Dining al fresco is one of the real pleasures of the summer season, and if all is timed just-right, the last crumb is consumed and last drop drank just as the sun sinks beneath the western hills.

Pot-luck dinners instill a sense of camaraderie and community like no other occasion (and insure that no one person is left with the unfair burden of all of the clean-up).

Food & Wine Magazine paid a visit to Beekman Farm and captured some of the people and places that drew us to Sharon Springs.

These are some of the photos that didn’t make the August 2011 issue.

For a peek at some of the images that did, click here.  And pick up this issue to see the full article and the delicious recipes.

Don’t even think about outdoor entertaining without our Summer Trio!

What’s Your Go-To Pot-Luck Contribution?  Tell us in the comments section below.

by Josh and Brent

Reader Comments

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Heather

As Spring approaches, I am dreaming of dining outdoors again… sigh. One of my favorite films is “Antonia’s Line”, the story of a woman and her extended chosen family… and 50 years of outdoor meals like this one. Beautiful and highly recommended if you haven’t yet seen it.

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Ed and Heidi McNamar

Just picked two issues of F&W and wow, what a fabulous spread! Great exposure for you guys and Sharon Springs, NY. Just might pick up some additional copies as gifts to spread the good works that you all do there.

Fondly yours,

Ed and Heidi ;D

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Sandee Protzmann

LOVE YOUR SHOW you should come up with a line of herbal teas grown on your farm you could call them Beekman 1802 brews. looking forward to your new season.

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Shirley

me too, I love corn salad, can you post the recipe for the one in the pic?

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Dr. Brent

Hi, Shirley

You can find the recipe by clicking on the link to the article above or by picking up the August issue of Food & Wine

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Jennifer (aka Cookbo

What gorgeous photos! What's that flow blue pattern on the plates? So pretty! I like to bring something light to a potluck to balance out all the heartier fare. A favorite: cubed watermelon with julienned fresh spearmint; chill for a few hours before serving. Lovely as a side salad or a light dessert!

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Leigh

NO WORRY POTATO SALAD

4-5 lbs red potatoes boiled, drained and sliced thickly

1 12 oz jar sliced green olives and pimentos, drained

6-7 celery stalks,including the heart and leaves, sliced

1/2 cup- 3/4 cup olive oil

1/3 cup red wine vinegar

1 TBSP paprika

1 tsp white pepper

Salt to taste

Combine first three ingredients. Whisk together the remaining 5 ingredients to create a vinaigrette. Pour the vinaigrette over the potato mixture and toss.

This salad can be left on the counter, out in the sun, under a tree or in the barn. There is so much vinegar and salt that it isn't a worry…nless you leave it out til Christmas, in which case it'll be a potato iceberg.

Cheers everyone!

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Rose Marie Halbersta

Green Bean Soup is a great first course for summertime parties. Saute 1 chopped onion in butter/olive oil until translucent. Sprinkle with sweet paprika so mixture is reddish. Add fresh, cut green beans (a few cups or more, depending on how many people you're serving) and cover with water plus an inch or so. Add salt to taste–should be a bit on the salty side. Cook until almost tender. Meanwhile, prepare a roux of some flour and sour cream and add some of the water from the cooking beans to thin. Stir this "roux" together to remove lumps, add to the soup and stir constantly to incorporate and slightly thicken the soup. Bring to a boil and it's done. Cool to room temperature and serve. A similar version can be made with shredded raw zucchini instead of green beans, only add a bit of vinegar to the water as the zucchini is cooking and follow the same recipe as above.

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David DeVito

Dean and Deluca’s Adult Mac and Cheese (hey – I cannot claim it for myself… but it brings accolades every time!) It is rich, but the veggies help break the heaviness.

1 tablespoon olive oil

1 medium onion, thinly sliced

1 garlic clove, minced

4 small red or orange bell peppers, trimmed and cut into very thin strips

2 small zucchini, cut crosswise into slices and then into thin strips

2 small yellow squash, cut crosswise and then into thin strips

salt and pepper

8 ounces penne

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

2 sprigs fresh rosemary

4 fresh sage leaves

1 bay leaf

1 1/2 cups milk

1 1/4 cups grated italian Fontina cheese

(Personal note: I also like to top it off with a fresh breadcrumb and butter topping to keep the cheese from becoming too brown. This also makes it easier to serve in a pot luck as people are not fighting the hard crusty cheese on top. For this I use about 2 cups of breadcrumbs and ¼ cup of butter. Forget the health risks for this side dish!)

Directions:

Prep Time: 45 mins

Total Time: 1 ¼ hr

Preheat oven to 425 degrees

Heat the olive oil in a large skillet over moderate heat and stir in the onion.

Add the garlic and cook stirring for 1 minute.

Raise the heat slightly and add the bell peppers.

Cook, stirring for 2 minutes.

Add the zucchini and yellow squash and cook stirring for 2 minutes.

Season with salt and pepper and set aside.

Cook the pasta in a large pot of salted water for 4 minutes.

Drain and rinse with cold water.

Heat the butter in a medium saucepan over moderate heat until it becomes a medium-nutty brown. Be careful not to burn the butter.

Stir in the flour, rosemary, sage and bay leaf.

Cook, stirring constantly for 2 minutes.

Slowly add the milk and cook stirring 4-5 minutes or until the sauce is very thick.

Strain the sauce to remove the larger pieces of rosemary, sage, and the bay leaf.

Season with salt and pepper.

Return the pasta to the same large cooking pot and stir in the sauce.

Add the vegetables and 1 cup of the grated Fontina cheese, and blend completely.

Place the mixture in a deep glass baking dish.

Sprinkle with the remaining Fontina cheese.

If you wish to add a breadcrumb and butter topping: melt ¼ cup of butter in a saucepan and add 2 cups of fresh breadcrumbs. Sprinkle the mixture on top of the last layer of Fontina.

Bake for 20 minutes, until the cheese (or breadcrumbs) is brown and crusty on top.

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David Carroll

How about a bringing a cocktail?

Bourbon Slush

6 cups water(really?) anyway

1 cup sugar

1 6 oz can frozen lemonade

1 6 oz can frozen orange juice

2 cups of strong tea

1 1/2 cups of bourbon

Mix in a plasic bowl,

metal will react and use a a non-metalic spoon.

I always make 2 batches & use the least expensive

good kentucky bourbon that I can find under $10,

Use the whole bottle for 2 Bathces. Enjoy!!

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Dama Lewis

Fruit Pizza –

Line a pizza or cookie sheet with sugar cookie dough, bake and cool. (I usually do everything from scratch, but for this I use a Betty Crocker sugar cookie mix).

Mix one 8oz package of cream cheese (room temperature) with a medium size (8oz) container of cool whip and 1/2 – 1 cup of powdered sugar. (I personally think 1 cup is too sweet, but that is what my recipe calls for.)

Spread the cream cheese mixture on the cookie and cover with your choice of assorted fruits – strawberries, blueberries, nectarines, peaches, raspberries, kiwi, etc.

Watch it disappear!

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Benita

I now always have to bring guacamole (based on Rachel Ray's Garlicky Holy Guacamole recipe) to family events. If its Thanksgiving, I also have to bring green bean caserole. I've also been known to bring pinwheels made from flour torillas spread with cream cheese mixed with taco seasoning and salsa. Once in a while I'll bring devilled eggs with my own special touches – a little worsteshire (sp?) and Louisiana hot sauce (not tobasco).

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Sarah Melling

My go-to dish for potlucks is my version of Whole Foods' orzo salad…it's a hit every time! And it's even better the second day, so I make sure there are leftovers!

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Lauren

Black Bean and Sweet Corn Salsa (so good with bi-color sweet corn and cilantro!)
1 can of black beans
1 can of diced tomatoes with green chilis
1 cup of sweet corn
1 small onion
garlic
cilantro

Saute the corn, garlic and onion. Add beans, tomato and cilantro. Cook on low for 15-20 minutes. Serve warm or cold. Great with blue corn chips!

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David Carroll

Strawberry Spinach Salad

Baby Spinach
Sliced Strawberries
Sliced Red Onion
Chopped Walnuts tossed in Cinnamon

Dressing:

1 cup of suger
1 cup oil
1/2 cup apple cider vinegar
1 1/2 tsp dry mustard
1 1/2 tsp poppy seeds
1 1/2 tsp salt

Mix all dressing ingredients and simmer over low heat until sugar is melted.
Cool drssing before tossing in salad.

It’s a very sweet salad. Very Good & easy.

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Melissa Hitzemann

For the 4th I made a sweet potato salad with my new Beekman 1802 Rosemary Creamed Honey! I used white balsamic and olive oil with it to create the dressing! Added some fresh rosemary also. Sad I missed you at the store.

PS…The gluten-free version of the Rhubarb-Strawberry muffins turned out really nice.

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Maureen Kowalski

My go to recipe is tabouli salad. I buy the Near East mix and make it according to the directions, but in addition to fresh tomatoes, I also pick up a bunch of fresh parsley and cut it up with my kitchen scissors and add the whole bunch to the mixture. No stem parts past the leaves. I also add a couple of tablespoons of lemon juice and mix it in.

I don’t know what the big deal is but I get so many compliments over my box kit tabouli.

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Nicole

A couple years ago a cousin of mine made a "BLT Dip" It doesn't have lettuce, but it's really simple.

Mayonnaise

Sour Cream

Tomatoes

Bacon

It's supposed to be around 1 cup each of the mayo and sour cream, but I found when making it, that if you like more of a mayo flavor to add a bit more of the mayo or vice versa.

For the tomato one medium or large tomato, but if you have the little cherry tomatoes, you can slice those in half, and use as well.

And for the bacon, it was about a pound of bacon, and whatever bacon you like.

Mix everything in a bowl and stick it in the fridge until you are ready to leave. Serve with Tostitos type chips (I like the scoops because you can get the bacon chunks and tomatoes in one bite)

I recommend if you can to make it the night before, because that way it gives it time to let the bacon flavor go throughout all the dip.

It's quick, easy, and a recipe that people go, oh that's so unhealthy, but I'm going to eat it anyway because it's tasty 🙂

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Suzie Kuckuk

I started making this last year and it's a hit every time and there is no set recipe…just put what you want in it….

BARLEY SALAD

3 CUPS OF PEARLED BARLEY COOKED ( EITHER IN CHICKEN STOCK OR JUST WATER FOR TOTAL VEGETARIAN MEAL)

COOL BARLEY AND PUT IN LARGE BOWL

ADD 1 CAN OF DRAINED BLACK OLIVES OF CHOICE

AND 1 CONTAINER OF ANY PITTED GREEN OLIVE OF CHOICE

3 CUPS OF GRAPE TOMATOES ( I DONT CUT MINE UP JUST DUMP THEM IN)

1/2 CUP FRESH CHOPPED MINT ( ROUGH CHOP IS FINE)

1/2 CUP ITALIAN PARSLEY ( ROUGH CHOP)

2 VADALIA ONIONS CHOPPED

2 RED PEPPERS CHOPPED

2 LARGE CUCUMBERS CHOPPED ( I USE ENGLISH CUCKES SO LEAVE SKIN ON)

1 1/2 POUNDS OF FETA OR GOAT CHEESE

1 CUP OLIVE OIL

SALT PEPPER AND JUICE OF 3 LARGE LEMONS

4 CLOVES OF FINELY CHOPPED FRESH GARLIC

THIS WHOLE THING GOES TOGETHER IN LIKE 5 MINUTES…COMBINE EVERYTHING EXCEPT CHEESE AND ADD LAST

BETTER IF MADE THE DAY BEFORE

I JUST HAD 95 PEOPLE HERE FOR A PARTY AND THEY WERE COMING BACK FOR SECONDS..ALSO YOU CAN LEAVE OUT AS NO MAYO…REALLY GOOD WITH GRILLED CHICKEN !!!

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Patti Linder

Quinoa Salad

Cook the quinoa according to the directions on the box, and cool completely. Can be done a day ahead.

Combine:

Chopped parsley and rosemary(fresh from the garden)

diced snow peas(fresh from the garden)

Diced cucumber and tomatoes (not yet, but soon)

Salt and pepper to taste

whisk:

Rice wine vinegar

Canola Oil

Fresh Lemon juice

Toss everything together

This is great with brown rice instead of quinoa as well.

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Heidi

Tomato, basil, and mozzarella salad (with balsamic, olive oil, salt and pepper).

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Stacey Ronczy

My Go To is Chocolate Orgasm:

1 box chocolate cake mix

2 small boxes of instant chocolate pudding (sugar free if you like)

2 8oz tubs of Cool Whip (fat free if you like)

6 Heath or Score Candy Bars

Make the cake according to directions in a 9×13 or 2 8" or 9" (you may make the low fat) Allow to cool completely or the rest of the dessert doesn't look as purty. Cut the 9×13 in half or take 1 of the 8" or 9" and crumble in the bottom of a very large glass bowl.

Make one box of the instant pudding; while it's setting up, crush the candy bars (in the wrapper is best) and open the tubs of Cool Whip.

Layer the instant pudding on top of the crumbled cake, follow with 1 tub of cool whip and 3 candy bars.

Repeat.

FABULOUS!

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Pip

In the summer I like to take cucumber salad. In the cooler months I always take some sort of dessert, usually pie. Thelast 3 times I've taken dessert somewhere people keep asking for my caramel apple gallette

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Shirley Leong

This looks long and complicated, but it's not!!

Zucchini “pasta”

5 or 6 medium (about 7 or 8 inches long) zucchini

Corn – 2 or 3 ears (steam, then scrape kernels off), keep chilled

Tomato (about 1 pint of grape or cherry or 3 whole – grape/cherry–cut into halves; whole-cut into little pieces)

1 Green Pepper – diced

Olives – pit and cut into little pieces (if you don’t want olives, add caramelized onions or something with a ‘deep/smoky’ flavor for balance)

Parsley – chop roughly about 1/3 cup

Basil – slice or chop roughly – about 1/3 cup, more to taste (can use mint also)

Lemon Juice – about 2 lemons (can infuse the olive oil with zest)

Olive Oil – 2 or 3 TBS

Salt, Pepper

• Cut ends off zucchini, peel outer skin if it is tough, then use mandoline or special julienne peeler to make long strips, when you get to the core, stop peeling (save core for cooking or zucchini bread etc)

• Layer zucchini strands on paper towels on a plate or in a colander set into a bowl, sprinkle very lightly with salt, (usually 1 zucchini is one layer)

• Chill and drain in refrigerator – at least 2 hours, every so often, take each layer of zucchini and squeeze it out in the paper towel. Then put it on a new clean paper towel to chill and drain some more

• While zucchini is draining/chilling, mix some of the basil with olive oil, to help intensify flavor

• Mix the tomatoes, olives, parsley together and a little bit of the basil, keep covered and chilled

• Right before serving, squeeze out zucchini one more time, put it in large bowl, toss it with olive oil and basil, lemon juice. Add salt and pepper

• Add tomatoes, olives, corn, parsley and mix gently with the zucchini

• Garnish with more basil

• Can add mozzarella, or smoked mozzarella or tofu or chicken to make this a main course

• Can substitute different vegetables – steamed snow peas, almonds and use a ginger type dressing instead

• Can spice with garlic, or orange juice instead of lemon juice

• Leftover ingredients – can saute and use in a frittata, or use cold or hot in a wrap, add more fresh herbs to perk it back up

PS – our Opera/Art group will be in Sharon Springs July16/17 – hope to see you in the shop!!

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Alan Boring

This is so easy to make, and so delicious! My husband's favorite.

Red-Cabbage-and- Roquefort Slaw

Adapted from ''Nantucket Open-House Cookbook,'' by Sarah Leah Chase

Ingredients

2 medium heads red cabbage

2 cups finely chopped fresh parsley (about 4 bunches)

1 1/2 cups crumbled Roquefort cheese (about 8 ounces)

3 1/2 cups mayonnaise (Hellmann's)

1/2 cup grainy mustard

Preparation

1. Remove a few outer leaves of the cabbages, rinse, dry and use to line a large serving bowl. Quarter and core cabbages; cut wedges crosswise into thin shreds. Place in a large bowl with 1 1/2 cups parsley and 1 cup cheese.

2. Combine mayonnaise and mustard in a medium bowl and whisk until blended. Pour into cabbage mixture and toss to coat. Cover and refrigerate at least 2 hours before serving. Spoon into prepared serving bowl. Garnish with remaining cheese and parsley.

YIELD 16 servings

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Donna Jennings

My go to Veggie Dip

1 large container of Whipped Philly Cream Cheese

1 bottle of Kraft Cucumber Ranch Salad Dressing

Mix together and it is delish!

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Donna Jennings

Pink or Berry Stuff

Fat Free and very low in sugar

1 layer of cubed angel food cake

1 layer of cut up strawberries or a berry mixture

1 layer or mix (see below for how to make mix)

1 layer of fat free cool whip

Now do that all again and you are done with a guarenteed crowd pleaser.

MIX:

you will need

6 cups fat free (skim) milk

2 large boxes or 4 small boxes of sugar free vanilla pudding

2 large or 4 small boxes of strawberry (for the pink) or rasberry (for mixed berry)

Mix the pudding according to directions then before the pudding has time to set stir in the jello mix (no water)It makes a mixture of flavored pudding that jello doesn't sell.

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liz roe

If it's summer, I make watermelon, feta, and black olive salad:

1/2 watermelon, rind removed, fruit chunked up

1 brick feta cheese, similarly chunked up

1 can pitted black olives

1 red onion, sliced (let sit in the juice of 2 limes for about an hour before adding)

1 bunch fresh parsley, chopped

Throw it all together in a bowl, serve up

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Missi Lackas Manassa

My go-to recipes for the summer are always the same and so incredibly simple, inspired from my garden:

*Fresh salsa (more like a chunky pico de gallo, with lots of fresh cilantro) great to top field greens, a baked potato, chips, etc

*Corn & black bean salsa (with green peppers, jalapenos, and cilantro from the garden and vidalias) great on EVERYTHING

*Grilled zucchini (actually grilled anything that's ready in the garden) marinated with fresh garlic, fresh basil, evoo, and good basalmic vinegar

*Tomato bruschetta with feta, green peppers,cucumbers, onion, basil and good olives

and lastly a good old chopped salad with no lettuce, just diced seeded cucumbers, vidalias, green & red bell peppers, tomatoes, and tons of whatever herbs are in the garden, usually basil, mint, parsley, cilantro toss with a vinagrette and everyone LOVES it, add some fresh feta if you got it.

Can these get any simpler and everyone always makes a fuss

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Fern Legat

I will love the issue.

Go to recipe is a cranberry chicken. Chicken breast covered with a cranberry sauce made with 1 can of whole cranberry sauce, 1 pkg of onion soup mix and creamy french salad dressing. Mixed together. Bake 350 for about 40 mins uncovered. Quick Easy and Tasty. Always a crowd pleaser. Enjoy!

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Debbie

Chicken and Rice Casserole. Super simple..dice up some chicken, 1 can cream of chicken soup, 1 can cream of celery soup, 1 envelope Lipton onion soup mix, bunch of rice and some chicken stock. Enough of the liquid to rice. Pop it in the oven, 350 for 20-30 minutes and yummy, yummy stick to your ribs eating. This receipe has been in the family for many, many years.

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Catherine

I put beef stew chunks in the crock pot (I suppose you could brown them first, but I'm lazy haha) and cover that in A-1 sauce, 1 tbsp of liquid smoke, garlic powder (or actual garlic), a little extra Worcestershire and cook it on low for 7 hours. It's delish! It's great by itself, over mashed potatoes or in a sandwich!

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Thaddeus

Best Beans Ever

2 cans Pork and Beans (not drained)

2 cans Butter Beans (drained)

2 cans Kidney Beans (drained)

1 med onion diced

1 cup ketchup

1 cup bar b que sauce

1/2 cup molasses

1/4 cup brown sugar

1 heaping tsp chili powder

1.5 # hamburger

1# bacon diced

salt pepper to taste

Brown bacon and hamburger and drain. Combine all ingredients in large bowl and mix well. Place mixture in shallow roasting pan

and bake uncovered at 350 degrees for about an hour.

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Sandy W.

A homemade vegetable dip with curry as a primary flavor ingredient. Not your average dip!

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Walter Mayes

My "never fail" offering comes from Patti LaBelle's first cookbook, her Over the Rainbow Mac & Cheese.

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Karen Hardenburg

My go to recipes are Spinach Dip and No Bake CHeesecake. Can't wait to see the issue.

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Larissa

That corn salad (?) looks amazing! Recipe, please??? Will definitely look for this issue. Was this the same dinner as the episode where they came and filmed? Is it finally being printed?

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tracey helton

usally something with couscous since i'm always rushed. Maybe couscous with spinach, almonds, sundried tomatoes, zucchini, lentils and grated parm

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Ed and Heidi McNamar

We were wondering when this issue was coming out. A must have to add to our Beekman library collection! Have a great summer!

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sue tolbert

I'll be knocking over the mailman as he delivers the issue but we just got the July issue a week ago. sue t.

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Deirdre

SO adorable! Absolutely love the photographs…especially the one of Ba Ba and Brent. It's a framer!

Can't wait to pick up the August issue of Food & Wine. We love watching you guys.

Have a fantastic week, boys!

xo Deirdre

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Monica Hommerding

What wonderful images! It seems as though the true spirit of the Beekman Farm and Sharon Springs has been captured. Just makes me want to visit even more…..

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Julie Ranae

Can't wait to get to Barnes & Noble to get my hands on this issue!

Mac & Cheese is a go-to potluck contribution for me because there are always children to accomodate. I just jazz it up for the adults with lots of yummy cheeses, baked under the broiler for color and flavor!

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teri tighe

super excited to see the issue. was just at my local Wegman's but they didn't have the most recent issue, yet. will be hitting this store this weekend, just for that purpose.

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