Text Size: Small Medium Large

P. Allen Smith's Garden to Table

Latest Episodes

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.

Allen is in St. Louis, Missouri where he visits Schlayfly Bottleworks, a local brewery and restaurant that grows and serves fresh vegetables from their garden. Also in St. Louis, the chef at Five Bistro shares a special recipe and Allen makes the famous gooey butter cake, a little far-fetched from homegrown BUT, a true St. Louis experience.

This episode of P. Allen Smith's Garden to Table is all about blueberries. Allen goes to Oregon to sample several delicious blueberry dishes and visits a plant where they harvest blueberries. Back at the farm, he makes his homemade blueberry muffins. Allen shows how use blueberries as an ornamental plant when he to puts together a "deckscape with a blueberry theme.

Video Title
 
 
 

Pages