There’s nothing “medi-okra” about this week!

This week, with the okra and cayenne peppers in Maggie's garden in full bloom, we decided to get to busy in the kitchen! We pickled okra and made cayenne pepper and crushed red pepper. Below is a short how-to on preserving both of these vegetables if you find yourself with an excess of them!

If you're new to canning, pickling vegetables is a great place to start - it's simple and fairly difficult to mess up. Don't have okra in your garden? You can pickle almost any vegetable! Carrots, onions, cucumbers (of course!), asparagus, cauliflower, green beans, a variety of peppers, and even eggplant! Pinterest or Google can provide you with a plethora of recipes, but if you have questions about safety, shelf life, or recipes, be sure to consult your local extension office.

Okay, down to business! Here's our pickled okra! This recipe will make 4 pints.


3.5lbs okra, washed and trimmed

3 cups water

3 cups vinegar, 5% acidity

1/3 cup canning salt

4 cloves garlic

4 jalapeños, halved and seeded

2 tbsp mustard seeds

2 tsp dill seed


Step 1: Gather ingredients and sanitize everything in your dishwasher or wash in very hot water - your cutting board, measuring cups, canning jars, lids, rings, and canning tools. Set your waterbath canner 3/4 full of water on the stove to start heating your water.

Step 2: Combine water, vinegar, salt, mustard seed, and dill seed into a medium-sized pan and bring to a low boil on the stove.

Step 3: Place 2 jalapeño halves and 1 clove of garlic into each hot pint jar. Then, stuff the jars as full of okra as you can - they will shrink once they are processed in the waterbath canner.

Step 4: Pour your hot mixture over the okra, leaving 1/2 inch of headspace at the top. Wipe the rims with a clean cloth. Place lids on top and hand-tighten rings.

Step 5: Place your jars into the water-bath canner (using canning tongs is ideal!) and let them boil for a full 15 minutes. After 15 minutes, remove the jars and place them in a space that can remain undisturbed for 24 hours. After 24 hours, press on the lid - if it does not "pop" then your okra will remain preserved for 12 months!

There you go! Beautiful pickled okra to enjoy even when the snow is flying! Next up, our cayenne peppers ..

Did you know that cayenne pepper and crushed red pepper come from the same pepper? 

Mind blown!

Step 1: Pull the green tops off the peppers. Dry your peppers in a dehydrator until they are crunchy - a good way to tell is if they "crack" when you break one in half. This will take at least 12 hours.

Step 2: Put your dried peppers in a food processor and process at least 45 seconds.

Step 3: Pour your ground peppers into a fine mesh sieve over a large mixing bowl. Sift out the cayenne pepper until the mixture left in the sieve does not look "dusty." What's left in the sieve is your crushed red pepper.

Step 4: Finally, store your cayenne pepper and crushed red pepper in separate airtight containers.

*The most important part of this process is to protect your face and your hands. Wear protective eyewear, a face mask, gloves, and open windows and doors for ventilation.*

And that's all from our kitchen this week. Hope to see you on the farm soon!

Kentucky Humane Society at the next Sunset Concert

At each of the five Sunset Concert this summer Foxhollow Farm has been proud to partner with different nonprofits in our community. Partnering with nonprofits has been a way for Foxhollow to shine a light to the organizations that are dedicated  to those in need in the community both 2 and 4 legged.

On September 14th Kentucky Humane Society is joining Foxhollow at the final Sunset Concert of the season. A champion of companion animals The Kentucky Humane Society states in their mission that "Through Leadership, education and proactive solutions, we are creating more compassionate communities.”

In 2015, KHS launched the Equine C.A.R.E. Program (Connect, Assist, Rescue, Educate) to focus on helping the companion or recreational horse. Equine C.A.R.E. priorities include moving horses from crisis into safe homes or rescue, providing re-homing services to horse owners who can no longer keep them, matching available horses with adopters, implementing gelding and wellness clinics, and making educational tools and resources available to our equine community.

One of the stories Kentucky Humane Society shared with us is about the recovery of Talbert. Talbert arrived at the Kentucky Humane Society’s barn in critical need of help.  He was estimated to be 25 years old, missing most of his teeth, and was skin and bones with a body scale of 1 out of 9.

Talbert is resilient. With a strong will to live and the help of KHS he is getting the care and nutrition he desperately needs and we are excited to see him on the road to recovery!

Sadly, stories of neglect among animals has become too common. Thankfully the work of KHS to care for animals like Talbert has given hope to many forgotten and mistreated furry friends.

We invite you to join us at Foxhollow on Friday, September 14th in support of KHS. And of course as always don't forget to bring your most loyal friend!

To financially contribute to KHS visit or click here 

Sticky Vietnamese Meatballs

Ever wonder what to make for a crowd? Jared of Duck Duck Beet Farm and Kitchen has come up with a delightfully sweet yet savory treat! We will be sampling these Meatballs at The Wine Rack this Friday, August 31st at The Frankfort Avenue Trolly Hop.


yields 36 meatballs


  • 2 lbs Foxhollow Farm’s 100% grassfed ground Beef
  • 1/2 cup green onions chopped
  • 4 cloves garlic minced
  • 1 tbsp sesame oil
  • 2 tbsp fish sauce
  • 2 tsp ginger freshly grated
  • 2 eggs
  • 1.5 T salt or to taste
  • 1/2 tsp pepper or to taste


  • 2/3 cup hoisin sauce
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 5 cloves garlic minced
  • 2 tsp ginger freshly grated
  • 1 tbsp sriracha sauce
  • 1/4 tsp pepper freshly ground


Mix meatball ingredients thoroughly then roll out into 2 oz balls. Sear meatballs over a medium high heat ‘till caramelized and brown. Mix all sauce ingredients together. Place meatballs in a crock pot with sauce and toss together. Cook on low for 1 hour stirring occasionally and carefully.

What in the world is a Flat Iron?

Flat Iron. It’s in all Foxhollow Delivery boxes this month, and is 100% an under-appreciated steak. When cooked right, it’s tender and complex. So what is it and why haven’t you heard of it?

Flat Iron is actually one of the newest steaks to be “discovered!” In 2002, this new cut (previously just tossed into ground beef) became famous.

You may not know this, but since 1985 farmers have paid $1 per head of each cattle they sell. This money goes towards promoting beef marketing and research. Part of this beef research, spearheaded by two scientists at the University of Nebraska and University of Florida, attempted to find new cuts from previously under-utilized parts of the animal.

Flat iron comes from the shoulder of the cow, right next to the chuck roast. There’s a thick tendon separating the flat iron from the chuck, and this tendon is as “hard as iron” (which is possibly how the steak got its name). These two beef scientists realized they had hit the jackpot when they grilled this one up! This unassuming, flat piece of meat was in fact tender, juicy, and delicious!

So how do you cook it?

Well, the short and simple answer is: QUICKLY! The flat iron is quite thin. Give it a quick sear on both sides and let it rest for about 5-7 minutes. We like to marinate it a little in advance with salt and pepper, and then heat our skillet with butter. When letting it rest, drizzle the juices from the pan and some extra butter, then cover with foil. After that, slice thinly and you’re ready to go!

It’s fabulous marinated with teriyaki sauce as part of a beef stirfry. It is fantastic in tacos with local salsa and shredded cheese. It’s also an excellent breakfast steak (yes, this is a thing) with eggs and toast. And of course, it looks gorgeous on top of a fresh summer salad.

Serving Our Community One Pound of Beef at a Time

On a sunny, crisp Tuesday last October, the entire Foxhollow Farm team decided to hand out 150 one pound packages of our ground beef at the Dare to Care Smoketown Grace Hope Mobile Pantry. We took to our stations, handing out pantry staples like cereal and rice, as well as a few butternut squash and carrots. As people approached the coolers of beef, we heard stories of grandma’s meatloaf, spaghetti with meatballs, and grilled hamburgers at family gatherings. Farm fresh 100% Grassfed Beef was a real hit at this pantry, and we were determined to figure out how to bring more fresh food to the 1 in 6 individuals in our community at risk of hunger who Dare to Care Food Bank serves.

The symbiotic relationship we have built with Dare to Care Food Bank syncs up with the rhythm of the farm. As we cull cows in the fall, we build up a large supply of ground beef. Fall is also when families start to crave nourishing meals with protein. Culling cattle is vital to strengthening and maintaining our herd. We sort and choose animals, mostly female cows, based on an array of factors that our head herdsman, Derek, has come up with that work best for our herd and our piece of land. Some reasons include: the cows are no longer productive, they have an inferior genetic make up, they are bad tempered, etc.

We have incorporated a model into our business plan for supplying 100% Grassfed Beef to Dare to Care that not only brings beef that is hormone and antibiotic-free to hungry people across our community, but also supports our herd, our mission, and our core values. Because of the high demand for steaks through Foxhollow Delivery, we are left with one pound packages of beef that we can donate to Mobile Pantries. The influx of ground beef from culling cows combined with the generosity of our processor, Memphis Meats who donate a portion of the processing fees, we are able to match market price and sell our bulk ground beef to Chef Jon at Dare to Care’s Kids Cafe. 

Ground beef brings joy to peoples’ hearts from all walks of life and we are ever thankful to have a community that supports our farm. The next time you purchase some of our beef or come to our annual Fall Festival, please know that you are also supporting Dare to Care Food Bank. Families are bringing home beef to be cooked and shared at home and Chef Jon is making Chili, egg noodles with meat sauce, and lasagna to warm the bellies of children all over our community.

3 Ways to Boost Your Self Care

Schedules are hectic after summer fun comes to a close. We keep hearing about all those people “carving out me time” on their phone calendars. What does that mean, exactly? A spa day or week long golf vacation isn’t always the most realistic. At Foxhollow Farm, we strive to take time in simple yet effective ways. Biodynamics means taking what you already have and making it better, whether that’s how you care for land, animals, or yourself. In order to truly succeed in our mission as land stewards, it’s imperative to stay physically and mentally on our A-game.

Even as your days get crazier, taking just a few minutes can change your outlook, give you energy, and rejuvenate your body. Here are our top 3 simple ways to boost your self care.


  1. Move Your Body. For some folks, that means hiking in the beautiful forests of Bernheim or the Parklands. For others, it means spending time in your garden really yanking out those weeds. For others, it means hopping on your trampoline with your kids for thirty minutes (trust us, they’ll giggle the entire time). Breaking a little sweat and feeling the sunshine can work wonders – plus all those endorphins will make you feel great for hours afterwards.

  1. Fuel Your Body. We’ve all been told, “you are what you eat,” but sometimes eating well is easier said than done. When days get busy, we reach for whatever’s most convenient, whether that’s fast food or frozen pizza. It doesn’t have to be this way! There are lots of quick and easy meals, such as our Simple Sloppy Joes or Beef Kofta with Veggie Kabobs that can be made in under 30 minutes. We also are really digging healthy alternatives that come right to our front door, like Foxhollow Delivery or the Juice Ritual from the Weekly Juicery. Taking even ten minutes to refuel with nutritious, healthy, local food can up your energy levels.

  1. Pause Your Body. Taking time to reflect doesn’t have to mean hours in meditation. Simply say NO to screen time and light a candle. Open a book (our top pick is Killing It: An Education by Camas Davis). Stick some flowers in a vase in your kitchen. Nap. Take a bath. If ten minutes is all you have, breathe deeply and think of three things you’re grateful for. Work with what you have; the important thing is remember to stay present.

What are YOU doing this week for self-care? It doesn’t have to be fancy. We want to hear how you’re taking care of yourself!


Photography by Trent and Kendra Photography.

Sizzlin’ Wine Pairings

Looking for a great wine recommendation for the new Foxhollow Delivery Sizzler Box? In search of a complex vino that will compliment our delicious 100% Grassfed Beef, we turned to Sommelier Scott Harper of Cuvee Wine Table.

Cuvee Wine Table uses Foxhollow’s Grassfed beef because “we love using locally sourced beef that is made in a naturally healthy way and is delicious with our wines.” Foxhollow is proud to work with a restaurant that makes a commitment to local and high quality products.

Drumroll please… Scott’s top pick for wine is:

Carménère Marqués de Casa Concha, Peumo Valley, Rapel Valley, Chile, 2014                                 

The name Carmenere originates from the French word for crimson as Carmenere, once thought to be Merlot in Chile, is an ancient Bordeaux variety brought to Chile in the 1800’s from Bordeaux.  It is all but extinct in France, but thrives in Chile for its uniqueness and is found commonly in the Central Valley of Chile. Carmenere has soft tannins, deep red color, red and black fruit flavors, and an herbaceous character. This herbaceous character is decreasing and becoming more balanced as winemakers allow the grape to ripen longer. Its qualities are similar to Cabernet Sauvignon and Cabernet Franc and of course Merlot hence it is often blended with them. Carmenere is a perfect accompaniment with locally raised 100% grassfed beef.

Whether you cook your beef in a cast iron skillet or on the grill, pour yourself a glass of this delicious wine to enjoy with your meal (and maybe while cooking, too!). Cheers!

Suggestion wine by Cuvee Wine Table’s Master Sommelier Scott Harper. Cuvee Wine Table is a small plates restaurant offering over 55 wine by the glass. 502 242 5200

Barre3 and a Recipe!

I first discovered Barre3 while listening to one of my favorite podcasts, How I Built This with Guy Raz. The founder of Barre3, Sadie Lincoln, was inspiring! Just as Biodynamic Agriculture looks at each farm as its own individual living organism, Barre3 empowers each individual to develop body awareness and adapt to fit their individual body. Barre3 builds strength, confidence, and mind/body connection. Whenever I leave I feel energized, grounded, enlivened, and part of a healthy community.
Barre3 has been gracious enough to have Foxhollow Farm to their studio on Frankfort Avenue! We’ll have delicious, nutritious samples featuring our 100% Grassfed beef and will be giving away fun Foxhollow Farm swag. Sweatbands and tank tops anyone? Don’t worry, during the event special coupon codes are available when you order our hormone and antibiotic free, 100% Grassfed beef for on-farm pick up at our Fox Shop or home delivery with Foxhollow Delivery.  Barre3 mixes athleticism, grace, and the latest innovations designed to balance the body. Sign up for a class and get inspired! We will be at Barre3 on Saturday, August 11th and Saturday, September 15th for the 8:45am and 10am classes.
We teamed up with Jared of Duck Duck Beet Farm & Kitchen for our August samples! Jared also wrote down the recipe so that you can enjoy our healthy 100% Grassfed beef in the comfort of your home.
Tex Mex Beef Frittata
serves 10 people
1 pound of Foxhollow Farm ground beef, cooked
12 eggs
1/2 cup whole milk, or any milk alternative
8 cherry tomatoes
1/2 cup pepper jack cheese
2 Tablespoons green onion, chopped
1 Tablespoon  salt
1/8 Teaspoon Foxhollow Farm’s Crushed Red Pepper Flakes, optional
Preheat oven to 350 degrees. Sauté the ground beef in a skillet with a bit of olive oil. Whisk egg, milk & salt, and Crushed Red Pepper together thoroughly. Spray 12 inch casserole dish or cast iron skillet with oil liberally then layer beef, tomato, green onion & cheese into dish. Pour egg mixture over and bake for 20-25 minutes.


Are you a master chef with the grill or cast-iron skillet? Prefer high-quality steaks packed with tenderness and flavor instead of slow-cooked, time-intensive meals?

Our newest Foxhollow Delivery option, the Sizzler Box, is perfect for the grill or cast-iron skillets. We packed this bad boy with five steaks (!!!), burgers, and kabob meat. Everything inside requires almost no prep work and can be cooked in under 10 minutes.

You asked, and we answered! The Father's Day Box was such a hit with you guys that we decided to make it permanent.

We updated the name to the Sizzler Box and voila! You can now get premium cuts all year round. Plus, it comes in at just $150... heck yeah.

This HOT HOT HOT Sizzler Box includes:

  • 1 lb burger patties (3 burgers)
  • 1 lb ground chuck (perfect for 3 more burgers)
  • 2 beautifully marbled Ribeyes
  • 2 mouthwatering Filet Mignons
  • 1 Sirloin steak (fantastic for fajitas)
  • 1 pack of Kabob meat/steak tips

Young Chefs at Foxhollow

We had such a great time hosting young foodies for an interactive cooking class at the farm.  We dug potatoes from the garden, collected eggs and created a delicious meal of meatballs with Tzatziki sauce and roasted potatoes.  The kids enjoyed being a part of the entire process, from harvest to prepping ingredients and then at last enjoying the fruits of their labor.  Check out our class recipes below.  We are looking forward to hosting events like these in the future!


Grassfed Beef Meatballs
Makes 24-26 Small Meatballs
● 1lb Foxhollow Farm ground beef
● 1⁄4 cup puffed rice cereal
● 1⁄4 cup whole milk
● 1 carrot, small dice
● 1⁄2 onion, small dice
● 2 cloves garlic, minced
● 1 large egg
● 1⁄4 tsp red pepper flakes
● 1 tsp dried oregano

● 2 tsp worcestershire sauce
● 1⁄3 cup freshly grated parmesan cheese
● 3⁄4 tsp kosher salt
● 1⁄4 tsp black pepper
● 1 tbs olive oil
● Preheat the oven to 400°. Place rice cereal and milk in a small bowl. Allow to sit and
absorb, thickening and becoming very soft.
● Set a pan over medium heat. Add one tbs of olive oil and warm before adding onion and
carrot to the pan. Sauté for five to ten minutes until veggies have softened and the onion
is translucent. Add the garlic and cook for one minute, until fragrant. Remove from the
heat and set aside.
● While the veggies are cooking add the following to a large bowl: beef, egg, red pepper
flakes, oregano, worcestershire, parmesan, salt, and pepper. When veggies have
finished cooking and cooled, add them to the bowl as well, along with the rice cereal and
milk mixture.
● Using your hands, mix until everything is distributed evenly throughout the meat.
● Take approximately two tbs of the meat and roll into a small ball in the palm of your
hand, making a 1.5 inch diameter ball.
● *Once all of the beef mixture has been rolled out, place the meatballs on a plate and set
in the refrigerator for twenty minutes to an hour.
● Transfer the meatballs to a baking sheet. Roast for 10 minutes, flip, and then continue
cooking for an additional 5 minutes. Transfer from the oven to a platter and serve with
tzatziki sauce alongside.
*Chilling the meatballs helps them stay together however this step is optional.

Tzatziki Sauce
Makes 1 cup
● 1 cup whole milk Greek yogurt
● 1⁄2 cucumber
● 1 lemon, zested
● 1 clove garlic, grated
● 1 tbs minced fresh dill
● kosher salt
● black pepper
● Slice the cucumber in half, lengthwise, and use a spoon to remove any seeds. Grate
seeded cucumber on a box grater and place grated cucumber in a paper towel, two
towels thick. Wrap the paper towels around the cucumber and squeeze over the sink,
removing as much water from the cucumber as possible.

● Placed drained cucumber in a bowl and add the yogurt, 1 tsp lemon zest, the juice from
1⁄2 of the lemon, grated garlic, the dill, 1⁄8 tsp salt and 1⁄8 tsp black pepper. Mix until well
blended. Taste and add additional salt and pepper if preferred. Serve alongside
meatballs and roasted potatoes.