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About: Show Descriptions - Season 35

Overview | Bios | Show Descriptions


Watch full episodes of The Victory Garden Season 35 at www.EdibleFeast.com.

 

Episode 1

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We meet host Amy Devers, as she previews the coming season on "Victory Garden presents EdibleFEAST". Then it’s off with Chef Daniel Klein to Arkansas, where we learn about shitake mushrooms grown in a purely sustainable way. Then its off to the northwest, where we dig for goeduck, harvest sea salt and sea beans. Back in the Victory Garden, Roger Swain shows us different varieties of cherry tomatoes, and Marian Morash makes a delicious salad.

 

Episode 2

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This week, Chef Daniel Klein is on the road to South Carolina, where we learn about the value of heirloom seeds, and how they produce flavorful and sustainable food. After that, its time to explore community supported rooftop gardens in Brooklyn and the Bronx, New York, before heading back to the Victory Garden, and Roger Swain planting potatoes and leeks, while Chef Marian makes a delicious rhubarb crisp.

 

Episode 3

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In this episode, we visit an entirely different approach to dairy farming, where the cows are raised naturally and humanely, while producing exceptionally delicious milk. Then it’s on to North Carolina, where we meet a farmer growing heirloom corn and sugar cane. Back in the Victory Garden, its time to harvest some greens, while Chef Marian uses them in a spinach salad.

 

Episode 4

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Off the land, this week we’re on a small boat off the coast of Louisiana, harvesting local shrimp and fish, and preparing an amazing lunch onboard, complete with fresh herbs from a local garden. After that, it’s off to the canyons of Utah, where we learn how two brothers farm in a truly sustainable way in one of the most remote areas of the country. Closer to home in the Victory Garden, Roger plants his own corn and beans, while Chef Marian sautés bok choi.

 

Episode 5

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It’s a good and full day on sea and land, where we first harvest crab and sea urchin off the California coast, and then prepare a feast with local farm workers who strive to maintain their traditions and culture while doing the hard labor of sustainable farming. Further up the coast, at Magnolia Farm in Oregon, it’s the story of naturally raised lamb, and a feast to celebrate. In the Victory Garden, Roger checks on the endives and makes mulch, while Chef Marian creates an artichoke appetizer.

 

Episode 6

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Back across the country in upstate NY, we learn about the devastating impact on local farmers by Hurricane Irene, and the importance and role of CSA’s in helping them weather the storm. Chef Daniel then shows how to make some wonderful side dishes with farm to table ingredients, before we ride the river in Peoria Illinois, catching the sustainable Asian carp. Back at the Victory Garden, Roger plants eggplant, while Chef Marian makes a Chinese cabbage salad.

 

Episode 7

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This week, it’s a trip to Vermont, and meeting people involved with sustainable farming, and the foods they produce. In San Francisco, three local farms combine the foods they produce for one amazing meal at a restaurant, where we celebrate their hard work and support of local agriculture. In the Victory Garden, Roger shows us how to grow butternut squash, while Chef Marian makes a cilantro and mango chutney.

 

Episode 8

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Off the coast of Maine, we catch lobster and learn about the sustainability issues faced by the local captains. Then we meet a unique man, who’s discovered a way of life that feeds his soul, while harvesting seaweed to feed others. Staying on the water, we then head to Maryland, and learn about the virtues of oyster farming, and their critical role for helping preserve natural resources. Back in the Victory Garden, Roger shows us how to prepare a garden bed, and plants leeks and tomatoes, while Chef Marian prepares a broccoli and crab meat quiche.

 

Episode 9

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In the mountains of the Eastern Cascades, we hunt for morel mushrooms, and then prepare them for an unforgettable dinner around the campfire. Outside Taos, New Mexico, we meet a farmer and outdoorsman who shows us how to find delicious and flavorful food growing naturally on the land. In the Victory Garden, it’s time to learn about apples and sorrel, while Chef Marian uses the latter to prepare salmon.

 

Episode 10

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Down in Arkansas, we catch and prepare frogs, before traveling to Maryland to explore the other end of the spectrum, meeting a local farmer who’s created an animal sanctuary to save livestock from slaughter. It’s a study in contrasts of two approaches to sustainability. Back at home, Roger plants and harvests peas, while Chef Marian makes a pea and cucumber side dish.

 

Episode 11

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In Montana, we meet a rancher and his family with an entirely new take on raising cows and horses, and the related management of the land. Down in Florida, we spend a day with a fisherman, armed only with a hand net, who catches local mullet, which Chef Daniel then prepares for a local dinner. At the Victory Garden, Roger checks on the onions and potatoes, while Chef Marian makes a braised Broccoli Rabe.

 

Episode 12

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In a trip through California, we visit with farmers and community groups who share the excess crops from farms they distribute to food pantries and people in need. In Rhode Island, we learn about small stock food strategies, and the role that insects can play in food production. In the Victory Garden, it’s time to harvest cauliflower, onions, and leeks, while Chef Marian makes a head of lettuce salad.

 

Episode 13

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Travelling to Georgia, we meet farmers and foragers who gather local ingredients for a feast in the fields, with Chef Daniel showing us how to make a spectacular farm to table meal. Back in his home in Minnesota, Daniel takes fresh, local ingredients to make bread and pickles. In the Victory Garden, Roger shows the secrets of growing garlic and eggplant, while Chef Marian uses them to make an eggplant and goat cheese dip.

Updated August 25, 2008