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.
One of my food adventures on my trip to Italy in 2010 was to make pasta with my mother.
Summer can be brutal with temperatures reaching above 90 almost every day in Virginia. It's hard to keep cool. Luckily the cattle at Smith Meadows have many trees that offer them protection and relief ...
Participants of Farm Day had a chance to see our healthy chickens, turkeys, pigs, beef cattle, sheep and goats up close in their natural environment.
Our customers at market continue to support us not only by coming weekly, but also by sharing their wonderful recipes with us at market.
A chill in the air and the turning maples means more stews and roasts for market. At Smith Meadows Kitchen this also means a change in our menu