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Synopsis

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 re-connecting 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 has now taken over the Beekman gardens as well. The Beekman 1802 Heirloom Vegetables Cookbook is a delectable year-long trip through the Beekman vegetable bounty, and is packed with simple, delicious, and seasonal vegetable-forward recipes that will have you counting down the months to green shoots every year.

The Beekmans are fast becoming a household name that immediately conjures up on-trend images of vintage country, upscale Americana. Recipes include tomato jam, refrigerator dilly beans, salt-roasted new potatoes, corn cake stacks with arugula and cheddar, marinated hangar steak and lima bean salad, and grilled beets with ricotta, watercress, and almonds. The Beekman 1802 Heirloom Vegetables Cookbook is fresh, informal, and vegetable-forward rather than vegetarian: omnivores welcome and suitable for everyone.

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