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Smith Meadows Grill at the Arlington Courthouse Market on Saturdays

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.

Mrs. Ratner's Russian Cabbage Soup

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.

Whole Grain Spaghetti by Andrew Scrivani for the New York Times

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 […]

Making Pesto at Smith Meadows Kitchen

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.

Setting the Table for our Cooking Class Debut

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

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.

Disney/Pixar's Ratatouille

Peperonata or Ratatouille ?

Chef Kimber Herron and I have been preparing for our Cooking Class Debut on September 2nd by trying out various recipes.

2010 Kitchen Apprentice, Kate Westlund

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,

Apprentice Aaron Johnson leads the herd

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.

Forrest Pritchard readying to process more chickens

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.