Holiday Delivery Schedule 2014

We hope you are having a wonderful holiday season and have remembered to put your deliveries on vacation hold if you are going to be out of town. For the lucky ones staying in town, our holiday delivery schedule changes are as follows:

  • Wednesday drops move to Monday.
  • Thursday drops move to Tuesday.
  • Friday East Bay Crossfit drops move to Monday Christmas week.
  • Friday Marin drops moves to Tuesday.
  • East Bay door-to-door move to Saturday morning delivery.
  • Mill Valley door-to-door move to Wednesday morning delivery.
  • Santa Rosa, San Rafael, Novato, San Francisco, Petaluma & Peninsula door-to-door remain the same.
  • Farm Pickups – this week: Wednesday, Thursday & Friday – pick up by noon Wednesday

Office is closed half-day Wednesday the 24th and all day Thursday & Friday the 25th & 26th. Merry Christmas!
 
Farm tours as scheduled on Saturday and Sunday the 27th & 28th!

How to Cook the Perfect Standing Rib Roast

Our standing rib roasts are extremely popular and have become a tradition for many of our members. These are bone-in fat cap on to ensure they are the ultimate in juicy perfection. We recommend cooking to medium rare and cutting as a prime rib but it's a little tricky--getting that perfect seared crispy outside and medium rare, pink-not-grey inside.

Here's a great article that shows you how! Don't forget to take pictures because you'll be dreaming of this all the way until next year!. We are offering whole or half roasts with a whole being seven ribs and weighing approximately twelve pounds.

Tara Firma Farms Holiday Meats

Make Your Holidays Special

With Tara Firma Farms Holiday Meats

WE ARE HAPPY TO LEARN SO MANY OF YOU are making our holiday meats part of your holiday tradition. Each year we try to come up with different cuts to be eaten as a family feast and this year we’re offering some favorites and a couple new items. All our meat is grown using the same pasture-raised process as you have come to expect from us with no chemical or medication whatsoever. So start a tradition with a specific special cut or vary and try different cuts each year!

THIS YEAR’S OFFERINGS
**FEATURED NEW** Porchetta $16/lb.
Porchetta is a traditional Italian cut rolled roast made by leaving the loin attached to the belly (can you say bacon?) then rolling and tying it. This makes a 20-30 lb. roll of the richest, moistest pork roast imaginable. As an added treat we are going to leave the skin on so the meat will be cased in crackling when done. The real fun with porchetta begins before cooking when you unroll your roast, use your imagination to add seasoning in the middle and then re-roll and tie it to make your customized treat. Try salt (hand-rubbed first then let sit), garlic, fennel, pepper, red pepper, citrus zest, rosemary, and sage. Cook as you would a pork roast--it’s very hard to overcook so just make sure it’s fully done.
(Minimum of four pounds per order. Plan on one or two pounds per-person depending on how many leftovers you want).

Whole Smoked Ham  $16/lb.
These choice cuts start with a 20-lb. leg from our pasture-raised dairy-fed pigs. We either leave them whole or cut them in half then cure in all-natural ingredients: sea salt, brown sugar, and celery seed base (a natural preservative) with no chemical nitrates. If you like a big ham you’ll love these. We had these last year and got great feedback.

Pork Rib Roast $20/lb.
This is the same cut as a beef standing rib roast to offer you the pork chops presented as a roast. Typically you’d cut these as you would prime rib in slabs and we recommend leaving them slightly rare. We are offering a whole which will be ten ribs and weigh eight-to-ten pounds or a half roast.

Pork Tenderloin $25/lb.
This is the filet of the pig--melt in your mouth tender and perfect if you have a smaller group wanting a modest but special roast. Alternatively, cut into medallions and serve as an appetizer. We are going to hold some of our pork tenderloins fresh and they come in at between one and two pounds each.

Beef Standing Rib Roast $27/lb.
These are bone-in fat cap on to ensure they are the ultimate in juicy perfection. We recommend cooking to medium rare and cutting as a prime rib. We are offering whole or half roasts with a whole being seven ribs and weighing approximately twelve pounds. These are extremely popular and have become a tradition for many of our members.

Beef Tenderloin $35/lb.
Have you ever had a whole beef tenderloin prepared as a roast? They are truly magnificent, melt-in-your-mouth juicy with unbelievable flavor. These should run three-to-four pounds each.

Turkey $7/lb.
These are the same birds we offer every Thanksgiving. The sizes vary but we have quite a number very big birds in the thirty pounds range. Plan your feast now and invite the whole family or better yet the whole neighborhood!

Helping People Understand What Real Food Is

Join us on this mission!

Every Saturday and Sunday we have tours at 10 a.m., 12 p.m., and 2 p.m. Tours are an important part of our mission to help educate the public on what REAL food is and the difference a farm like ours offers in terms of health, the environment and community. We try to reconnect people with where real food comes from while offering interesting facts and stories about the farm and our animals.
 
This is an invitation to join us in this mission. How? If you haven’t been on a tour please come out. If you have been on a tour please tell your friends and family to come out. Let’s see if we can get all our friends and family members to learn about REAL food.
 
We’ve been thinking about this a lot lately--what we are doing here and why--especially since we’ve been making plans to put more effort into our non-profit Tara Firma Farms Institute. We started TFF with the intent to educate the public and provide an opportunity to reconnect with your farmer. We believe this is so important for the well being of people and the planet we’ve been trying to figure out how to use the the TFF Institute to expand that education effort ten-fold.

And now we know. The answer is you! By virtue of being a member, buying food or coming on a tour you have joined our mission. We hope you too feel a shared responsibility to get the word out.
 
Our request: Please, in the next month tell at least two additional families about what we have going on and encourage them to visit and take a tour. We'll give you lots of rewards for helping spread our word but none of those will feel as good helping people learn what you know about REAL food.

Your Farmers,
Tara and Craig

Random Thoughts on Farm Animals

Goats are not animals of Satan even though they have rectangular-shaped pupils (still a little creepy if you have seen any movies with this stuff in it).       

Chickens are omnivores and will tear apart small rodents with a vengeance. We have little-to-no rodents where chickens have been. They are great for an established garden!    

Roosters, well some of them should be in chicken jail for abuse, if you know what I mean.  

Pigs are just about the funniest silliest animals on the farm. They run, flip and twist even at 200lbs which is more than I can say for most of us. And why aren’t pigs milked? I get this question all the time. I guess it has to do with the pig not particularly willing to stand for milking? 

Hens have eggs inside them like fish do--100’s of them and one moves down the path, earns a shell and eventually pops out. The question of whether the eggs we have are fertilized? Yes, some. There are roosters present. Probably a more important question is does it matter? If the eggs are put in cartons every day and sold it doesn’t as there is no change in the egg. The real source of the flavor change between store bought and fertilized eggs is that the hens were raised on pasture with no stress, as opposed to the input from the rooster (public apology to all roosters).      

Did you realize that when we die and if we are not in a steel casket, we will become microbial food which then poops and grasses eat the poop. Cows eat the grass…so in essence, literally cows eat people. Think about it. Beware the cow.          

And some non-farm animals...

Have you ever had one of those moments when you realize that you had thought something was a certain way and suddenly you find out you were wrong. Case in point: My son Jake and I were standing next to the Pink Flamingo exhibit at the San Francisco Zoo. He was 12 at the time. He turned to me and said “you have got to be kidding. Pink Flamingos have 2 legs? I have always thought they have one”. 

What about the camel? I saw a camel last week and my friend asked me if the camel hump would shrink or swell depending on if it had water to drink or not. Then it hit me. I have always thought that people who crossed the desert on camels did so because they could use the camel's water. Now I never thought through it, obviously, but I am still cracking up that I had this casual thought my entire life. As if the traveler could put a spigot in the camel hump and pour. 

Your animal-loving farmer,

Tara

Heritage Chicken Definition and Sign Up Form

Name *
Name
Phone
Phone
Sign me up for a heritage chicken! We'll let you know when they are ready (sometime around the last week of August).
How many chickens do you think you might want?

Heritage Chicken must adhere to all the following:

  1. APA Standard Breed
    Heritage Chicken must be from parent and grandparent stock of breeds recognized by the American Poultry Association (APA) prior to the mid-20th century; whose genetic line can be traced back multiple generations; and with traits that meet the APA Standard of Perfection guidelines for the breed. Heritage Chicken must be produced and sired by an APA Standard breed. Heritage eggs must be laid by an APA Standard breed.
  2. Naturally mating
    Heritage Chicken must be reproduced and genetically maintained through natural mating. Chickens marketed as Heritage must be the result of naturally mating pairs of both grandparent and parent stock.
  3. Long, productive outdoor lifespan
    Heritage Chicken must have the genetic ability to live a long, vigorous life and thrive in the rigors of pasture-based, outdoor production systems. Breeding hens should be productive for 5-7 years and roosters for 3-5 years.
  4. Slow growth rate
    Heritage Chicken must have a moderate to slow rate of growth, reaching appropriate market weight for the breed in no less than 16 weeks. This gives the chicken time to develop strong skeletal structure and healthy organs prior to building muscle mass.

SIGN UP TO RESERVE YOUR HERITAGE CHICKEN