P. Allen Smith's Garden to Table
Gardening expert P. Allen Smith offers new and exciting ways to combine the gardening and dining experience. The recipes incorporate seasonal, straight-from-the-garden ingredients while also honoring Allen's Southern heritage. In addition, each episode also showcases creations by chefs from around the country. Throughout the series, Allen's gardening tips and cooking tricks show viewers how to incorporate the garden-to-table concept into their lifestyle. Another regular segment spotlights Allen's ideas for creating beautiful table settings, or "tablescapes," for any occasion by using elements from the garden.
The Emergence of Spring (#109H) Duration: 26:40 STEREO TVG (Secondary audio: DVI)
P. Allen Smith picks dandelions - not to make wishes but to create a salad! Allen also steps into the garden to plant asparagus. Plus, Allen makes an amazing tablescape using daffodils.
Backyard Farming (#108H) Duration: 26:38 STEREO TVG (Secondary audio: DVI)
P. Allen Smith shows how you can take even the smallest outdoor spaces and turn them into your own mini-farm. Allen demonstrates how to use straw bales to create raised beds. And if you love honey, find out how to maintain a beehive right in your own back yard!
- KQED Life: Sat, Sep 6, 2014 -- 1:00pm email reminder
The Joy of Canning (#110H) Duration: 26:31 STEREO TVG (Secondary audio: DVI)
P. Allen Smith invites Aunt Genny over to learn her secrets of canning. Allen also shares with us how he makes one of his favorite marmalades using mandarin oranges, and then puts it to use making a delightful cake. Finally, Allen takes a tour of an old-fashioned canning company.
Cooking for Old-Fashioned Flavor (#111H) Duration: 26:40 STEREO TVG (Secondary audio: DVI)
Step back in time as Allen visits an 18th-century cooking expert and learns how to use the tools of the trade. Allen also cooks up his great grandmother's a blackberry jam cake and an amazing buttermilk pie recipe from a 1923 handwritten note.
Amber Waves of Grain (#112H) Duration: 26:40 STEREO TVG (Secondary audio: DVI)
P. Allen Smith visits with a neighboring wheat farmer and talks about what it takes to grow hundreds of acres of grain. Allen also visits the rice capital of the world in Stuttgart, Arkansas during one of its busiest times of the year. Allen also shows us how to put grains to use in the kitchen with a couple of his favorite recipes.
Crazy for Berries (#113H) Duration: 26:40 STEREO TVG (Secondary audio: DVI)
Allen visits a you-pick-em strawberry operation and then demonstrates how to put them to use in the kitchen to make refreshing strawberry lemonade. We'll also hear a short history lesson on the "Indian Series" of blackberries and how they were developed and get ideas for using blueberries in your landscaping.
Herbs & Roses (#201H) Duration: 26:46 STEREO TVG (Secondary audio: DVI)
P. Allen Smith invites James Beard award winning Chef Jerry Traunfeld to help him concoct an herb filled multi-course menu to serve guests attending the dedication of the new rose garden at the Garden Home Retreat. Allen also demonstrates the ease of drying and storing your own herbs. Plus, a mystery solved... is garlic an herb or a vegetable?
Back to Basics (#202H) Duration: 26:23 STEREO TVG (Secondary audio: DVI)
P. Allen Smith makes a visit to the Canterbury Shaker Village in New Hampshire. There he tours the vegetable garden and teaches us about the art of broom making. Plus, Allen shares a favorite family recipe - Aunt Antha's Corn Pudding.
- KQED Life: Fri, Oct 17, 2014 -- 12:30pm email reminder
Fire Up The Grill (#203H) Duration: 26:32 STEREO TVG (Secondary audio: DVI)
It's time to get the grill fired up as 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.
- KQED Life: Fri, Oct 24, 2014 -- 12:30pm email reminder
Gone Fishing (#204H) Duration: 26:43 STEREO TVG (Secondary audio: DVI)
Fresh fish is on the menu in this episode of P. Allen Smith's Garden to Table. Also tips on growing cabbage and using it to create a delicious Cole Slaw. Plus, a fishing trip in the Arkansas Delta in search of crappie.
- KQED Life: Fri, Oct 31, 2014 -- 12:30pm email reminder