Now that we're entering the chilly season, many market customers [...]
"Smith Meadows & Smithfield Farm, Hold Please..." Socializing in [...]
Have the Winter Blues as you contemplate Snowmageddon 2016? Try this Smith Meadows Kitchen Pasta recipe...
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?
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.
What could the best gelato in Rome have to do with steak? Read and see...
...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.
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.
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...
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!