Viewing entries tagged
pastured

TANGY LIME GRILLED TOP ROUND STEAK

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TANGY LIME GRILLED TOP ROUND STEAK

INSTRUCTIONS FOR TANGY LIME GRILLED TOP ROUND STEAK

  1. Combine lime juice, sugar, oil, Worcestershire and garlic in small bowl. Place beef steak and lime mixture in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or overnight; turning occasionally.

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The World's Best Roasted Chicken

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The World's Best Roasted Chicken

Now to be fair, this isn't our recipe. But it comes from just up the road in Napa from famed chef, Thomas Keller.  This is simple and only calls for three ingredients;  Chicken, salt and black pepper!

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Russell’s Juicy Snap! Sausages

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Russell’s Juicy Snap! Sausages

Ever wonder how the restaurants and food trucks got sausages to be juicy on the inside and then...SNAP when you bite into them?  Well we have the answer for you right here.  We propose a toast to no more dry sausages!

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What You Really Pay For Food

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What You Really Pay For Food

Let’s assume the food in the grocery store is the same as the food here at Tara Firma. You pay $10 for lb of steak at the store. You pay another $800 in taxes through the farm bill…it is a subsidy you pay. These taxes pay for the following:

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Helping People Understand What Real Food Is

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Helping People Understand What Real Food Is

Join us on this mission!

Every Saturday and Sunday we lead farm tours at noon. 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.

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Neighbors Helping Neighbors

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Neighbors Helping Neighbors

In our vision of a perfect world every neighborhood would be like Diane Schwalbach's in Menlo Park. Diane recently joined Tara Firma Farms and shortly thereafter we saw a surge of members signing up from right in her neighborhood. So we called her to see what was going on.

"I have told several of my neighbors,"  she immediately confided. "We live in a very affluent area and everyone is pretty aware of healthy eating. Plus, a lot of the organizations here spread the message as well. For example, at the large tech company my husband works they spend a lot of money doing things like serving pasture-raised meats in their company cafeteria--and they aren't alone. So it’s a very present topic."

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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.

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Galbi - Delicious Korean BBQ Ribs

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Galbi - Delicious Korean BBQ Ribs

Hi, Elizabeth here :-)

Since my start at TFF, it's been exciting for me to try some of our various cuts of meats. Having access to local, pasture raised meats inspires me to actually cook, a new experience for someone who has been strictly a "veggie girl" in the past! High quality meat makes the difference.

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The Great Greens Pesto

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The Great Greens Pesto

The cold is here! Luckily for us, it’s the best time for greens; The cool weather makes them tender and so delicious, not to mention full of nutrition and all around just good for us. Chard, different kinds of Kales, Turnip Greens, Mustard Greens, Beet Greens, Cilantro, Parsley, Escarole, Mizuna, Dandelion, not to mention Arugula and spinach.

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