The local farmer’s market has come alive with the colors and flavors of seasonal vegetables, so now is a great time to dive into The Beekman 1802 Heirloom Vegetable Cookbook and add more greens to your table.
Fans will remember Brent Ridge and Josh Kilmer-Purcell as the two NYC executives who gave up their jobs, purchased a goat farm in Sharon Springs, New York, and became successful reality TV celebrities on The Fabulous Beekman Boys and The Amazing Race. The cookbooks are certainly popular. Food & Wine magazine rated the The Beekman 1802 Heirloom Dessert Cookbook as one of the best of 2013. Brent and Josh include personal anecdotes in the introduction to many of the recipes and have added beautiful color photographs of many of the dishes and photographs of life on the Beekman farm. Recipes have a classic feel, feature easy-to-find ingredients and are simple enough for cooks with little kitchen experience. Imagine the delight when you show up at the next company picnic with a chocolate beet cake or a multi-hued tomato tart!
Between the Covers posed some questions to Brent and Josh about the cookbook:
Between the Covers: The cookbook is divided into four “seasons” of recipes. Which season inspires you the most to make creative dishes?
Brent and Josh: Our entire company is based around seasonal living, so we draw inspiration from and try to make the most of what each season offers. It's not fair to choose favorites.
BTC: In the introduction, you encourage the reader to use the cookbook as an heirloom that could inspire future generations of cooks. What is an heirloom recipe?
B&J: An heirloom recipe is one that is made so frequently in your family that it has its own folklore and mythology built around it. In order to become an heirloom, we think a recipe has to be delicious, easy to make and include readily available ingredients. These are the types of foods that we find comfort in.
BTC: Can you tell us about any family member that inspired you to work with food?
B&J: Brent takes a lot of inspiration from his grandmother and great-grandmother who managed to put delicious meals on the table even in the hard-environs of the West Virginia coal mining communities. Josh's uncle, an ex-pat living in the south of France, taught him that technique is secondary to having the best, freshest ingredients.
BTC: Can you tell us a bit about the test process that takes you from an idea to a finished, polished recipe?
B&J: We cook dinner every single night that we are at the farm. Most of the recipes for all of our books have their origins in these meals. We harvest what is ready to be harvested and then ask ourselves, "What can we do with this?"
BTC: How do you divide your kitchen duties?
B&J: Brent is the creative thinker. Josh is the master of execution.
BTC: Do you have any words of encouragement for kitchen novices who really want to start eating fresher at home?
B&J: Think of your trip to the market as a grand adventure. Choose one new fresh ingredient each week and learn how to make it shine in something you cook.
If you would like to meet Brent and Josh, they will be appearing at the Baltimore Book Festival on Saturday, September 27 at 5 p.m.
For more information about the Beekman boys, read The Bucolic Plague: How Two Manhattanites Became Gentleman Farmers by Josh Kilmer-Purcell.