Victory Garden; Victory Garden 2234
In house Backup Master
More material is available from this program at the WGBH Archive. If you are a researcher interested in accessing the collection at WGBH, please email firstname.lastname@example.org.
Undigitized item: Request Digitization
Untranscribed item: Request Transcription
- Victory Garden
- Victory Garden 2234
- Program Number
- Series Description
Gardening program hosted by Jim Wilson and joined by Bob Smaus, Roger Swain, Lucinda Mays and Peter Seabrook as international travel correspondent. Series chef is Marion Morash. Special correspondent is Holly Shimizu. The Boston-based Victory Garden (w/ Roger Swain) is located at a private residence; Victory Garden South is at Callaway Gardens in Pine Mountain, Georgia; Victory Garden West is at Roger's Garden Center in Corona del Mar, California. Original program: Crockett's Victory Garden - premiered April 6, 1976. Hosted by Jim Crockett. Second host Bob Thomson (for 12 years till 1991). Series release date: 1976
- Program Description
Roger Swain opens in the suburban greenhouse displaying Solomon's Seal root which supposedly brings good luck to those who gamble.
Adrian Bloom is at Jardin Exotique in Monte Carlo, Monaco, exploring the botanical gardens. Most plants are cactus-related:
Chorisia insignis Agave stricta Golden barrel cactus Silver jade plant Aptenia cordifolia (groundcover) Kleinia neriifolia Aeonium arboreum Agave attenuata Fishbone euphorbia Opuntia strepta cantha Opuntia sp. Elephant bush Neobuxbaumia polylopha Mostera deliciosa Campanula sp. Erigeron Karvinskianus Abromeitiella brevitolia Opuntia leucotricha
Roger Swain displays a wonderful potted golden barrel cactus. He also shows us how to force chicory during winter. He plants chickory roots in pots of peat moss and waters it. The pots are covered with an inverted pot, excluding light. Within 3 weeks in a warm greenhouse, there are wonderful, milky white plants to harvest.
Roger harvests kale 'Winterbur' for Chef Marian's next recipe: Kale & Cod: Remove stems and slice 3/4 lbs. of kale (about 12 cups). Saute chopped garlic in 3 tb. olive oil; saute kale, in batches, until wilted. Add 1 cup of water and steam (covered) for 8 - 10 minutes.
Prepare vinegarette: 2 tb. Dijon mustard 2 tb. fresh lemon juice 1/4 c. veg. oil 1/4 c. olive oil 2 tb. chopped shallots salt and pepper
Add to kale four pieces of fresh cod fish steaks. Steam for another 8 - 10 minutes, covered.
Serve cod over kale, topped with warmed vinegarette.
- Asset Type
- Media Type
- Chicago: “Victory Garden; Victory Garden 2234,” WGBH Media Library & Archives, accessed October 23, 2016, http://openvault.wgbh.org/catalog/V_A30BE3C50F9541E0A484115DAA01BC55.
- MLA: “Victory Garden; Victory Garden 2234.” WGBH Media Library & Archives. Web. October 23, 2016. <http://openvault.wgbh.org/catalog/V_A30BE3C50F9541E0A484115DAA01BC55>.
- APA: Victory Garden; Victory Garden 2234. Boston, MA: WGBH Media Library & Archives. Retrieved from http://openvault.wgbh.org/catalog/V_A30BE3C50F9541E0A484115DAA01BC55