun chat between host Theresa Loe and foodie-farmer Andrea Bemis.
If you don’t know Andrea, she is the brains behind the Dishing Up the Dirt Blog and the author of the book by the same name. Andrea is all about sharing the authentic journey of being an organic farmer who also happens to be a foodie.
In this episode, she shares the good, the bad, and the delicious meals in between!
You will learn: What it’s really like to be a small-scale organic farmer What it means to eat seasonally Why beets are Andrea’s “spirit vegetable” How to make “Beet Butter” and how to use it The benefits of a buyer-farmer relationship Advice for anyone considering the farming life And so much moreAs always, you can get more information and free links in the show notes at: www.LivingHomegrown.com/144 as well as a full (printable) transcript of the episode.
This episode was brought to you by Theresa Loe's membership site: The Living Homegrown Institute where you get monthly lessons teaching you how to live farm fresh without having a farm. To learn more, go to www.LivingHomegrown.com/courses
LH 152: Getting Started With Backyard Chickens
LH 151: Behind-the-Scenes of a Farm-Fresh Lifestyle
LH 150: Tips and Tricks to Simply Flavorful Veggies
LH 149: Tips For Cooking Real Food With A Southern Flair
LH 148: Long Term Food Storage for Emergencies
LH 147: Gardening to Save Our Native Bees
LH 146: Jam Shelf Life And Other Canning Questions Answered
LH 145: Raising Baby Goats and Other Homesteading Skills
LH 143: Everything About Chicken Eggs You're Afraid To Ask
LH 142: Sustainable Farming on Just 5 Acres or Less
LH 141: Companion Planting Veggies & Flowers
LH 140: Maximizing Flavors in Seasonal Produce Recipes
LH 139: The Magic of No-Knead Bread
LH 138: Seasonal Backyard Chicken Care
LH 137: How To Boost Your Garden With Vermicomposting
LH 136: Big Ideas for Small Backyards and Veggie Gardens
LH 135: Balancing Homesteading, Family, Animals and Beekeeping
LH 134: How Mead is Made In A Local, Sustainable Way
LH 133: Growing Heirloom and Unusual Vegetables for Beauty and Flavor
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