THIS WEER’S column is sort of a love affair. Right up in the open. A personal and treasured story from my own life, and one that 1 would like to share with all of you.

If you have been witching The Knowledge Network (TKN) for the past few years, and if you are an avid fan (there are lots of you out

there, including North Shore News publisher, Peter Speck) of the British Broadcasting Corporation (RBC) produced Victorian Kitchen, Victorian Kitchen Garden, and Victorian Flower Garden, then you all know who the charming Harry Dodson is!

We have all fallen head over heels in love with this gentle and knowledgeable head gardener from Chilton Gardens in Berkshire, England. Sort of the Fred Astaire of gardeners, with a style. grace and quiet elegance all his own. Yes, Dodson has a definite cult foliow- ing.

Tomorrow night, on TKN (Thursday, Nov. 10 at 8 p.m.), you will get another chance to see the wonderful Dodson doing what he does best — gardening (and talking about gardening).

The reason for this special event?

- Anew documentary will premiere here, for the first time anywhere (with Great Britain getting their own special showing at Christmas time),

Harry Dadson’s Canadian Garden.

Edena Sheldon

CUISINE SCENE

TKN producer Nina I. Ferretti and crew teamed up with BBC Bristol director Keith Sheather to capture Harry's expertise during his guest appearance and visit to the Victoria Flower and Garden Festival as well as capturing his personal vis- its to some of the finest private and public gardens in Victoria.

'GEMONT VILLAGE

Corner of Edgemont Bivd. & Queens

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MEWS photo Paul McGrath

EDENA SHELDON (right) finally gets to meet her iong-time gardening hero Harzy Dodson as he arrives in Yanceuver. Don’t miss Harry Dodson’s Canadian Garden, airing tomorrow night on the Knowledge Network at 8 p.m.

The whole thing begins with Harry’s departures from Berkshire (with a warm wave from wife Jane amidst the massive hedgerows) to his first-ever airplane wip and his first-ever trip outside Britain.

You'll see him right up front in the cockpit with the captain — with all the wonder and awe that we all - had on our first plane flight.

This is where | come in. Three years ago | wrote Harry a fan letter, This busy gentieman floored me by sending back a seven-page (on soft- blue-hued onion skin paper) hand- written, beautifully penned letter.

A letter of the most personal and detailed sort. A letter that was to become the first of many correspon- dences between us,

Christmas cards followed, gift books were sent, some of my cook- books were mailed off to Harry and Jane, a copy of last year's Taste of Vancouver where [inscribed a hope- ful meeting in the future.

California poppy seeds were sent to him, via friends who flew to Heathrow and posted them from there. A letter back from Harry that seeds had been sown in a meadow at Chilton Gardens. Another letter, that poppies were (indeed) thriving and in full bloom. You get the idea of the warmth that ensued.

My dream? To take Harry up on his gracious invitation to visit he and Jane someday at Chilton Gardens, and to have a real English tea with him. My husband and | planned on it.

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i We reserve the right to Smit quantities. Prices in eftect Wed. Nov. 9, to Tues. Nov. 15, 1994 Ff

But. lo and beheld, Harry came here first!

Last spring. f learned (from TKN program director Gresham Bradley) that Harry Dodson was going to be Nown here as guest for the Victoria Garden Show. With a welcome reception in Vancouver. J was thrilled. A chance (at last) to meet my esteemed hero.

So. [really tended to my myriad of garden herbs. [ had been writing to Harty about (new to him) Anise Hyssop Mint, and Lime Mint, and rau de Cologne Mint. and Pineapple Sage and Chocolate Mint.

I plucked, and pruned, and de- slugged, and dead-headed in a fren- zy. If | were to present him with a welcome bouquet, it better be just so!

This past July 19, Harry Dodson arrived in Vancouver. A reception was held for him at The Waterfront Centre hotel. up on the roof gardens on a perfect summer evening. There he was. in person. All natty in tweed. In awe at seeing “those mountains!” (Grouse) for the first lime.

Cameras rolling, they ushered me in for my first meeting with my pen- pal. Harry (you'll see it on the show in the first few moments), complete with the herbal bouquet. A thrill | will never forget.

i was sent a preview tape of the hour-long show. ft is wonderful. A real don’t-miss documentary.

Dodson began work as a garden- er at age 17, under the supervision of

his uncle (head gardener at the time at Selboum Estate in Hampshire).

He climbed the horticultural lad- dey, and became one of the youngest head gardeners of his day at the age of 27, in 1947,

He was trained by head garden- ers who provided a direct link to the Victorians. The series reflects that link, reminding one that painstaking cure and attention to tradition and detail are (perhaps) the best way after all is said and done.

Hence, the BBC-Bristol-pro- duced series. And from The Victorian Kitchen (a companion book to the BBC series of the same name) by author Jennifer Davies, here are several recipes reprinted. with credits to the original sources, to get you in the mood.

‘Tune in tomorrow night at 8 p.m. and make note (at the end of the pro- gram) of the special home video offered by Partners in Knowledge. A perfect Christmas gift for all those Harry Dodson fans! (I hope there is one in my Christmas stocking.)

1 won't ruin the closing scene of the prograrn for you. Suffice to say that it is moving and poignant.

lam told plans are already under- way to bring him back again. We can all look forward to that.

CHRISTMAS PLUM PUDDING An 1861 recipe from A Plain Cookery Buok for the Working Classes by Charles E. Francatelli. Just in time for your own holiday pudding. To tuck away in a cool,

dark place to bring cut on Christmas Day to serve io the family.

Ruth Mott. star of this charming series, adds a cook’s tip: “You can make this lighter in seature by using half flour and half breadcrumbs.” A nice touch. Makes one large pud- ding. Serves 8.

2 tb. (900 g) plain flour (or see nofe)

L Ib. (450 g) chopped fresh suet

12 02, (350 g) raisins

12 oz. (350 g) currants

12 oz. (350 g) apples, peeled and chopped

Good pinch salt

12 oz. (350 g) granulated sugar 1/2 0z. (10 g) ground allspice 1-1/2 pints (878 mL) milk er beer 4 eggs

First. put the flour, suet and all the fruit in a large pan. Mix these well together. Having made 2 deep hole in the middle with your fist; add the sali, sugar and allspice and half a pint of milk (or beer) to dissolve them,

Next, add the 4 eggs and the remaining pint of milk (or beer).

Mix all vigorously together with the hand, tie up the pudding in a well-greased and floured cioth (or pudding mould) and boil for at least 4 hours (taking care that the water boils before the pudding is put into the pot to boil).

When done, turn the pudding out on its dish to serve, decorating and flaming as is your own tradition.

See Cobbler page G&

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