Victory Garden; Victory Garden 2023
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- Victory Garden
- Victory Garden 2023
- 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
A visit to the Topsfield Fair in Topsfield, Massachusetts includes:
H. Thurston Handley, judge in the Flower Barn, tours some of the flower/landscape exhibits.
George Hamilton, judge for the vegetable competition, displays many prize-winning vegetables.
Marian visits the Essex County Bee-Keeping Pavillion where Bill Wiley demonstrates bee-keeping, honey extraction, and beeswax candle making.
Roger tours the Annual Giant Pumpkin Weigh-off with Hugh Wiberg. "Atlantic Giant" pumpkin seeds are used to produce these pumpkins weighing in at over 400 lbs.
Back home, Roger tours the fall garden and displays:
Late-blooming chrysanthemum, "Dendranthema Sheffield" (salmon-colored), that blooms for 2 months of the year; a lilac-colored allium thunbergii "Ozawa;" another chrysanthemum Dendranthema "Venus;" and a dwarf grass Pennisetum alopecurodes "National Arboretum."
In the vegetable garden, he hightlights fall crops of broccoli "Eureka" that is specifically for October harvest; Chinese cabbage "China Pride;" raddichio "Medusa;" swiss chard "White King;" and lettuces: "Sangria," "Rouge d'Hiver" and "Tania."
Roger digs under a spent sunflower (helianthus tuberosa) for its edible tubers, Jerusalem Artichoke "Stampede."
Marian's recipe: Butterflied Salmon with Shallot Sauce
Cut four 1" pieces of filet of salmon (skinned & boned); then cut again in center, but not all the way through to butterfly the salmon.
Saute 1 tbs. of butter with 1 tbs. oil and cook filets for approx. 2 minutes on each side or until flesh is opaque. Season with fresh ground salt and pepper and remove to a warm serving plate.
Wipe saute pan clean and melt 2 tbs. butter, 2 tbs. chopped shallots, 1/3 c. dry vermouth or dry white wine and reduce by half. Add 1/2 c. creme fraiche, 2 tbs. fresh chopped dill. Stir and heat through. Serve over salmon.
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- Media Type
- Chicago: “Victory Garden; Victory Garden 2023,” 10/10/1995, WGBH Media Library & Archives, accessed April 20, 2018, http://openvault.wgbh.org/catalog/V_E088EC66CA7A4A09BA5F88ECEE26091C.
- MLA: “Victory Garden; Victory Garden 2023.” 10/10/1995. WGBH Media Library & Archives. Web. April 20, 2018. <http://openvault.wgbh.org/catalog/V_E088EC66CA7A4A09BA5F88ECEE26091C>.
- APA: Victory Garden; Victory Garden 2023. Boston, MA: WGBH Media Library & Archives. Retrieved from http://openvault.wgbh.org/catalog/V_E088EC66CA7A4A09BA5F88ECEE26091C