Arkansas Educational Television Network

Cooking on the Wild Side: A Farmers' Market Tour with Phyllis

Phyllis Speer is known statewide (and beyond) as co-host of AETN’s Arkansas Outdoors, where she shares the beauty of Arkansas and the many activities available to sportsmen, conservationists and others who just enjoy the outdoors. “Cooking on the Wild Side: A Farmers’ Market Tour with Phyllis” is a nice compliment to her love of the outdoors she shares with viewers each week as she tours the fresh air event's that are our farmers' market.

See more of Phyllis on the Arkansas Outdoors webpage.

Special Bonus Recipe

Roasted Garden Vegetables

• 1 bulb garlic
• 1 medium eggplant
• 2 zucchini
• 2 yellow squash
• 1 red sweet pepper
• 1 onion
• ¼ cup olive oil
• 1 ½ tsp. Italian seasoning
• 1 tsp. salt
• 1 tsp. black pepper

Preheat oven to 375°.

Cut top off bulb of garlic. Place on square of foil. Drizzle with 1 tsp. olive oil, wrap foil around garlic. Place in oven to bake. Meanwhile, cut eggplant, zucchini, yellow squash, red pepper and onion into chunks. Pour olive oil into large flat baking pan, place vegetables in pan. Sprinkle with Italian seasoning, salt and pepper. Toss with hands until well coated. Bake for 20 minutes, stir well and continue to bake another 15 to 20 minutes or until done, but not mushy.

Place in serving bowl. Squeeze garlic bulb onto vegetables and mix well. Serve warm or room temperature.

Special Bonus Video

Phyllis visits Cone Farms in Sheridan, Arkansas where they are growing organic heirloom tomatoes. These old-fashioned tomatoes are unique because they are grown in greenhouses and available year round. When Phyllis visits Arkansas Natural Produce in Social Hill, owner Jay Fulbright shows Phyllis how they are using greenhouse technology to grow lettuces and herbs. She also highlights Arkansasfood.net and Foodshed Farm’s Basket-a-Month program that provides members with fresh locally grown produce, milk, meats, cheese and grains year round.