This year at Smith Meadows Kitchen we planted a much more "Serious" herb garden
How our oatcake production stands against the lost meaning of ARTISANAL in an economics of craftsmanship...
One advantage of the mild winter is that our tarragon, parsley, sage, lavender and rosemary have emerged triumphant. A few plants, however, are hardly enough...
Food is personal. Today's post describes the importance of eating well and living well and invites you to follow our kitchen page on Facebook. Buon Appetito!
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.
We are making tasty, hearty and healthy soups, chili, oat cakes and more so you won't have to. Buon Appetito!
Summer brings us new cravings: lighter, easier on your tummy and your time in the 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.
Life Truffles make any occasion special-- not only for the delicious desserts, but also for the kindness and love Terri puts into her work.
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.