103: Fire Up The GrillFri, Apr 30 8AM EDT
It's time to get the grill fired up has P. Allen Smith brings the garden to the barbeque. In this episode of Garden to Table, Allen heads to Oklahoma where they are grilling veggies and whipping up a Mint Raspberry Iced Tea recipe that is a must try for your next gathering. Then learn how to create an elegant outdoor tablescape using gourds.
107: America's First FoodFri, May 7 6AM EDT
P. Allen Smith visits Monticello, the home of our third president and first foodie. At Thomas Jefferson's home Allen heads to the garden to see what is being harvested for their annual festival. Allen also goes inside Monticello to see what a dining experience in the home would have been like in the early 1800's.
109: Beans & ThingsFri, Apr 16 6:30AM EDT
In this episode of Garden to Table, P. Allen Smith is harvesting beans for use in the kitchen. Allen also visits a soy bean farm and has some gardening tips for planting asparagus beans. And food trucks are taking the nation by storm¦ a visit with one that is dedicated to keeping it green.
112: Poultry In MotionFri, Apr 16 7AM EDT
The State Fair is underway and P. Allen Smith is checking out the feathered creatures in the poultry barn. Poultry scientist Keith Bramwell also makes a visit to the farm to talk about the perfect backyard animal that keeps on giving. Plus, a dessert made with a chef's egg of choice.
113: 75 Mile DinnerFri, Apr 16 7:30AM EDT
In this episode of Garden to Table, P. Allen Smith recognizes the work of Chefs and Farmers across the country that are providing local food for local people. Allen also visits a thriving community garden and even helps plant some peanuts. Plus, a pork dumpling recipe that will knock your socks off.
114: The Rite Of SpringFri, Apr 16 8AM EDT
Allen is preparing for a fun filled Spring celebration at the farm. He shows us how to take elements from the garden and the spice rack to make natural Easter egg dyes. He also offers advice on preparing for the celebration days in advance. Plus, we learn how to make mint ice cubes and a delicious Mint Tea Punch. Recipes include a Spring Salad and Walnut Sherry Dressing recipe and a great way to use extra mustard in your fridge to make a lamb rub.
116: Follow The PigFri, Apr 16 8:30AM EDT
Allen's focused on the farm to table movement and the importance of knowing where your food comes from. In this episode he "follows the pig in Kansas City by visiting a local farm that raises grain fed pork and a local butcher shop that only selects locally raised and steroid free meat. And you can't visit Kansas City without trying some of the best BBQ in the country. Allen visits with a long time employee at the famous Arthur Bryant's restaurant to get some tips on smoking meat.
117: Food And Fun Go TogetherFri, Apr 23 6AM EDT
In this episode, Allen shares earth friendly tips on packing a picnic lunch and how to avoid junk with healthy alternatives. He also takes us to Chicago where he found a great place to have fun with food and the Chef at Markethouse shares a mouthwatering recipe with fresh ingredients from his rooftop garden. Allen also visits with a volunteer at a community garden in Kansas City who tells us how the garden has impacted her neighborhood. Plus, Allen shows us how to properly can peppers straight from the garden.
118: Arousing Your SensesFri, Apr 23 6:30AM EDT
In this episode, Allen is sharing recipes and garden advice on herbs and fruit that appeal to our sense of smell and taste. He shows us how to plant a citrus herb container and how to apply some of the herbs planted into fabulous recipes. Allen will also show us how to prepare a refreshing sun tea with lemon and fresh rosemary.
119: Sizzlin CelebrationsFri, Apr 23 7AM EDT
This episode, Allen will focus on kicking off the summer with unique recipes for the grill and a simple way to decorate a table using a 2 X 4 and tea lights. He also takes us to the Garfield Park Conservatory in Chicago to learn about their Sugar from the Sun Garden.
120: Cooking For KidsFri, Apr 23 7:30AM EDT
Allen is very passionate about educating children about the importance of where their food comes from. In this episode, he will demonstrate ways to get the kids excited about gardening and offer ways to get them to help in the kitchen. Allen will also share a few garden fresh recipes that kids will actually eat!
121: The Art Of TailgatingFri, Apr 23 8AM EDT
Tailgating is a time honored tradition but what if you can't make it out to the big game? Allen shares a few tips on how to prepare your own tailgate party in your backyard with easy and unique recipes that can be prepared in advanced. He also offers advice on how to grow our own ingredients in the summer and preserve them for fall.
122: Autumn EnchantmentFri, Apr 23 8:30AM EDT
With the welcomed cool air of autumn, it's the perfect time to celebrate the bounty of the season! Allen tells us about the second growing season of the year and shares a few ways to use Mother Nature's gift in the kitchen. He also visits Natchez, Mississippi where a close friend shows him how to make a delicious recipe with sweet potatoes.
123: A Feast For The SeasonFri, Apr 30 6AM EDT
Allen is getting ready for a feast at the farm! But he wants to spend time with his guests. In this episode, he shows viewers how to prepare some recipes in advance so there is more time with family and friends. Plus, Chef Capi Peck prepares a delicious Butternut Squash Gratin and Allen shares tips on how to decorate an elegant table without going overboard.
125: Celebrating New BeginningsFri, Apr 30 6:30AM EDT
It's a new beginning. A chance to forget all the bad food you ate the year before. Here, Allen encourages viewers to eat healthy and delicious with home grown food. He'll show us how to start tomato plants early, share tips on growing sweet peas and prepare healthy AND delicious recipes. For dessert, Allen makes super soy cookies! Yum!
126: Reservations For TwoFri, Apr 30 7AM EDT
Most cookbook recipes have serving sizes for four or more people. But there are a lot of 2 family households out there. Allen shares tips on cutting down a recipe to serve two and advice on gardening for two as well. Plus, we'll learn how to prepare a couple of tasty dishes for a romantic dinner.