Victory Garden; Victory Garden 2209
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- Victory Garden
- Victory Garden 2209
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- 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 at the suburban garden in a woodland area to showcase rhododendron 'Olga Mezitt' in full bloom; azalea "White Lights' and Exochorda x macrantha 'The Bride' (pearl bush).
Roger plants a yellow climbing rose ('polka') over the arbor at the cottage garden. It is a disease resistant rose. He digs a hole twice the size of the diameter of the pot and places the crown just below the soil line. He then back fills with soil, composted cow manure and peat moss. Water in well being careful that there are no voids in the soil.
He also pots up two flower boxes with helichrysum 'sunny gold,' scaevola (blue), silver licorice plant, and gomphrena 'strawberry fields.' He mulches the plants with bark nuggets to help retain moisture.
Lucinda Mays is in Callaway Gardens with Vegetable Garden Manager David Chambers. They "taste-test" the following lettuces:
Anue Nue Deer Tongue Craquerelle du Midi Sherwood Ermosa Two Star Bubbles Frisby Tom Thumb Sierra Red Sales Carmona Oak Leaf Lolla Rossa Nancy Little Red Riding Hood
Back in the suburban vegetable garden, Roger Swain highlights peas 'maestro,' bean 'ipro' and 'sugar mel.' He also plants corn ('phenomenal') in 4 rows, 2 1/2 feet apart. He uses a balanced fertilizer and limestone to sweeten the soil.
'Laparie' peppers are planted in a plastic-covered bed.
Chef Marian prepares broccoli de raab:
1 lb. chopped broccoli de raab 3-4 tbs. olive oil 2 tsp. minced garlic 1/4 c. water salt & pepper Reggiano Parmesan cheese
Saute garlic in olive oil and add broccoli de raab to wilt. Add the water and cover, steaming for about 6 - 8 minutes. Uncover and turn up the heat just enough to evaporate the liquid remaining. Add salt & pepper. Serve with shavings of Reggiano Parmesan cheese.
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- Chicago: “Victory Garden; Victory Garden 2209,” WGBH Media Library & Archives, accessed January 21, 2017, http://openvault.wgbh.org/catalog/V_B3D0749C672F43568EC46F1EB249F0C2.
- MLA: “Victory Garden; Victory Garden 2209.” WGBH Media Library & Archives. Web. January 21, 2017. <http://openvault.wgbh.org/catalog/V_B3D0749C672F43568EC46F1EB249F0C2>.
- APA: Victory Garden; Victory Garden 2209. Boston, MA: WGBH Media Library & Archives. Retrieved from http://openvault.wgbh.org/catalog/V_B3D0749C672F43568EC46F1EB249F0C2