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Nancy is a first generation Italian-American who makes good food and thinks about it. She has lived on this farm since 1998.
By Nancy Polo on September 4, 2012
My mother has always made me minestrone- not the Progresso stuff with bloated, over-cooked noodles and beans. She made a fresh soup from what she had in the garden. Nonetheless, as a kid, I never wanted to eat it. Now that my taste buds are more mature, I love it…
By Nancy Polo on August 22, 2012
When the cattle and sheep are moved onto fresh pasture, I get a visit with the girls. It’s always worth a photograph or two.
By Nancy Polo on June 15, 2012
This year at Smith Meadows Kitchen we planted a much more “Serious” herb garden
By Nancy Polo on May 24, 2012
First come, first served at all of our markets. We will have copies of the following recipes for you to take home.
By Nancy Polo on May 15, 2012
How our oatcake production stands against the lost meaning of ARTISANAL in an economics of craftsmanship…
By Nancy Polo on March 27, 2012
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…
By Nancy Polo on March 23, 2012
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.
By Nancy Polo on March 9, 2012
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!
By Nancy Polo on February 3, 2012
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.