Margaret’s Bolognese

Margaret’s Bolognese

Serves 8

Bolognese is our family staple for birthday celebrations and farm gatherings. This recipe is my Aunt Margaret’s specialty, which was passed on through my mom to me. It’s the perfect make-ahead dish that only gets better with time in the fridge. I enjoy making large batches using our Party Pack and freezing leftovers to enjoy later when I am busy in the garden during the summer months.

1 tablespoon olive oil
2 tablespoons butter
2 onions, diced
2 1/2 teaspoons salt
3/4 teaspoon black pepper
1/4 teaspoon Foxhollow Farm’s Crushed Red Pepper Flakes
2 cups carrots, chopped (about 3 medium carrots)
1 cup celery, chopped (about 3 celery ribs)
2 pounds Foxhollow Farm’s 100% Grassfed Ground Beef
1 cup whole milk
1 teaspoon nutmeg
1 cup dry white wine
2 14.5oz. cans diced tomatoes, no salt. If using fresh tomatoes from the garden—4 cups, cut up in their juices

Freshly grated parmesan cheese

Take the ground beef out of the fridge to get it closer to room temperature before cooking. Dice the onions. Melt the oil and butter in a heavy bottom pot and add the diced onions. Stir onions, add 1 teaspoon salt, 3/4 teaspoon freshly ground black pepper, and 1/4 teaspoon Foxhollow’s Crushed Red Pepper Flakes. Cook on medium heat until the onions are translucent and fragrant, about 10 minutes. Add chopped carrots and celery, stir to coat vegetables in the onion and buttery goodness, cook for 3 minutes. Push the veggies to the sides of the pot and add the ground beef to the middle. Crumble the beef with a wooden spoon or fork and cook until brown throughout, about 10 minutes. Add the milk slowly, let simmer gently, stirring frequently until milk has bubbled away. Add the nutmeg, the other 1 1/2 teaspoons of salt, and pour in the wine, letting simmer until evaporated. Add the tomatoes and turn up the heat. When the tomatoes begin to bubble, turn the heat down to the merest simmer for a long, long time (3 hours, at least). Stir the meat sauce occasionally. If the sauce dries out, add a little more wine. The occasional bubble breaking through the surface is perfect. Serve on top of pasta, spiraled zucchini or spaghetti squash. Sprinkle with freshly grated parmesan cheese.

Gardener and Grassfed Beef lover

New York Strip Steak

New York Strip Steak

New York Strip Steak is my favorite steak cut because it’s a lightly marbled and flavorful cut that does not require marinating, trimming, or navigating around inter-muscular fat. It’s found towards the rear of a beef animal in the Short Loin primal. This easy-to-cook, easy-to-eat steak is perfect for date nights and Valentine’s Day celebrations. Serve this high-end steak with Lindsey McClave’s Squash Gratin and a glass of Crianza – it’s a Rioja wine with a Tempranillo grape. A California Cabernet Sauvignon would also be a good choice.

True confessions: my husband, Benton, cooks the steaks in our household, so I diligently took notes as he walked me through cooking the perfect steak. This recipe can be used for many of Foxhollow Farm’s Grassfed Beef Steaks; Filet, Ribeye, and Sirloin. Timing will need to be adjusted depending on the thickness and weight of steak. Purchase the Steak for Days Package and practice this recipe on a variety of delicious steak cuts.

2 NY Strip Steaks
Olive Oil, approximately 3 tablespoons
Pinch of Salt
2 teaspoons freshly ground black pepper

Take the steaks out of the packaging and pat dry. Rest steaks on a plate on the counter for 30 minutes before cooking to allow the steaks to reach room temperature. Turn the oven to broil. Coat both sides of the steaks with olive oil and sprinkle 1/2 teaspoon of pepper and a pinch of salt per side. Turn your stove top burner to high heat, place a cast iron skillet on top. Allow time for the cast iron to get really hot, 3-5 minutes. Once hot, coat the bottom of the pan with olive oil, approximately 2 tablespoons. Let olive oil get warm for 30 seconds. Turn on the exhaust fan and place the steaks on the hot pan. Cook for 3 minutes on the first side, flip steaks, cook for 1 1/2 minutes on the second side. Place cast iron pan with steaks sizzling in the oven under the broiler for 1 1/2 minutes. For medium steaks, the internal temperature should be about 115-120 degrees. For rare steaks, the internal temperature should be 105 degrees. Take out of oven, place on a cutting board, cover with foil and let rest for 10 minutes.

Gardener and Grassfed Beef lover

Grassfed Fridays at Norton Hospitals!

We are so excited to announce a new community partnership! Every Friday get a Foxhollow Farm grassfed beef burger in the cafeteria of any Norton hospital! Thanks to Norton Healthcare for providing your employees the choice of Kentucky raised 100% grassfed beef. Special thanks to Superior Meats & Louisville Farm to Table for making it all happen. We’re getting healthy, sustainable, local meats into more mouths everyday.

Thank You for an Amazing 2016 Fall Festival!

As the season creeps closer toward Thanksgiving, we at Foxhollow Farm are reflecting on our Fall Festival in October and have much to be thankful for.

In the last nine years, our annual Fall Festival has become a family tradition for many in our corner of the world. We look forward to the event all year long as a way to bring the community together and create a space for wholesome family fun.

We are grateful we had the opportunity to welcome over 10,000 of our friends and neighbors to experience a working farm.

We are grateful we were able to work closely with members of the local business community and create ties with community nonprofits.

Most of all, we are grateful we were able to donate more than $30,000 to Maryhurst this year, with the support of our community.

Our mother and daughter proprietors, Janey and Maggie, started this festival nine years ago with a few friends and a lot of hope. That first year, 100 people came to drink hot cider and listen to a boys choir sing on a warm autumn afternoon.img_1220

Since its humble beginnings, the Fall Festival has benefitted numerous local community groups and nonprofits, most notably Maryhurst, a nonprofit agency for abused and neglected children, to whom we have donated more than $100,000 during the course of our partnership. Donations from the Fall Festival have fully funded an educational raised bed garden on the Maryhurst campus and supported clinical interventions that help the abused and neglected youth of Maryhurst heal and regain a sense of hope and self worth.

Along with the event, the farm has grown over the past ten years, becoming a key figure on the local food landscape. Seeking to combine our mission of connecting the community to local food and our desire to benefit local nonprofits, Maggie joined the board of Dare to Care Food Bank in 2015. Seeing how they engage the community in feeding our neediest members and strive to provide fresh food, Maggie saw an opportunity to align missions. After years of donating produce from our garden, we are ready to donate much more

We are looking ahead to the Fall Festival’s 10-year anniversary in 2017 and welcoming Dare to Care Food Bank as our primary beneficiary. Dare to Care Food Bank is a local nonprofit agency with a mission to lead the community in feeding the hungry and conquering the cycle of need. Proceeds from the 10th annual Fall Festival will benefit Dare to Care Food Bank and Foxhollow Farm’s Outreach Program, which includes continuing our series of Maryhurst field trips to the farm. Dare to Care Food Bank will use the funds from the Fall Festival to increase their clients’ access to fresh fruits and vegetables, which can be difficult for struggling families to acquire. Dare to Care Food Bank plans to distribute at least 6.6 million pounds of fresh produce in the next year, through their network of more than 300 local social service agencies, such as food pantries, shelters and emergency kitchens.  We are happy to partner with Dare to Care Food Bank to benefit the community, from farm to food bank to family.

Since that first autumn afternoon nine years ago, Foxhollow’s annual festival has grown from an intimate field party to a commanding presence on the fall family calendar. The team at Foxhollow Farm is dedicated to service and will continue to invest in and support the community that has invested in Foxhollow Farm.

The Foxhollow Farm 9th annual Fall Festival

We’re a week away from our 9th annual Fall Festival and the Foxhollow Farm team could not be more excited. We prize this time of year as an opportunity to welcome folks from Oldham County, Louisville, and surrounding counties to connect with a local working farm and enjoy some of the best of fall.

This autumn celebration benefitting Maryhurst has become a community tradition, and this year we’re expanding to make the event bigger and better than ever.

As always, the festival will offer our fall favorites: hayrides, pumpkin picking, a corn maze, old fashioned carnival games, and crafts.   Face painting and playing on the Hay Castle have always been a huge hit with the youngest crowd!


Nearly 10,000 people of all ages attended the 2015 event—double the attendance of the previous year. To support this growing event, we’ve streamlined parking, added a children’s stage with interactive entertainment, and doubled the food, fun, play space, and free and low cost activities for families to explore.

Fresh additions to the festival this year include our new Brews and BBQ section, featuring a selection of local barbeque vendors and craft beer on draft from local breweries Goodwood Brewing Co. and West Sixth Brewery.

“It’s incredible to think back to nine years ago when we had just 100 people around a bonfire to now having 10,000 people from the community visiting the Fall Festival in support of Maryhurst,” shares Maggie Keith, co-owner and 4th generation farmer at Foxhollow Farm.

Proceeds from the Fall Festival benefit Maryhurst and their therapeutic and educational services for abused and neglected girls. With the community’s generous support, Foxhollow Farm has donated more than $85,000 in Fall Festival proceeds to Maryhurst in the last seven years. This year, we’ve set an ambitious goal to donate an additional $30,000 to Maryhurst.

Please join us in celebrating the beginning of Fall and supporting the important work of Maryhurst!

The 9th Annual Fall Festival is Saturday, October 8th 10am-6pm at Foxhollow Farm. Admission is free with a $10 per car parking fee. For more details, please visit our Fall Festival page.

Louisville Visual Art Guest Blog: Printmaking with Maryhurst Students at Foxhollow Farm

We have come to look forward to the end of the summer because that means it’s time to work with the students from Maryhurst on a field trip at Foxhollow Farm! Last year we did cyanotypes— this year we used printmaking! All artwork created will be for sale at this year’s Foxhollow Farm’s Fall Festival benefiting Maryhurst— come on out on October 8th to pick up a one of a kind piece of art! RSVP on the Facebook event today!

First we explored the farm and each student selected veggies, flowers, and leaves that they wanted to use to create their prints. Students got to sample cherry tomatoes, sweet peppers, and green beans from the edible garden as well!

Students then rolled out the ink onto plexiglass and pressed their selected items into it— making sure to coat it evenly— a lot like stamps! They then created patterns and prints on notecards, tea-towels, and totes.

We thought for sure the veggies would be the most successful, but all of us agreed that the leaves made some of our favorite prints!

Be sure to come snag your favorite prints at LVA’s table during the Foxhollow Farm Fall Festival on October 8th!

Blog post by LVA 

Images: Sarah Katherine Davis for LVA

Foxhollow tours Jefferson’s Bourbon (and an offer for you!)

Jefferson’s Bourbon is produced just 5 miles from Foxhollow in Crestwood, Kentucky. We were delighted when our neighbor and Jefferson's founder, Trey Zoeller invited us for a behind the scenes tour with his team at Jefferson's.

Mollie started us off in the tasting room (cruel, right?) for a brief introduction to the business. Jefferson’s is a blended bourbon, produced at the Kentucky Artisan Distillery, home to several craft beverages. We had the opportunity to see these made as well as learn more about Jefferson’s history.

First we saw where each Jefferson’s product is hand bottled. These are truly small batch! Then on to the distilling room, which was boiling hot considering the mild weather outside.

We saw the local grains used for KAD’s beverages, pots of mash cooking, and unique historic stills on the floor. Then we were led to the testing room, and as luck would have it, we had the opportunity to meet and quiz KAD’s master distiller with our burning questions about bourbon.

After the tour with Mollie, we met up with Trey for the tasting. Jefferson’s is Trey’s brainchild and he is the master blender who makes the magic happen. What I liked about Trey was his excitement about each project of Jefferson's. As he introduced each bourbon,  it felt like he was describing a beloved child, as he waxed lyrical about their unique stories and profiles.

You may have heard of some of Zoeller’s self described “mad science” experiments. We were able to taste Jefferson’s Ocean: Aged at Sea, which is blended then sent out to sea to age on a friend's research ship. Trey described this as the “caramel popcorn” of the group, with caramalized sugars and brine picked up at sea for a one-of-a-kind tasting profile.  Our host eagerly segued to his current project, Jefferson’s Journey. This June, he sent two barrels on a journey mimicking the 19th century trade trek that created bourbon. The small vessel started in Kentucky, and will head to New Orleans, Key West, then up the eastern seaboard to New York. For the sake of authenticity, the barrels hit the water in the same season and travel at the same speed as those boats more than 100 years ago. Trey expects the profile to reflect some brine as Ocean does, but the yield is at the hands of the bourbon gods - hurricane season may wreak havoc or lend calm sea.

We tasted four variants but the team was divided on our favorite bourbon- and Trey refused to take sides. Jefferson’s Groth Cask Finish was terribly smooth and a definite favorite.  Jefferson’s Very Small Batch is the cornerstone of our signature drink at the Concert Series - the Sunset Tea, but it sure was easy to drink neat. We couldn’t go wrong really.

The last project we heard about was a bourbon aged in antique barrels that once housed Tabasco. Trey promised the bourbon to come would be just as smooth, with a lingering heat. A few of us are pepper freaks, and really looking forward to that one.

Thank you to Trey and team for a wonderful afternoon! We loved learning about our neighbors!

And if you are suffering from serious FOMO - our friends at Jefferson’s have extended the invitation to you - present a ticket receipt from a 2016 Sunset Concert Series event, and get $2 off admission to your own tour and tasting. Make a reservation by clicking here.

The Fox Shop

At Foxhollow Farm, we encounter many visitors looking for a place on our land to peruse the items available in our online shop and at farmers markets. Since the closing of our Farm Store in 2013, we’ve been looking for a way to offer customers the opportunity to buy our grassfed beef on the land it comes from. With recent renovation and staffing, we’re now able to introduce a new way of connecting our community to our farm-raised goods: The Fox Shop. The Fox Shop is a small retail space in our main office building where guests can browse a la carte beef and lamb cuts, pantry items, and our Foxhollow Farm apparel. It is so important to our mission to connect our community to their sources of food, and what better way than to offer our beef on the farm itself! The Fox Shop is open Monday through Friday from 8am to 4pm. We hope to see you there!

Chili Dog Heaven

A lot of us prefer eating chili while hunched over a bowl in winter.  But it’s the 4th of July, and we have a new beef hot dog formula we can’t get enough of, so the team decided a chili dog taste test was in order.

We agreed to try a “Coney Island” style meat sauce and a hearty chili con carne to top our dogs. Our friends at Rhingeist brought the beer (in red, white, and blue cans of course), and we twisted the arms of a few farm guys to be our guinea pigs.

Chili con carne is a staple I’ve been making at home for a decade, and that recipe came easily. I’ve never cooked Coney Island sauce though, so research was in order.

Coney Island sauce is thought to have been invented in the early 1900’s when Greek and Macedonian immigrants fleeing war in their homeland came to New York. Many tried their first hot dog at the famous Coney Island amusement park.  The NY Chamber of Commerce, afraid that foreigners might confuse the hot dog with a real perro, outlawed the term “hot dog” in restaurants. So it was that our familiar sausage on a bun became known as “a Coney Island”. These immigrants innovated the humble hot dog by topping it with a meat sauce with flavors of home. As these families made their homes across the country, versions of this sausage, bun, and meat sauce popped up everywhere as a “Coney Island”. To this day, regions fiercely defend their Coney as the best.

With this information and a few recipes reviewed, I gave two chilis my best shot.

The result was two delicious toppings for our grassfed beef hot dogs. Our group gathered under the sun and enjoyed local watermelon, salad just picked from Maggie’s garden, our chili dogs, and a cold Streaker. We invited Omar and Cameron, our friends from Rhinegeist, to act as our official judges. They were tough enough to eat two dogs and named the winner...

Chili Con Carne!!!!

Which chili would you choose? Repeat the challenge at home with the recipes below:

The Greatest Chili Con Carne 


•1/2 tbsp coconut oil

•2 medium onions (about 2 cups) diced (remember, this is going over hot dogs. No one wants a giant chunk of onion on that bun.)

•2 lbs Foxhollow Farm 100% Grassfed ground beef (85/15)

•1-2 tbsp sriracha hot sauce

•1/2 tsp cumin

•2 tbsp chili powder

•4 small green peppers (about 1 cup) diced

•2 x 14.5 oz diced tomato  (Hunt’s Fire Roasted have a great punch.)

•1/2 cup (scant) flavorful beer (I love Rhinegeist's Hustle.)

•1 tbsp tomato paste

•1 14.5 oz can kidney beans (Always check the sodium content on canned beans if you can’t make your own - some brands are LOADED with unnecessary salt.)

•1/2 can mixed chili beans

•2 tsp Bragg’s apple cider vinegar

•1/2 tsp Foxhollow Farm Cayenne Pepper

•a few drops Liquid Smoke

To prepare: 

Warm coconut oil over medium heat in a large pan or dutch oven. Sautee the onions until translucent and golden, then add ground beef. This is the time to squirt some Sriracha, if you dare. When the beef is nearly brown, add the diced peppers, chili powder and cumin, stirring to release the spicy aromas.

Now here’s my dirty, nit-picky dark secret: I buy diced tomatoes and then blend them myself. I know, it’s dumb, because technically, I’m just turning them in to pureed tomatoes, and there’s a can of that, ready made. I hear your cries. Please feel free to buy this much more sensible option when you make your chili. I just like tomatoes that are a touch shy of pureed - with a little bite left. Don’t judge me.

Next, add your beans. I don’t rinse all that starchy goodness off before I throw them in. I just drain the excess water. Again, your call. Add the remaining ingredients, stir and salt to taste.

Serve with steamed bun, grassfed beef hot dog, onions, and shredded cheese. Add some fresh jalapenos if you dare!

No Shame in Second Place Coney Island Sauce


•1/2 tbsp vegetable oil

•1-2 small onions, diced (about 1 cup)

•1 lb Foxhollow Farm 100% Grassfed ground sirloin

•1 lb Foxhollow Farm 100% Grassfed ground chuck

•2 cloves garlic, minced

•1/2 tsp Bourbon Barrel Foods smoked paprika

•1/2 tsp cumin

•1 tsp salt

•1/2 tsp Coleman’s mustard powder

•1/8 - 1/4 tsp Foxhollow Farm Cayenne Pepper

•1 1/2 cup tomato sauce

•1 tbsp tomato paste

•1 tsp Bragg’s liquid amino

•1 tsp Bragg’s apple cider vinegar

•The smallest, and I mean smallest, pinch of cinnamon you can manage. It’s a nice “what’s that flavor” question. Too much cinnamon is a very easy bridge to cross.

To prepare: 

In a large pan or dutch oven, heat the vegetable oil on medium. Sweat the onions for just a minute or two, to take the edge off. Add the ground meat to the pan. Because grass-fed meat is so lean, I saw no need to drain any fat, but if you use fattier meat, you may choose to do so once your meat is browned.  Add the minced garlic and the spices all at once. Turn the mixture just a minute more to let the spices release their aroma. Then pour the tomato sauce and tomato paste into the pot and heat through. Once it reduces a few minutes, add the liquid amino and vinegar.

Serve sauce over a steamed bun and 100% Grassfed beef hot dog. Top with diced onion and yellow mustard.



Ninja & Chili maker-at-large