Peperonata or Ratatouille ?
Chef Kimber Herron and I have been preparing for our Cooking Class Debut on September 2nd by trying out various recipes.
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Moving the Cattle
Today the cattle were in a sweet spot to be moved to fresh pasture. With temperatures still rising into the 90′s each day, it is important to take advantage of a cool morning.
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Eating High on the Food Chain
Each week at our farmer market stands we learn about books and articles that have led customers to Smith Meadows. Jeffrey Kluger’s article in TIME, “What’s So Great About Organic Food?” is one of the most recent. A better title would be, “How to Live and Eat High on the Food Chain”, but moral didacticism [...]
Processing Chickens
Forrest built his processing facility for chickens in 2009. It was an impressive design for such a tight spot. There are sloped cement floors that allow the mess of butchering to flow into a gravel pit.
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