I am constantly talking with my clients about how the quality of the food they eat now will affect the quality of their life later. That the quality of the food eaten daily ranks higher than the quantity.The trouble with eating clean, or the most common complaint I hear from clients...it is expensive. So let's put this cost in perspective.Cattle are herbivores by nature. Their digestion system is designed to process and absorb the nutrients from grass. To increase production demand of meat from cattle, farmers began to feed cattle corn and soy products. A cow's stomach can not digest corn and soy properly, so farmers are encouraged to give the cows hormones and man made antibiotic injections to help the cows digest corn and soy.But let's back it up one more step. The corn and soy that is fed to cattle, is in high demand as well, it is being modified and injected in order to grow bigger, better and faster.So the trail-line goes...modified corn and soy plants are fed to cattle. Cattle are injected with hormones to digest the corn and soy. Humans eat the modified and hormone injected meat. Now, I am not going to get deep into all the possible conditions that can come from eating modified, processed meat and foods. You can google this yourself, the research and information is plentiful.What I am going to touch on is the cost of medications you will be on after years of eating processed and additive filled foods. If we could get it in our mindset to weigh the cost of paying for quality food now as a preventive form of medicine, and avoid being on 13 costly medications at the age of 60+.Too many of us are quick to settle for taking a pill to control blood pressure, cholesterol, metabolic disease conditions or any other problem that may arise from eating processed, additive filled, refined sugary foods. Then you complain about the cost of your monthly prescriptions! WELL DO SOMETHING ABOUT IT!Invest in yourself. Buy quality foods such as grassfed beef, drink lots of water, move your body, improve your health and reduce your chances of being on medications later. It is actually pretty simple folks. You just have to do it.Cynthia WilliamsOwner of 502 FIT PASS, 502 FIT Corporate Wellness and Cynthia Williams FitnessCPT, Functional Fitness Specialist and Fitness Nutrition Specialist
Happy St. Patty’s Day! We whipped up a delicious grassfed burger topped with Guinness cheddar beer cheese & fried onions, and stuffed with Kerrygold Irish cheddar. Plus a side of oven-roasted potatoes… it’s healthy(ish) and deliciously satisfying. What are you making with Foxhollow Beef to celebrate this boozy spring holiday?
- 2 lbs Foxhollow grassfed ground beef
- 1 pack Brioche buns (6 pack)
- 1 block Kerrygold Kilaree Irish cheddar (about 3/4 lbs), finely sliced or grated
- 1 cup sharp yellow cheddar, finely sliced or grated
- 1 bottle Guinness beer, opened and let stand overnight
- 4 tbsp butter
- 1 large yellow onion, thinly sliced
- 2 1/4 cups flour
- 3 cups whole milk
- 5 red potatoes, chopped into bite-size pieces
- 1/8 cup olive oil
- 1/2 cup canola or vegetable oil
- Paprika, crushed red pepper, garlic powder
- Salt & pepper to taste
- Lettuce, tomato, and other burger toppings (optional)
- Prep: Open Guinness and let stand overnight, or for at least 30 min (this helps it absorb better into the beer cheese sauce). Preheat oven to 375°. Add onion slices to medium sized bowl and pour 3 cups whole milk over, let stand 30 minutes. Mix ground beef in large bowl with 3/4 cup Guinness, salt, and pepper. Cover beef mixture and let stand.
- Potatoes: Toss potatoes with olive oil, paprika, crushed red pepper, garlic powder, salt, and pepper to taste. Put potatoes in oven and cook for 35 min or until light brown and crispy.
- Irish Cheddar Beer Cheese Sauce: Heat butter on stove in sauce pan on medium heat. Once butter is melted, add1/4 cup flour and whisk for 2 min. Add 1 cup milk slowly while stirring. Add in 3/4 c beer and continue stirring until mixture is heated. Pour in sharp yellow cheddar and grated Irish cheddar and continue to whisk until melted and bubbling. Turn down the heat to low and continue to simmer until ready to serve.
- Fried Onions: Place 2 cups flour, salt, pepper, and garlic powder in medium-sized bowl. Heat skilled to medium-hot and add 1/2 cup canola oil. Take a handful of onions from milk batter, and toss in flour mixture. Drop a tiny bit of flour into the pan to see if it bubbles. When it makes a sizzling sound, your onions are ready to be fried up. Drop flour-tossed onions into the oil and fry. Try to time out the onions with the cooking of burgers because they are best served hot!
- Buns: Five minutes before serving, place buns open side up on top of potato sheet in oven to toast.
- Burgers: Patty up your burger mixture into six evenly portioned patties. Stuff sliced Irish cheddar into the center of each burger patties. Cook in cast-iron pan on medium-high heat until the desired level is reach (for medium rare about 4 minutes per side).
- Serving: Remove buns and potatoes from oven. Place cooked burgers on buns, add fried onions, drizzle with beer cheese sauce, and top with any other desired toppings. Serve potatoes on the side. Enjoy!
Recipe inspired by Half Baked Harvest.
Once a month, our team enjoys Team Building and Education. The topics vary – we’ve done sales and marketing training, strengths finder training, goal-making, social media, and photography in the past few months. Yesterday, however, was my favorite; we learned about why Foxhollow chose to become a biodynamic farm, and what makes biodynamics so different and special. The word biodynamics literally means the dynamics of life, but that doesn’t just mean on a farm. Biodynamics is what makes everything on earth thrive – plants, animals, and us. What makes you thrive? What makes you feel alive every day?
At the beginning of our session, our Vision Holder, Janey, placed several dozen postcards on the table and asked us to pick out the card with the image that represents, to us individually, the farm’s mission. What are we trying to do here? Below are our choices:
Here’s what we said: To serve. To honor. To create community. To innovate. To grow. To trust our intuition, the land, the animals, and the plants. To heal.
But WHY do we want to do these things?
My answer: For our children and for future generations. To model for them that things can be done a different way. To help them – and us – understand that slowing down, listening, and simply being together and present with one another, is okay. To honor the land by adding vital nutrients and minerals to our fields that allow natural processes to unfold how nature intended. To thrive and create harmony inside and around us by feeding our bodies food, activities, and experiences that are full of authentic life and vibrancy.
You likely already know that Foxhollow sells 100% Grassfed beef, has concerts in the summer, and has a rockin’ Fall Festival, but now you know why. Our farm is not just a business – our mission is “to create a thriving biodynamic farm community” where everyone can feel more alive, walk through our woods, eat our awesome beef, and learn what makes this earth so amazing. Everyone prioritizes their time and money on things they value. If you value some of the things mentioned in this post, come visit us soon! We promise you won’t want to leave. We never do!
What can you do here? Hike our nature trail. Attend our concerts. Walk our labyrinth. Meditate in our stone circle. Attend Baby Boot Camp on Tuesday mornings or Iyengar yoga on Thursday mornings. Look at our partner growers’ fields growing vegetables, flowers, and life. Stop in the Farm Center, say hello, and buy some beef. Rent our space for a party or a retreat. Register for Woodland Wee Folk with your child(ren). Read a book about biodynamics in our library.
Read more about biodynamics here.
We all love the comfort, warmth and flavor of a homemade Shepherd's pie fresh out of the oven, or is it Cottage pie? Is there a difference? Our neighbors in England insist that indeed there is. Both are topped with mashed potatoes and traditionally filled with peas and carrots; however Shepherd's pie features ground lamb (think of the shepherd herding his sheep) while a Cottage Pie is made with ground beef. Top the mashed potatoes with breadcrumbs and you get Cumberland Pie. It doesn't stop there. This dish exists in Middle Eastern (Siniyet batata), Latin American (Pastel de Papas) and French (Hachis Parmentier) cuisine. Who would have thought the comfort food many of us grew up with was so worldly?
Lucky for you, we have 100% Grassfed ground beef AND lamb available in our Fox Shop and on our online store. This dish so simple to assemble, is sure to be a crowd pleaser and can be modified easily to fit your diet. I like to substitute mashed potatoes for mashed cauliflower and peas for sweet potatoes. Check out a couple of our favorite recipes by clicking the photos below.
Short ribs are a little-known, versatile cut packed with flavor. This recipe mixes short ribs with pasta and greens for an easy weeknight dinner with a little extra flair. Special thanks to our friend Lindsey McClave for creating and sharing this recipe for Foxhollow Delivery, our monthly subscription service from our farm to your door.
- 3-4 lbs Foxhollow grassfed, bone-in short ribs
- 1 lb wide noodle pasta such as pappardelle
- 1 cup chopped onion
- ¾ cup chopped celery
- ¾ cup chopped carrots
- 3 cloves garlic, chopped
- ½ tsp red pepper flakes
- 2 tbs tomato paste
- 1 28oz can whole peeled tomatoes with juice (crush the tomatoes with your hands)
- 2 cups dry red wine
- 2 cups unsalted beef stock
- 8 sprigs fresh thyme
- 2 sprigs fresh oregano
- 5 large swiss chard leaves, stems remove (or other thick leafy green)
- ¼ cup minced parsley
- ¼ cup grated parmesan cheese
- neutral oil such as grapeseed
- kosher salt
- black pepper
- Preheat oven to 325°. Pat short ribs dry & season liberally on all sides with kosher salt & pepper. Allow to come to room temperature.
- Warm dutch oven over medium-high heat & add oil. Once oil is shimmering, add short ribs & sear in batches, cooking on all sides until brown, 2-3 minutes/side. Remove short ribs & set aside.
- Reduce heat on the pot to medium & cool a bit before adding onion, celery, & carrot to meat drippings. Sauté until veggies begin to soften, about 10 minutes, adding the garlic & red pepper flakes halfway through. Once veggies are becoming translucent, add tomato paste & stir to combine. Next add crushed tomatoes & juice to the pot along with wine & stock. Stir well & bring to a boil. Return short ribs to the pot along with any drippings & top with thyme & oregano. Put a lid on the pot & transfer to oven. Cook for 2.5 hours.
- After 2.5 hours, remove pot from oven & transfer short ribs to a plate. Strain cooking liquid into a bowl, discarding solids. Return cooking liquid to the pot & bring to a simmer.
- Using two forks, shred the short ribs, discarding excess fat & bones. Return shredded meat to sauce. Simmer on low.
- Fill a large pot with water & bring to a boil. Add 2 tbs kosher salt along with pasta. Cook 1 minute less than package direction instructs.
- While pasta cooks add greens to short rib sauce. Stir to combine. When pasta is ready, transfer directly to sauce & toss to combine. Cook on medium heat for 2 minutes, allowing sauce & pasta to meld. Transfer to serving dish & garnish with parsley & parmesan.
I was first introduced to this recipe while searching for Whole 30 recipes on Pinterest. I have made so many iterations of this super simple “one-pot” meal that it was hard to choose which one to share. I settled on a mix of green peas and butternut squash. This dish is extra healthy when you use our 100% grassfed ground Beef. Foxhollow Farm’s grassfed beef is lower in saturated fat, has fewer calories than conventional beef, is high in Omega 3s, and has no added hormones or antibiotics!
1 lb Foxhollow Farm Grassfed ground beef
2 cups steamed butternut squash
1 cup shelled green peas (fresh or frozen)
3/4 teaspoon salt + 1 pinch
1 teaspoon cumin
1 teaspoon garlic granules
1/8 teaspoon Foxhollow Farm Crushed Red Pepper
1/2 teaspoon dried sage
3/4 cup coconut milk
3/4 cup Duck Duck Beet Bone Broth
1/3 cup sliced almonds
Preheat the oven to 350 degrees. Peel and cube the butternut squash (or you can use a bag of frozen already cubed and blanched butternut). Place a steamer pot over medium heat with a few inches of water. Add the butternut into the top and season with salt. Steam the butternut until aldente (barely cooked) and then remove it from heat and set aside uncovered. Put the frozen peas in a mesh strainer and lightly prince with warm water (no need to cook them! Just break them apart). Place the ground beef in an oven proof pan or cast iron skillet over medium heat and season liberally with salt, cumin, garlic, crushed red pepper fakes, and sage. Break up the beef into small pieces with a spatula while cooking. When the meat is mostly cooked remove it from the heat and set aside. Beat the eggs, cream and broth together with a pinch of salt in a bowl. Mix the steamed butternut and peas in with the beef mixture. Pour the egg mixture into the pan, making sure the meat and veggies are mostly covered. Bake the entire dish in the oven-proof skillet or pan for 40 to 45 minutes until the center is set. Add the sliced almonds and broil for 2-3 minutes. Let it cool for 5 minutes then serve and enjoy.
Duck, duck, duck, duck ... beet!
Clever, yes? We think so. That's one reason we are shining the spotlight on Jared today. (Other reasons include: his new baby is precious, and his significant other's donuts are fab.)
Duck Duck Beet was founded in 2014 by Jared Wilkinson, a chef of 18 years who happened to fall in love with farming. Jared became part of the Foxhollow Farm Partner Grower Program in 2015, leasing 2 acres of fertile soil, and their certified commercial kitchen, 100 yards away from his garden. Talk about low food miles!
Jared offers a spin on the classic CSA (Community Supported Agriculture). Instead of selling his homegrown produce, he turns his harvest into fully prepared, ready-to-eat meals that will undoubtedly create less time for you in the kitchen & at the grocery store!
All meat used is ALWAYS hormone & antibiotic free and local if possible from producers such as Foxhollow Farm, Barr Farms, Groce Family Farm, Marksbury Farm and Dream Catcher Farm.
Every Tuesday, we are lucky to enjoy Team Lunch, and the first Tuesday of the month, we enjoy Duck Duck Beet. This week, just back from paternity leave, Jared provided a beautiful meal for us: Chili made with Foxhollow's 100% Grassfed Beef, and cornbread made from an ancient variety of corn that was grown and ground in Jared's garden, less than 100 yards from where we devoured it! The salad included kale, pickled asparagus, and sunflower sprouts also from the garden.
It’s FINALLY feeling like spring here on the farm! Sunny weather, sprouting garlic, chirping birds, crisp mornings that lead into warmer days… all these seasonal changes have inspired us to make some changes in our daily life to encourage all the growth that 2018 has to offer. This list include small changes that can make a big impact, and we’re excited to share with you our favorite ways to “spring clean” your life.
1. Get outside! We know this is easier said than done, especially during the work week. However, choosing to spend time outside can be as simple as drinking your coffee on your front porch, and as awesome as spending a whole day exploring in some of our beautiful city and state parks. Foxhollow Farm has a nature trail that’s open to the public during daylight hours, and we’d love for you to stop by our farm and take a wooded walk around our lake. Say hi to the cows while you’re at it.
2. Get back to your (food) roots! Need to clean out that fridge? You’ve never used that weird ingredient just sitting in your pantry? Have seven containers of baking powder for no reason? Consider donating unopened items to your local food pantry such as Dare to Care or giving them to your neighbors. This spring is also a great time to head back to your local farmers’ market and pick up fresh, seasonal produce or grab some 100% Grassfed Beef. Feeling extra inspired? Consider subscribing to our partner growers — Pavel’s CSA and Duck Duck Beet’s meal delivery are easy ways to get healthy and local food for your family.
3. Move and groove! I don’t know about you, but spring weather makes us feel like dancing. Treat yourself by making a cool playlist for cleaning, running, driving, or simply sitting at work. Bonus points if you jump around to the beat (we won’t tell anyone!). Our favorite tunes right now are inspired by our upcoming Sunset Concert Series lineup, and our first concert is just two months away.
What other ways do you like to spring clean? Plan on trying any of our tips? We’d love to hear from you about what changes you’re implementing this spring!
Hosting an Oscar party? Looking for some "award winning" cocktails? Foxhollow Farm is here to help. The Sunset Concert Series features more then just great food and music shared with friends in the setting sun over the countryside. We are proud of our cocktails and have the recipes to steal the show at your Oscar-night gathering. Here are a few "award winning" beverages we’ve served and may serve in the summer sun at Foxhollow Farm.
It doesn't have to be summer to enjoy a refreshing punch. Dust off grandma's punch bowl and ladle and serve up this bright, crisp concoction. Serves 10 guests
20 oz Ocean's Vodka
20 oz Watermelon Puree
10 oz Honey Agave Syrup*
5 oz Lime Juice
10 oz club soda
Garnish - Lime Wheel
Prep: Add all ingredients straight into the punch bowl, add ice and stir till your arm feels like it's been holding onto the best actor trophy all night. Slice up lime wheels, set afloat, and enjoy.
*1 part agave / 1 part H20 - bring to a boil, take off heat and let chill before use
It wouldn’t be a true Kentucky Oscar party without Bourbon. Served on the rocks, the Oscar winner is sure to win over your audience.
2 oz Jeffersons Bourbon
1 oz honey syrup*
1 oz lemon
1 oz ginger beer
Dash of orange bitters to taste
Garnish with a lemon twist
Prep: Add all ingredients sans ginger beer to a tumbler and add ice, shake the tumbler like it owes you rent money, pour over fresh ice in a mason jar, add a splash of ginger beer for effervescence and a lemon twist garnish for aromatic and visual bliss.
*1 part honey / 1 part H20 - bring to a boil, take off heat and let chill before use
Indulgent, decadent, rich, and oh so smooth. Is there a better embodiment of the Oscars then that?
The McPoyle Milk Stout from local Louisville Brewery, Mile Wide pours dark as night with a light tan head. Chocolate flavors dominate the palate with a slightly roasted finish. This full bodied stout is delightfully sweet and velvety.
Our first Woodland Wee Folk class began Saturday, January 28 with 11 families. We enjoyed simple songs and laughter, warm porridge and berries, and a leisurely walk through Foxhollow's Forest. In our continuing efforts to heal the land and inspire our community, we are offering Series #2 beginning in April! If you're not sure about joining us, take a look at the list we've created of 5 reasons to join our next series:
- You enjoy slowing down and taking walks through the woods with other families. Kids in nature = important. Read this article to find out why.
- You love delicious & nutritious food and want your child(ren) to love it, too.
- You want your children to socialize with others (and you want to talk to other grownups sometimes, too!).
- You love the idea of learning through play. Our kids need all the playtime they can get! Check out this article!
- You love Foxhollow and want to support everything they do (awww, thanks, we do, too!).
Still not sure about joining our next series? We are having a FREE Open House on March 10 from 2-4 so you can experience a typical class. Click here to register.
Ready to sign up for Series #2? Click here.