In 2008, Andrea and her husband (then boyfriend) Taylor moved from Oregon to Massachusetts to work on his family's 60-acre organic vegetable farm. They'd been working minimum wage jobs back in Oregon and were living just to have fun. However, after a few years of carefree adventure they were yearning to do something more meaningful. They packed their bags and turned the steering wheel East to Hutchins Farm. For the past 8 years Andrea has been documenting their life as farmers and home cooks. After back-breaking days spent hunched over the dirt they’d go home and cook a meal using all of the wonderful produce they had tirelessly grown. Life was simple. They were happy. However, after 3 years on a large-scale operation they decided they wanted to take a risk and branch out on their own. They once again packed up all their belongings, dog (Henry) and all of their kitchen gadgets and moved back to Oregon to start something for themselves.
In 2012, Andrea and Taylor purchased 6 acres of land in beautiful Parkdale, Oregon and named it Tumbleweed Farm. Becoming a farmer sparked Andrea’s passion for healthy fresh food. Working with those vegetables and other local ingredients made her truly realize how food tastes best when eaten fresh and in season.
Andrea’s recipes focus on using whole, locally-sourced foods—incorporating the philosophy of eating as close to the land as possible. While many recipes are naturally gluten-free, dairy-free, or vegetarian, many others include elemental ingredients like bread, cheese, eggs, meat, and sweeteners, which are incorporated in new and inventive ways.
Dimensions: 7.38 x 1.12 x 9.12 inches
304 pages
Hardcover
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