TAKE A BREAK
Modern life is a cornucopia of technological wonders. But are we losing the tangible bond with the natural world that was enjoyed by previous generations? In “The Heirloom Gardener,” John Forti celebrates gardening and shares the plant lore and traditions that link us to nature. Brimming with wisdom and charming illustrations, this guide will inspire you to recharge, reconnect, and re-imagine. Offers Skills for the Modern World ‘The Heirloom Gardener’ By John Forti
John Forti is a garden historian and ethnobotanist. Before becoming the executive director for Bedrock Gardens, he was the director for the Massachusetts Horticultural Society. In addition to this, he was also the curator and director of historic landscapes at Strawbery Banke Museum and the director of horticulture at Plimoth
Vegan Potato Salad
Inspired by ThisSavoryVegan.com
Plantation Museum. He has won awards for historic preservation and children’s garden design. Now, in his book inspired by Facebook posts as “The Heirloom Gardener,” he uniquely blends horticultural history, poetry, art, and kitchen craft. “‘The Heirloom Gardener’ is for everyone who cares about the health of our planet. Each chapter interweaves delectable morsels about heirloom, native, and indigenous plants with eloquent ramblings on biodiversity, agribusiness, and market economies.” —Julie Moir Messervy
Prep for barbecue season by perfecting this delicious vegan-friendly side dish! Ingredients
• 1 1/2 lbs potatoes, any type • 1 cup plant-based mayonnaise • 2 tbsp white vinegar • 1 tbsp yellow mustard
• 3/4 cup celery, chopped • 3 green onions, chopped • 1 kosher dill pickle, chopped • Salt and pepper to taste
Directions
1. In a large pot, add the potatoes and cover with water. On high heat, bring potatoes to a boil, then lower to a simmer. Cook until tender. 2. Drain the water and let potatoes sit for 15 minutes. 3. In a large bowl, combine mayonnaise, vinegar, mustard, celery, green onions, pickle, salt, and pepper. Place in the refrigerator until ready for use. 4. Once the potatoes cool, slice them into 1-inch pieces. 5. Add the potatoes to the dressing and mix gently to avoid mashing the potatoes.
“The Heirloom Gardener: Traditional Plants and Skills for the Modern World” is available for preorder now on Amazon and other online booksellers. To find out more about the author, John Forti, visit his website: www.JForti.com.
6. Add more salt and pepper to taste. 7. Cool the dish for 1 hour before serving.
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