This 8th generation sustainable farm and commercial kitchen has a simple mission: To create a healthy farm environment, produce healthy and contented animals, and craft fresh and amazing food.
All animals at Smith Meadows are raised in a free-range environment, without the use of antibiotics or hormones. They are handled humanely from the day they are born, and never given growth hormones or antibiotics. The cattle, pigs, goats, sheep and chickens are regularly rotated to a fresh paddock of grass.
No commercial chemicals of any kind are used on the farm - the result is a beautiful, healthy environment where all of the animals can flourish, naturally.
Grass-fed animals produce naturally leaner meats with the added benefits of beta-carotene, Omega-3 fatty acids and CLA. The anti-oxidant Vitamin E - derived from fresh pasture - is a bonus!
About Forrest Pritchard of Smith Meadows Farm:
"Forrest Pritchard is a seventh generation farmer and New York Times bestselling author, holding degrees in English and Geology from the College of William & Mary. Upon returning from college in the mid 90s, he took over his grandparents’ farm ⎯primarily growing GMO corn and soybeans⎯ hoping to make the land profitable for the first time in decades. On harvest day, when five tractor-trailer loads of grain reaped a meager paycheck of $18.16, he realized his family’s farm must radically change course. The following season, he devoted himself to farming organically and sustainably, raising free-range cattle, pigs, sheep, goats and chickens.
Twenty years later, his farm Smith Meadows is one of the oldest “grass finished” farms in the country, and sells at leading farmers’ markets in Washington DC. Chronicling his farming adventures, Forrest’s book Gaining Ground, A Story of Farmers’ Markets, Local Food and Saving the Family Farm was named a top read by Publishers Weekly, The Washington Post and NPR’s The Splendid Table, and made the New York Times Bestseller list."
About Nancy Polo of Smith Meadows Kitchen:
"Smith Meadows Kitchen uses local ingredients from the farmers I have worked beside for years at our farmers’ markets. Fresh ricotta, herbs, vegetables and more are all raised & produced within a 100 mile radius of Washington DC. Our pasta is unique for its blend of organic oat, un-bleached wheat, spelt and semolina flours. Smith Meadows pasture-raised eggs, however, are the secret ingredient. It all comes together in a light, buttery pasta that is easy to digest. All of our ravioli, noodles, pesto and sauces are based on traditional Italian recipes that were then adapted to suit the tastes and needs of busy, health conscious Americans. We’ve also developed a line of empanadas, pot pies, soups and stews that are a delicious solution for easy, but satisfying, meals.
Good food has been the core of my family for many generations. My mother and father came with little else from Italy in the early 1960’s, and I was fortunate enough to share in this heritage. The recipes made at Smith Meadows Kitchen reflect years of our experimentation, and many meals shared with friends and family. Each season spent with local farmers, and loyal customers at the farmers’ markets only deepens my connection and commitment to delicious, nutritious and sustainably produced food. I also return to Italy often where I draw inspiration for new recipes. My goal is to contribute to a legacy of slow food– artisanal food made with local ingredients that can only come from one place. When people eat from Smith Meadows, I want them to walk away with a delicious taste in their mouth and our story on their minds.
In order to achieve this I write about my adventures in food as I weave the elements of my journey into my recipes. Stay tuned for my kitchen notes where I will share exploration of everything food– from anti-Berlusconi picnics to stinging nettle pasta alla Liliana. I encourage all my customers to contribute their own stories and recipes. Our slow food will be much more authentic with a multitude of shared experiences.