Nancy Polo
Charcuterie from Smith Meadows Kitchen
Our rillette comes in 8 oz. containers that should easily feed a family of four on a picnic. We sampled both varieties the other night with a fresh spring salad made with escarole from Tree &Leaf, micro-greens from Red Rake Farm and Arugula from Endless Summer Harvest.
Farm Day
Check with us in 2012 to purchase tickets for Farm Day 2013! In the mean time, come to our farm store. It’s open daily from 10-5.
Farm Raised & Local Romance in a Meal
Life Truffles make any occasion special– not only for the delicious desserts, but also for the kindness and love Terri puts into her work.
“Farming fits into the rest of the world…
Smith Meadows’ farm manager in training, he has come to our farm through West Virginia 4H.
How Local is it?
We were mentioned in the Washington Post this week in an article called “In Winter, farmers markets turn into value (added) villages.” by Tim Carman.
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…
