May Sunset Concert Non-Profit Spotlight: ArtsReach

We’ve added a new element to our Sunset Concert Series this year – each concert will feature a local non-profit organization. Our goal is to increase awareness about this fabulous group and to give concert-goers an opportunity to ask questions and participate in an organization-led activity.

What is ArtsReach? “The Kentucky Center ArtsReach nurtures and develops diverse artists and audiences, engages youth, creates community through the arts and through professional development empowers community centers to program the arts.”

Two of the unique offerings from this organization are the ArtsReach Studio and ArtsReach Far Reaching. The Studio, with several locations around the city, provides weekly lessons in Suzuki violin, percussion, visual art, and dance. The students receive an average of three hours of lessons per week. ArtsReach has a drop-in Jewelry Making Studio, too, located in the Russell New Directions Learning Center at 17th and Madison (the activity at the concert will be jewelry making!). ArtsReach Far Reaching offers ongoing weekly arts instruction and art supplies to teens with autism and youth living in residential treatment facilities.

Other aspects of this amazing organization ensure that children can see performances at the Kentucky Center for only $3, as well as professional development and networking opportunities for ArtsReach volunteers. To read more about May’s non-profit, you can click here. Be sure to stop by their booth on Friday during the concert and make some jewelry!


3 Ways to Bring Local “Flavor” to Your Derby Party

It's Derby Week! Which means if you aren't headed to the track, you may be busy preparing for parties with friends and family, away from the crowds of Churchill Downs. While you can't really get more "local" than Derbytime in Kentucky, what about the food you choose to serve? Here are three ways to help make your party more local!

  1. Choose local brews like Mile Wide (our Sunset Series Concert sponsor!), Goodwood, and Gravely.
  2. Check out your local farmer's market on Saturday morning before the party and gather fresh ingredients and flowers for your menu!  
  3. Cook with Foxhollow's 100% grassfed beef! 

Featured Chef: Austin from Commonwealth Cure

Austin from Commonwealth Cure is the mastermind behind our beef hotdogs and lamb sausages. We’re excited to announce that this Friday 5-10pm, we’re teaming up with Milewide Beer to grill out hot dogs and short ribs while enjoying delicious beer. (P.S. Milewide is releasing a special beer for Foxhollow’s Concert Series at the event…) Click HERE to learn more about the event. We decided to chat with Austin about his amazing company and using Foxhollow beef.

Introduce yourself! What’s the name of your business, and what’s your mission?
Austin Cummins, owner and operator of Commonwealth Cure. We strive to work closely with local and ethical farmers to create a variety of naturally smoked and cured meats.

Why do you choose to work with Foxhollow Farm?
Choosing to work with Foxhollow was a no brainer due to the high quality product that comes off of the farm. Foxhollow Farm also has that next step element — a supportive community and environment for small farmers. This support leads the way in painting the bigger picture for the future generation that choose to farm in a sustainable way.

What is your favorite memory with Foxhollow?
Some of the best times I have had at Foxhollow were simply being on the farm and getting to know every one. There is a lot of positivity that the partner growers put off and it’s enjoyable. The Sunset Concert Series is also a really great time of course.

What your favorite recipe using Foxhollow 100% Grassfed Beef?
My favorite personal go to recipes for Foxhollow beef is either a cheeseburger to grill, or I’ll do a spicy beef chorizo for my breakfast burritos throughout the week.

Come THIS FRIDAY, April 27 from 5-10pm for our Milewide & Commonwealth Cure event to grab some beef with your beer! See you guys there.


2018’s Sunset Concert Series Food Vendors

Amazing sunsets, rocking music, tasty treats, craft libations and…lines.  We’ve ‘herd’ your ‘beef’.  At the 5th Annual Sunset Concert Series we are making some BIG improvements.  We’ve partnered with culinary experts to streamline food service and get you back to your family and friends, food in hand - lickety-split. 

 

Announcing the 2018 Sunset Concert Series Food Vendor Lineup!

 

Mayan Cafe Catering

 

Not to be upstaged - the 2018 Sunset Concert supporting culinary artists:

Steel City Pops


Instant Pot: Why is it EVERYWHERE these days?!

If you’ve been on Pinterest, Facebook, Instagram, or in Target in the past two years, you’ve probably noticed that the Instant Pot is showing up everywhere. So, what IS it? In a nutshell, the Instant Pot is a programable pressure cooker, which also sautes, cooks rice, soups, stews, roasts, steams vegetables, and can even make yogurt and cheesecake. My personal favorite? Hardboiled eggs with shells that literally slip off with almost no effort. Don’t take my word for it, though. Read this article from the Wall Street Journal: Can the Instant Pot Cook as Well as Julia Child? The author hesitantly lugged her Instant Pot to the beach a few summers ago – now she won’t go to the beach without it!

I’ve put my Instant Pot to the test many times, too! In addition to hardboiled eggs, I make lots of soups and stews, whole chickens, stocks and broths, and potatoes in a variety of forms. One such dinner a few weeks back, however, called for another favorite – zoodles (or regular noodles always work, too!) with meat sauce. You’ll find this simple recipe delicious, and it makes quite a bit, so you can freeze some for another meal!

  • 1 pound Foxhollow ground beef
  • 1 medium yellow onion, diced
  • 2 garlic cloves, minced
  • 1 cup water (or broth of choice)
  • 1 (14.5 oz) can tomato sauce
  • 1 (14.5 oz) can diced tomatoes
  • 1 tablespoon Italian seasoning
  • 1 bay leaf
  • 2 tablespoons coconut aminos (or tamari, soy sauce, etc.)
  • 1 tablespoon Worcestershire
  • 2 teaspoons seasoned salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper

 

1.Turn on Instant Pot to “sauté” function. Add coconut aminos, garlic, and onion and cook until onions are transparent.

2.  Add Foxhollow ground beef and cook through.

3. Add all spices (seasoned salt, pepper, paprika, Italian seasoning) and stir. Add Worcestershire sauce and water and stir.

 

4. Turn “sauté” off. Pour in diced tomatoes and tomato sauce. DO NOT STIR. Drop bay leaf in last.

5. Put lid on Instant Pot and press “manual”. Adjust time to ten minutes. When ten minutes is done, wait an additional five minutes and then release the rest of the pressure.

 

6. Remove lid. Stir and enjoy! (And remove bay leaf!)

This recipe is completely customizable, so feel free to experiment with your seasonings. Your Instant Pot will still turn out something delicious. If your Instant Pot is collecting dust in your pantry, give it another try! You’ll be surprised!

 

 


Simple Sloppy Joes

Happy (almost) Derby Season!  Are you hosting a Derby party or attending one and don’t know what to make?  This super simple and healthy version of Sloppy Joes is sure to be a crowd pleaser.  Our Party Pack (10 lbs of ground beef) is a great deal and can be purchased here for pick up at the farm.

Serves 4

1 pound Foxhollow Farm grassfed ground beef or ground chuck

1 tablespoon extra virgin olive oil

1 tablespoon Chili Powder

1 tablespoon Bourbon Barrel smoked paprika

½ tsp. salt

⅛ teaspoon Foxhollow crushed red pepper flakes

½ medium onion, chopped

½ bell pepper, chopped

2 garlic cloves, chopped (can substitute 4 ramp bulbs when in season)

1 cup plain tomato sauce

½ cup Ketchup

1 tablespoon yellow mustard

 

Heat olive oil over medium heat in a skillet. Brown the Foxhollow Farm grassfed beef, breaking it up with a wooden spoon as it cooks. While the beef is cooking, mix in the chili powder, paprika, salt, and Foxhollow crushed red pepper flakes. Once the beef is browned and the seasonings are well combined, set the beef aside on a plate. In the same skillet, saute the onions for five minutes, scraping up any brown bits leftover from the beef. Add the peppers and garlic and saute for another 2 minutes. Add the tomato sauce, ketchup, and yellow mustard and stir. Add the beef back in and stir to combine. Simmer on low heat for 10-15 minutes. Taste, add additional salt and crushed red pepper flakes if needed. Serve on buns with pickles and some kettle chips! Enjoy.

 


5 Experiences You’ll Enjoy During a Woodland Wee Folk Class

I have to admit – the weather for our first Woodland Wee Folk Session has been dreadful. It has rained nearly every class. Despite the weather, some of our wee friends (and their not-so-wee grown-ups!) courageously trekked around the farm in the rain. Regardless of the weather, each class began in our cozy Farm Center with playtime, then an active circle with seasonal songs and poems, followed by a simple and nutritious snack time. One can’t deny that those indoor times are wonderful to experience. The children seem engaged and happy to be here on the farm.

Session #2 begins on April 28 and will run every other Saturday for four classes. The day will begin at 9:30am and end after our walk at 11:30am.

So, what can you expect during Session #2?

  1. LESS RAIN & MORE TIME OUTSIDE. Okay, so I can’t really guarantee less rain, but I’m hopeful we will have less rain and more sunshine! With the temperatures warming up, we will spend even more time outside on the farm.
  2. WATCH YOUR FOOD GROW. Our partner growers will be working every day to get ready for farmer’s markets, CSAs, and CSKs (visit Duck Duck Beet and Pavel’s Garden to learn more!) and we can watch vegetables and flowers grow from week to week. (Yay, science!)
  3. WATCH BABY COWS! We are expecting over 100 calfs on this year, so you’ll definitely get to see some babies! Can you count them? (Yay, math!)
  4. MORE DELICIOUS SNACKS. During the first session, we enjoyed yogurt and granola, fruit, porridge, and a hamburger pie with Foxhollow’s 100% grassfed beef! Woohoo for healthy foods!
  5. GATHER WITH NEW FOLKS. Part of our mission at Foxhollow is to heal our community – we want families on the farm, experiencing what is has to offer, and meeting new people. (Yay, social interaction and communication!)

Read more about Woodland Wee Folk here. Ready to sign up? Click here.


The Farmer & The Foodie Cooking Classes at the Farm

We have some exciting news! On April 28th The Farmer and The Foodie will be launching a new series of food and farming experiences! The Farmer and The Foodie have had the pleasure of conducting cooking demos for numerous audiences over the past four years, spreading their love of cooking and farm fresh food. Rarely do they have the opportunity to show people exactly where they find deliciously local veggies and grassfed beef so they decided it was time to you bring folks out to Foxhollow Farm! Cooking classes will start not in the ‘kitchen’ but in the garden, where guests will be treated to a tour of Maggie’s kitchen garden and surrounding greenhouse, hoop house, and market garden beds where a variety of biodynamic veggies are grown by our partner growers throughout the year. After assisting with the harvest, everyone will congregate in the historic dairy barn where Lindsey and Maggie will demo original recipes featuring the food gathered. A wealth of kitchen and gardening tips and tricks will be shared throughout along with samples for all. Recipes for each experience will be dictated by the season and what is currently flourishing in the fields. Join The Farmer and The Foodie and embrace in the power of growing and cooking good, clean, fair food! Click here to reserve your spot at the show.

 


Not Your Moms Grilled Cheese

We all love the comfort and taste of a good grilled cheese sandwich.  On behalf of National Grilled Cheese day we’re taking it up a notch with a brilliant recipe for a brisket grilled cheese, courtesy of Spicy Southern Kitchen.

We have a plethora of delicious 100% Grassfed brisket available in our Fox Shop.  Pick one up, make a delicious family meal and then use the leftovers for a satisfying and crowd pleasing lunch. HAPPY SPRING!

Brisket Grilled Cheese

Serves 4

Ingredients
  • 8 slices Italian bread or Texas toast
  • butter
  • 1 cup heaping shredded Cheddar cheese
  • 1 cup heaping shredded Monterey Jack cheese
  • 2-3 slices leftover  Foxhollow brisket, shredded
Instructions
  • Spread about 1/2 tablespoon on one side of each piece of bread. To make a sandwich, place a piece of bread buttered-side down.
  • Cover the unbuttered side with shredded Cheddar cheese, then a layer of brisket, followed by a layer of shredded Monterey Jack cheese.
  • Place another piece of bread unbuttered side down on top. Repeat for remaining sandwiches.
  • Heat a pan, preferably cast iron, over medium heat. Cook 1 or 2 sandwiches at a time, until golden brown on both sides and cheese is melted.

How to Cook the Perfect Steak

Making the perfect steak shouldn’t be hard. Whether or not you like grilling, steaks are a quick and easy meal packed with juicy flavor. We want to show you how to cook a steak on a cast iron skillet so you can enjoy NY Strip steaks year round!

  1. It really does start with your meat. You can buy excellent local steaks at your closest farmers market, the Fox Shop, grocery stores like Rainbow Blossom, or your local butcher. Ask about the farm – where it is located, how long the animals are raised, whether they’ve been given hormones or antibiotics, etc. Anyone selling meat should be able (and happy) to answer these questions.
  2. Look for a fat cap around the edge and a little bit of marbling. Grassfed beef tends to have less marbling, which is okay! If you cook it correctly, it will still be tender and (as usual) exceptionally flavorful. Aim for steaks that are 1 inch to 1.25 inches thick. If you’re stumped, just ask your butcher which steaks THEY would prefer to eat.
  3. If meat is frozen, make sure you let it thaw a few days in advance. The night before you want to cook your meat, season liberally with salt and pepper and leave in the fridge overnight. Let sit on counter for 30-45 min before cooking.
  4. Heat oil (grapeseed or vegetable) in cast-iron pan on medium-high heat. The oil should sizzle when your meat touches it, but make sure it’s not crazy hot! You don’t want the oil to be smoking.
  5. Gently place your steaks into the pan and let them sizzle! Look at where the steak touches the pan — when it’s golden brown (about 3 minutes in), flip for the first time. You should cook each side for about 4-5 minutes on medium heat. As your steak begins to look ready, add butter, rosemary, and garlic to the pan and spoon it over both sides of your steak. It should melt into your steak and add tenderness. Do this for about 30-45 seconds.
  6. Remove steak from the pan and set on a cutting board or plate. If you have a meat thermometer, make sure your steak is 125-135 degrees. It doesn’t have to be entirely done yet since the steak will continue to cook as you let it rest. Cover the steak with an aluminum foil tent and let it rest for 10 minutes. The muscle fibers relax to add tenderness, so letting it rest is extremely important.
  7. Cut into your steak against the grain. Serve and enjoy!