The Beekman 1802 Heirloom Vegetable Cookbook: 100 Delicious Heritage Recipes from the Farm and Garden
A delightful yearlong outing through the Beekman 1802 vegetable nursery pressed with basic, scrumptious, and occasional vegetable-forward plans that will have home cooks of all aptitude levels and diets tallying during the time to green shoots each year.
When Josh Kilmer-Purcell and Brent Ridge surrendered the large city for a goat ranch, what began as an individual investigation into normal living and reconnecting with the earth detonated into an uncontrollably fruitful venture, Beekman 1802, named after their memorable home. Widely acclaimed for its carefully assembled goat's milk cleansers and high quality Blaak cheddar, the natural way of life brand presently has assumed control over the Beekman plants also.
Perusers will discover 100 plans with shocking photography, including tomato jam and fridge dilly beans; salt-cooked new potatoes and corn cake stacks with arugula and Cheddar; marinated shed steak and lima bean plate of mixed greens and flame broiled beets with ricotta, watercress, and almonds; and substantially more. The Beekman 1802 Heirloom Vegetable Cookbook is new, casual, and vegetable-forward: omnivores welcome, and reasonable for everybody.
About the Author
Brent Ridge and Josh Kilmer-Purcell are the founders of Beekman 1802, a company based around their 60-acre farm in upstate New York. [Window Title] Notepad [Main Instruction] Do you want to save changes to Untitled? [Save] [Don't Save] [Cancel]They've been called the next Martha Stewarts by Epicurious and the fastestgrowing lifestyle brand in America by NASDAQ. Season 21 winners of The Amazing Race, and they are the authors of The Beekman 1802 Heirloom Dessert Cookbook.
Eat several fruits and especially, vegetables every day. Keep searching out new ways to prepare them and they won't become boring.-Sennte
Easy to follow recipes. Beautiful color pictures as well. It’s divided by seasons to get the most use out of your garden.-Deann
Great pictures...not so many recipes, but I'm enjoying the book.-Jetring