Victory Garden; Victory Garden 2220
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- Victory Garden
- Victory Garden 2220
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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 in the suburban garden. It's early fall and it's the best time to plant a lawn.
Roger Cook has covered an old area of broken asphalt with a mixture of rice stone and stone dust. He has used a thin metal edging to keep the material in its place. He and Roger Swain prepare another small area to plant grass. The area already has about 6 - 8" of sandy loam and to that they add peat moss, lime, and starter fertilizer (10-18-10). After seeding with a quality grass seed (equal parts of rye, red fescue and Kentucky bluegrass), they lightly rake the seed into the soil. They cover the seeded area with salt marsh hay to protect it from wind, birds, etc. It is watered with a fine mist; keep evenly moist.
Bob Smaus is in Salt Lake City, Utah, at the gardens of the Church of Jesus Christ of Latter Day Saints with gardener Peter Lassig. They highlight:
Buxus sempervirens 'suffruticosa' Amaranthus sp. Snapdragon 'Butterfly' Lisianthius 'Heidi Purple' Salvia 'Lady In Red' Pennisetum setaceum Marigold 'Queen Sophia' Prunus armeniaca 'apricot' tree
Back at the suburban garden, Roger Swain harvest potatoes ('Anoka') for Chef Marian's recipe:
Grilled Potato Salad:
Boil, cool and slice 16 red potatoes in half; skewer potatoes onto 4 skewers and slice enough onions for 2 additional skewers. Brush with oil. Grille for approximately six minutes.
Vinaigrette: Whisk together: 1/2 tb. Dijon mustard 2 tbs. red wine vinegar 8 - 9 tbs. olive oil freshly ground pepper and salt
Toss grilled potatoes and onions with vinaigrette and 1/4 cup chopped, fresh dill and crumbled bacon.
Roger Swain closes with plant-of-the-week, Asian anemone 'Robustissima.'
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- Chicago: “Victory Garden; Victory Garden 2220,” WGBH Media Library & Archives, accessed October 24, 2016, http://openvault.wgbh.org/catalog/V_F95C4500191540C987B6207E13F2A4DB.
- MLA: “Victory Garden; Victory Garden 2220.” WGBH Media Library & Archives. Web. October 24, 2016. <http://openvault.wgbh.org/catalog/V_F95C4500191540C987B6207E13F2A4DB>.
- APA: Victory Garden; Victory Garden 2220. Boston, MA: WGBH Media Library & Archives. Retrieved from http://openvault.wgbh.org/catalog/V_F95C4500191540C987B6207E13F2A4DB