Winter Vegetable Soup, Fishing in the City Pool and A GIVEAWAY: The Beekman 1802 Heirloom Cookbook By Josh Kilmer-Purcell and Brent Ridge with Sandy Gluck

Food Photography by Paulette Tavormina

It’s raining catfish and dogs today. 
I’m laughing hysterically to myself, even if you didn’t quite get the joke.

I’m laughing because, as I sit here staring out my study window I’m . . .
A.) Reminiscing about what a fun time we had this weekend watching our 3 girls play in their season opener basketball games.
B.) Fondly remembering how Shelbi wrestled her a 3 pound catfish that she unhooked and grabbed with her bare hands from at our annual City Pool Fishing Extravaganza. . . . ALL BY HER SILLY SELF.
C.) and crazily laughing because I’m in denial of having to clean all those fish my kids caught that are currently sitting in a cooler frozen with eyes popped out.

If I have to tell that child one more time to stop just laying her pole around willy nilly, I’m going to explode. And. . .I promise if someone accidentally kicks it in the pool, I’m making her go in after it.

But this is it.
This is exactly the life I asked for.
Strong girls who aren’t afraid to get dirty, BUT also paint their nails.
A life where we enjoy all that God has given, and are grateful for it.
A life where we fish in pools for sport. Suburbia meets Daniel Boone.
This is who we are.

The constant struggles.
The never ending cleaning.
The digging, the plowing, weeding, the mulching.
It is just like running a CRAZY Farm.

It’s a simple life.
We work hard.
We play hard.
We enjoy the fruits of our labor.
This is what I want to pass onto my children.

– – – – – – – – – – – – – – – – – – –

I’d also like to pass this cookbook onto them.

Wouldn’t want them making me crap for dinner when I’m too old to care.
Kidding, kidding. What a horrible thing to say.

But for realz. . . . .this is a pretty neat cookbook.
It’s set up just as life should be. By seasons. All the recipes are designed around what is fresh, in market, what the earth is giving us. . . . . .NOW.

The Beekman 1802 Heirloom Cookbook showcases heirloom fruits and vegetables and recipes from the authors (The Fabulous Beekman Boys) farm, family and friends.

“Each recipe is simple delicious, arranged by season, and intended for both every day and special occasions. From springtime pea pod risotto and summery strawberry shortcake to quick braised collards in autumn and yummy chicken and dumplings for a snowy winters day, this is a simple yet luscious farm-fresh fare that everyone will love.”

BUT THE BEST PART. . . .is that it is made to pass on. With blank note spaces with every recipe and a special section with blank recipe cards designed for you to add your very own heirloom recipes. Genius. And special.

So special that I’m going to GIVEAWAY one copy of The Beekman 1802 Heirloom Cookbook.
As a late Christmas early Valentines present.
Because I lurv you so much.


Just answer the following question in the Comments section of this post:

“What are you passing on to the next generation? ” Smelly socks. Crazy Fishing in City Pool Skillz. Worn out bras? Inquiring minds want to know.


One entry per person, please. We wouldn’t want pass on too much information to the future generations.

The Beekman 1802 Heirloom Cookbook GIVEAWAY will end Monday, January 16, 2012 at midnight CST. Winners will be announced on Tuesday, January 17, 2012. Entrants limited to US and Canada. They will be chosen randomly using

Good Luck!

– – – – – – – – – – –

AND THE WINNER IS. . . . . .


“i’m passing on my sense of the absurd”

Amy – Shoot me an email at [email protected] to claim your prize in the next 48 hours!!!

– – – – – – – – – –

And now for the recipe.
I went around and around about this.
Do I showcase Cheese Toast Topped Onion Soup or maybe the Caramelized Pear Bread Pudding, But on this very cold and rainy day, only the Winter Vegetable Soup will do.

Here’s to family, love and the most perfect of soups.

Food Photography by Paulette Tavormina
Vegetable Soup
Reprinted from The Beekman 1802 Heirloom Cookbook © 2011 by Brent Ridge, Josh Kilmer-Purcell, and Sandy Gluck. Permission from Sterling Epicure, an imprint of Sterling Publishing Co., Inc.  Photography by Paulette Tavormina

in the middle of winter, root vegetables can be used to make this hearty vegetable soup. We’ve been known to spend a winter afternoon pouring boiling water over our raised beds trying to pry parsnips out of the frozen ground. In this recipe, the rutabagas are an especially nice note, adding a lovely earthy sweetness. Also called swedes, rutabagas are large, orange-fleshed turnips that are sold with a coating of wax to lengthen their shelf life.

2 tablespoons extra-virgin olive oil
1 medium onion, coarsely chopped
3 cloves garlic, thinly sliced
4 teaspoons finely chopped fresh ginger
2 carrots, halved lengthwise and thinly sliced crosswise
4 medium rutabaga (about 6 ounces), peeled, quartered lengthwise, and thinly sliced
1 medium parsnip, halved lengthwise and thinly sliced
4 pound Yukon Gold potatoes, peeled, halved lengthwise, and thinly sliced crosswise
4 pound green cabbage, cut into 4-inch-wide strips
2 tablespoons tomato paste
3 4 cups Chicken Stock (page 17), or reduced-sodium canned broth
Freshly ground black pepper
2 tablespoons fresh lemon juice
1 tablespoon sugar
2 tablespoons fresh parsley leaves, for garnish
In a large saucepan, heat the oil over medium heat. Add the onion, garlic, and ginger and cook, stirring frequently, for 3 minutes. Add the carrots, rutabaga, and parsnip, and cook, stirring frequently, until the vegetables are crisp-tender, about 7 minutes.
Stir in the potatoes, cabbage, and tomato paste, stirring to coat. Add the stock and salt to taste and bring to a boil. Reduce to a simmer, cover, and cook until the vegetables are very tender, about 20 minutes. Stir in the lemon juice and sugar, and season with salt and pepper. Serve garnished with parsley leaves

AND THE WINNER IS. . . . . .


“i’m passing on my sense of the absurd”

Amy – Shoot me an email at [email protected] to claim your prize in the next 48 hours!!!

Disclaimer: I was given this book to review, and I said thank you very much. They did not pay me. I did not pay them. They said do you want to give one away? I said yes. They said okay. I said i liked the book, because I really did like the book, not because they told me to. Because they didn’t. But they were happy. And I were happy. And I hope you were happy too.

Print Friendly, PDF & Email