A delectable yearlong trip through the Beekman 1802 vegetable garden
packed with simple, delicious, and seasonal vegetable-forward recipes
that will have home cooks of all skill levels and diets counting down
the months to green shoots every year. When Josh Kilmer-Purcell and
Brent Ridge abandoned the big city for a goat farm, what started as a
personal inquiry into natural living and reconnecting with the earth
exploded into a wildly successful enterprise, Beekman 1802, named after
their historic home. World-renowned for its handcrafted goat's milk
soaps and artisanal Blaak cheese, the organic lifestyle brand now has
taken over the Beekman gardens as well. Readers will find 100 recipes
with stunning photography, including tomato jam and refrigerator dilly
beans; salt-roasted new potatoes and corn cake stacks with arugula and
Cheddar; marinated hangar steak and lima bean salad and grilled beets
with ricotta, watercress, and almonds; and much more. The Beekman 1802
Heirloom Vegetable Cookbook is fresh, informal, and vegetable-forward:
omnivores welcome, and suitable for everyone.