In the rolling green hills of West Marin, two women have turned decades of farming experience and a passion for local food into a new literary feast. Tamara Jo Hicks and Jessica Lynn Macleod, co-creators of Feasts on the Farm: Over 60 Seasonal Recipes and Stories of Sustainable Farming from Tomales Farmstead Creamery, celebrate not just food, but the intertwined stories of land, people, and sustainable agriculture in Marin County.
From Tomales to Point Reyes Station, this new cookbook offers readers an intimate taste of life on a working goat and sheep dairy. Recipes span the seasons, and the narratives highlight the resilience and beauty of farming in our community.
Discover hand-picked hotels and vacation homes tailored for every traveler. Skip booking fees and secure your dream stay today with real-time availability!
Browse Accommodations Now
A Cookbook Rooted in Marin County’s Land and People
For over 20 years, Tamara Jo Hicks has tended Toluma Farms alongside her husband, David Jablons, in Tomales. This cookbook is more than recipes—it’s a loving portrait of Marin County’s commitment to regenerative agriculture and collaboration.
Jessica Lynn Macleod, the co-author, left behind a career as a tech executive. She found her true calling in farming during the pandemic, immersing herself in recipe development and the rhythms of ranch life.
From Local Pastures to Your Table
Their 160-acre farm produces artisanal cheeses that have earned acclaim far beyond Tomales. Seasonal dishes in the book showcase these farm flavors in a way that feels both familiar and surprising.
The book walks readers through a culinary year—from sun-ripened summer galettes to hearty winter mushroom quiches. There’s always an emphasis on using what’s fresh and available, which just makes sense to anyone who’s ever cooked straight from the garden.
Some standout recipes include:
- Peach-Topped Pizza — a savory-sweet nod to summer abundance in Marin.
- Citrus Panna Cotta — bringing a bright note to springtime gatherings in Mill Valley or San Anselmo.
- Rib-Eye Steak with Rosemary Navy Beans — a rustic dish contributed by West Marin rancher Loren Poncia.
- Goat Cheese Tart with Fresh Herbs — from renowned chef Roland Passot, perfect for any local table.
Regenerative Farming at the Heart of Every Page
What makes Feasts on the Farm unique isn’t just its recipes. The philosophy behind them stands out, too.
At Toluma Farms, Hicks and Macleod embrace regenerative practices like managed grazing. These methods improve soil health, support biodiversity, and even help reduce wildfire risk across the rolling hills of Nicasio and Petaluma’s outskirts.
The farm’s work has inspired nearly 50 apprentices. Many of them contribute their voices to the book, sharing how their time in Tomales shaped their approach to sustainable farming nationwide.
The Evolution of Toluma Farms
The farm’s story starts in 2003, when Hicks and Jablons left San Francisco to restore a neglected cow dairy in Tomales. With help from dairy legends like Sue Conley of Cowgirl Creamery, they expanded into cheesemaking.
They began producing small-batch cheeses with names honoring the Coast Miwok people’s heritage in Marin and Sonoma. One former apprentice, now cheesemaker Nick Campbell, shares a special recipe for traditional Montenegrin cornbread—a nod to the farm’s multicultural inspiration.
Marin’s Fourth Phase of Farming
Hicks calls this cookbook Toluma Farms’ “fourth phase.” The first three—land restoration, herd building, and cheesemaking—have now blossomed into a commitment to education, sustainability, and community health.
Through shared recipes and honest stories, the book invites home cooks in Novato, Larkspur, and Fairfax to join the sustainable food movement that West Marin has championed for decades. If you ask me, that’s a pretty delicious invitation.
Why This Book Matters to Marin County
In a world where so many of us feel disconnected from our food, Feasts on the Farm comes across as both a love letter and a gentle nudge to pay attention. Farming in places like Tomales or Point Reyes Station isn’t just about growing food — it’s about building a way of life that respects the land and each other.
This cookbook brings together seasonal recipes, local partnerships, and some practical tips for living a little more sustainably. Honestly, I can see it becoming a favorite in kitchens from Sausalito to Stinson Beach.
Looking for fresh dinner ideas? Or maybe you just want to get a bit closer to Marin’s agricultural roots?
This book, shaped by Hicks, Macleod, and a whole crew of chefs, ranchers, and apprentices, has you covered. They remind us that the best feasts happen with neighbors, using what the land gives, and sharing the stories behind every meal.
—
If you’d like, I can also create **SEO-friendly meta descriptions and keyword tags** for this blog post so it ranks well for Marin County and culinary-related searches. Would you like me to prepare those?
Here is the source article for this story: West Marin farm, creamery inspire new cookbook
Find available hotels and vacation homes instantly. No fees, best rates guaranteed!
Check Availability Now
Cities and Towns in Marin County
Things to Do in Marin County
Places to Stay in Marin County
