Chris H. Olsen

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(Above) How about some backyard privacy this Summer?
Chris H. Olsen is a nationally known home and garden guru, designer, author, TV personality and public speaker. In his book, Chris shares his landscape and gardening knowledge along with his unique flair for home decor and design. He is also a member of the Association of Professional Landscape Designers.
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Be sure and check out the Edgemont House website - and inquire about tours!

 

Todays THV

 

At Home Blog

Botanica Gardens

Plantopia

Colonial Wine & Spirits

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March 2018 - Check out this awesome ten page article on the resurrection of the Edgemont House! Link to Article

January 2018 - Chris talks about things that are Winter Hardy.

 

September 2017 - Chris H. Olsen's Little Rock store Botanica Gardens has released its Fall Newsletter! You can read it here.

September 2017 - Check out this great article in the Arkansas Democrat Gazette! link

 

Top FIve
 

MEAL OF THE MONTH!

Tortellini in Brodo

Ingredients

2 tablespoons extra-virgin olive oil
2 leeks (white and light green parts only), halved lengthwise, thinly sliced and rinsed
2 carrots, halved lengthwise and thinly sliced
2 small celery stalks, thinly sliced
4 cloves garlic, smashed
4 cups low-sodium chicken broth
1 small piece parmesan rind
2 wide strips lemon zest (removed with a vegetable peeler)
1 12-ounce bone-in smoked pork chop, diced (bone reserved)
1 9-ounce package refrigerated cheese or meat tortellini
1 small head escarole, chopped
Freshly ground pepper

Directions

Heat the olive oil in a large pot over medium heat. Add the leeks, carrots, celery and garlic and cook, stirring occasionally, until the leeks wilt, about 5 minutes. Add 2 cups water, the chicken broth, parmesan rind, lemon zest and pork bone. Bring to a simmer and cook until the vegetables are almost tender, about 15 minutes.

Remove the parmesan rind, lemon zest and pork bone from the pot with a slotted spoon. Bring the broth to a boil over medium heat. Add the tortellini, escarole and diced pork; season with pepper. Cook until the tortellini and escarole are tender, 4 to 5 minutes.


Appetizer of the Month

 

Goat Cheese Trio: Cut a 12-ounce log of goat cheese crosswise into 3 mini logs. Roll 1 piece in chopped mixed herbs, another in cracked mixed peppercorns and the last in chopped dried cranberries and cashews. Serve with baguette slices or crackers.

Craft of the Month

Let's make that Patio Perfect!

 

Drink of the Month

Plantation Pineapple Mule

2 oz. Plantation pineapple rum
Fever Tree Naturally Light ginger beer
Lime for garnish
Pour ingredients into lowball glass or copper mug over ice.
Stir and garnish with lime wedge.


 

Clark

LINK TO TASTING BAR

 

Links:
http://www.colonialwineshop.com/

Visit the Colonial Tasting Bar at this link

 

Find them on Facebook here:
http://Facebook.com/ColonialWines

For a complete schedule of Tasting Bar events visit, http://colonialwineshop.com/calendar

 

Plant of the Month

June 2018 -Sweet Pea

 

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