<DIV></DIV><P>When Josh Kilmer-Purcell and Brent Ridge abandoned the big city for a goat farm, what started as a personal inquiry into natural living and reconnecting with the earth exploded into a wildly successful enterprise, Beekman 1802, named after their historic home. World-renowned for its handcrafted goat’s milk soaps and artisanal Blaak cheese, the organic lifestyle brand now has taken over the Beekman gardens as well. <I>The Beekman 1802 Heirloom Vegetable Cookbook</I> is a delectable yearlong trip through the Beekman vegetable bounty and is packed with simple, delicious, and seasonal vegetable-forward recipes that will have readers counting down the months to green shoots every year.</P><P>Readers will find a stunning package featuring tomato jam and refrigerator dilly beans; salt-roasted new potatoes and corn cake stacks with arugula and Cheddar; marinated hangar steak and lima bean salad and grilled beets with ricotta, watercress, and almonds; and much more. With more than 90,000 Facebook fans and almost 20,000 Twitter followers who follow their every move, the Beekmans are fast becoming a household name that immediately conjures up on-trend images of vintage country, upscale Americana. <I>The Beekman 1802 Heirloom Vegetable Cookbook</I> is fresh, informal, and vegetable-forward rather than vegetarian: omnivores welcome, and suitable for everyone.<BR>