We knew how delicious Smith Meadows Half Smokes would be, and now thanks to Northern Virginia Magazine so will hundreds of hungry market goers.
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.
I'd like to say that I read every [...]
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.
Our September 2nd cooking class debut was a success. We had a group of twenty people including...
Each week at our farmer market stands we learn about books and articles that have led customers to Smith Meadows.
Chef Kimber Herron and I have been preparing for our Cooking Class Debut on September 2nd by trying out various recipes.
Smith Meadows Kitchen has had the pleasure of employing many dedicated people. When our kitchen requires a shift because of what is in season,
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 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.