Farm News - Spring

The farm has sprung full force into longer daylight hours and warmer weather, and this means there is always too much to do and everything needs to happen all at once. Alas such is the way of the farm and the life.  

Take Note- In May we are switching our weekend tours to 11am Saturday and Sunday.

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This Month -This past weekend we had a bee hive that swarmed and that was after we had split our hives twice already. Pepper the goat is a new mama and baby Billy Bean is getting cuter every day. Our new Babydoll Southdown Sheep, Shawn and Raisin are settling in nicely. Spring Farm Trails was a blast, we had over 680 people visit our farm over the farm trails weekend! We have a few new items in the Farm Shop. We especially excited about Mandalion Designs bouquets in the Farm Shop.


The Cows- In the last week the grass has shot up almost a foot and the cows are in heaven in a sea of knee high grass. The grass is starting to go to seed which is not as palatable to the cows but they are doing their best to keep up with it.



The Pigs- We have been experimenting with keeping the pigs in one spot for the rainy season as we need to drive the tractor into their paddocks a fair amount. We are bringing them bins of yummy ‘gleen’ organic fruits and vegetables from the Good Earth Kitchen. We need to fill their tank of water when they are not near a water source (which is most of the time). When we are driving continuously on saturated pasture it can be detrimental to the soil, grass and the land. Our new method keeps them in one location close to everything during the wet times and we can then come back and seed the area after the pigs have moved onto greener pastures. We are committed to doing what is best for the land and when things are saturated, it is the most vulnerable to pigs.


Piglets- We are also excitedly getting ready for the next litters of piglets. The projected date of our next piglets is May 16th, give or take a few days. We will post on FB and Instagram, please follow us!



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The Chickens- 2 new hen houses have just start laying eggs, so consequently now we have an eggsplosion. Check out our sale page here. We have had some issues with hawks and are experimenting with different deterrents for them, that have met limited success. We are hoping that once the rodent population takes off, the hawks will leave our chickens alone.   


Turkeys- We will be getting our first batch of turkey chicks the week of July 24th.

Long term projects- We would love to put up semi permanent internal electric fences that will facilitate multi species rotational grazing. Right now we are setting up each cow paddock by foot and with so many moves and our extra steep hills it becomes really labor intensive. We have started installing pieces of the plan in our spare hours, but as always, everything takes longer than we would hope. We also are offering fishing passes for the fisher people in your life.

Spring is one of the most beautiful times on the farm, please come visit us. Members are always welcome to come hike, fish and picnic. Please sign in at the store before you explore the land. If you are visiting for the day and are not a member, Trail Access is just $10 per car

Join us for a free tour Saturday and Sunday at 11am starting in May.

Please sign in at the store before you explore the land. If you are visiting for the day and are not a member, Trail Access is just $10 per car.

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What's on Sale- Eggs, eggs, eggs are on sale, please see our sale page with items that change weekly. CSA Webstore



2018 Events-

- SOLD OUT - May 12: Mother's Day Picnic and Open house - Hosted by Mandy of Mandalion Designs who grows beautiful heirloom flowers by the event barn.

June 16: Father's Day Fishing Tournament - A Catch and Release Tournament and BBQ Picnic. $20 Entry Fee includes Lunch and a chance to win a Tara Firma Rib-Eye Steak, as well as bragging rights for the year. Register at the Farm Shop for details.

August 18: End of Summer Barn Dance -

Come enjoy a fun community event featuring musical artist Evie Ladin. A fundraiser for the Tara Firma Farms Institute to help fund farm connection and experiences for youth.

Come early and tour the farm from 5:00 pm - 6:00 pm!
Dancing from 7:00 pm-10:00 pm. All levels encouraged.


October 20 and 27: Pumpkins on Pikes - A Magical Family Tradition at Tara Firma Farms. One last party to welcome the fall. BBQ, Pumpkin Carving and so much more. This has been such a popular event, we made a second day!

Oct 20:

Oct 27:

Kitchen News-

We are always looking for easy ways to eat healthy unprocessed dinners while saving time in the kitchen. Our families new favorite is a recipe to cook once and enjoy 2 to 3 meals (depending on how many people) from one main dish. To me this is a win win win, and if this is meat too many nights in a row, skip a night with a large salad.

This Slow cooker Apple Cider Pulled Pork can tie your week together first as a main, then as tacos and lastly as a hearty veggie and pulled pork soup.

I am such a noodle, Now that I’m re-reading my original recipe it calls for unsweetened apple cider. Me, in my haste (and what I had on hand) assumed apple cider vinegar, and that is what I used:/ needless to say it came out great, more of a North Carolina style you could say;) and so I’m going to say use either one :). I cooked the Apple Cider Pulled Pork with yams and slaw on a Sunday night, had delicious pork tacos and Salad on Monday and Hearty Vegetable Soup on Wednesday. All surpassed my expectations of deliciousness.

Dinner 1:

Slow cooked Apple Cider Pulled Pork Recipe:

-One 3-5 Lb pork Butt- I used 2 Tara Firma Farms Pork shoulder boston Butts, both around 1.5-2 lbs

- 1 large sweet onion, peeled and sliced

- 1 ½ cups unsweetened apple cider.

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Sweet Spice Rub Ingredients:

1 Tbsp Sea Salt

2 tsp smoked paprika

2 tsp garlic powder

1 ½ tsp chili powder

½ tsp ground ginger

½ tsp fresh ground pepper


Combine all of the spice rub ingredients in a small bowl. Sprinkle the rub over all parts of the pork roast, gently rub it in.

Place the cut onions evenly over the bottom of the 6 quart slow cooker, then place the seasoned pork on top of the onions. Making sure each piece of meat is pushed down. You can cut the pieces of meat in half if that will make them fit together better.

Then add the apple Cider

Cover with lid and cook on high for 7-8 hours or on low for 8-10 hours, or until meat is easily shredded with a fork.


If Making Yams- 1 ½ hours before eating, preheat oven to 400 degrees. Wash and dry yams, wrap each one in tin foil and place on a cookie sheet. Bake for an hour and 15 minutes or until a knife easily pierces them. Time depends on thickness of Yam, if you have really big yarms bake for 1 ½ hours.

Turn off the slow cooker and when cool enough to handle, Carefully transfer meat to a large platter or wide bowl and let rest for a few minutes.

Shred the pork using 2 forks.


Pour the cooking liquid through a sieve. Add ½ cup of liquid back to the shredded meat (more if you like it really moist) Discard the rest of the liquid and onion (or save for another meal:). Season with salt and pepper to taste.

½ hour before the meat is ready. Make the coleslaw.

Coleslaw recipe- This makes enough for 2 nights and then some.


1 Cabbage outer leaves removed- can use green, red or napa cabbage- Look for a small cabbage or use half if large.


1 large carrot

Extras - 5-10 kale leaves de-steamed.

2 large heaping spoonfuls of mayonnaise

1 tsp of favorite mustard- we like a dijon.

½ tsp sea salt

½ tsp celery seed

¼ tsp fresh ground pepper

2-3 Tbsp of apple cider vinegar or more to taste.

Quarter the cabbage (remove the core) Either chop thinly or use your food processor with the slice blade. Place shredded cabbage in a large bowl.

Next in the food processor grate the carrot and add to the large bowl. Then destem the kale leaves and thinly hand chop.

In a small bowl or cup add mayonnaise, mustard, celery seed, ground pepper, and apple cider vinegar. Mix until smooth. We like a coleslaw that is just sweetened by the carrots and cabbage, if you like a sweeter coleslaw add a pinch of sugar to taste.

Mix all ingredients in the large bowl and ADD Most OF THE DRESSING, Mix thoroughly, add more dressing to taste. Add salt or more apple cider vinegar to taste.

Refrigerate. We love a spoonful of coleslaw on top of our salads, gives it a nice mild kick.   

Dinner 2:

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In a small pan heat up the shredded pork (1 cup per person) add a splash of water to the pan.

Prepare a salad and heat up the tortillas, we like corn but any variety would be delicious. The key to great corn tortillas is having a medium hot oiled pan, and rinsing the tortillas briefly in water. This lets them steam a little for a soft tortilla. When first placing tortillas in the pan, let them cook for a minute before flipping them. Fill tortillas with the apple cider pulled pork and top with coleslaw.


Optional toppings-

Finely chopped cilantro

Finely chopped red onion

Or any other taco topping you like.





Dinner 3:

Rustic Veggie Soup

We are still in soup weather! And after I made this soup it was so delicious and nourishing, I decided on the west coast it's always soup weather.


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1 Tbsp high heat or coconut oil

1 Tbsp olive oil

1 Medium onion- finely diced.

1 medium carrot- sliced

1 stalk sliced celery (about ½ cup)

2 cloves of garlic, roughly minced

5 Cups bone broth, veggie or chicken stalk- preferably homemade

1 (14oz) can of fire-roasted diced tomatoes

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1 tsp of italian seasoning blend

1 small butternut squash, about 4 cups

1 tsp sea salt (more to taste)

1 bunch of kale or chard (chopped about 3 cups firmly-packed)

The rest of the pulled pork.


In a large soup pot over medium heat, add the high heat or coconut oil. Then add the onions, carrots, celery, and garlic and saute for about 3 minutes or just until the onions start to get translucent.

For a quick soup, put all vegetables except the greens through a food processor with the slice blade. Or for a rustic look- hand chop;)


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Add the stock, diced tomatoes, italian seasoning, butternut squash, and salt. Simmer for 10-15 minutes. Then add the chard or kale and simmer for another 15 minutes or until all the vegetables are soft. Add the pulled pork during the last 5 minutes, serve with hearty bread or rice, or by itself.

I had leftover soup that made a great lunch for the next day!

Let us know if you try the cook once and enjoy 2-3 times meal, and how it comes out. Tag us on instagram or Facebook.


Thank you and Eat Well,


Farm manager