Heirloom Food’s Great Taste Is Always in Season

Heroes,In Season,Local Heroes
August 2, 2012

From the earliest peas to the root cellar, the Fabulous Beekman Boys showcase the garden’s flavor in recipes

The Beekan 1802 Heirloom Cookbook
http://pgoarelish2.files.wordpress.com/2012/08/beekman_lanscape_cover.jpg

Turn to your friends when you need a good recipe and you won’t be disappointed.

That’s how the Fabulous Beekman Boys Josh and Brent ensured their Beekman1802 Heirloom Cookbook would be full of useful recipes.

Heirloom vegetable and fruits on their goat farm in upstate New York inspired the partners, goat farmers and Planet Green television stars to collect heirloom recipes from family and friends.

Changing seasons on the farm and in the garden shaped the chapters. Spring brings the joy of baby peas for Linguine with Peas and Garlic Scapes. Summer means peaches for Peach Cake. Pumpkins make an autumnal chili and winter brings cabbages and root vegetables for hearty soups and sides.

Good food, whether for family or guests, can come from the garden as easily as a restaurant, when you’ve got the right recipe.

Cook an heirloom-inspired recipe and taste for yourself how good the past tastes when it meets the present.

The Beekman1802 Heirloom Cookbook by Brent Ridge and Josh Kilmer-Purcell with Sandy Gluck (Sterling Epicure, 2012)

 

By Nicki Pendleton Wood

macaroni-cheese-kale-mushrooms

Macaroni and Cheese with Mushrooms and Kale

Good old mac and cheese, but with a sophisticated edge. Smoked paprika, mushrooms (porcini and cremini) and kale add great flavor.

pumpkin-cheese-bread

Pumpkin Cheese Bread

If there were ever a snack hearty enough to stand up to a hearty stout, this is it. A beautiful deep orange from both the pumpkin and the Cheddar, this savory loaf has autumn written all over it.

leek-and-potato-gratin

Leek and Potato Gratin

There’s nothing like the flavor of a freshly dug potato. In this luscious fall gratin, potatoes get the royal treatment.

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