Set to hit shelves on August 5th, 2025 this cookbook is a celebration of sustainable farming, cheesemaking, and community in West Marin
The team at Toluma Farms announces the forthcoming release of a debut cookbook, "Feasts on the Farm: Over 60 Seasonal Recipes and Stories of Sustainable Farming from Tomales Farmstead Creamery."
Co-authored by Tamara Jo Hicks and Jessica Lynn Macleod, and published by Chronicle Books, this culinary journey is set to grace bookshelves on August 5, 2025. The cookbook offers an intimate look into the world of sustainable farming and artisanal cheese-making in picturesque West Marin County, while simultaneously heralding an exciting new era for Toluma Farms.
Featuring stunning photography by Katie Newburn and a foreword by culinary icon Alice Waters, "Feasts on the Farm" promises a rich tapestry of recipes, stories, and insights that celebrate the farm's commitment to ecological stewardship and community-driven agriculture.
“Feasts on the Farm” showcases over 60 recipes organized by season—many showcasing the farm’s award-winning Tomales Farmstead Creamery cheeses—with a diverse array of starters, mains, and desserts. These wholesome recipes are interwoven with ideas and inspiration for advocacy and attainable sustainable living, alongside personal anecdotes and stories from family, friends, and collaborators who share a special connection to Toluma Farms.
The culinary spectrum ranges from rustic farm-fresh creations to sophisticated dishes crafted by acclaimed local chefs, catering to a wide array of palates and skill levels. Standout recipes include the luxurious "Peas, Cheese and Caviar" by Chef Seth Stowaway of San Francisco's Osito; the indulgent "Eggs Brouillés with Truffle Butter and Brioche"; and a delightful "Campari Hazelnut Cake" (photo at left). Simple, delicious, and quintessentially Californian, these recipes celebrate the bounty of Marin County's regenerative farming community and are perfect for cheese lovers all year round.
Written by Toluma Farms owner Tamara Jo Hicks and leadership consultant/coach Jessica Lynn Macleod, who also developed the recipes and illustrated the book, "Feasts on the Farm" is more than just a collection of recipes: it's a 219-page journey through the seasons, celebrating the connection between land, animals, and the nourishing food they produce.
Tamara Hicks founded Toluma Farms in 2003 with the vision of restoring and stewarding land that had fallen out of production to create a sustainable, regenerative farm. Through Feasts on the Farm, she shares her story of transformation from city dweller to passionate farmer alongside her husband David Jablons and daughters. Her journey reflects the healing power of working closely with the land and animals, a theme that echoes throughout the book. Throughout the process of developing recipes, writing and illustrating Feasts on the Farm, Jessica Macleod shares her story of newfound purpose and inspiration discovered during her time volunteering at Toluma Farms, alongside her delightful illustrations and personal recipes.
“We wrote this cookbook not just to share our stories and recipes, but to kick off the fourth phase of our business - cultivating healthy communities on the farm and in West Marin," says Tamara. "Our first phase was land restoration; the second was building our herd and flock; the third was launching Tomales Farmstead Creamery to produce our artisanal goat and sheep cheeses. Now our fourth phase will be expanding our two-decade focus on education and land access for all.”
In addition to their educational tours for children and adults, Toluma Farms will be adding an artist-in-residence program for artists engaged in environmental sustainability, agriculture, and food. They will also increase access for organizations involved in social change to make space for work retreats and respite. Central to this phase is their commitment to providing a space for change-makers, cultivating healthy communities both on the farm and throughout the Bay Area.
There are very few small-scale, sustainable dairies making cheese in this country, and even fewer that are environmentally sustainable and operated by women, BIPOC and LGBTQ+ communities. The animals and team at Toluma Farms are 95% female, and one of Tamara and Jessica’s main goals for Feasts on the Farm is to inspire and encourage others to consider the long and hard road of farming.
This commitment is exemplified by both Tamara and Jessica, who share an innate talent for bringing people together, nurturing their teams, and fostering collaborations – skills that are evident in their everyday life and work. The cookbook hopes to convey this transformative power of sustainable, regenerative agriculture, and the ability of connecting with soil, plants and animals to provide a meaningful life.
The Story of Toluma Farms
The story of Toluma Farms began in 1999 when Tamara Hicks and her husband David Jablons, after the birth of their second child, became increasingly conscious of the food they were feeding their family and its impact on the planet. As a Clinical Psychologist and a Physician/Scientist respectively, they were acutely aware of the health issues associated with over-processed foods and the mental health benefits of connecting with nature and eating local, fresh produce.
Their search for a working land property led them to a 160-acre former cow dairy in Tomales that had fallen out of production. In 2003 they purchased the land and committed themselves to stewarding it and restoring it to the state they believed it was in when originally cared for by the Coast Miwok Tribe.
The goal was to restore, preserve, and protect the land, return it to agricultural production, and open it to the public. Over the years, Toluma Farms has evolved into more than just a dairy farm. It has become a school for children and adults alike, offering a space to connect with the natural world, commune with animals, and rediscover the sacred nature within themselves. The farm has established itself as a hub of the West Marin farming community, actively advocating for the work of female farmers and fostering a network of local producers who trade goods and support one another.
What began as a love for the land and West Marin soon blossomed into a deep appreciation for the community of farmers, ranchers, food makers, chefs, and restaurant owners. The couple found themselves surrounded by a community of the most collaborative, hardworking, creative, and kind individuals they had ever encountered.
Feasts on the Farm is not just a cookbook; it's a love letter to the West Marin farming and food-making community. It celebrates the heart and soul of Toluma Farms and pays tribute to the magical people and places that inspire hope for a brighter, greener future.
"Feasts on the Farm: Over 60 Seasonal Recipes and Stories of Sustainable Farming from Tomales Farmstead Creamery" will be available in bookstores nationwide and online retailers starting August 5, 2025.
Pre-orders are now available through major online retailers including Amazon, Barnes & Noble, and IndieBound. Additionally, signed copies can be pre-ordered directly from Omnivore Books or the Toluma Farms website (www.tolumafarms.org).
ISBN: 9781797229164, priced at $29.95