Get it while it’s Hot and Delicious
We knew how delicious Smith Meadows Half Smokes would be, and now thanks to Northern Virginia Magazine so will hundreds of hungry market goers.
No Soup for You
Cooking with friends at a leisurely pace is a better term for our classes. If that’s what you want then join us for our next class Thinking Toward Thanksgiving on November 6th from 10-1.
Eating Healthy from our Kitchen
I’d like to say that I read every article and recipe that leads to healthier living for all, but I don’t. Luckily, I have many friends who are on the look out for me. One just sent me this article from the New York Times by Melissa Clark on Whole Grain Pasta. Clark highlights the [...]
An article well done!
Thanks to Laetitia Clayton’s writing and Rich Cooley’s photography, there is a wonderful article about our cooking classes in the Northern Virginia Daily.
What’s Cooking?
Our September 2nd cooking class debut was a success. We had a group of twenty people including…
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.
Peperonata or Ratatouille ?
Chef Kimber Herron and I have been preparing for our Cooking Class Debut on September 2nd by trying out various recipes.
Our Kitchen Staff
Smith Meadows Kitchen has had the pleasure of employing many dedicated people. When our kitchen requires a shift because of what is in season,
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.
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.
