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P. Allen Smith's Garden to Table

"Egg"Cellent! (#106)

Allen visits chef Patrick Herron to learn about duck eggs and make some incredible desserts. [26 minutes] Closed Captioning

This episode has not aired in the past few months on Iowa Public Television.

PBS Video

Series Description: In his new series, acclaimed lifestyle expert and garden designer P. Allen Smith (host of the long-running P. Allen Smith's Garden Home) offers exciting ways to combine the gardening and dining experience. Inspired by his latest book, P. ALLEN SMITH'S GARDEN TO TABLE features growing tips, seasonal recipes and decorating ideas designed to help viewers incorporate the garden-to-table concept into their lifestyle. Whether prepared by Allen or a guest chef, all of the featured recipes contain fresh-from-the-garden produce, with some dishes honoring Allen's Southern heritage, like his great-grandmother's blackberry jam cake. Another regular segment spotlights Allen's ideas for creating a beautiful, all-occasion table setting, or tablescape, by using freshly picked elements from the garden. Other series highlights include: a tour of Allen's orchard, an entire episode dedicated to both eggs and salad greens and tricks for turning smallest space into a mini-farm - complete with a beehive.

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  • Pizza Party (#101)

    Allen creates a fun tablescape using items from the garden and makes a Greek Salad and pizza dough. [26 minutes]

  • Bunches of Blueberries (#102)

    Allen goes to Oregon to sample blueberry dishes and visits a plant where they harvest blueberries. [26 minutes]

  • Tomato Festival (#103)

    Chef Josh Smith makes a tasty tomato gazpacho and explains how to properly cook heritage poultry. [26 minutes]

  • Orchard Fruit (#104)

    Allen decorates a festive fall table using apples and pays a visit to an expert on peaches. [26 minutes]

  • Harvest Festival (#105)

    Delicious recipes include mouthwatering Pumpkin Creme Brulee and Roasted Chicken and Pumpkin Stew. [26 minutes]

  • Salad Greens (#107)

    P. Allen Smith demonstrates the ease of growing your own salad greens and shows his favorites. [26 minutes]

  • Backyard Farming (#108)

    Learn how to take even the smallest outdoor spaces and turn them into your own mini-farm. [26 minutes]

  • The Emergence of Spring (#109)

    P. Allen Smith picks dandelions to create a salad and makes an amazing tablescape using daffodils. [26 minutes]

  • The Joy of Canning (#110)

    P. Allen invites Aunt Genny over to learn her secrets of canning and makes a cake with marmalade. [26 minutes]

  • Cooking for Old-Fashioned Flavor (#111)

    Allen visits an 18th-century cooking expert and learns how to use the tools of the trade. [26 minutes]

  • Amber Waves of Grain (#112)

    A neighboring wheat farmer and talks about what it takes to grow hundreds of acres of grain. [26 minutes]

  • Crazy for Berries (#113)

    Allen visits a "you-pick-em" strawberry operation and then makes refreshing strawberry lemonade. [26 minutes]

  • Herbs & Roses (#201)

    Chef Jerry Traunfeld concocts an herb filled multi-course menu for the dedication of a rose garden. [26 minutes]

  • Back to Basics (#202)

    P. Allen Smith visits the Canterbury Shaker Village in New Hampshire and prepares Corn Pudding. [26 minutes]

  • Fire Up The Grill (#203)

    Allen visits Oklahoma where they are grilling veggies and making a Mint Raspberry Iced Tea recipe. [26 minutes]

  • Gone Fishing (#204)

    Fresh fish is on the menu in this episode. Also tips on growing cabbage and creating Cole Slaw. [26 minutes]

  • Edible Landscaping (#205)

    P. Allen Smith searches the suburbs of Chicago and finds a front yard filled with edible flora. [26 minutes]

  • Soul Food (#206)

    P. Allen Smith traces the origins of Soul Food and heads to the garden to harvest okra. [26 minutes]

  • America's First Food (#207)

    Allen visits Monticello, Thomas Jefferson's home, and learns what is being harvested in the garden. [26 minutes]

  • Going Underground (#208)

    Allen is pulling root vegetables out of the ground and putting them on a plate. [26 minutes]

  • Beans & Things (#209)

    P. Allen Smith is harvesting beans for use in the kitchen. Allen also visits a soybean farm. [26 minutes]

  • Farming with Water (#210)

    Allen visits a rice field in the peak of harvest. A chef removes caramel from a bowl with water. [26 minutes]

  • Big City, Farm Living (#211)

    Chef Peter Hoffman of Manhattan brings his farm-fresh, in-season approach to Allen's kitchen. [26 minutes]

  • Poultry In Motion (#212)

    The State Fair is underway Smith is checking out the feathered creatures in the poultry barn. [26 minutes]

  • 5 Mile Dinner (#213)

    Allen recognizes the work of chefs and farmers across the country who provide local food. [26 minutes]

  • The Rite of Spring (#301)

    Allen takes elements from the garden and the spice rack to make natural Easter egg dyes. [27 minutes]

  • There's More Than Meets The Arc (#302)

    Allen visits a brewery in St. Louis, Missouri and the chef at Five Bistro shares a special recipe. [26 minutes]

  • Follow The Pig (#303)

    Allen visits a local farm that raises grain-fed pork and gets tips on smoking meat in Kansas City. [26 minutes]

  • Food and Fun Go Together (#304)

    A rooftop garden at Chicago's Markethouse restaurant and a Kansas City community garden are visited. [27 minutes]

  • Arousing Your Senses (#305)

    Recipes and garden advice on herbs and fruit that appeal to our sense of smell and taste are shown. [26 minutes]

  • Sizzlin Celebrations (#306)

    Unique recipes for the grill and a visit to Garfield Park Conservatory in Chicago are highlighted. [27 minutes]

  • Cooking for Kids (#307)

    Ways to get kids excited about gardening and ways to get them to help in the kitchen are offered. [26 minutes]

  • The Art of Tailgating (#308)

    Allen shares tips on how to prepare a tailgate party in your backyard with easy and unique recipes. [25 minutes]

  • Autumn Enchantment (#309)

    Allen discusses the second growing season of the year and takes a trip to Natchez, Mississippi. [26 minutes]

  • A Feast for the Season (#310)

    Chef Capi Peck prepares a Butternut Squash Gratin and Allen shows how to decorate an elegant table. [26 minutes]

  • Festive Entertaining (#311)

    The holiday season is here! Allen prepares a few unique recipes and creates a festive dinner table. [27 minutes]

  • Celebrating New Beginnings (#312)

    Allen shares tips on growing sweet peas and prepares healthy recipes with homegrown food. [25 minutes]

  • Reservations for Two (#313)

    Allen shares tips on downsizing a recipe to serve two people and advises about gardening for two. [26 minutes]

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