This is much more than just another cookbook of healthy recipes. It’s a tribute to life on a small farm and the passion that the author has for the life that she and her husband have created in their small community in Oregon.

The introductory essay to each season is as much a part of the book as the recipes and provides an enlightening look at farm life. Recipes are divided into section by season rather than food types, emphasizing the fresh, local, whole foods one would find in season at a farmer’s market or your own garden. Most of the recipes are simple one dish meals or breads, soups, vegetables, pizza, and desserts. There are a few meat dishes but many are vegetarian.

Each recipe begins with its own introduction such as why it’s a favorite or its origin, and sometimes a few helpful tips. Almost every recipe has a photo of the finished dish, something I find very helpful. I enjoy a good presentation and I like to be able to duplicate it.

Even though these are simple recipes, the author does not skimp on the instructions. Both ingredient lists and directions are detailed making this an excellent book for both new and experienced cooks.

Regular visitors here know I have a passion for gardening and, in addition to my wildflower garden, also have an organic herb and vegetable garden. And while I don’t have the space to add all the veggies used in these recipes, the book has inspired me to change the garden around a bit and add a few new ones. ( )

I will start by noting this is an absolutely beautiful book. The photos of the food and the farm are just stunning. In a way it is rather how we eat on our little farm. We don’t grow near as much as the author on her farm but I completely understand the concept of eating what is in season. We do not grow all year ’round so in winter and spring we depend on whatever I’ve canned or frozen. That is why I so look forward to summer and fresh vegetables.

Dishing Up the Dirt does not romanticize life on a farm – it is hard work. It is very rewarding to grow what you eat and to know exactly where you food is coming from, but it is a commitment of time and effort. The hubby started a couple of weeks ago with planting his first seeds and he’s been out preparing the gardens for planting for weeks and he has much work ahead of him.

The book is broken down into the four seasons, starting with Spring. There are stories from the Tumbleweed Farm about the season and what it means. Then come the recipes utilizing the best that time of year has to offer. There are soups, salads, main dishes and many pizzas. Many of the recipes are vegetarian. My biggest complaint – if you can call it that – is that there are very few dessert recipes. Perhaps one or two per season. This, to me is not nearly enough to take advantage of the bounty of fruits that are available through the year. But it’s a small issue in the scheme of things. I’m sure I’ll be referring to the book as the year progresses and my garden produces to take a different approach to old favorites. ( )