Farm Update and the 50/50 Burger

Hi all, Oona here ( Farm Manager and Mom :) )

Summer has taken over the farm by storm! It’s here for good… is the 4th of July already here? The farm has been bustling with activity-- we have been getting ready for piglets (fingers crossed that we should have them the first or second week of July), and the chickens are happily continuing their good work with the compost piles and egg production.

The cows have been experiencing the seasonal changes as well- they’ve been eating away at the now golden grass (or standing hay as we now call it). We have a suspicion that a few of them may be pregnant- courtesy of our neighbor’s bull who busted through the fence this spring.

Already preparing for fall, the Turkeys for Thanksgiving are starting to arrive in batches and the pumpkins are growing in the ground for Pumpkins on Pikes. Save the date for that event (10/28) and for an upcoming barn dance on 9/16! Yee Haw!


We also have a new flower farmer/ designer  -- Mandalion Designs -- growing flowers in the field so look out for the newly planted beauties on the property. We have 2 nature/farm day camps operating on the property (check out Vilda Nature, hosted by one of the residents of the TFF land), and once again the resident Barn Owls have a clutch of 3 owlets in our owl box in the drive through barn, so look to your left at the far end.

So much is happening and it’s staying light so late that we often don’t have time to stop and think of what to make for dinner (I have fallen off the slower cooker wagon, which I need to get back on). Crazy, right?!

Now On To The Recipe... The 50/50

These two meats, as well as the heat, inspired me to take a breather and ring in some help to make an exceptionally delicious burger for dinner.  I’m calling these the 50/50 burger for simplicity reasons- it contains 50% ground beef and 50% ground pork. The combination makes a unique and perfect balance of flavor that is mouthwateringly good!


1 lb  package of TFF ground beef

1 lb package of TFF ground pork

½ cup diced Onion

3 cloves of garlic, minced

1 teaspoon salt

½ teaspoon ground black pepper

1 teaspoon Italian seasoning

Optional- 1 tablespoon of Worcestershire sauce  


+plus your favorite burger toppings- we used goat cheese cheddar, caramelized onions, dill pickles, romaine lettuce, and Mayo.




Combine all ingredients in a mixing bowl- (washed) hands are the most efficient.

Form the patties we used a ⅓  cup scoop for each.

This is the step I called upon assistance for... Make sure to wash all hands involved and place the meat on a hot BBQ- or if you are out of charcoal like we were, an oiled cast iron pan will do just fine. Cook on each side for 4-5 minutes.

Considering the pork, we recommend cooking them on the well done side of things, keeping in mind that pasture raised meat cooks faster than other conventional meats.

If adding cheese add it when you flip the burger.

Toast your bun, caramelize the onions etc.

Serve Hot and enjoy with friends and family.

Eat Well and Happy 4th of July!