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P. Allen Smith's Garden to Table

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] 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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All Episodes

  • 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]

  • "Egg"Cellent! (#106)

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

  • 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)

    [27 minutes]

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

    [26 minutes]

  • Follow The Pig (#303)

    [26 minutes]

  • Food and Fun Go Together (#304)

    [27 minutes]

  • Arousing Your Senses (#305)

    [26 minutes]

  • Sizzlin Celebrations (#306)

    [27 minutes]

  • Cooking for Kids (#307)

    [26 minutes]

  • The Art of Tailgating (#308)

    [25 minutes]

  • Autumn Enchantment (#309)

    [26 minutes]

  • A Feast for the Season (#310)

    [26 minutes]

  • Festive Entertaining (#311)

    [27 minutes]

  • Celebrating New Beginnings (#312)

    [25 minutes]

  • Reservations for Two (#313)

    [26 minutes]

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