Program Information
September 2016


Air Dates: 8 & 11 | 15 & 18 | 22 & 25 | 29 & 2
Monthly Program Listing

Episode 2510
Airs on 9/8/16 and 9/11/16

We’re off to Long Hungry Creek Farm and learn that sometimes the best approach is to sit back and let Mother Nature do her thing. Marty DeHart points out the fibrous roots of azaleas and demonstrates how to plant for optimum performance. Plus, we tour a backyard garden positioned on a downhill slope that features island beds, a vegetable garden, cool containers and some favorite old plants.

Marty’s picks for Evergreen Azaleas for the Central Basin of TN
WHITE: ‘Delaware Valley White’, ‘Pleasant White’
PINK: ‘Renee Michelle’(bright pink), ‘Girard’s Rose’ (deep rose pink), ‘Coral Bells’ (peppermint pink), ‘Fashion’ (bright coral pink)
RED: ‘Hershey Red’ (vivid red), ‘Hino-Crimson’, ‘Girard’s Hot Shot’ (bright orange red)



Episode 2511
Airs on 9/15/16 and 9/18/16

Matt Kerske takes us along to a community garden with more than 70 raised beds, support for pollinators, a shared herb garden and a farm stand for sharing surplus. This great model is at Del Webb at Lake Providence in Mt. Juliet, TN. Tammy Algood takes us in her greenhouse to meet up with her husband George to learn about his hobby of growing orchids. Annette Shrader introduces us to a self-taught farmer in Memphis who is now teaching gardening/farming skills to youths who have been in the criminal justice system.

American Orchid Society
Orchid Society of Middle Tennessee

Here’s the kale salad recipe mentioned in Matt’s segment at the community garden at Del Webb at Lake Providence:
Aunt Celeste’s Kale Salad from the ‘Wonderfully Well” cookbook.

  • 1 bunch of kale, washed, stems removed, torn into chunks
  • 2 fresh, crisp apples such as Gala or Honey Crisp
  • ½ sweet yellow onion or red onion
  • 1/3 cup raw, soaked sunflower seeds or raw pumpkin seeds
  • 1/3 cup organic raisins or dried cranberries
  • 2 TBSP fresh lemon juice
  • 1 TBSP apple cider vinegar
  • 1 tsp sea salt
  • 2 TBSP grape seed oil or olive oil

Put apple chunks and onion pieces in food processor. Pulse a few times until a coarse chop. Remove and put into a large bowl.
Place kale in food processor, filling to top but don’t pack.  Pulse kale 10 times or until fine chop. Remove chopped kale and repeat until all kale is processed. Put kale in large bowl with apples, onion, and sea salt.
Squeeze or massage kale with your hands a few times to break down the fiber and rub in the sea salt.
Add lemon juice, vinegar, oil, raisins and sunflower seeds. Stir well. Seal and refrigerate for up to 5 days.

For more information about the youth training program in agriculture, visit A video overview of Landmark Training Development Company is at
2411 Carnes Avenue
Memphis, TN 38114



Episode 2512
Airs on 9/22/16 and 9/25/16

Troy Marden tours the grounds of an historic house in a Chattanooga neighborhood in the midst of a renaissance. This garden delights from the front curb to the rear gate. Sheri Gramer enjoys a backyard bonsai collection of a grower. Tammy Algood is harvesting peppers and mixing up jars of Refrigerated Pickled Peppers.

Troy’s segment was with Scott M. Drucker, Landscape Designer for The Nashville Bonsai Society



Episode 2350
Airs on 9/29/16 and 10/2/16

Phillipe Chadwick visits a production farm in Springfield where rows of colorful iris are as far as the eye can see. Julie Berbiglia plays in a big “outdoor classroom” with some young gardeners participating in the Plant the Seed program. Sheri Gramer shares a family summertime favorite with quick herb mustard.

Phillipe’s segment was taped at Wild Iris Rows in Springfield, TN
Highway 76E, Springfield, TN 37172Iris varieties featured: Dapper Duds, Dusky Challenger, Takatee Falls, Coral Sunset, Brilliant Idea, Grape Snakez, Thornbird, Skylark’s Song, Osay Canuc, Gypsy Lord, Skating Party, Royal Decision, Black Suited

Julie’s segment was taped at Ross Elementary, Nashville with Plant the Seed

Quick Herb Mustard
1 & ½ cups Dijon mustard
1 & ½ TBSP dry white wine or rosy wine
Up to ¼ cup chopped fresh herbs. Choose one or a combination to your taste: garlic chives, basil, mint, thyme, marjoram, rosemary