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By Nancy Polo on August 21, 2014
Hold on, what about grass fed beef? If our cattle are on the TQI diet, doesn’t it stand to reason that eating Smith Meadows beef would also reduce inflammation?
By Nancy Polo on January 31, 2014
Made with left-over sausages, kale, carrots, apricots, and onion. It is quick and easy. From start to finish it took me 30 minutes, or roughly the same amount of time it takes to steam 2 cups of brown rice.
By Nancy Polo on August 14, 2013
What could the best gelato in Rome have to do with steak? Read and see…
By Nancy Polo on August 1, 2013
…and I would do it again. It all came together with a pinch of salt. Taste our Peach Soup– inspired by the chef at Il Violino in Winchester, VA.
By Nancy Polo on December 14, 2012
Helen, one of my Del Ray regulars, is originally from Hawaii. She loves to get our oxtail for a soup that she learned to make from her mom.
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 forrestnancy on August 28, 2012
You’re committed to buying local, and eating sustainably. Nice work! But what about those ‘wierd’ cuts of meat… the ones we never hear about? Recipes within!
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…