What would we do without volunteers????


What an inspiration this volunteers are! You make miracles happen!

What an inspiration these volunteers are! You make miracles happen!

Catholic Heart Work Camp 2014 helped us weed and mulch a couple of acres of garden, paint the inside and outside of the farm house,install new siding, build a wood shed, renovate a greenhouse, paint the hay barn and also paint our logo on it. They also mulched the prayer path and seeded an acre pond area. Along with many other cleaning organizing projects. What a blessing!!!!

Great job on the sign placement guys!

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New Season

Hi Everyone!

We hope y’all had a great holiday season. We here at By Faith Farm are already gearing up for the next season. We have a few changes. Stacy and Sonia, a local young organic farming couple who run Paradise Produce, are our new tenants and already have broken ground for the spring crop! Besides selling at East Nashville and Franklin Farmer’s Markets, they also will be offer CSAs straight off the farm. DSC_0054-bicubic

CSA stands for Community Supported Agriculture. This method of selling farm produce relies on customers who support the farm by purchasing a “share” and in return get a generous box of veggies. Paradise Produce offers 20-30 CSA spots each year. We’d recommend reserving early as they fill up fast.

In addition to running Paradise Produce, Stacy and Sonia will also help By Faith Farm reach out to the community through a donation garden and working with volunteers.

Check out their website!

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Greetings Farm Friends :)

Hello friends! Hope all is enjoying this beautiful late Spring weather. Lots of needed rain to feed the beautiful plants.  I want to let everyone know about one of the medicinal products I have available at the farm. I have a priority blend of Echinacea (angustifolia) ,Echinacea (Purpurea), tinctured in 100% proof organic vodka. The bottles are 1 oz cobalt blue .They are going for $15.00 a bottle and are a magnificent medicine to always have in your medicine cabinet. Here is some great info on the powerful benefits of this amazing plant~ http://www.herbs.org/greenpapers/echinacea.html Herbal Blessings <3 ~Lina ,(tenant gardener at By Faith Farm)

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Welcome Lina DiMeola, Seeds of Faith

By Faith Farm is very excited to have Lina DiMeola, a Native American herbalist with 13 years experience, living here on the Farm. Lina is a wealth of knowledge who is excited to share
what she has learned from her lifelong love for the healing herbs through hands-on fieldwork and home herbal pharmacy. She is owner and operator of Seeds of Faith, which offers many different herbal and botanical products to the public. Lina also offers personalized tours, wellness consultations and educational plant walks to help us embrace the nourishing abundance that plants have to offer. She teaches us that sometimes it is as simple as going outside your backdoor to learn what plant supporters grow on your own lawn. She supplies handmade herbal medicinals to support health and wellness. Here are some of the products she will have to offer this Spring made from organic and mostly local sources – many of which can be found right here on the Farm.

~ Elderberry Honey~ Seasonal immune booster

~Echinacea Immunity Support Tincture~ Another fantastic addition to nurturing the immune system for the upcoming year

~Healing All oil~ High priority healing oil for external use on bruising, sprains and inflammation

~Microbial Spray~ First aid priority spray used for funguses, rashes, bug bites, burns and contact dermatitis with plants like poison ivy, poison oak or sumac.)

~Diueretic Vinegar~ This vinegar is supportive for toning and adding essential minerals to root organs (kidneys,bladder and liver)

~Spring Tonic Tincture~ Is a powerful cleanser for detoxing heavy metal accumulates, toxins and toning all organs

Several more tinctures to come. Follow the blog for more information

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What’s been happening at By Faith Farm???

The Farm Family: Ken Durocher, Jim Birckhead, Will Tarleton, Robert Guy, Lori Birckhead, Ebbe Martinez, Javier Martinez, Ebelyn and Yorleny Continue reading

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By Faith Farm Week 10 CSA

Hello, dear friends and family!  We are closing our inaugural first year Community Supported Agriculture project here at By Faith Farm in Joelton, TN, by sending our gratitude and appreciation to all who came together to make this inaugural season happen successfully.  I personally have grown a deeper sensitivity to the growing culture of local agriculture, and the importance it plays in community development.  Agriculture is synonymous with human culture itself.  Only one can exist without the other.  The integral part that agriculture plays in land use planning, viable economic alternatives, local food sourcing, mental health, and community supported communities, became vividly apparent.  It has been a real pleasure getting to meet, learn and know all who involved themselves with this project. I hope to see a lot of you next year, or stop by this fall and winter and help put up a fence post or, two.

To close out our CSA shares this week, we have pumpkins, arugula greens, mizuna greens, sweet potatoes, potatoes, kale, pears, tomatoes, dill, zinnias, and honey!  What will also come, via e-mail, is the survey!  It will be as short and sweet as possible.  We just want a chance to hear what you have to say.  Questions, comments, concerns.

Also, a reminder that if you happen to have any extra boxes, baskets, or bushels buried under the dirty clothes, we will take them back “as is” this weekend.  We will also be sending out notices of our official fall farm gathering sometime in the next week or so.  We will be posting periodically about next season and any further developments on By Faith Farm through the fall and winter.  Thank you again!  We look forward to seeing everyone this weekend. peace and blessings


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Week 9, Byfaith Farm CSA

Good morning and good evening. We hope everyone is enjoying their produce with this fine fall weather. This week we have round red cherriettes, sweet potatoes (which need to sit out for at least a few days), sweet potato greens, potatoes, pumpkins, zinnias, sweet basil, dill, tomatoes and peppers. This week you should receive an email about responding to a survey for feed back on your CSA experience. Also, I (Will), will be gone at the biodynamic conference this weekend. Lori will be around on Saturday, and our farm friend Robert will be delivering Sunday. We hope all of you enjoy the produce and have a great start in the month of October.

Peace and blessings,


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Week 8 By Faith Farm CSA

Hello dear patrons!  This week we have a variety of new items to offer.  Luckily we still have some credit built up from our corn harvest to barter with a couple of our local farms.  We have mixed radishes; long red and white French Breakfast radishes, Round Red Cherriette radishes, and white Salad Turnips and greens  from Bells Bend Neighborhood farms out of Scotsboro, and potatoes from Long Hungry Creek Farm out of Red Boiling Spring.  From our farm we have tomatoes, sweet basil, zinnias, peppers, sweet potato greens (which you can cook like spinach), and pumpkins.
Transitioning into fall has been nice with the gradual rain and cool nights.  We have some arugula, mustard greens and bok choi coming on in the fields, and spinach, kale, turnips, and hopefully carrots and beets that we have just sowed.  We are looking forward to preparing our fields for winter with a nice blend of winter wheat and rye, red clover, and oats with a mix of lettuces for our winter cover crop.  Also, a reminder that our CSA will end on October 8th and 9th.  The end of our CSA will also be determined by the amount of food we are able to supply in these next couple of weeks.  Meaning, if we look a little slim in our boxes in the next couple of weeks, we may try to extend the CSA another week to make up for our short comings.  WIth no additional cost.  Look out for a survey in the next week regarding constructive questions, comments, and concerns about your CSA shares this season.  We will be sending out more info soon about next year’s season.  Our blessings to all on this first day of fall!  Thanks again!  peace and blessings, Will
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Week 7 September 12th-18th

Hello everyone!  Fall sure is knocking at the door this week.  Our beans have really phased out, and our peppers have begun their fall decent as well.  In contrast, we have been able to pick some small ripe pears that will show-up in your boxes this weekend.  They are small and some slightly bruised from dropping off the tree, but they still offer a pleasant sweet treat.  Maybe a nice addition sliced into a fall green salad.  Once again we will have pumpkins, tomatoes (salsa anyone?), potatoes, sweet basil, zinnias, peppers, pears, and a half dozen farm fresh eggs from our neighbor.  Because September is usually a transitional time between summer and fall harvests, we are a little light in what we have to offer right now.  We had a pretty good crop of corn that has allowed us to barter with other local farms for things like potatoes, eggs, and hopefully fall greens and root vegetables.  The draught, fizzled out our beans, followed by a really good rain that delayed some plantings of radishes, beets, sweet onions and asian greens.  We are still doing our best to supply a full bountiful box of fresh produce every week, rain or shine, ebb and flow.  If anyone has suggestions or comments on what they would like to see different or more of in their boxes, feel free to let us know.  Thanks again for the support and contributions. peace and blessings, Will

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Fran Birckhead’s Pumpkin Roll

Sweetly spicy, pumpkin-flavored cake is spread with a silky rich cream cheese filling and rolled up like a pinwheel. For easy lifting, line your baking pan with parchment paper. Chill the cake to set before slicing.”
3/4 cup all-purpose flour
1 cup white sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 cup pumpkin puree
3 eggs
1 teaspoon lemon juice
2 tablespoons confectioners’ sugar

1 (8 ounce) package cream cheese,
1/4 cup butter
1 teaspoon vanilla extract
1 cup confectioners’ sugar
1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9×13 inch jelly roll pan or cookie sheet.
2. In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
3. Bake at 375 degrees F (190 degrees C) for 15 minutes.
4. Lay a damp linen towel on the counter, sprinkle it with confectioner’s sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
5. Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
6. When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.

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