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 

Ingredients:

•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

Ingredients: 

•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.

Salut!

-Jenn

Ninja & Chili maker-at-large


Eat Less Beef…We Mean It.

Everyone should eat less meat.

It sounds strange, coming from a grassfed beef farm. But a willingness to look at the whole picture of sustainability is essential to who we are at Foxhollow Farm. Our proprietors call themselves “Land Stewards” not “owners.” This distinction is intentional. As Janey Newton puts it, the idea here is “less about the dominance of the farmer, and more about the harmony between the farmer and the wisdom of the natural world.”

That’s how Foxhollow Farm came to be a grassfed beef farm in the first place, a choice made to replenish the soil and mitigate the effects of years of conventional farming on the land. Biodynamics offered the perspective of our farm as an entire ecosystem unto itself and the idea that everything we need on the farm can eventually come from the farm itself.

This idea of thinking about entire ecosystems brings us back to the topic at hand.

If everyone on the planet lived and ate like Americans do, we’d need approximately 5 Earths to sustain us. The average American consumes a whopping 185 pounds of meat per year. The vast majority of this meat is raised with conventional methods—that is, factory farming in concentrated animal feeding operations. These methods destroy landscapes, pollute water sources and air, contribute to greenhouse gas emissions, and require a steady stream of antibiotics and hormones for the animal.

We know what it sounds like. We’re not advocating for veganism, but we are advocating for thoughtfulness.

At Foxhollow Farm, we use a system called “rotational grazing.” Our herd grazes on different portions of our pasture every day, while the remainder of our pastures rests and works on growing more grass. The cows stimulate the grasses’ roots and promote even more growth. Their manure is the best fertilizer we could ask for, and they spread it all over the pasture for us, trampling it into the soil with their hooves.

Since we began using this system hand-in-hand with Biodynamics, we’ve seen our soil become richer, more diverse in beneficial bug species, and more balanced in healthy grasses.  We’ve even seen the reappearance of a native grass species.

We’re not the only ones to notice the way that cows can repair the Earth (see the resource list below).

Everyone could stand to eat less meat, but eating meat very much has its place—and quality, happy, sustainable, local meat has a key place—in healing the problems conventional methods have created. Simply put: Know your farmer. Buy a little less meat. When you do, buy the good stuff.

-Meg Kennedy, Administrative Assistant

Resources:

 


Summer cook-outs, sunset cocktails

It’s barbecue season, and that means that along with grassfed burgers, hot dogs and steaks, you’re going to need the perfect party drink.

Last month, we debuted a signature Sunset Concert Series cocktail, the Tito’s Lavender Lemonade. If you’d like to make it for your own party, here’s how:

Ingredients:

  • Organic Sugar
  • Water
  • Organic lavender flowers
  • Tito’s Vodka
  • Unsweetened (or just slightly sweetened) lemonade
  • Crushed ice
  • Lavender flowers or stems, for garnish

First, make a simple syrup. Bring to a boil 1 part water to 1 part sugar and a solid pinch of lavender flowers. Stir and cook until the sugar is dissolved. Once the sugar is dissolved, strain the flowers from the mix and put in a pitcher or container you can easily pour from later.

To make the cocktail, place 2 oz Tito’s Vodka, 1 oz of unsweetened lemonade, and 1 oz of lavender simple syrup in a glass, stir, and serve over crushed ice. To be really fancy, garnish with lavender.

Enjoy with friends & sip responsibly!

 


Norton Commons Farmers Market

There’s a new way to get your Foxhollow fix! Beginning Wednesday June 1, we will have a weekly Farm Stand in the Norton Commons Town Center at 10712 Meeting St, Prospect, KY. This mini Farmers Market will be on Wednesdays from 4:30pm to 6:30pm.

At the Farm Stand, you can shop our grassfed beef, lamb, pantry items, flowers, and veggies; chat with our gardeners; and, of course, visit with our beloved farm truck Winston!

We are particularly pleased to share this new space with our friends at Rootbound Farm. They will be using the Farm Stand as a pick-up location for their Community Supported Agriculture (CSA) shares. Not only is Rootbound a fellow Oldham County family farm, they also seek to farm using organic and sustainable methods to build biodiversity, restore the land, and produce delicious food. To learn more about the good work they are doing, visit their website at rootboundfarm.com.

We are so excited about this new way to collaborate and share our farm and food with the community. We hope to see you there!


Maggie’s CSA

For the 2016 growing season we are offering a 11 week CSA (Community Supported Agriculture) starting June 22nd and ending September 1st. Maggie’s CSA is a partnership where in exchange for an advance fee, members receive a weekly basket of seasonal vegetables, herbs and flowers from Foxhollow Farm’s Kitchen Garden. Throughout the season, you can expect to find a variety of delicious vegetables; including Bibb lettuces, spring peas, onions, carrots, kale, collard greens, beets, swiss chard, radishes, leeks, heirloom and cherry tomatoes, peppers, cucumbers, green beans, and more! You can also look forward to fresh herbs such as sage, cilantro, dill, basil, lavender, rosemary, and thyme. We’ll round out your box with a bouquet of vibrant farm fresh flowers.

Maggie’s CSA is available for pick up at Foxhollow Farm or Delivery. On-Farm Pick ups are Wednesday afternoons 3-7pm or Thursdays 9am-4pm. Delivery is available on Thursdays between 11am and 2pm at your home or work for an additional fee. Space is limited as this is a small CSA so sign up today.

Traveling this summer? No worries! We are flexible. Just let us know your out of town dates and we will offer extra veggies and flowers the week before or after you are out of town. If you prefer, we can offer shelf stable items like jams, dried herbs, teas, and specialty pickles to make up for the weeks you are away.

Price for on-farm pick up: $375

Price including delivery: $425

You can sign up by purchasing Maggie’s CSA on our on-line shop or you can call (502)241-9674 and pay by credit card or check.

The CSA funds will directly support Foxhollow Farm’s Garden Internship Program.

Thank you for supporting Foxhollow Farm and all your local farmers. I look forward to seeing you this season!

Maggie

4th Generation Steward of Foxhollow Farm and Gardener


Spicy Greek Meatballs with Tomato Sauce and Tzatziki

This recipe is perfect for entertaining. It’s delicious, and serves a crowd. Try it for the pool parties and bbqs that are coming as our weather soon warms.

Spicy Greek Meatballs

(makes approximately 60 meatballs)

Ingredients:

  • 3 lbs. Foxhollow Farm ground beef
  • 2 lbs. Foxhollow Farm ground lamb
  • 2 ½ cups Italian-style breadcrumbs
  • 2 cups panko bread crumbs
  • 1 cup grated asiago cheese (any hard Italian cheese will do)
  • 5 eggs (like those from Roots Underwood)
  • 1/2 cup fresh parsley, chopped
  • ¼ cup olive oil (plus 2 tbsp for pan)
  • 1/4 cup dried oregano
  • 2 tbsp cumin
  • 2 tbsp cinnamon
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 3 tsp salt
  • 3 tsp black pepper
  • 1 tsp Foxhollow Farm cayenne pepper

To make: Grab a large bowl and combine all ingredients—your clean hands are the best tool for this! Shape the mixture into tablespoon-sized meatballs. Set aside. Heat the additional 2 tbsp of olive oil in a large sautee pan over medium-high heat. In batches, brown the meatballs on all sides and ensure they are cooked through the center (usually 10-12 minutes). During the wait time, you can prepare your sauces! Remove the meatballs from the pan and onto a plate until ready to serve, or into the crockpot to keep them warm while serving!

Spicy Classic Tomato Sauce

(makes enough to accompany meatballs)

Ingredients:

  • ¼ cup olive oil
  • 2 onions, diced
  • 5 cloves garlic, minced
  • 2 (14 oz.) cans crushed tomatoes
  • 1 ½ tsp dried oregano
  • ¼ tsp Foxhollow Farm cayenne pepper
  • ½ tsp cinnamon
  • ½ cup fresh parsley, chopped
  • [Optional: ½ cup dry white wine]

To make: Heat olive oil in a large saucepan over medium heat. Add the onion and sautee until tender. Add the garlic and sautee until fragrant. [Optional: deglaze the pan with wine] Add the remaining ingredients and bring to a boil. Reduce heat and simmer the sauce for 30 minutes, stirring occasionally. When ready, serve over meatballs or add to the crockpot to keep warm!

Cool Tzatziki Sauce

(makes 3 cups, enough to serve with meatballs)

Ingredients:

  • 1 English or baby cucumber, peeled
  • 2 cups plain Greek yogurt (we recommend full fat!)
  • 4 cloves garlic, pressed or finely minced
  • 1/3 cup fresh dill, chopped
  • 1 tbsp lemon juice
  • ½ tsp salt
  • ½ tsp black pepper

To make: Finely dice the peeled cucumber and squeeze in a dish cloth or paper towel to remove most of its juices. This will prevent your sauce from becoming watery as it sits. Combine all ingredients and add more salt to taste if needed. Refrigerate for at least 1 hour (overnight is best) before drizzling over Spicy Greek Meatballs prepared with tomato sauce.


Ramps Pesto

Sure Signs of Spring: Ramps

As the cold melts away, one of the first signs of spring in the forests at Foxhollow Farm are ramps, a delicious wild leek that pops up in the woodlands of Kentucky in early spring. You will spot these wild edibles’ tulip-like leafy greens growing in patches in shaded areas of the woods.  Ramps are a nutritious allium high in vitamin A, C, and K. They are also high in iron and filled with beneficial minerals which protect your heart and support a healthy immune system.

What makes ramps so special?  A few things.  One, ramps have a fresh flavor that is a distinctive mix of garlic and onion.  Two, all parts of the ramp are edible, from the white bulbs to the purplish pink stems to the green leaves.  Three, they’re scarce!  They’re a wild species that grows slowly and is only in season a few weeks a year.

Because of this scarcity, we highly prize the wild ramps that grow at Foxhollow Farm and only harvest them sustainably.  If you are lucky enough to find some in your neck of the woods, be sure to only take no more than 1/8 of the bulbs in the patch to avoid over harvesting. You can cut the leaves and stems above ground for a more sustainable harvesting method.  Either way, you’ll be able to make a variety of recipes.

The pungent bulbs are similar to garlic in shape and application; a little goes a long way. The spicy leaves make delicious pestos and add an extra punch to sautéed greens and stir fried dishes.  We have a recipe for ramp pesto (below) that we love spread on a 100% grassfed beef burger, fresh off the grill.

Want to get your hands on some ramps?  Foxhollow Farm will be offering ramps by the pound in limited quantities.  Call 502-241-9674 or email info@foxhollow.com for details.

Ramp Pesto

1 Bunch of Ramp Leaves (about 2 cups roughly chopped)

3 Ramp Bulbs, quartered

1 Handful Fresh Spinach (about 1 cup)

2 tablespoons Lemon Juice

1/4 cup Toasted Pine Nuts

1/2 cup Freshly Grated Parmesan Cheese

1 teaspoon Salt

1/4 teaspoon Black Pepper

1 Pinch Foxhollow Farm Crushed Red Pepper

1/2 cup Extra Virgin Olive Oil

Place all the above ingredients, excluding the olive oil, into a food processor. Pulse a couple times to start mixing, then turn on medium speed and slowly pour in the olive oil. Once all the olive oil is poured in continue to mix until it is a smooth consistency.

Enjoy as a spread with your 100% grassfed beef burger!