Old is new again. During World Wars I and II, home gardeners supported the effort abroad by growing their own vegetables to feed their families. Today, the Victory Garden movement continues—representing the need to work toward sustainability in an effort to connect the planet to the plate. Join host Jamie Durie as he visits San Francisco to see the installation of "Victory Gardens 2008" in front of City Hall's Civic Center. Jamie speaks with San Francisco Mayor Kevin Newsom and renowned chef and passionate slow food advocate Alice Waters about this special city project. Then, Paul Epsom visits Mixed Border Nursery in Hollis, New Hampshire, to show us how many old varieties of plants are still favorites today—and how they've evolved through hybridization. Chef Michel Nischan's "Homegrown" segment features a master gardener whose greenhouse and garden supply a new restaurant.

The best of the new! Jamie Durie takes viewers to Cornerstone Gardens—one of North America's premiere collections of exciting new garden design. Cornerstone presents gardeners with some terrific, fresh ideas to bring home to their own spaces. Ever wonder how new plants make it onto nursery shelves? Paul Epsom explores the path from seed to retail sale when he visits an All-American Selection trial garden. This week's "Homegrown" features a husband-and-wife team that bring the farm to the table: Chef Ana Sortun and farmer Chris Kurth show Michel Nischan the glories of freshly-dug potatoes.

Using light to your advantage in the garden is a skill. This week, The Victory Garden looks at light in many different ways: Jamie Durie visits the renowned Ruth Bancroft Garden in Walnut Creek, California, to take a closer look at specimens that reflect light, absorb light, or bring light into your garden. Then we tackle one of gardening's most persistent questions: What's a gardener to do with shade? Paul Epsom gives a primer on the many different types of shade and how to choose the right plant for the right place. Our "Homegrown" segment this week features a Burmese salad with greens and herbs straight from the garden and greenhouse.

This week, we're keeping you in the dark! Deep, dark chocolate, and black plants look great in any garden. Join Jamie Durie as he visits the San Francisco Botanical Garden to see how they've worked dark plants into their collections. Paul then shows off his hands-down favorite groundcover for dark locations. Got shade? Get moss! Starting a beautiful moss garden is easier than you think—when you've got the right conditions. Not enough room in the city to grow everything you'd like? "Homegrown" this week introduces you to the best farmer's market in New England, in the heart of Boston—where you'll learn to select the best, diverse produce with a chef.

What's softscaping? Plainly said, it's anything that's not hardscape in the garden. Plants! But certain types of plants are better at softening than others. Paul Epsom visits a specialty grass nursery in New Hampshire to see some best bets, and there, he learns how grasses are year-round showstoppers. Jamie Durie visits the world-famous Filoli gardens in northern California to learn how good plant choices are used to soften design. Still have those green, hard-to-ripen tomatoes left in your garden? Use them up before the cooler weather sets in! Chef Michel Nischan shares a recipe for green tomatoes that you won't want to miss.

Edible gardens are making a comeback. The cost of food is skyrocketing—fuel costs are beyond what we've ever imagined here in the United States. Why not grow your own? This week, four different stories that feature edible gardening. Jamie Durie visits COPIA, the American Center for Food and Wine. There, he tours their extensive vegetable gardens and orchards to learn about their philosophy and, especially, their innovative beds that feature herbs, ornamentals, and edibles together. Paul Epsom visits an exclusively herb nursery where he learns about some very unique selections and this week's "Homegrown" will share a technique that will teach you how to dry some of your in-season produce for use throughout the winter. Then join Jamie as he learns about the benefits of compost tea in the garden.