Chris H. Olsen

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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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Todays THV


At Home Blog

Botanica Gardens


Colonial Wine & Spirits


March 2017 - It's time to Mulch People!



February 25th and 26th 2017 - Chris had a great time at the Arkansas Flower and Garden Show in Little Rock! More pics of our booths here.


Top FIve


Barbecue Pulled Pork Shepherd's Pie


2 lb. red potatoes
1/2 packet ranch seasoning mix
2/3 c. sour cream
1 lb. pulled pork
1 bottle barbecue sauce
1 can corn, juices drained
1 c. shredded Cheddar cheese
1 bunch scallions, diced



Preheat the oven to 400°F.
For the ranch mashed potatoes: Peel the potatoes and cut them into 1-inch pieces, then place them in a large saucepan and cover with water. Bring the water to boil and cook until the potatoes are tender when pierced with a fork, about 10 minutes. Drain, and place in a large bowl.
Add the ranch seasoning and sour cream and mash the potatoes until the mixture is thoroughly combined and most of the lumps are gone. Set aside.
For the rest of the dish: Toss pulled pork with barbecue sauce (as much or as little as you'd like to use). Add it to a large casserole dish, smoothing it to create one even layer. Top with corn, then add a layer of mashed potatoes. Cover with shredded cheese and scallions.
Bake in the oven for about 14-16 minutes, or until the cheese has melted.

Appetizer of the Month

Prosciutto-Wrapped Mango Bites


1 ripe mango, peeled
1 1/2 cups loosely packed arugula
1 (1-oz.) package fresh basil
4 very thin prosciutto or country ham slices
1/4 teaspoon coarsely ground pepper

How to Make It

Cut mango into 1/4- to 1/2-inch slices (about 16). Place 1 mango slice on top of 3 arugula leaves and 1 to 2 basil leaves.

Cut each prosciutto slice lengthwise into 4 strips. Wrap center of each mango bundle with 1 prosciutto strip. Arrange on a serving platter, and sprinkle with pepper.

Note: To make ahead, prepare recipe as directed. Cover bites with damp paper towels, and chill 30 minutes.

Prosciutto-Wrapped Melon Bites: Substitute half of 1 small cantaloupe or honeydew for mango. Proceed with recipe as directed.

Proscuitto-Wrapped Pear Bites: Substitute 1 ripe pear, unpeeled, for mango. Cut pear as directed in Step Toss together pear slices and 1/2 cup lemon-lime soft drink to prevent browning; drain. Proceed with recipe as directed.

Proscuitto-Wrapped Apple Bites: Substitute 1 Gala apple, unpeeled, for mango. Cut apple as directed in Step Toss together apple slices and 1/2 cup lemon-lime soft drink to prevent browning; drain. Proceed with recipe as directed.

Note: To make ahead, prepare recipe as directed. Cover bites with damp paper towels, and chill 30 minutes.

Craft of the Month

You could do this in YOUR backyard!



Drink of the Month


1/2 oz simple syrup
1/2 oz lemon juice
1 oz Gin
4 oz chilled Champagne

Stir the first three ingredients into an ice filled Collins glass, then top with Champagne.

We'll be sampling this cocktail at the Colonial Tasting Bar on Thursday, March 23 from 4 until 7.

For a complete schedule of Tasting Bar events visit,


This cocktail will be featured at the Colonial Wines and Spirits Tasting Bar in October.



Visit the Colonial Tasting Bar at this link


Find them on Facebook here:

Plant of the Month

March - Yellow Trillium

Yellow trillium is a true spring plant: Once its flowers die back at the season's end in June, the foliage recedes, too. Even so, its marbled leaves and delicate yellow-white blooms are a welcome sight in April.

Spring flower tip: In a woodland garden, pair it with other shade-lovers.

Name: Trillium luteum

Growing conditions: Shade and moist, well-drained soil

Size: To 16 inches tall and 12 inches wide

Zones: 5-8


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