Nancy Polo
Artisanal Oatcakes: Hand Crafted Hype or Economics of Craftsmanship
How our oatcake production stands against the lost meaning of ARTISANAL in an economics of craftsmanship…
White Bean & Herb Pesto
One advantage of the mild winter is that our tarragon, parsley, sage, lavender and rosemary have emerged triumphant. A few plants, however, are hardly enough…
A Botanist’s Tour of the Farm
On a misty morning with high humidity in March it’s difficult to not stop and smell ALL the daffodils blooming along the lane at Smith Meadows.
How are you eating lately?
Food is personal. Today’s post describes the importance of eating well and living well and invites you to follow our kitchen page on Facebook. Buon Appetito!
Not Just a By-Product
Smith Meadows lard is wet rendered from the fattiest parts of our grass-fed hogs in a small family operated butcher shop. Nothing is added to it: no preservatives, no chemicals. It is simply a healthy source of essential fats.
Branching out with Hearty Winter Fare
We are making tasty, hearty and healthy soups, chili, oat cakes and more so you won’t have to. Buon Appetito!
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We have been very lucky to have so many wonderful people with green thumbs visit and occasionally stay with us on the farm. Steffany was a farm apprentice from 2009-2010.
Turkey Time-Out 2011 from Smith Meadows
We will no longer raise turkeys at Smith Meadows. Our focus is to continue to produce beef, pork, chicken and eggs that are healthy for you, your family, the animals and the environment.
Cooking Camp for Powhatan a Success!
This year from June 20-24 Smith Meadows Kitchen hosted a cooking camp via Powhatan School. Kimber Herron and Nancy Polo taught a class of 13 students how to cook…
Have you tried this?
Summer brings us new cravings: lighter, easier on your tummy and your time in the kitchen.
