A hummingbird perches on a feeder at Stephanie Whipple's Oak Harbor home.

The Butterflies and Blooms display is at Seattle's Woodland Park Zoo. The butterflies will be there now through Sept. 30, admission is free with your zoo admission. Visit on sunny, warm days to see the most butterfly activity.

Carrie Culp was our landscape architect for the Lakefront Landscape story. She can be reached at the Highridge Corp. Phone 1-800-273-3682.

To sign up for a cooking class from PCC Cooks chef Lynne Vea, go to pccnaturalmarkets.com

Our plant of the week, Purple Fountain Grass -- can be found at McLendon Hardware stores. www.mclendons.com 1-877-505-1502

Green Gardener Recipes:

Classic Basil Pesto and Several Variations

The pesto with which we are most familiar comes from the city of Genoa in Italy. It is based on basil, garlic, pine nuts, olive oil and cheese. The term "pesto" is a derived from the Italian verb pesta: "to pound or to crush". From this incredibly simple and celebratory condiment has sprung an infinite number of variations. I have included a recipe for the original and a few of my favorite twists on the theme. Each of these incorporates a selection of fresh herbs and various complements. Enjoy!

Classic Basil Pesto

(Makes about 1-1/2 cups)

2 cups basil leaves
1/3 cup extra virgin olive oil
2-3 large cloves garlic, coarsely chopped
1/4 cup freshly grated parmesan or Pecorino Romano cheese
1/4 cup toasted pine nuts or walnuts
1/4 teaspoon salt

If you choose to prepare this recipe in the most classic manner you will need a mortar and pestle. Working in small batches, add about half of the garlic to the mortar and crush it well with the pestle. Then add 1/2 of the pine nuts. Tear 1/2 of the basil into small pieces and add to the mixture. Add enough oil to crush everything into a paste and then fold in half of the cheese and salt. Repeat with the remaining ingredients. Here is a much simpler (albeit not nearly so satisfying) method:

Place all of the ingredients in the bowl of a food processor or blender and blend until smooth.

Northwest Arugula-Hazelnut Pesto (

(Makes about 1-1/2 cups)

1 cup basil leaves
1 cup arugula leaves
1/3 cup extra virgin olive oil
1/4 cup roasted garlic cloves (available in PCC's olive bar)
1/4 cup local Northwest Chevre cheese
1/4 cup toasted hazelnuts
1/4 teaspoon salt

Place all of the ingredients in the bowl of a food processor or blender and blend until slightly chunky.

French Herb Pesto

(Makes about 3/4 cup)

1/4 cup chervil
1/4 cup sorrel leaves
1 teaspoon tarragon leaves
1/4 cup extra virgin olive oil
2 tablespoon walnut oil
2-3 large cloves garlic, coarsely chopped
1/4 teaspoon salt

Place all of the ingredients in the bowl of a food processor or blender and blend until smooth.

Pumpkin Seed and Chipotle Pesto

(Makes about 1 cup)

1/4 cup cilantro
1/2 cup roasted and salted pumpkin seeds
1 teaspoon chipotle powder (or more to taste!)
1/2 teaspoon each dried oregano, thyme and basil
1/3 cup or more olive oil
Juice and zest of 1 lime
Salt and pepper to taste

Place all of the ingredients in the bowl of a food processor or blender and blend until nice and chunky.

Recipes developed by Lynne Vea

Not So Traditional Caprese Salad

Serves 4

2-3 ripe summertime tomatoes
4-6 ounces fresh Mozzarella cheese
8 whole basil leaves
Sea salt
An assortment of olives
Artichoke hearts
Prosciutto
Balsamic Vinegar

Northwest Hazelnut Pesto (recipe below)

Slice the tomatoes crosswise into 1/4 inch thick slices. Sprinkle with a little of the sea salt. Slice the mozzarella into the same thickness. On a platter or each of 4 plates, arrange the tomato slices intermittently with the sliced mozzarella and the basil leaves. Scatter with the olives and artichoke hearts and drape the Prosciutto alongside. Drizzle with the balsamic vinegar serve with the Hazelnut Pesto.

Northwest Arugula-Hazelnut Pesto

(Makes about 1-1/2 cups)

1 cup basil leaves
1 cup arugula leaves
1/3 cup extra virgin olive oil
1/4 cup roasted garlic cloves (available in PCC's olive bar)
1/4 cup local Northwest Chevre cheese
1/4 cup toasted hazelnuts
1/4 teaspoon salt

Place all of the ingredients in the bowl of a food processor or blender and blend until slightly chunky.

Recipe developed by Lynne Vea

The Point Defiance Rose Garden is open now through September, Daylight Hours, and is located at the Point Defiance Park at 5400 N. Pearl St. in Tacoma. Check out the Web site.

Tom Lang was our Drip Irrigation pro. Tom, and more information about drip irrigation, can be found at the Highridge Corporation. Phone 1-800-273-3682.

Rose Pharm can be found at Fred Meyer and finer nurseries.

Our plant of the week, Liriope or Lilyturf -- can be found at McLendon Hardware stores. www.mclendons.com 1-877-505-1502Contact the Seattle Tree Fruit Society if you'd like to buy some apple footies. Call 206-782-7352 or check out their Web site.

Hummingbird plants: Monarda, Zinnia, Lobeliea cardinal, 'Queen Victoria', Delphinium 'Princess Caroline', Agastache, Crocosmia, Pentstemon

Hummingbird water: 1 part white sugar to 4 parts water.

Joanna D'asaro was our landscape makeover pro. She can be found at the Highridge Corporation: 1-800-273-3682.

Our plant of the week -- Heucherella Sun Spot -- can be found at McLendon Hardware stores. 1-877-505-1502 or www.mcclendons.com

The Point Defiance Flower and Garden show takes place annually on the first weekend of June. Watch for it in 2008, it's a must see. Visit www.ptdefianceflowershow.com for more information.

Grilled Pizza Rustica with Grilled Local Vegetables and Arugula

(Makes 4 personal pizzas)

The flavor of wood-fired pizza is irresistible, and easily obtainable on your own grill! Prep all of your ingredients ahead of time and gather your family and friends on the patio to finish the pizzas together.

Note: This recipe reflects local vegetables available in the earliest summer season. As the summer progresses wonderful additions such as sweet peppers, eggplant and glorious local tomatoes become available. By all means, take advantage!

To prepare the grlled vegetables:

2 small zucchini, cut into 1/4 inch thick slices, lengthwise
1 cup snow peas, trimmed
4 portobello mushrooms, stems removed and caps cut into 1/4 inch thick slices
12-16 thin asparagus spears
Olive oil
Sea salt
Chopped fresh basil

Heat your gas grill to medium high OR get your coals nice and hot.

Toss all the vegetables with a little olive oil, a pinch or two of salt and the basil. Just before starting to cook the pizzas, throw the vegetables on the gill, and cook them, turning occasionally until they are just tender!

Transfer them to a holding plate and finish your pizzas.

For the pizza preparation:

2 rounds East Coast Dough Company Pizza Dough, thawed (Or make your own! See recipe below)
Extra virgin olive oil infused with 3 cloves crushed garlic for brushing
1/2 cup Cibo Roasted Red Pepper Pesto
1 pound fresh mozzarella, drained and thinly sliced
1 cup Port Madison chevre cheese, crumbled
4 ounces Parmigiana Reggiano, shaved or grated
Basil leaves
Arugula leaves
Grilled Vegetables

Cut each pizza dough in half and form each one into a ball. Allow them to rest about 15 minutes and with your fingertips, pat the balls of dough down and out to about 1/2 inch thickness, or roll the dough out with a rolling pin. It doesn't have to be a perfect circle! That's why we call it rustica.

Brush each dough round with garlic infused olive oil and place the rounds, olive oil side down, on the grill. Brush the top of each with the garlicky olive oil. Grill until golden brown and turn over, about 2-3 minutes.

Working quickly to maintain the heat of the crust, brush the browned sides with pesto, layer with the fresh mozzarella and top with the grilled vegetables. Finish with whole basil and arugula leaves, chevre and Parmigiana. Close the lid on the barbecue and cook until the crust is golden on the bottom and the mozzarella is melted.

(You may tuck these pizzas under the broiler for a moment or two to brown the toppings if you like.)

Recipe developed by Lynne Vea

Homemade olive oil and cornmeal pizza dough

2 cups warm water (90-105 degrees)
1 package active dry yeast
1 teaspoon sugar
3 tablespoons extra virgin olive oil
1 tsp. salt
5-1/2 cups bread flour
3 teaspoons corn meal
1 teaspoon Herbes de Provence
Flour to dust

In a large bowl, combine 2 cups warm water, 1 package active dry yeast and 1 teaspoon sugar. Let sit until the yeast begins to proof by becoming foamy, about 5 minutes. Add 3 tablespoons olive oil, 1 teaspoon salt, 4 1/2 cups bread flour, the cornmeal and the herbs. Mix until the flour is incorporated and then scrape dough out onto a lightly floured surface. With your hands, knead the dough until smooth and elastic, dusting with flour as needed to prevent sticking. Shape the dough into a ball and lightly oil the outside of it. Place dough in a bowl and let it proof in a warm place for 3/4 hour or until the dough doubles in bulk.

Cut the dough into 4 pieces and shape into rounds. Oil the rounds lightly and let them rest, covered with plastic wrap or a towel, for about 10-15 minutes. You may now shape the dough.

Recipe developed by Lynne Vea

Kruckeberg Botanic Garden 20066 15th Avenue Northeast, Shoreline. Phone (206) 542-4777 or visit www.kruckeberg.org

Carrie Culp was our landscape makeover pro. She can be found at the Highridge Corporation: 1-800-273-3682.

Our plant of the week -- Water Lily -- can be found at McLendon Hardware stores. Phone 1-877-505-1502 or visit www.mclendons.org

Cutting garden plants:

Agastache, 'Blue Fortune'
Camanula Blue Peachbells
Penstemon Midnight
Salvia East Friestand
Penstemon 'Thorn'
Echinacea 'Blue Sky Sunrise'
Ehinops 'Arctic Glow'

Grilled salmon ceasar recipe:

Fire Grilled Caesar Salad With Wild Alaskan Salmon

(Makes 4 main course size salads)

The appeal of this beautiful, composed salad is in the unexpected flavors that develop when you heat up the grill! Feel free to add any other glorious summer vegetables that call out for your grill and certainly substitute halibut, prawns or scallops for the salmon! Enjoy!

2 small hearts of romaine, cut in half lengthwise (If they are large, use 1 romaine heart and quarter it)
Four 4-ounce wild Alaskan salmon filets, skin on
12 asparagus spears, tough ends removed
2 yellow squash, sliced lengthwise into 1/4 inch slices
Any other local, seasonal vegetable you would like to include
4-8 slices baguette (about 1/4 inch thick)
1/2 cup extra virgin olive oil
1/4 cup chopped fresh herbs in any combination
Salt and pepper to taste

Caesar Salad dressing of your choice (Or make you own! Recipe below)

1 cup coarsely shredded Parmigiana Reggiano cheese
Sliced radishes for garnish

Preheat your oven to 475 degrees.

Lay the romaine halves, cut side up, on a large tray. Place the salmon filets on the tray as well and surround with the additional vegetables and the bread slices. Combine the olive oil, herbs, salt and pepper and brush generously over all the items on the tray.

Heat your gas grill to medium high OR get your coals nice and hot. Place the salmon on the grill and close the lid. Cook without turning for about 12 minutes. In the last 5 or 6 minutes of cooking time, add the asparagus, squash and any other vegetables you would like to include to the grill. Cook the vegetables until tender but not mushy and the salmon until opaque through. Remove all the cooked ingredients to the tray.

Place the romaine halves and the baguette slices on the grill and cook the romaine for about 2 minutes, turning once, or until the edges of the Romaine begin to lightly crisp. The baguette slices should be light golden.

To serve:

Place each wedge of Romaine on a salad plate. Divide the vegetables, salmon and baguette amongst the plates. Drizzle each salad with Caesar dressing and top with the Parmigiana and sliced radishes. You may offer additional Parmigiana to your guests.

Recipe developed by Lynne Vea

Traditional caesar salad dressing

1 whole egg, coddled (see note)
2-4 garlic cloves
2 tablespoons coarsely chopped Parmigiana Reggiano cheese
1 teaspoon dijon mustard
1 anchovy fillet
1/2 teaspoon Worcestershire sauce
3 tablespoons lemon juice (or more to taste)
1/2-2/3 cup extra virgin olive oil

Place all of the ingredients except the oil in a food processor and puree. With the machine running, add the oil through the feed tube in a steady stream until the dressing is creamy. Season to taste with black pepper and cayenne if desired.

Note: To coddle an egg, place it in barely simmering water for 1-1/2 to 2 minutes, (no longer). This will bring the egg to a safe temperature. Remove it and immediately crack it into a bowl. The white may turn a bit translucent, but it will still serve as a perfect base for emulsion.

Lakewold Gardens is located in Lakewood, Wash., on Gravelly Lake Drive SW. Admission is $5 for adults, children under 12 are free. Call 1-888-858-4106 for more information, or visit www.lakewold.org

Paul Messel was our lawncare pro. He can be found at the Highridge Corporation: 1-800-273-3682.

Our plant of the week -- Fuchsia -- can be found at McLendon Hardware stores. www.mclendons.com 1-877-505-1502

Go to pccnaturalmarkets.com for info on Lynne's cooking classes and back recipes: Here are this show's recipes.

PCC Cooks Chef Lynne Vea's Recipes:

Emerald Spring Pea Soup with Radish and Arugula Salad

(Makes about 2 quarts)

For the soup:

2 tablespoons butter
1/4 cup sliced shallots
1 teaspoon each fresh tarragon and basil, coarsely chopped
1/4 cup dry sherry
4 cups freshly shelled spring peas (yes, you may use frozen baby peas, but don't tell anyone I said so…)
3 cups well seasoned vegetable or chicken broth
1/2 cup heavy cream
Salt and pepper to taste

In a soup pot, melt the butter over medium heat and cook the shallots for 5-6 minutes, or until tender but not browned. Stir in the tarragon and cook for 30 seconds. Add the sherry to the pan and cook until most of the liquid is absorbed. Add the peas and the stock. Bring the liquid to a slow boil and cook the peas until just tender, about 8 minutes for fresh. Stir in the cream and adjust the seasoning with salt and pepper.

Puree the soup in a blender or food processor or pass through a sieve or food mill.

Serve in pretty bowls and garnish with Basil Oil, Soft-Crisp Croutons and Radish and Arugula Salad

Basil oil:

1/4 cup fresh basil
1/4 cup Italian parsley, stems removed
2 cloves garlic
1/2 teaspoon salt
1/2 cup extra virgin olive oil

Combine all the ingredients in a blender or food processor and process until smooth.

Soft-Crisp Croutons:

2 cups 1-inch fresh bread cubes (I prefer Ciabatta or rustic sourdough)
1/4 cup melted butter
2 tablespoons chopped fresh basil or favorite herb blend
Pinch sea salt
Skewers (optional)

Preheat your oven to 425 degrees. Combine the butter and basil and toss the bread cubes to coat well. Sprinkle with the sea salt and toast in the oven for 2-3 minutes. Thread several croutons each on skewers and float on the soup.

Recipe developed by Lynne Vea

Radish and Arugula Salad

(makes about 2 cups)

1 bunch radishes, tops and root tips removed
1/2 cup arugula leaves
8 or so basil leaves
1 teaspoon black or white sesame seeds
1 tablespoon chopped cilantro
1 tablespoon rice vinegar
1 tablespoon sugar
1 teaspoon sesame oil
1/2 teaspoon salt
1/2 teaspoon chili oil

Cut the radishes into thin slices crosswise. Stack the slices and cut into thin strips. Place in a bowl. Stack the arugula leaves on top of each other (about 8 leaves at a time), and cut into thin strips. Do the same with the basil. Add all of this along with the sesame seeds and the cilantro to the bowl with the radishes.

In a separate bowl combine the rest of the ingredients. These 2 separate steps may both be done up to an hour ahead of serving. About 10 minutes before serving, toss the ingredients together. (If the salad and its dressing are combined too far ahead it will make the radishes mushy.)

Be sure to visit Van Lierops sometime in April when the tulips are in full swing! They're in Puyallup, at 13407 80th Street E. call them at 1 800 666 8377 or (253) 848-7272. Find them online at www.vanlieropbulbfarm.com . You can stroll their gardens, buy the freshest bouquets around, and order bulbs for your own garden!

Our Landscape Architect and slope expert was Joanna D'asaro, who can be found at The Highridge Corp. Call 1800-273-3682 or www.highridge.com

The native plants she recommends for slopeside are: Snowberry, Thimble berry, Salmon Berry, Salal, ferns, douglas fir, dogwood, cedar and red currant.

Our Plant of the week is Clematis armandii -- you can find them at all Mclendon Hardware stores.

You can take cooking classes at PCC Natural Markets to learn to make the most of your organic produce. www.pccnaturalmarkets.com. Here are all of the asparagus recipes!

Grilled Asparagus with Mango, Olives and Capers: Tapas Style

(Serves 6)

This savoury-sweet-salty take on Spring's first asparagus is couched in classic Spanish influences and absolutely glows with gorgeous color. In the summer try it with fresh green beans and grilled tuna!

For the asparagus and grilled garlic bread:

1/4 cup extra virgin olive oil

3 cloves garlic, crushed

24 asparagus spears, tough ends trimmed

12 slices rustic bread, such as Ciabatta

Sea salt and freshly ground pepper

Combine the olive oil and garlic in a small bowl and let sit while the grill heats. Toss the asparagus in enough of the seasoned olive oil to coat it lightly. Brush both sides of the bread slices with the olive oil as well. Preheat an indoor or outdoor grill to high and cook the asparagus and the bread slices, turning once or twice, for a scant 2-3 minutes, or until grill marks show. The asparagus should be deep emerald in color but still tender-crisp and the bread a light golden. Remove the spears to a platter, and the bread slices to a separate plate.

To finish the dish:

3 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon fresh thyme leaves

2 tablespoons capers

1/4 cup pitted Kalamata olives

1/4 cup finely chopped red bell pepper

1/4 cup thinly sliced basil

1 fresh mango, peeled, pitted and sliced

1 lemon, cut in half

Salt and pepper to taste

Heat a large sauté pan over medium high heat and add the oil. Stir fry the garlic, thyme, capers, olives and red bell pepper for 30 seconds. Toss in the basil and asparagus and cook to heat the asparagus through, about 1 minute. Fold in the mango slices, squeeze the lemon over all the ingredients and season with the salt and pepper.

Place 2 grilled bread slices on each of 6 individual plates, and criss cross 4 asparagus spears on top. Spoon the mango-olive-caper mixture over and garnish with freshly chopped parsley.

Recipe developed by Lynne Vea

***

Wild Dungeness Crabmeat Tart

(Makes one 9 or 10 inch tart)

1 large shallot, peeled and thinly sliced

1/4 cup thinly sliced bacon (optional)

2 cups grated Gruyere cheese

1 cup Dungeness crab

1 sheet puff pastry

6 whole eggs

half and half

Season salt of your choice

Cracked black pepper

3 tablespoons chopped fresh herbs in any combination of the following (basil, thyme, dill, rosemary, chervil, savoury)

Preheat your oven to 375 degrees.

Cook the bacon for 2 minutes in a sauté pan over medium high heat. Add the shallot and cook for 2-3 minutes more, or until the bacon is lightly crisp. Drain off any excess fat and set aside. If you choose not to use bacon, saute the shallot with a pinch of salt and pepper in a little olive oil until golden. Chill this mixture well.

Roll out the pastry to form a 12 inch square. Gently fit it into a 9 or 10 inch tart pan. Trim any excess pastry.

Break the eggs into a measuring cup. Note the amount and transfer them to a mixing bowl. Add the same amount of half and half. (If the eggs measured 1 cup, add 1 cup of half and half) Add the salt, pepper and herbs and beat with a wire whip to combine well.

Layer the shallot mixture in the bottom of the pastry lined tart pan, top that with the crabmeat and then sprinkle the cheese over all. Pour the egg batter in the tart pan, being careful not to overflow the edges. You may garnish the top with strips of red pepper and whole herbs if you like. Bake the tart for about 45 minutes or until the center is set.

Recipe developed by Lynne Vea

***

Asparagus with Roasted Piquillo Peppers, Basil and Port Madison Chevre Wrapped in Prosciutto

(Makes 6 appetizers)

12 thin spears asparagus, tough ends removed

6 slices Prosciutto ham

1 round Port Madison chevre cheese (about 4 ounces)

1/4 cup cream cheese, softened

Coarsely ground pepper

12 whole basil leaves

12 slices roasted piquillo or sweet red pepper, drained well

Salt and freshly ground pepper

White Truffle Vinaigrette (recipe follows)

Blanche the asparagus in salted boiling water until just tender but still bright green. Refresh in ice water and drain.

Lay each sheet of Prosciutto out on a work surface. Mix the chevre and cream cheese together and divide it into 6 portions. Press a layer of cheese at one end of each slice of Prosciutto and sprinkle with coarsely ground pepper. Lay a basil leaf and slice of piquillo pepper on top of the cheese. Place 2 asparagus spears crosswise on top of the piquillo pepper. Wrap the Prosciutto into a tight cylinder around the filling. Chill the rolls for 10-15 minutes (or up to 2 hours) and then cut each in half on the diagonal, arranging them on a lettuce lined plate. Serve with the White Truffle Vinaigrette.

White Truffle Vinaigrette:

1/4 cup aged sherry wine vinegar

1/2 cup extra virgin olive oil

1 tablespoon white truffle oil

1 teaspoon salt

1 teaspoon sugar

1/2 teaspoon ground mustard

Freshly ground pepper

1 teaspoon thyme

Combine all ingredients and blend well. Serve at room temperature.

Recipe developed by Lynne Vea

The Arboretum's Tuesday Plant Sales take place every Tuesday of the year at the greenhouses at the Visitor Center (Pat Calver Greenhouse) from 10:00 am to 12:00 noon.

Check the Arboretum's website for information on their big April plant sale. Visit www.arboretumfoundation.org

For water feature help or maintenance, call The Highridge Corporation 800-273-3682 or www.highridge.com

Seeds of Change organic seeds can be found at PCC Natural Markets, as well fine nurseries in the Puget Sound area.

Our Plant of the Week - the Bare Root Three Way Apple Tree, can be found at McLendon Hardware stores. Go to www.mclendons.com for store location information. The tree cost about $24, and since it is grafted, it will yield three different types of apples.

Our Tropicalissimo show was shot at Jungle Fever Exotics -- a tropical plant store in Tacoma. They are at 5050 N. Pearl Street in Tacoma. I-5 to Hiway 16 West. (253) 759-1669

Take 6th avenue exit, stay center lane.

Turn left at the intersection of N. 51st and Pearl. Basically, go to Point Defiance Park Entrance. This place is right outside the entrance on the left.

Linda Cochran's garden is private, but sometimes tours are available during the Bainbridge Island Garden Tour in the spring.

Our garden lighting expert was Tom Lang, who can be found at The Highridge Corporation. Phone 800-273-3682 or www.highridge.com

You can take cooking classes at PCC Natural Markets to learn to make the most of your organic produce. www.pccnaturalmarkets.com. Here's the latest recipe, all of the ingredients, including that all-butter no trans fat puff pastry can be found at PCC Natural Markets.

Caramel Apple and Hazelnut upside down tart with berry sauce and crème fraiche

by PCC Cooks Chef Lynne Vea

(Makes one 9-inch tart)

1/4 cup softened butter
1/4 cup dark brown sugar
1/4 cup coarsely chopped hazelnuts
8-10 raspberries (optional)
4 organic Pink Lady apples (you may use any slightly tart, crunchy apple in this dish)
1 lemon, cut in half
3 tablespoons sugar mixed with 1/2 teaspoon cinnamon
1 tablespoon Grand Marnier liqueur
1 sheet DuFours puff pastry
Crème Fraiche
Berry Sauce

Preheat your oven to 425 degrees.

In a 9 inch tart or cake pan, spread the butter generously over the bottom of the pan and sprinkle the brown sugar over the surface of the butter. Scatter the hazelnuts and raspberries over the brown sugar. (Since this is an upside down tart these ingredients will be the caramel glaze on the top of your tart when you invert it out of its pan.)

Trim the ends off of each apple and cut them in half lengthwise. With a Parisian scoop (melon baller) or paring knife, remove the core. Cut each apple into thin slices and squeeze a little lemon juice over each. (I opt to leave the peel on the apples. It gives the tart a beautiful rosy glow and maintains more of the apple's goodness.)

File photo

Hazelnuts are very low in saturated fats.

Arrange the apple halves, curved side down, on top of the other ingredients in the tart pan. Pack them in tightly. You may need to cut some of the halves into half again to wedge smaller sets of slices into smaller spaces. The apples will soften and shrink a bit during the cooking process, so you can afford to pile them in! (As Ciscoe says, it's just like paving a patio…) Sprinkle the apples with the cinnamon sugar mixture and drizzle with the Grand marnier.

Cut the puff pastry sheet into a circle just slightly larger than your tart pan and drape the pastry over the apples, tucking the edges in. Bake the tart until the pastry is a deep golden brown, about 20-25 minutes. Let the tart rest for about 15 minutes and then invert it by placing a serving platter over the top of the pan. Using hot pads, grasp the tart pan and the platter together and flip the whole set over. (Be careful, as the tart is juicy and the juice may still be hot.) Set the platter down and remove the tart pan. Voila!

To serve:

Sprinkle the surface of the tart with powdered sugar and garnish it with camellia leaves, raspberries and fresh flowers. Cut it into wedges (any size you like!) and serve them on dessert plates drizzled with crème fraiche and berry sauce.

The Olympic Sculpture Park is located in downtown Seattle on the waterfront at Western and Broad. Admission is free, it's open 7 days a week, and closed nights.

Herban Pottery is a gardening emporium in SODO that features outdoor furniture, containers, and all manner of great gardening gadgets. This 7000-square-foot warehouse is a great place to spend part of a winter weekend, and now is a good time to get a jump on ordering outdoor furniture. 3220 First Avenue South, Seattle. (206) 621-8601 www.herbanpatio.com.

If you are interested in having a professional take a look at a drainage problem, our landscape architect Carrie Culp was from The Highridge Corporation. Their Web site has great tips on drainage, and they will provide free estimates. 1 800 273 3682, or www.highridge.com

For DIY drainage, remember: Don't change the lay of your land. Check gutters and downspouts often to make sure they're draining. Mature landscaping drinks excess water, so think twice before you clear your land of trees, shrubs and other plants. And if you have swampy spots in your lawn, wait till the area dries a bit, rototill it up (if you're confident there are no phone lines, gas mains or electrical wires running beneath it...) mix in sand and organic matter to build it up, then resod, or re-seed grass. It'll look funky for awhile, but Mother Nature will prevail, and grass will fill in.

Find full spectrum fluorescent bulbs at better nurseries. Be sure to ask for full spectrum.

Now is the time to take woody plant cuttings from dormant plants you'd like more of (roses, pussywillows, etc.). Remember, 3 nodes, make sure you can tell the top of the cutting from the bottom, use rooting hormone (on the bottom!) and plant in a mix of peat and perlite. Then bury the pot, twigs and all, in a shady part of your garden. Protect from freezes, keep it watered, and come September you should be able to dig up a bunch of rooted plant starts.

You can take cooking classes at PCC Natural Markets to learn to make the most of your organic produce. www.pccnaturalmarkets.com , click on PCC Cooks.

Here's the recipe you saw in today's show:

"PCC Cooks" Chef Lynne Vea's Pan Seared Organic Brussels Sprouts with Red Pears, Pancetta Bacon, Shallots and Rosemary

(Serves 6-8)

The glowing colors of pears and cranberries set against the earthy green of the brussel sprouts will definitely brighten up your table!

File

Brussels sprouts

1 pound organic brussels sprouts, trimmed and halved
5-8 slices pancetta bacon
2 tablespoons olive oil
2 medium shallots, peeled and thinly sliced
2 organic red skinned pears, cored and sliced
1 teaspoon chopped fresh rosemary
Sea salt and freshly ground pepper to taste
2 tablespoons maple syrup
1 tablespoon white balsamic vinegar
1/4 cup dried cranberries
1/4 cup spicy toasted pecans (recipe follows)

Cook the brussel sprouts in boiling, salted water 4-6 minutes or until tender but still green. (You may also steam or roast them if you prefer.)

Cut 5 slices of the pancetta into thin strips. Reserve 3 slices for the garnish if you would like.

In a heavy sauté pan, cook the pancetta until lightly crisped. Remove from the pan. If you are going to use the remaining slices for garnish, crisp these in the pan and set aside.

Place the sauté pan back over medium high heat and add the oil. Cook the shallots about 2-3 minutes or until lightly golden. Stir in the pears and the crisped pancetta strips and cook for 1 minute. Toss the brussels sprouts back in the pan and add the rosemary. Season with a pinch of sea salt and freshly ground black pepper. Stir fry to heat the sprouts through, about 3 minutes. Add the maple syrup and the balsamic vinegar and toss gently.

Transfer to a serving bowl and scatter with the pancetta slices, dried cranberries and spicy toasted pecans.

Spicy Toasted Pecans

(This makes enough for this dish and extra for snacking!)

1 cup pecans
2 tablespoon Worcestershire sauce
2 tablespoons brown sugar
Splash hot sauce

Toss the pecans in the Worcestershire, brown sugar and hot sauce. Add a pinch of sea slat to taste and spread out in a single layer on a baking sheet. Roast for 5 minutes or until aromatic and starting to turn golden.

Recipe developed by Lynne Vea

Louise Kurabi

Kubota Garden is a public garden owned by the City of Seattle and maintained by the Department of Parks & Recreation.

We visit Kubota Garden, a 20-acre park located at Renton Avenue S. and 55th Avenue South in the Rainier Beach neighborhood of South Seattle. It's a great place for a stroll and some winter gardening inspiration. Especially interesting: great use of native plants, mature ornamental evergreens, and Japanese gardening techniques adapted to northwest natives. For a garden map, volunteer opportunities, and more information www.kubota.org.

Hellebores we look at in first segment: Corsican Hellebore, Stinking Hellebore, Hellebore "Ivory Prince".

If you are interested in learning more about having an irrigation system installed, our expert Geoff Golden is from The Highridge Corporation. Their Web site has great tips on irrigation, and they will provide free estimates. 1 800 273 3682, or www.highridge.com

You can take cooking classes at PCC Natural Markets to learn to make the most of your organic produce. www.pccnaturalmarkets.com , click on PCC Cooks.

"PCC Cooks" Chef Lynn Vea's Pan Seared Greens with Ginger, Basil and Roasted Cashews

(Serves 4 -6)

1 tablespoon rice wine vinegar
1 tablespoon brown sugar
3 tablespoons fish sauce or soy sauce
3 tablespoons peanut or vegetable oil
3 cloves garlic, sliced
1 tablespoon minced fresh ginger
1 sweet onion, peeled and thinly sliced
1 cup sliced shiitake mushrooms
1 small hot red chile, sliced
1 red bell pepper, seeded and cut into thin julienne strips
6 cups coarsely chopped winter greens in any combination
20 Thai or sweet basil leaves
1/2 cup roasted cashews

In a small bowl combine the rice wine vinegar, brown sugar and the fish sauce or soy sauce. Set aside.

Heat the oil over high heat in a wok or large sauté pan. Stir-fry the garlic, ginger, onion and shiitake mushrooms for 1 minute.

Add the chile and red bell pepper and cook for 1 minute more.

Stir in the greens and if needed add a splash of water or white wine to moisten the pan. Cook the greens until they are bright jade in color and just tender, about 2 minutes. (At this point; the degree of tenderness is up to your taste. If you prefer your greens a little more well done, cover the pan and let them cook for 3-5 minutes more, or until they reach your desired texture.) With the pan still on high heat, add the fish sauce mixture, the basil leaves and cashews. Heat through and serve over steamed jasmine rice.

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Trinity Tree Farm is located at 14237 228 th Ave SE in Issaquah. Phone: 425-391-TREE (8733) Get more information at www.trinitytreefarm.com

Our Garden Lighting expert was Tom Lang, who can be found at The Highridge Corporation 800-273-3682 or www.highridge.com

You can take cooking classes at PCC Natural Markets to learn to make the most of your organic produce. Visit their Web site at www.pccnaturalmarkets.com and click on "PCC Cooks."

Click here for Chef Lynn Vea's delicious recipe for Sweet and spicy butternut squash soup with crispy sage and pumpkin seed garnish.

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The Bellevue Botanical Garden is located at 12001 Main Street in Bellevue, east of Seattle. Get more details at www.bellevuebotanical.org

The pruners we used for the prune-off were Felcos and Bahcos. Both brands can be found at better nurseries and garden stores. Felcos cost around $60, the Bahcos with the kit run about $50.

Our winter color before and after featured winter pansies, scotch moss and heucheras. The pink flower in the container was a cyclamen -- they like cool weather, but not frost. Don't forget to try potting soil for good drainage.

Those Brussels sprouts we were showing off came from Nash's Organic Produce in the Dungeness Valley, (1865 E. Anderson Rd. Sequim, WA 98382). Find them at their farm store, as well as at Sequim, Port Angeles and Port Townsend farmer's markets, and PCC Natural Markets in Seattle. Visit their Web site at www.nashproduce.com.

If you're growing them yourself, they like cool, moist climates, and the longer you can leave them on the stalk, outside, the sweeter they'll get. Rip off the top of the plant to send the plant's energy into the sprouts.

Nov. 18 - From Volunteer Park Conservatory

Visit the Consevatory Web site at www.volunteerparkconservatory.org

Winter container before and after: The container contained a Windmill Palm, Ivy (both of those elements remain in the container year round). To 'winterize' it we added a couple of Euphorbias, a Helleborus, some Hakone grass, a miniature ornamental cabbage and some white and blue winter pansies.

Nash's Organic Produce, Carrots in particular, can be found at their farm store in the Dungeness Valley at 1865 E. Anderson Rd. Sequim, WA 98382. It can also be found at Sequim, Port Angeles and Port Townsend farmer's markets, and PCC Natural Markets in Seattle. Visit their Web site at www.nashproduce.com.

The seed variety is Nantes, Bolero and those can be found at Territoral Seeds. Check out their Web site at www.territorial-seeds.com.