General

  • Beekman 1802 Iced Tea

    BY:Josh and Brent

    We’ve tried many times to capture “summertime” in a glass, but nothing comes closer than a refreshing iced tea on a hot, sunny day.  Josh’s mom was a purist—ice, tea, and some lemon juice.  From the south, Brent’s family made tea that was syrupy sweet. When two world’s collided at Beekman Farm, the result was […]

    Read More Posted In: Food & Wine / General / Non-Alcoholic Bev
  • Roasted Garlic

    BY:Josh and Brent

    Bring on the flavor! Roasting garlic is one of the simplest, yet most flavorful methods to prepare this potent bulb. Click on the photos above to learn how we roast ours. Most of the produce we grow in the Beekman 1802 Heirloom Vegetable Garden are varieties that William Beekman would have grown himself. But there’s […]

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  • Red Currant Jelly

    BY:Josh and Brent

    What does the color red taste like? For centuries, most Westerners would have probably answered “red currant jelly.” While red currants might be difficult to find in your local grocery store today, they were once a staple fruit in their native origin, Western Europe. Their relative ease of cultivation, and resistance to disease and pests […]

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  • Sunshine Egg Salad

    BY:Josh and Brent

      One of the thrills of owning a farm (or even a sizable backyard) is the joy of walking out and plucking fresh chicken eggs right from the roost.  At Beekman 1802, the eggshells come in the palest shade of blue to a rich leather brown, and the yolks are as bright orange as a […]

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  • Gartending: Bug-B-Gone

    BY:Warren

    For the Spring and Summer growing season, we bring you a new feature at Beekman 1802, the Soused Gnome.  He’ll teach  you how to “gartend”–create perfect seasonal cocktails using fresh ingredients from the garden.   Klaus is thirsty. No, not just thirsty of a cool drink on a sizzling hot day, but thirsty for an […]

    Read More Posted In: Food & Wine / General / Spirits
  • Blaak Bowls

    BY:Josh and Brent

    Heaven knows we’re not usually too fancy when it comes to food presentation. If it looks good, tastes good, and comes fresh from the garden…it’s a home run in our kitchen. The best looking “table-scape” we’ve ever seen is one with friends sitting around it. But we sometimes find ourselves with a few wheels of […]

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  • Whole Poached Chicken

    BY:Josh and Brent

    We used to think of poached chicken as something fancy ladies ate for lunch when they were “reducing”.  It seemed like a bland, not-preferable alternative to a delicious roasted or fried chicken. The few times we’d had poached chicken, it was tough and tasteless. Now that we have the farm, however, we find ourselves poaching […]

    Read More Posted In: Food & Wine / General / General Food / Main Course / Soups
  • Old Fashioned Gooseberry Pie

    BY:Josh and Brent

      Everyone knows how much we love pie at Beekman 1802 Farm. And even though we’re always trying some new experiments with our pies, we always agree that the more traditional the recipe, the better it tastes. Why do grandma’s recipes turn out best? Because she experimented in her youth too, and realized that her […]

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  • Choosing Cheese

    BY:Josh and Brent

    One of the most difficult and intimidating things about planning a sophisticated party (aside from walking into the wine shop), is putting together a cheese plate.  Let’s face it, sometimes cubes of cheddar, swiss and jack just don’t convey the image you are trying to project.   Looking into a cheese case can be overwhelming, but […]

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  • Beer & Cheese

    BY:Josh and Brent

    People often think that wine and cheese are the ultimate companions, probably because such fine examples of each come from France, but traditionally, it was much more likely to pair cheese with beer.  And here’s why: Cheese and beer were historically farmhouse staples (we know quite a bit of those) and along with bread occupied […]

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