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.
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.
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.
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.
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!
Images: Sarah Katherine Davis for LVA
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.
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!
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
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.
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
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
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:
- Organic Sugar
- 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!
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!