The opening pages of Timothy Pakron’s about-to-be-released cookbook aren’t pictures of plates of food, but rather gorgeous flower photos – some dreamy cosmos, followed by a double-page spread of silvery mountain mint, or Pycnanthemum, gleaming against a moody dark background. That all makes sense, because the cookbook is titled “Garden Variety: Plant-Focused Recipes Inspired by My Garden,” and his garden is a color- and flavor-filled space in his New Orleans backyard with 12 big raised beds that he’s now transitioning to what he calls more of a food forest.

Timothy, who is known to many of his followers as Mississippi Vegan – the title of his popular 2018 cookbook, his social media handle and also the url of his website – describes himself as “a vegan from Mississippi living in New Orleans.” Besides developing his signature recipes, he’s a photographer and food stylist—and also a gardener, thanks to his father to whom he dedicated the new book in thanks for giving his son his green thumb, he says.

Plus: Timothy will be in conversation with James Beard award-winning cookbook author Amy Chaplin on Sept. 12 in my neighborhood, at HGS Home Chef in Hillsdale, N.Y. – and I’ll give all the details on that very special event in that very special shop with the transcript of this show on A Way to Garden dot com. 

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