3 Ways to Up Your Kitchen Game with LAMB

So WHY (and how) do you cook lamb?

Recently, we asked some of our followers if they had ever cooked with lamb before, and the majority said they had actually NEVER used lamb in their kitchen. Don't worry! If you've never cooked with lamb before, this spring is the perfect time to try it.

We came up with our favorite 3 reasons why you should start using lamb in your kitchen! Click HERE to check out our half lamb bundle.

1. Lamb will inspire you to cook some DELICIOUS recipes: Did you know that lamb is the second-most popular meat worldwide (following goat)?! In several countries across the Middle East, Asia, Africa, and the Pacific, people eat lamb frequently (up to 20 lbs. per person each year, compared to just 1 lb. per person in the U.S.). This means there are SO MANY fabulous recipes to choose from when it comes to cooking lamb in your own kitchen, such as Slow Grilled Leg of Lamb with Mint Yogurt, Moroccan Lamb Shanks with Pomegranate, Shawarma Leg of Lamb, and Spiced Lamb Hand Pies.

2. Lamb has LOADS of health benefits: lamb is high in iron, packed with good fats like Omega-3's, and loaded with protein. Just 3 oz of lamb contains 23g of protein! Lamb also tends to be lower in fat and calories than other types of meat. Plus, lamb from Foxhollow Farm is always raised on 100% grass and never given antibiotics or added hormones. Read more about lamb's health benefits here.

3. Lamb is sure to IMPRESS your family and friends: Let's face it -- lamb is snazzy. A rack of lamb out on the dinner table? Lambs chops for two with a fresh springtime salad? A whole leg of lamb you can shave off for holiday dinner? Stuffed pitas for a picnic in the park? Ground lamb burgers with feta and heirloom tomatoes?

Regardless of how you prepare it, lamb levels up your cooking game. Guests will be sure to "ooooh" and "aaaah" even though you barely put in any extra work. 

2018 Sunset Concert Series Lineup Release

Spring is in the air.  The concert grounds have thawed and the birds are singing.  We have passed the winter searching for the best artists from Cincinnati, Nashville, eastern Kentucky and Louisville to perform at Foxhollow Farm’s 5th Annual Sunset Concert Series this summer.  We are very excited to share with you, our fans, the 2018 Sunset Concert Series lineup!

The 5th Annual Sunset Concert Series includes 5 concerts hosted on the second Friday of the month from May to September.  The family friendly Sunset Concerts is the perfect way to start your weekend and connect with friends and family after a long week.  Lawn chairs, blankets, tents and even well behaved pets -on leash, are welcomed!  Spread a blanket, grab a cold beverage, tasty snack and and relax on the farm lawn to the tune of top caliber artists. 

Without further ado, the 2018 Sunset Concert Series Lineup:

May 11th
The Family Secret

June 8th
Zack Longoria Project
The Dive

July 13th
Hey Hey Honey

August 10th
Bendigo Fletcher
Mark Charles Heidinger (formerly of Vandaveer)

September 14th
Brett Ratliff
The Local Honeys


Tickets for the Sunset Concert Series are on sale now

Advance $12, Kids ages 12-3 years Free
At-the Door $16, Kids ages 12-3 years $5

Sunset Concert Series Pass

Series Passes offer the best deal to catch all five Sunset concerts. Series Passes are a steal at $45 - that’s 2 Free Concerts vs at-the-door sales. The Early Season Series Pass is only available until February 28th.


This summer, not only will you experience great music with friends and family on a peaceful farm setting, but you’ll also have the opportunity to bring home 100% Grassfed Beef!

In 2018, we are proud to offer Foxhollow Farm’s 100% Grassfed Beef at each of the five Sunset Concerts. From May to September we will feature a select beef bundle at a discounted price. These delicious and healthy beef bundles are as easy to order as they are good to eat, just add a beef bundle to your ticket purchase and we’ll have your order ready pick up at our Beef Booth right on the concert grounds.

Beef Happy this summer at Foxhollow Farm, join us for a summer of music, food, friends and family on the farm.

Moovin’ + Groovin’= Improvin’ Your Health

With the recent icy weather making us all feel cold (and possibly cranky!), It’s nice to think about warmer days and sunsets at our Summer Concert Series.  In addition to all the toe-tappin’ fun to be had at one of our summer concerts, did you know concerts are also good for your health?  According to this article in US News and World report, attending live music events benefit your health in several ways.


  1. Stress reduction-

Attending a live music performance actually lowers cortisol levels, reducing stress.  Driving out to our beautiful farm is a great way to end a stressful work week and will start your weekend off right!

  1. Pain relief-

Listening to good music in the sunshine at one of our concerts will also release endorphins, neurotransmitters that block pain. Feeling stiff after being cooped up in an office all week?  Come breath in the fresh country air, take a walk around, and loosen up!

  1. Sense of connection and community-

Here at Foxhollow, we are all about community.  It is a big reason why we do the work we do.  We invite you to come experience this beauty with your family and invite some friends along that you’ve been meaning to catch up with. You’ll be glad you did.

  1. Opportunity to reflect on your life-

Some of the musicians you will hear this summer will be playing some of your favorite covers, perhaps bringing back some fun memories.  We all love a little nostalgia, right?

  1. Exercise-

Our wide open spaces and rocking bands set us up to be a prime dancing opportunity!  Your kids will also be able to run off that excess energy, so you can all go home happy, worn out from dancing the night away.

  1. Sense of well being-

If you have ever been to one of concerts in the past, you know about the beautiful sunsets to experience. You’ll be able to put all stress aside, kick back with some delicious food and drink and soak up the beauty of our farm. We hope to see you there!

Sharing the Love at The 2018 Sunset Concert Series

“A community is the mental and spiritual condition of knowing that the place is shared, and that the people who share the place define and limit the possibilities of each other's lives. It is the knowledge that people have of each other, their concern for each other, their trust in each other, the freedom with which they come and go among themselves,” Wendell Berry. 

At Foxhollow Farm we believe community is a shared endeavor, a pact made between people to form something greater than their individuality.  Each summer we welcome the community to the farm to connect with nature and reconnect with one another.  In 2018, we have made a commitment to recognize organizations whose investment in the community provides the resources, support, and opportunity to those in need.  We are sharing the love by partnering with nonprofits to raise
and gain support for each cause.

On Friday, June 8th at the second event of the Sunset Concert Series, Foxhollow Farm is partnering with Oldham County Community Scholarships, a local non-profit scholarship organization which provides graduating high school seniors with financial aid to pursue post-secondary educational goals.  Oldham County Community Scholarships has been fostering the youth of Oldham County since 2004.  Supported by community members and local  businesses,  Oldham County Community Scholarships empowers college bound high school students to reach their educational goals.  

Oldham County Community Scholarships embodies Wendell Berry’s words of wisdom by providing the opportunity for students of Oldham County to achieve great things.  We are proud to share our June Sunset Concert with Oldham County Community Scholarships and welcome you to join us in support of this valued cause.

Share the Love: Brisket for the Soul


Brisket always reminds me of a dear friend of mine, Jo Mommy. She was my best friend’s mom. She was a strong working mother who taught me two very important things; lead with confidence and food is necessary for healing. Whenever there was a death in the family, a surgery, or any situation that required a little comfort, she was the first one knocking at your door with a beef brisket as succulent and rich as your tears were wet.


Make ahead Beef Brisket

(Adapted from The Cook’s Illustrated Cookbook)


2-3 lbs Foxhollow Grassfed Beef Brisket

2 onions, halved and sliced 1/2 inch thick

3 garlic cloves, minced

2 tablespoon tomato paste

1 tablespoon paprika (I like Bourbon Barrel Food’s Smoked Paprika)

1/8 teaspoon cayenne pepper (A bit less if you are using Foxhollow Farm’s super fresh Cayenne Pepper)

2 tablespoons all purpose flour (I use gluten free flour or you can use arrowroot mixed with 2 tablespoons water)

1 cup broth (I like Duck Duck Beets Bone Broth available at The Fox Shop)

1 cup dry red wine

3 bay leaves

1 teaspoon dried oregano

2 teaspoons cider vinegar


Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat brisket dry with paper towel. Using a dinner fork, poke holes in the meat through the fat layer about 1 inch apart. Season both sides of brisket with salt and pepper.


Heat 1 teaspoon of olive oil on medium high heat in an ovenproof skillet that is deep enough to hold the brisket and liquid(I use a 12 inch cast iron skillet that is about 2 inches deep). When oil just begins to smoke, place brisket, fattiest side up, in skillet. Weight brisket with heavy dutch oven or cast iron skillet until well browned, about 7 minutes. remove dutch oven; using tongs, flip brisket and cook on second side without weight until well browned, about 7 minutes. Transfer brisket to platter


Pour off all but 1 tablespoon of far from pan. Stir in onions and 1/4 teaspoon salt and cook over medium-high heat, Stirring occasionally until onions are softened, about 5 minutes. Add garlic and cook, stirring frequently for 1 minute. Add tomato paste, paprika and cayenne; stir frequently for about 2 minutes. Add flour and cook, stirring constantly, until well combined. Add broth, wine, bay leaves, and oregano, stirring to scrape up brown bits from the bottom of the pan; simmer for 5 minutes to fully thicken.


Nestle brisket, fat side up, in the sauce and onions. With two pieces of foil, fully cover the brisket with the two pieces of foil meeting in the middle. Seal by crimping the foil so you can easily check the brisket for doneness. Place in oven and cook until fork slips easily in and out of meat, about 3 1/2 hours (when testing for doneness, open foil with caution as content will be steaming). Carefully open foil and let brisket cool at room temperature, 20-30 minutes.


Transfer brisket to a large bowl, set fine mesh strainer over bowl and strain sauce over brisket. Discard bay leaves from onions and transfer onions to small bowl. Cover both bowls with plastic wrap, cut vents in plastic, and refrigerate overnight.  


About 45 minutes before serving, heat oven to 350 degrees. While oven heats, transfer cold brisket to carving board. scrape off and discard any fat from surface of sauce then, heat sauce in sauce pan over medium heat until warm, skimming off any fat on sucrose with spoon. You should have about two cups of sauce without onions (If you do not have enough sauce add a little more broth. If you have too much sauce, simmer sauce over medium-high heat until reduced to 2 cups). Slice brisket against grain into 1/4 inch thick slices and place slices in a baking dish (same 13×9 inch baking dish works great). Stir reserved onions and vinegar into warmed sauce and season with salt and pepper to taste. Pour sauce over brisket slices, cover baking dish with foil, and bake until heated through, 25-30 minutes. Serve immediately.


If making for a friend or family member in need of a little comfort. Deliver brisket in baking dish with sauce and covered with foil. All they have to do is heat it at 350 degrees for 25-30 minutes!


Foxhollow Farm: This is the WHY

It’s barely 6am as the first tendrils of pink-tinged light break across dewey fields, illuminating spiderwebs suspended in the grass. The cattle wake, shaking out their legs to start their simple day of grazing the pastures. Birds have just responded to warmth as the sun begins to peek into the stagnant garden, patiently waiting for the warmth of spring. The calico barn cat stretches. The trees are heavy with overnight precipitation and slow, joyful anticipation of the dawn.

Our team at Foxhollow has been working on perfecting WHAT we do for years — raising 100% Grassfed Beef, hosting the Sunset Concert Series each summer, and welcoming the community to our farm for our annual Fall Festival. However, recently we’ve been reflecting on the WHY. Why this farm? Why here? Why Grassfed Beef?

While brainstorming, we noticed a common theme: to HEAL. Our real work here at the farm is to heal the land, our bodies, and our relationship to food. Our real work is to heal and repair our connection to nature so that our community can thrive.

Our herdsmen, partner growers, and staff at Foxhollow get up every morning because we believe we are putting something sustainable, something real, back into the land. We believe that our small farm and herd of cattle are fixing the broken food system by providing an alternative to large-scale factory farms. We believe that we are treating our animals with dignity and respect throughout their lives on our pastures. We believe that we are feeding our animals what they were designed to eat – grass – and not corn, grain, antibiotics, or added hormones. We believe that our recipes, showcasing 100% Grassfed Beef and Lamb, bring your family to the table. We believe that gathering around food with your friends is part of the beautiful and intimate human experience. We believe that we are connecting the community to our land by opening our farm to you throughout the spring, summer, and fall. We believe that our small Kentucky farm is bringing all of us to nature in ways often unheard of these days. We believe you are part of this process, and we all are part of this healing.

Natural rhythms of our farm go on uninterrupted each morning as the sun breaks forth into the quiet morning. Healing is all around us. The buzzing insects, the lowing cattle, the pecking chickens, the singing birds, the gentle butterfly landing on wildflowers. We are rebuilding a system. We are breathing in fresher air. We are walking along a long dirt road with the sun rising behind us. We are feeling soft, dark dirt heavy in our hands. Will you join us?

Farm Internship Kentucky

A Complete Guide to Pavel’s Garden CSA in 2018

Pavel and his family lease 4 acres of land from Foxhollow as part of our Partner Grower program. Why do we have partner growers at Foxhollow? Lots of reasons: biodiversity, to heal the land, bring people together, and to share our farm with our community. Below is a complete guide to Pavel’s CSA. We hope you’ll consider joining – his vegetables are simply delicious! If you care as much about what goes into our bodies as we do, then we know you won’t be disappointed.

About the CSA

Pavel’s Garden has a small CSA that runs from late May through mid-November. A typical share includes 6-8 items per week. All of the produce is grown in the garden and harvested the day before pickup. A spring share could include items such as lettuce mix, swiss chard, kale, cabbage, radishes, salad turnips, baby beets, carrots, new potatoes, green garlic, spring onions, etc. A mid-summer share will of course include tomatoes and more tomatoes as well as other summer vegetables such as green beans, cucumbers, sweet peppers, eggplant, squash, zucchini, potatoes, carrots, beets and chard. Fall vegetables range from sweet potatoes, butternut squash, cooking pumpkins, kale, chard, lettuce, turnips, beets, napa cabbage, watermelon radishes, broccoli, cabbage and more. There are a limited number of shares and they fill up quickly. At this time only full shares are offered, not half or partial shares (but you can share the share – ha! – with your friend or family member and divide it up yourself). Most CSA members pick up at the farm on Mondays between 4PM and 6PM.

When are the pickups?

There are two pickup days. ‘On Farm’ pickup is every Monday between 4 and 6 PM. A smaller ‘Market Pickup’ is every Saturday at the Douglass Loop Farmer’s Market. We have very limited space on Saturdays and this pickup usually fills up first. Members commit to either the Monday or Saturday pickup. 

How does it work?

CSA pickup is ‘Farmer’s Market Style’. This means that each week there are portioned-out veggies in baskets on a table. The member puts one of each item (eg: bags of salad mix, bunches of carrots, and single items like a pumpkin) into their own bag. There is always a chalkboard with a list of the items and someone manning the pickup in case there are questions on how to prepare the veggies. In addition, each week you will receivean  email with what you will be getting in your box, recipes and storage tips.


How many people does it feed?

In our experience, one share will feed a family of two to four depending on the amount of vegetables that family eats.

What is in a share?

Each week there are 6-8 items per share. An item could be a bunch (radishes, carrots, turnips, beets, kale, chard, etc.) or a bag (potatoes, lettuce mix, spinach, etc.) or an item could be something like 6 yellow squash or 1 pumpkin. Items and amounts will vary based on the season (early spring shares consist of more greens and might not be as hefty as a mid-summer share which could have tomatoes, potatoes, squash, peppers, greens, etc.

How much does it cost?

A CSA Share is $600.00 which averages out to $22.00 per week.

How do I pay?

Payment is accepted in the form of Cash or Check.

Please email us at pavelsgarden@gmail.com or visit pavelsgarden.com to subscribe for this year’s CSA!

Top 5 Reasons We Love the Sunset Concert Series

Free yourself from the weekly drudgery, roam the farm lawn cold beverage in hand to the soothing sounds coming from the farm stage.  Really, is there a better way to kick off the weekend?  We put our heads together and came up with some of our favorite reasons we love the Sunset Concert Series and why it's a great way to kick off the weekend for everyone from kids to Grandparents.

Short-rib tacos. 100% Grassfed Beef brisket. Gelato Gilberto’s sweet treats. These are just a few of the mouth watering food options at our concerts. Best of all, food vendors serve 100% Grassfed Beef grown right here at Foxhollow.

2. Music
Get up to get down, or just chill out in the grass and take in the tunes.

A short trip to the country can feel like long vacation. Get away from the grind with your family and best buds. Bring along blankets, lawn chairs and umbrellas to set up a home base for your friends and family.

Pro tip - grab your tickets early online and SAVE - $$$

Theres nothing like a country sunset, see for yourself.

Bring the whole family including Fido. Feeling adventurous, bring you cat on leash of course, seriously…

2018 Sunset Concert Series Lineup Announcement + a chance to take home FREE BEEF!

February 15th is for concert-lovers! The day after Valentine's Day we will be releasing the 2018 Sunset Concert Series lineup to the world!  Sign up for our E-Newsletter to find out 2-days early who's performing and to take advantage of early bird series-pass ticket specials that includes the chance to WIN a one time Foxhollow Delivery order!

3 Recipes for Your Best Game Day Menu EVER

Game Day is this Sunday! We wrote this blog post to give you some kitchen inspiration, no matter who you're cheering for. Foxhollow Farm's 100% Grassfed Beef is a delicious addition for hosting a party, attending a friend's gathering, or just eating normal dinner (hey, maybe sports aren't for you -- no judgment). We've been drooling over appetizer recipes for a few days now, so we hope you enjoy some of our top picks!

1. Grassfed Beef Short Rib Tacos: Short Ribs are cheap, delicious, versatile, and COOL (I mean, when was the last time you had short ribs at a sports party?). You'll wow your guests with these awesome tacos. Best part? You let them cook overnight in a crockpot and simply pull them off the bone the next day. Plus, they're  fall-off-the-bone tender and mind-blowingly delicious.

2. Meatball Grinder: For all you New Englanders who call a sandwich a "grinder" and enjoy hefty meaty goodness, we recommend using 100% Grassfed Beef to make this fantastic recipe from Serious Eats. This sandwich allow you to cheer your team to (another) victory with one hand and scarf down some cheesy, toasty meatballs with the other. Sounds like a win-win to us.

3. Homemade Philly Cheesesteak: A well-made cheesesteak is a thing of beauty, especially for all you fans from Pennsylvania. Peppers, onions, sauces, and (surprise, surprise) short ribs take center stage once again with this recipe from Bon Appetit. The recipe recommends freezing the short ribs for just 45-60 minutes to allow you to thinly shave off sections of the short ribs more easily. So... where's our invite to your party?

So where can you get all the ingredients for this beefy goodness? Swing by the Fox Shop M-F 8-4 or head to Rainbow Blossom St. Matthews or Bardstown Rd. location to pick up some 100% Grassfed Beef, and enjoy the game!

3 Ways Lamb Can Inspire Your Kitchen

With spring just around the corner, we’re getting so excited to try out some new lamb recipes. Make sure to reserve your half lamb HERE before we run out! We only process our lambs in the spring, and it’s just $275 for a half lamb. All meat is flash frozen, vacuum sealed, and packed with flavor. We’re envisioning perfectly roasted leg of lamb, delicious garlic chops, and more -- what sort of spread are you imagining on your dinner table?

Check out our top three mouthwatering picks from Bon Appetit’s lamb recipes… and try not to drool over your computer keyboard.

1. Grilled Saffron Rack of Lamb: Marinate the lamb overnight with delicious ingredients like saffron, garlic, yogurt, olive oil, and lemon zest for a delicious (and easy) way to cook lamb ribs. This means you can do all the prep work the day before, and just spend a few minutes grilling up these ribs.

2. Lamb Burgers with Lemon-Caper Aioli and Fennel Slaw: For this lamb burgers recipe, you'll want to splurge on good sturdy bakery buns that can absorb the extra liquid from the slaw and burger without disintegrating. The aioli really cinches this recipe as a win in our book!



3. Lamb and Feta Frittata: we fell hard for the za’atar paste in this everyday frittata, a Middle Eastern spice mix which combines olive oil, lemon zest, and garlic. Make extra and keep it on hand to use as a fragrant finishing condiment for other egg dishes, roasted vegetables, or stir-fries with rice.