Our review of Heirloom Gardener magazine

by Beverly DeMers

Most of you know by now my fondness for the heirloom tomato, Mortgage Lifter. So imagine my pleasure when Sarah sent me the fall issue of Heirloom Gardener magazine to read. Looking through the articles made me even more aware of the importance of not only gardening organic, but of using heirlooms whenever possible.

The photos are vibrant and lush, a real feast for the eye. Just seeing the cover gave me an urge to grow squash (this being the wrong time of year for planting I had to settle for buying some acorn squash and baking them). Great photos aside, what could have been “just another gardening magazine” has been taken to a higher level. It’s as if a group of gardening friends sat down and swapped ideas with you. Heirlooms really are an integral part of a gardening legacy that’s been passed down through generations.

There are some very informative (and interesting!) articles on topics such as growing wheat, corn, raising turkeys, starting an artisan cheese business, canning, and growing roses. Many include some yummy sounding recipes–I can hardly wait to try the polenta recipe on page 69. Whether you’re a casual gardener or a hardcore homesteader, you’ll find something to interest you here. I know I’ll be growing garlic this year, thanks to the extremely helpful article on page 73. Give me bruschetta and I’m a happy woman!

So overall, this is a magazine full of helpful hints, inspiration and information. One of those you refer to often and place in your “keep” pile. I can hardly wait for the winter issue!

I just have to share this polenta recipe:

3 c. milk

1/2 tsp.salt

1c. coarse ground Floriani cornmeal

2 Tbsp. butter

1 clove garlic, diced

pinch of cayenne

1/2 c. Parmesan cheese, grated

Bring milk and salt to boil in a medium saucepan. Whisk in the cornmeal in a slow, steady stream. Stir in the butter and garlic. Simmer for 15-20 minutes, stirring frequently, until thickened to the consistency desired. Remove from heat  and stir in the Parmesan. Serve hot and enjoy! Mangia!

Leave A Comment

Contact Us

Get in touch with us at hello@goodgardenideas.com