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Chef’s Talk: “Cook With Brooks: Edible and Incredible”

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First, as we come back from our short break this season, I have been so overwhelmed with all of the outpouring of acceptance for what we have done with this program. The entire “Cook with Brooks” team is very proud!

I have been so fortunate to travel the entire Natural State and couldn't leave out my friends in Malvern!

Cook With Brooks Jay Fulbright

In this episode, we take a trip out to Arkansas Natural Produce to find out how Jay Fulbright and family have been growing food for the last 20 years. This is high quality, chef-approved fresh produce in Hot Springs County. All the crops are grown using organic practices.

Cook With Brooks Picking Nasturiums

He grows gourmet spring mix, microgreens, edible flowers, fresh herbs and peppers in one of the largest greenhouse operations in Arkansas.

I loved the hunt through all of these greenhouses for the perfect ingredients to travel back to the kitchen for my Fennel and Chicken Salad. There was so much to pick from, but it’s all worth it to get your hands dirty picking your own.

Cook With Brooks Fennel and Chicken Salad

Jay is growing Arkansas Grown produce that is "Edible and Incredible.” I’m so glad we got out there to show you all what this family is all about. See even more on this week’s “Cook With Brooks” episode Saturday, June 17, at 5 p.m.

TUNE IN:

Saturday, June 17, 2017

“Cook With Brooks: Edible and Incredible,” 5 p.m.

Can’t watch with us Saturday? Join us for the rebroadcast Sunday, June 18, at 10:30 a.m.