The house had multiple adorable rooms set up as well as a fantastic kitchen that overlooked the farm and a big fire. The front porch doors slide open so there’s a cool cross breeze as well as the noises from the goats and sheep off in the field.
Not only do they have a working cheese farm (see more here), but we were able to spend the night and cook in The Farm House. Where else can you vacation on a cheese farm? We brought this portable sound system that we bring to all dinner parties for music.
First we went up to the garden to collect a few fresh herbs. It was perfect since we needed a lot of parsley for our dinner and they had quite a bit growing, as well as strawberries, kale, and rosemary.
We made a cheese plate with the Tomales Farmstead Creamery cheeses along with pistachios and olives. We set the cheese on fresh fig leaves from the farmers market. If you don’t have access to that, you could use these instead. It was perfect to snack on while we cooked and it paired well with our wine that we picked up on the way out of the city from Biondivino.
For dinner we roasted a whole fish from Water2Table on the grill with corn with all kinds of sides. To serve, we used Heath Ceramics plates and these platters that Julia selected. After dinner, we roasted marshmallows over the fire, and the next day we went to explore the goat farm and cheese making.
(Eggplant Caponata, Fava Beans with Grana Padano, Meyer Lemon Potato Salad, Cast-Iron Skillet Roasted Fennel with Goat Cheese, Lemon Poppyseed Scones, Summer Squash Crostini, Arugula Walnut Pesto) See our breakfast here.
Thanks to Tomales Farmstead Creamery for hosting us.