Program Information
April 2013


Air Dates: 11 & 13 | 18 & 21 | 25 & 28
Monthly Program Listing


Episode 2141
Airs 4/11/13 and 4/14/13

We’ll see why raised beds are the preferred set-up for a backyard vegetable grower who could supply enough tomatoes and squash to feed the whole county, according to his wife. Amending the soil, weeding and crop rotation are manageable tasks. We’ll profile some sparkling shade garden selections from Munchkin Nursery. We also get some design inspiration for the display gardens at the 2013 Antiques and Garden show. Sheri Gramer sets the perfect table with a collection of interesting fronds, branches and stems from the garden.

Mr. Tate’s recipes for Beet Blackberry Jelly, Yellow Squash jam and Green Tomato and Strawberry Jam

Phillip’s segment was taped at Munchkin Nursery
323 Woodside Drive, N.W. Depauw, IN 47115-9039

Plants featured in segment:
Aralia Cordota ‘Sun King’
Dryopteris filix-mas
Athyrium (lady fern)
Hydrangea arborescens ‘Hayes Starburst’
Actaea ‘Chocoholic’
Dicentra spectablilis ‘Gold Heart’
Astromeria ‘Vinca Ice’
Brunnera macrophylla ‘Looking Glass’

Amorphophallus (voodoo lily)



Episode 2142
Airs 4/18/13 and 4/21/13

Andy Sudbrock learns how to have cohesiveness and functionality in a large backyard with good design techniques. Troy Marden is in the workshop of a concrete artisan to learn the process involved for a unique bird bath. Tammy Algood is stirring it up in the kitchen with Mashed Potato Patties.

Troy’s segment was with Sherri Warner Hunter of SWH Art Studio, Inc. Her books include Creating Concrete Ornaments for the Garden and Making Concrete Garden Ornaments. Hunter teaches workshops at her studio in Bell Buckle, TN. Email is or 931.389.9649

Mashed Potato Patties (Yield: 6 servings)

1/2 cup vegetable or canola oil
2 cups mashed potatoes
1 cup shredded mozzarella cheese
2 eggs
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1 cup soft breadcrumbs

Heat the oil in a large cast iron skillet over medium heat.

Meanwhile, in a large bowl, combine the potatoes, cheese, 1 of the eggs, salt, onion powder, and pepper, mixing well. Shape into 6 thick patties and set aside.

Place the remaining egg in a shallow dish and lightly beat. Place the breadcrumbs in a separate shallow dish. Dip each patty in the egg, then in the breadcrumbs.

Fry in the hot oil 10 to 12 minutes on each side or until golden brown. Drain on paper towels and serve warm.

Note: The patties can be shaped and refrigerated up to a day ahead. You can also completely make them up to 1 hour ahead of time. Let them stand loosely covered at room temperature and reheat in a 400°F oven for 5 minutes before serving.


Episode 2143
Airs 4/25/13 and 4/28/13

Annette Shrader tours the trails of a mature garden that had its roots planted in the 1930s. First established by a prominent Knoxville businessman, the Ivan Racheff House and Gardens is now enjoyed by many as it was bequeathed to the Tennessee Federation of Garden Clubs in 1970. Marty DeHart discusses the requirements for a bountiful and healthy peach crop in Tennessee. Troy Marden showcases some cold hardy camellias that will perform well in our climate zone. Jeff Poppen shares advice for beginning vegetable farmers.

Racheff House and Gardens
1943 Tennessee Avenue
Knoxville, TN

Troy’s segment was taped at Moore and Moore Garden Center
8216 Hwy 100
Nashville, TN 37221

Plants featured:
Camellia japonica “Dad’s Pink”, “Lemon Glow”, “Japanese Fantasy”, “April Tryst”, “April Kiss”

Marty’s segment was taped at the Fruit & Berry Patch in Halls Crossroads, TN. The UT Agriculture Extension Agent noted several peach tree varieties for Tennessee: Contender, Carolina Gold, Intrepid, Nectar and China Pearl. Note: Nectar and China Pearl have white flesh. Reliable retail mail order companies mentioned were Millers and Starks.