Kitchen
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!
Have you tried this?
Summer brings us new cravings: lighter, easier on your tummy and your time in the kitchen.
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 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.
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.
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.
Our Kitchen Staff
Smith Meadows Kitchen has had the pleasure of employing many dedicated people. When our kitchen requires a shift because of what is in season,
