sunset concert series

2016 Sunset Concert Series

After months of planning our 2016 Sunset Concert Series, listening to many YouTube videos, and connecting with local artists, we are ready to share our concert line-up with you.  We are thrilled to be hosting some of the region’s best artists, some local names you might recognize, and some brand new collaborations as well.  We wanted to make sure there was something for everyone in our series, and these talented folks represent a wide range of musical styles.

We have Dan Van Vechten’s self-described “folkpop”; Brigid Kaelin’s “alt-country cabaret”; the bluegrassy harmonies of The Moonlight Peddlers; a collaborative tribute to the cross-generational alt-rock of Beck; and a night of blues and funk to cap off our season. You’ll find the full list by concert below, as well as links to the artists’ websites, if you’d like to do a little homework before concert day.

As always, our events are family-friendly—kids under 12 are even admitted free (while you’re at it, bring your leashed fur babies too).  Just reserve their free ticket here.  You can also purchase a Series Pass now, to ensure you have a spot at each concert.  These get you 10% off the face-value of tickets and are only available until May 13.  Got a favorite?  Tickets for individual concerts are also available.

Events are rain or shine.  Bring blankets and chairs, even a tent on rainy days, to set up comfortable concert viewing. Coolers and outside food or drink are not permitted.  For more concert FAQs visit here or email info@foxhollow.com

Without further ado, our line-up!

May 13:  Dan Van Vechten and Nick Dittmeier & The Sawdusters

June 10:  Brigid Kaelin & the Brigid Kaelin Band with The Birdies

July 8:  The Moonlight Peddlers and The Hart Strings

August 12:  Midnight Vultures:  The Music of Beck – Cheyenne Mize with Curio Key Club

September 9:  Laurie Jane & The 45’s and Soul River Brown & The Fountain Band

 


Spicy lamb meatballs

Spicy Lamb Meatballs

The weather is finally warming up, shouldn’t our meals too?  Add a little spice with this twist on a classic recipe. 

Spicy Lamb Meatballs

Makes ~30 meatballs

(adapted slightly from epicurious.com)

Ingredients

½  teaspoon caraway seeds

½  teaspoon coriander seeds

½  teaspoon cumin seeds

1 to 2 teaspoons Foxhollow Crushed Red Pepper Flakes (you control the heat!)

1 small potato, peeled

1 pound Foxhollow 100% Grassfed Lamb

1 tablespoon minced onion (white or yellow)

1 ½ teaspoons finely grated Pecorino

1 teaspoon kosher salt

½ teaspoon finely grated peeled ginger

2 tablespoons extra-virgin olive oil

Preparation

Preheat broiler.

Place potato in a small saucepan; add cold water to cover. Bring to a boil; reduce heat and simmer until just cooked through, about 10 minutes.

Meanwhile, stir first 4 ingredients in a small dry skillet over medium heat until aromatic and slightly darker in color, about 2 minutes.

Finely grate potato into a large bowl.  Add spice mixture, ground lamb, and next 4 ingredients to bowl; mix with your hands until well combined. Form mixture into tablespoon-size (1″-diameter) meatballs.

Heat oil in a large nonstick skillet over medium heat. Cook meatballs, turning occasionally, until golden all over and done through the center, about 6 – 10 minutes.


Foxhollow Farm - Grassfed Beef & Biodynamic Farm

Our Local Hero

One of the most important pieces of advice we pass on to people who call us is to know your farmer. That’s important for a few reasons. Firstly, it means you’re buying local. Secondly, it gives you a chance to see if your food values match that of the person who raises your food. Lastly, and perhaps most importantly, it gives you the chance to understand and pay respect for the long hours and dedicated work that goes into feeding our community.

At Foxhollow Farm, our unsung hero is Derek Lawson, our Master Cattleman. For the past five years, he’s skillfully led the grassfed beef program here. To celebrate his fifth anniversary with the farm, we invite you to join us in nominating him for Edible Louisville’s Local Hero Award.

Derek grew up around conventional farms, but has chosen a very different path. He studied at Murray State, gaining a B.S in Food Animal and Equine Science. He finished his Masters, specializing in Beef Cattle Rotational Grazing, while working full time at Foxhollow. While he brings a wonderful educational background with him, it has been his passion, impeccable standards, and innovative practices that have made him invaluable to Foxhollow Farm and the community at large.

Derek’s approach to raising cattle manages to be practical while never compromising his philosophy. He is incredibly thoughtful and incorporates carefully selected typical and rare cattle breeds: including red and black Angus, Barzona, Short-Horn, Corriente, and Jersey. He studies and adapts genetics over generations of cattle to breed and raise animals that are perfectly suited to our land, the unpredictable Kentucky climate, and an all-grass diet.   Laura Riccardi Lyvers, a biodynamic consultant, describes Derek’s innovative methods: “He likes thinking out of the box.  And he dares to do things differently if there is hope for a healthier herd or pasture.” As Derek’s vision for our herd comes to fruition, his day-to-day practices, such as continuously moving the cattle to fresh pasture and his commitment to no hormones, antibiotics, or GMOs as well as his careful curation and meticulous practices result in healthy animals and incredible flavor.

Derek holds his fellow cattlemen to the same rigorous standards. He is an active member of the Oldham County Cattleman’s Association. He is committed to teaching new farmers, and donates his time leading tours for people from all backgrounds; from the busloads of FFA members, to top investors attending the National Slow Money Conference, to local Garden Clubs. He personally visits and mentors farmers through our Community Raised Program, encouraging them to raise their cattle using the most earth-friendly and sustainable methods of rotational grazing that fit each individual farm. Paul Keith, a cattle farmer in our Community Raised Program, explains, “He’s helped me with a grazing plan and has it all outlined. He helped with explaining about minerals and what they do for my cattle—he’s not stingy with his information. If I have a problem I’ll call him and ask. He always has new insight on things.” He takes pride in what it means to be a beef farmer, to be responsible for the land, and to do right by your cattle.

His passion for his work as a cattleman is apparent. He and his family live on the farm, and Derek makes himself available to his cattle 24/7. He’s been known to search out a stray calf into the wee hours or give physical therapy to an injured calf. Over the course of so many hours spent, he develops a relationship with each animal. Driving through the pastures with Derek, odds are that he can not only name a cow’s parents and calves, but also tell you a funny story about some antics she got into last summer. Riccardi Lyvers says it best, “He has a way with cattle.  I have seen guys that can work cattle well, for sure.  But I hadn’t seen, until I worked with Derek, someone who actually seems connected to the herd or the individual animal.  He flows with the moment and the animal and in his quiet, peaceful way, the animal does what he wants or needs it to do.” For Derek, farming is personal.

At Foxhollow Farm, we could not be more grateful to Derek for the care he brings to his life as a farmer. That’s why we would love to honor him as one of Edible Louisville’s 2016 Local Heroes. Vote by visiting Edible’s Local Heroes survey and entering Derek Lawson as your *** “Favorite Bluegrass Farmer” ***

 


Safe Local Food Grows

You may have heard about Chipotle Mexican Grill’s recent food safety episode.  Chipotle is one of few national chains that choose to source locally, reject GMOs, and strive for “Food with Integrity.”  That is why it is so heartbreaking that, while there is no evidence linking these illnesses to locally sourced ingredients, Chipotle’s commitment to small local farmers is being blamed.

Like many of our small farm neighbors, we at Foxhollow Farm know that the food we grow is not only safe, but also free of antibiotics and hormones.  Our 100% grassfed beef is healthy for you and healthy for our land.  Please join us and our friends at @LocalFoodAssociation in urging Chipotle to remain a pioneer and advocate for sourcing locally by signing the Safe Local Food Grows petition here.

Vote Yes on December 29th

Foxhollow Farm in Crestwood has been in my family for four generations. In May 2007, I decided to move to the farm and immersed myself in the land and farm culture. I had always found comfort in nature; hiking in the woods and digging in the dirt. Pretty soon, I was hooked, and my previous career aspirations were a distant memory. I was enthusiastic to help my family convert our 1300-acre farm from a conventional three crop rotation operation into a thriving Biodynamic farm community, raising grassfed beef and organic produce. While I cherish the teachings those early days brought, it was hard work and sometimes a glass of bourbon was definitely in order at the end of a grueling day.

Oldham County is filled with beautiful farmland, friendly people, and scenic drives. Our family wanted to share our working farm and have had an “open gate” policy since day one. As word about the farm spread, we experimented with new “agritourism” attractions such as events and small tours. By 2011, we had a quaint grocery store and had started serving hamburgers. We enjoyed greeting visitors from both near and far, as they stopped in for healthful, delicious food and to connect with neighbors and like-minded people. Over the years, however, we realized many Oldham County folks were still heading to Louisville for their groceries and dining, and Louisville diners were hard to entice out on a regular basis. Our small but dedicated customer base was not enough to support the overhead of running a farm store and lunch counter, and so we closed the store in December 2013.

Despite this setback, we have continued to build Foxhollow into a community asset. Since 2006, when we first began this process, the core of our business has always been delicious grassfed beef and a commitment to healing the land. For the past few years, we’ve stuck to a simple but successful strategy to share the land with our neighbors: invite folks to the farm for lovingly curated seasonal events. Our summer Sunset Concert Series and annual Fall Festival have brought thousands of Louisville residents to Oldham County, and given our neighbors a viable option for a fun time right in their own backyard.

Hoping to grow these events, we’re encouraging Oldham County residents to vote YES on December 29th. Bar sales at these events would mean so much to our business, generating additional revenues to provide even more opportunities for local and regional outreach. To you, expanded alcohol sales may mean it’s easier to grab a bottle of wine on your way home… but to us, it means income that will help sustain this farm’s growth and offerings.

We hope to greet you this summer and say cheers!

Maggie Keith

4th Generation Steward of Foxhollow Farm


The Winter Path

The Earth takes a very specific journey throughout the seasons of the year. Rudolf Steiner, the founder of biodynamic agriculture, describes this journey as a gradual breathing out, followed by a slow in breath. He is speaking of the movement of the focused vitality or life force of the earth.

In early spring the outward breath begins, and we see the first signs of this life force in the green sprouts of new grasses and the pale green leaves popping out of tree branches. The outward breath continues in summer with the brightly colored fruits, vegetables and flowers.

We know from our own breathing process that an out breath must be complemented by an in breath. At Summer Solstice the tides are turned. As the earth begins her long and steady in breath we watch the grasses slow down their growth, and our garden plants wither back into the soil. Deciduous trees show us a flash of color before releasing their leaves back to the soil as a last hurrah before drawing the life forces into the center of the earth. This is not a picture of Earth dying in winter but an image of containing her vitality deep within herself ….an inner strengthening in preparation for spring’s rebirth, when the out breath begins anew.

It is my understanding that we human beings are most aligned with our true nature when we follow a similar journey through the year. For the past 15 years I have made a conscious commitment to slowing down my outer activity during this time of year. It takes some real “get to it” discipline – especially with holiday shopping and celebrating. However, the extra time that I devote to journaling, reading, and simply pondering by the fire during the winter months builds up an extra reserve of strength and creativity that pop out of me just about the same time that I notice those soft green baby leaves in the spring. It’s a practice you might want to try – I hope it yields wonderful results for you.

-Janey Newton, 3rd generation land steward and Foxhollow Farm “Vision Holder”


Heritage Turkey Brining Recipe

We welcome you to support local farmers and enjoy a heritage Turkey this season! These old fashion birds are raised on pasture, with plenty of grass and sunshine. Their juicy, rich flavor is outstanding but, they do need to be cooked differently than their modern, mega-farmed counterparts. You are probably familiar with the standard large-breasted turkeys of industrial agriculture. Heritage turkeys have smaller, natural sized breasts and delectable turkey flavor. Heritage turkeys are also leaner and smaller than sedentary commercial birds. This means that fast cooking at high temperatures is a better method than slow roasting. Due to the fact that heritage turkeys are not pumped full of water and other flavoring solutions, we advise you brine your turkey using the following instructions to give a more familiar flavor, texture, and moisture to your good ol’ fashion heritage turkey.

Cooking Directions:

The purpose of brining is to tenderize the meat while adding flavor. The basic formula for brine is ½ cup to 1 ½ cups sea salt for every gallon of liquid (water, juice, stock, or beer). You can also add any other seasoning to taste; try herbs, garlic, or peppercorns. Brining saturates the meat with the flavor of these seasonings. Unlike marinating, which flavors the outside, brining gives you deeper flavor and increases moisture.

The larger the bird, the longer it should brine; a whole turkey takes approximately 6 to 8 hours. Add ice to the Brine in a cooler if you do not have room in your refrigerator.

For the Brine:

1 cup sea salt

2 oranges, quartered

2 lemons, quartered

6 sprigs thyme

4 sprigs rosemary

To make the brining solutions, dissolve sea salt in 2 gallons of cold water in a non-reactive container (such as clean bucket or large stock pot, or a large cooler). Add the oranges, lemons, thyme, and rosemary. Remove the neck, giblet, and liver from cavity of the turkey and reserve for gravy. Rinse the turkey inside and out under cold running water. Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.

Preheat oven to 325 degrees F.

Remove the turkey from the brine and rinse well under cold running water, pat dry. Place turkey, breast side up, in a large, heavy roasting pan. Rub breast side with orange segments and rub on all sides with butter and rosemary, stuffing some under the skin. Season lightly inside and out with sea salt and pepper. Stuff the turkey with onion, remaining orange, celery, carrot, bay leaves, thyme, rosemary, sage, and parsley. Loosely tie the drumsticks together with kitchen twine. Roast turkey, uncovered, breast side down for 1 hour.

Remove from oven, turn, and baste with ½ cup stock. Continue roasting with breast side up until instant-read thermometer registers 150 degrees F when inserted into the largest section of thigh (avoid the bone), about 3 hours total cooking time. Baste the turkey once every hour with ½ to ¾ cup chicken or turkey stock.

Remove from oven and place on a platter. Tent with foil and let rest for 20 minutes before carving.

-Maggie


Birds Should Be Birds

In honor of the Thanksgiving Holiday, we took the opportunity to profile our Partner Growers, Matt and Hillary Sargent. Matt and Hillary are the farmers behind Roots Underwood, a soil to community wellness business at Foxhollow. They raise a variety of herbs, produce and pastured animals, including turkeys.

Matt and Hillary got started with turkeys on a lark several years ago. They were homesteading in Indiana and bought a few turkeys “for fun”. Soon they were hooked and decided to make turkeys part of their business. After investigating a few breeds they settled on Kentucky Bourbon Reds to take to market. This KY native, heritage bird was well acclimatized to our weather and conditions. Choosing a heritage animal, rather than a homogenized breed popular with conventional farms was important to the Sargent’s for several reasons. Firstly, they are working toward Biodynamic certification for their birds. In order to obtain this, they must create a “closed” flock – i.e. birds born and bred on this farm. Their turkeys can mate as nature intended while conventional birds are not able to mate without human intervention (I’ll spare you those details). Secondly, a heritage breed is less susceptible to disease.  The turkey flock historically moves alongside other bird flocks, and early exposure to other diseases allows it to build life-saving resistance.

Last but not least, it’s important to the Sargent’s to “eat what my grandparents ate.” Raising heritage birds is a lost art. Knowledge that would have been passed down through generations has been lost. Matt and Hillary hope to change that, one bird at a time.

It hasn’t been easy. They lost a few turkeys to coyotes and raccoons, so Matt slept outside next to the turkeys for a full two weeks to protect them. Talk about devotion to his flock! But they’re excited about the future of the heritage turkey business, and the positive impact it will have on the land. A recent soil test revealed that the field, previously used for hay, was low on some important minerals. With biodynamic principles guiding them, they rotate their animals and spray BD preps. Matt is striving to “increase the soil biology and make the minerals more available. The biggest role of animals is to move minerals to the surface of the soil.” Not only are they working in harmony with the land, but the move is smart for business. They will keep back some hens and toms over the winter and will breed them in the spring. They hope to grow the flock to two to three times its current size, and believe there is plenty of demand in the area for local turkeys to support the growth.

Case in point, ninety percent of their turkeys have already been reserved (update 9/9/15 – all Turkeys are now sold). In addition to being totally free from antibiotics, hormones and GMOs, Roots Underwood’s birds have roamed approximately 9 acres of pasture over their lifetime; feasting on peas, amaranth, oats, kale, clover and vetch the Sargent’s planted in the field for them.

Pasture raised birds are a little different than those you’d get in the grocery store, so I asked Matt and Hillary what I should expect when cooking their turkeys. Matt said we should allow less cooking time – “cook it like you cook a butterball and it will dry out.” Hillary said that the meat is much richer – “the white meat almost tastes like dark meat.” They recommended either using a spatchcock technique, or smoking.

Brining is also a great way to start off the cooking process and add familiar flavor profiles. Either way you choose, expect the meat to be juicy and flavorful.

In our family, we like to go around the table and say something for which we are thankful for before we eat. This year, I can think of a few things. Before anything else though, I’m thankful for Matt and Hillary and the other farmers at Foxhollow for the incredible dedication they show to the land and their community. A toast to you, farmers: May your hens be fat and your coyotes be lean!

Jenn Smith,

Office Ninja and Avid Turkey Fan

 

For more information about Roots Underwood, visit their website www.rootsunderwood.com. To reserve your turkey, contact 502.594.6947 UPDATE: ALL TURKEYS ARE NOW SOLD

For more information about Foxhollow Farm’s Partner Grower program, visit https://foxhollow.com/partner-grower

 


Welcoming Maryhurst to Foxhollow Farm

The second Saturday of October, Foxhollow Farm opens the gate to thousands of visitors at our Annual Fall Festival. Many people know that this Festival is a vehicle to raise funds for Maryhurst and Foxhollow’s outreach.  Over the past 6 years, we have been able to donate nearly $60,000 to Maryhurst. The funds go toward supporting and expanding Maryhurst’s critical, therapeutic and educational programs, providing medical and educational services to more than 150 children in their care each day. Many of their clients have experienced severe abuse and neglect. As a consequence, they may have significant emotional challenges and are on average more than four years behind in school performance. Funds raised help fill the gap between support Maryhurst provides to the children, and the reimbursement they receive. In addition, funds from the Festival have recently been dedicated to build a raised bed garden for learning and recreational activities.

What many people don’t know is that our festival is more than just a day of fundraising. It is an ongoing partnership that allows us to provide- free of charge – tours and activities on the farm for Maryhurst clients. Our visits have a singular goal – to help these phenomenal young ladies connect with nature in a meaningful and healing way.

The staff at Foxhollow love hosting the girls, and we try to make each trip unique. We take suggestions from caregivers and educators at Maryhurst about what would best serve their IMG_0873needs. We consider ways to engage with the farm in consideration of the weather. We talk to partners in the community who donate their time, expertise and supplies. Over the past year, we have hosted many fun trips, including an afternoon at the farmer’s market with a cooking lesson, a tasting tour of the garden, a day of planting seedlings, and a collaboration on art projects. After so many visits, there are a few memorable moments that stand out for me.

When Maryhurst visitors arrive, what strikes me first is how tough they are – they dress like women older than they are and sometimes have attitudes to match. But it’s amazing to see them light up as children when they see farm animals. Some of them tell stories about the farm where they grew up, raising pigs or cows. They laugh as they feed lunch scraps to the greedy oinking pigs.  They always ask to see horses, and when a girl once found a horseshoe on the property, she asked to take home the cherished prize (we consented of course). After years of being asked to see a horse, we finally were able to make a barn visit part of the tour last October. After a hay ride through fields to see big brown eyed, relaxed cows munching on grass, and picking pumpkins, we swung by the neighboring barn, Aspiring Heights Equestrian.

Owner Jessie brought out Annie, a small mare she’d rescued and brought back from boney unkempt illness to full and IMG_2041glossy beauty. The girls ooh’d and aaah’d, took turns stroking her nose and asked lots of questions about her. One couldn’t help but think the horse might hold some deeper meaning for these young ladies, recovering from their own neglect, maybe seeing a glimpse of the beautiful creature they held inside themselves.

 

IMG_8303There are times when our activities don’t go as well as we’d planned. Last summer, we invited  our guests to plant the pumpkin patch with us. It was a hot day and some were unhappy to dirty their beautiful nails and new shoes. The silver lining was the delicious roast beef sandwiches and beet salad Mayan Café had provided.  Another day, a sudden rainstorm had us hiding out in the greenhouse. Luckily there are successes too. This summer, we gathered together to start seedlings for the greenhouse and the girls couldn’t get enough of hand mixing soil, shaping it in pots, and dropping in a seed that would become a healthy plant.

One particularly successful trip this summer we collaborated with Louisville Visual Arts (LVA). Maggie led the girls on a walk through the gardens, where they were invited to observe textures and structures of plants. Foxhollow-Maryhurst-4A few girls bravely tasted peppers and ground cherries they picked. Jackie and Sarah, our co-hosts from LVA invited the girls to fill a cup with flowers, vegetables, ornamental grasses, and objects they liked. Once selected, we began making cyanotypes that Jackie had demonstrated. We arranged the objects on photosensitive paper and exposed them to the bright summer sunlight. When the time was right, we quickly put them in water to stop the exposure. We repeated the process several times until dozens of beautiful works of art were laid out to dry. After each girl selected one artwork to take home, LVA took the remainder to mount on wood from the farm. These works will be for sale at the Festival, and funds will benefit Maryhurst.

Each trip usually concludes with a farm fresh dinner together. Dorm food is dorm food, no matter where you are, so our guests are pretty happy to enjoy a home cooked meal. IMG_7415Many of the girls try vegetables they’ve never had before, and we always include some of our grassfed beef. We talk about the girls’ interests. There are always some who watch with wary eyes, but don’t say a word. It’s a magnificent surprise when a particularly quiet young woman looks me in the eye at the end of a trip and utters “thank you for having us”. That moment of connection gives me hope she knows how very welcome she is here.

The Fall Festival is a wonderful day of community celebration. We have fun, laugh, and enjoy our families together. But for me, the Festival’s highest purpose is in pooling our community’s resources to support the young women at Maryhurst.  It is the moment I wait for with bated breath all day – the moment when Melodie, our amazing money czar – tells us we reached our goal.  Over the course of each year, my colleagues and I get to know the young women this fundraising serves. We work tirelessly to make this Festival a hit for you, the Festival guests – but it the greatest honor to make it a hit for the girls at Maryhurst. They deserve nothing less.

– Jenn,
Fall Festival Coordinator and Office Ninja


Red Noodle Beans with Sesame Seeds

Early September is an exciting time to be at Foxhollow as the farm slowly transitions to fall. The mornings start out cool and crisp, making the country air that much more enjoyable. Our head herdsman, Derek, works around the clock, moving cattle to lush summer pastures while cutting, raking, and bailing hay for the herd’s winter feed. The Corn Maze takes shape, green pumpkins show off hints of orange, and the gardens are at their peak. Summer crops continue to ripen and be picked and fall’s produce is planted and shows signs of meals to come.

Foxhollow Farm’s 100% grassfed beef cattle are definitely my pride and joy. However, four years ago, I decided it was time to venture out to the gardens and grow some biodynamic veggies to accompany our burgers, steaks, and roasts. This time of year, pumpkins are usually my favorite, but this September, my Chinese Red Noodle Beans are stealing the show. This variety from Baker’s Creek Heirloom Seeds is botanically related to the southern cowpea. Kentucky’s typically hot, humid summers create the perfect climate for these vining plants to thrive. Their delicate stems with hunter green leaves vigorously climb up trellises throughout my Kitchen Garden. This allows the Bordeaux colored, foot long beans to cascade down, showing off their snake like shape that wows children and grownups alike. You can find red or green Chinese long beans at farmers’ markets around town. You might see them marketed as other common names such as yard-long bean, asparagus bean, and snake bean. The flavor is nothing like a typical green bean. It’s nutty, dense, and earthy.

In the last warm days of summer, this is my go-to side item when I serve a juicy grassfed sirloin steak.

Red Noodle Beans with Sesame Seeds

(Adapted, ever so slightly from epicurious.com)

Serves 4 as a side

1 1/2 pounds of Chinese Red Noodle Beans

1 tablespoon toasted Sesame seeds

2 teaspoons Tamari or Soy Sauce

1 jalapeño or 1/4 Habanero pepper (to taste), finely chopped

1/2 teaspoon salt

1 1/2 tablespoons sesame oil

2-3 cloves garlic, chopped

2 red onions (1/2 cup), cut into thin half moon slices (my favorite are Red Marble onions from Roots Underwood Farm),

2 tablespoons fresh lime juice (about 2 limes)

Special equipment:  A well-seasoned 14-inch flat-bottomed wok or cast iron skillet

Garnish: lime wedges

Cook untrimmed beans in a pot of boiling salted water, uncovered, stirring occasionally, until just tender, 3 to 5 minutes. Transfer with tongs to a large bowl of ice and cold water to stop cooking, then drain in a colander and pat dry. You can leave the beans long, but I recommend trimming them into 4 inch pieces for easier sautéing and eating.

Stir together Tamari or Soy Sauce, chopped hot pepper, and salt in a small bowl.

Heat wok or skillet over high heat. Add oil, swirling to coat wok or skillet. Add the onions and sauté for 5 minutes until golden brown. Add garlic and stir-fry until garlic begins to turn pale golden, about 5 seconds. Add sesame seeds and stir-fry about 30 seconds more until all of mixture is golden. Add beans, and stir-fry until hot and well coated, about 2 minutes. Remove pan from heat, and then stir in Tamari Sauce mixture. Drizzle lime juice over the beans, season with salt, then transfer to a bowl. Serve warm or at room temperature with your Foxhollow Farm Grassfed Sirloin Steak hot off the grill.

-Maggie