Grassfed Beef Kofta & Veggie Kebabs

Here at the farm, we’re always looking for new creative recipes using our 100% grassfed ground beef. This Greek dish is perfect for summer: light, tasty, and full of local ingredients. Special thanks to our friend Lindsey McClave for creating and sharing this recipe with us!
Grassfed Beef Kofta & Veggie Kebabs with Tzatziki Sauce
Serves 3
  • 1 lb Foxhollow Farm grassfed ground beef
  • 2 cloves garlic, minced
  • 1 tbs grated fresh ginger
  • 1 tsp dried oregano
  • 1 tsp cumin
  • 1 tsp paprika
  • ¼ tsp Foxhollow Farm red pepper flakes
  • 2 locally grown onions, sliced into medium chunks
  • 1 pint locally grown cherry tomatoes
  • 6 large leaves locally grown bibb lettuce
  • 6 rounds pita bread
  • olive oil
  • kosher salt
  • black pepper
  • 10 wooden skewers, soaked in cold water for 30 minutes before use


Tzatziki Sauce
  • 1 cup whole milk Greek yogurt
  • ½ locally grown cucumber
  • 1 lemon, zested
  • 1 clove garlic, minced
  • 1 tbs minced fresh dill
  • kosher salt
  • black pepper


  • Place the grassfed beef, garlic, ginger, oregano, cumin, paprika, red pepper flakes, ½ tsp kosher salt, and ¼ tsp black pepper in a bowl. Use your hands to mix, ensuring all of the ingredients are well distributed. Divide the spiced grassfed beef into six equal portions. Form into ovals and thread onto a skewer. Set the grassfed beef kebabs on a plate and allow to chill in the fridge for 30 minutes to 1 hour.
  • While the beef is chilling, make the tzatziki sauce. Slice the cucumber in half, lengthwise, and use a spoon to remove any seeds. Grate seeded cucumber on a box grater and place grated cucumber in a paper towel, two towels thick. Wrap the paper towels around the cucumber and squeeze over the sink, removing as much water from the cucumber as possible. Placed drained cucumber in a bowl and add the yogurt, 1 tsp lemon zest, the juice from the lemon, minced garlic, the dill, ⅛ tsp salt and ⅛ tsp black pepper. Mix until well blended. Taste and add additional salt and pepper if preferred. Set aside.
  • Thread the cherry tomatoes and onion slices onto remaining four kebab skewers. Drizzle with olive oil and season with kosher salt and black pepper. Set aside.
  • If cooking on the stove, warm an oiled grill pan over medium heat. Alternatively, heat a grill to medium, oiling the grate and positioning the coals to allow the meat and veggies to cook over indirect heat. Add the kofta and veggie kebabs to the grill and cook until nicely charred on all sides, turning often, 10-12 minutes in total. Brush both sides of the pita bread lightly with oil and add to the grill to warm during the last 2 minutes of cooking time.
  • Serve the kofta and veggie kebabs along with the warm pita bread, fresh bibb lettuce, and tzatziki sauce.

Norton Common’s Farmers’ Market

Norton Common’s Farmers’ Market is back! Beginning Wednesday May 17th, 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. We will be offering our 100% Grassfed Beef, Pasture Raised Lamb, Maggie’s Garden Produce, Herbs, and Flowers.

Our friends from Rootbound Farm will also be at The Norton Common’s Farmers’ Market again this season offering a variety of organically grown produce.

We look forward to sharing our farm and food with the community. We hope to see you there!


7 Questions with Foxhollow Farm’s Head Herdsman, Derek Lawson

This month we sat down with Derek Lawson, Foxhollow Farm’s head herdsman and Edible Louisville’s 2016 “Favorite Farmer,” to talk about Spring at the farm and learn about calving.

What are some basics about calving for those of us who aren’t cattlemen?

Heifers (female calves) become “cows” when they breed and become mothers.  Cows gestate for 9 months, just like people.  The difference is, these babies are 50-75 pounds at birth.  Cows will have their first calf at age 2, and we have some cows that are still breeding at 19 and 20 years old.  Currently, our average cow age is 8 years old.  As we develop our herd, the cattle will become better and better suited to our ecosystem and be able to breed longer into their late teens.

When is calving season?

Calving season is different for every farm.  Some calve year-round, some start the first of the year in January, and some stick to the Fall.  For us, we introduce bulls to the group in June and the vet does a pregnancy check in October.  Our goal is for the calves to arrive during the Spring, in April and May.

Why calve in the Spring?

When they’re born as the weather gets warmer and we’re heading into greener months, there’s a better chance for them to be healthy.  It’s not as cold at night and there’s less of a chance for snow.  Calves are born with a summer haircoat, so the warmer it is outside, the less chance they have of getting sick.  If we were to wait longer and calve in the summer months, the heat can become too intense.  So, spring works for us.

How many calves are you expecting this year?

We’re expecting 113 calves this year.  They’ll all be born within a 60-day window.  We usually have at least one set of twins.

How do you know when a cow is about to have her calf?

She’ll start to act a little strange and separate herself from the group.  They like to have privacy.  It’s very rare for a cow to lay down in the middle of the group while in labor.  You’ll see them start to wander off on their own.

What do you have to watch out for during this time?

We’ll be paying close attention and checking on the herd 2-3 times a day to spot if anyone is going into labor.  If we think there could be a problem, we’ll begin to check on her every hour, keeping an eye on how labor is progressing and making sure everything is normal.  If there’s an instance where the calf is turned or stuck, then we can jump in and assist.  It’s not ideal for us to intervene, and most of the time the cows know exactly what they’re doing and can take care of themselves.  Last year, out of 120 births, we only assisted with 2.

What happens after the calf is born?

The cow will get right up and start licking the calf clean.  It’s really important to get that calf cleaned of any fluid left from birth, because especially in May it will attract a lot of flies.  By looking at how clean a calf is, we can usually tell when a calf was born and how good a mother the cow will be.  Within the first hour, the calf is usually cleaned up, standing, and nursing.

Our first calves were born on March 25th this year, kicking off an exciting time of year at the farm.  Happy Spring!

2017 Sunset Concert Series Lineup Release

Foxhollow Farm Welcomes a Fresh, Local Lineup of Artists

Our fourth Sunset Concert Series is upon us!  The concert grounds are thawing, birds are singing and life is beginning to grow again in the hillsides and pastures of Foxhollow Farm.  After a winter of planning, listening and discussing, we are ready to release the lineup for a summer of talented artists.  We have been lucky to welcome regional musicians representing a variety of musical styles over the past three summers, and the 2017 Sunset Concert Series is no exception.  We are proud to showcase a headliner and an opener at all five of our Sunset Concerts, for a total of ten local acts.

The season gets started with a Cuban feel as Milenio, led by vocalists Itakma Luna and Orly Nunez, covers American pop songs and classic popular salsa music.  Frederick the Younger brings feisty sunshine rock to the stage as the season progresses.  Get your goin’ out jeans on for the honky tonkin’ Johnny Berry and the Outliers in July.  We’ve got indie rock with Brooks Ritter in August and then wrap things up with Hog Operation bringing downhome, red-hot bluegrass in September.  We anticipate an amazing show every night of the diverse 2017 Sunset Concert Series. You’ll find the full list of our concert series below, as well as links to the artists’ websites, if you’d like to do a little homework before concert day.

You can purchase a Series Pass now to ensure you have a spot at each concert.  These get you 25% off at-the-door pricing for the year and are only available until May 12th.  As always, our events are family-friendly, with kids under 12 admitted free (please reserve free tickets here).  Leashed pets are also welcome here on the farm.

Events are rain or shine.  Bring blankets and chairs, even a tent on rainy days, to set up for comfy concert viewing.  Coolers and outside food or drink are not permitted.  Learn more about our Sunset Concert Series, check out the FAQ’s, or email for more information.


Without further ado, our line-up!

May 12 – Milenio with opener Freedom Moore

June 9 – Frederick the Younger with opener Alanna Fugate

July 14 – Johnny Berry and the Outliers with opener Fellow Travelers

August 11 – Brooks Ritter with opener Andrew Hibbard

September 8 – Hog Operation with opener Pennies & Roses

The Mayor, the Media, & 100% Grassfed Beef Burgers

Sometimes something fantastic happens that makes you stop and reflect. For me, that event was Friday, February 24th, at Norton Brownsboro Hospital. As you may have read previously, Foxhollow Farm began a partnership in January with Superior Meats to provide our 100% Grassfed Beef burgers to Norton Hospital’s cafeterias. Every Friday, Norton staff and patients can now enjoy Foxhollow Farm 100% Grassfed Beef burgers for lunch. On this particular Friday we shared our burgers with Mayor Greg Fischer, twenty or so representatives of our local media, Superior Meats, Norton Hospital, and Sarah Fritschner of Louisville Farm to Table.

What was truly unique about this experience was not just sharing a meal with our civic leaders and friends, but that so many new people came to claim a seat at that table. Individuals in our community are fighting for local food and farmers, sustainability, and healthier foods. I looked around the room on that Friday and saw all the faces that worked for months, even years, to make this a reality and was invigorated. This is why we do what we do at Foxhollow Farm. To make change. To share healthy, sustainable beef from truly happy, healthy cattle to everyone in our community. Norton Hospital is taking a giant leap in the right direction. Now we know it can be done. I look forward to working with other members in our community to provide Kentucky raised, 100% Grassfed Beef burgers to more institutions who care about the health of their employees & customers, the land, and our state’s economy.

Beef Slinger


Maggie’s CSA (Community Supported Agriculture)

Maggie’s CSA; Vegetables and Flowers

I’m having a lot of fun planning for this year’s CSA (Community Supported Agriculture). A CSA is partnership where in exchange for an advance fee, members receive a weekly basket of seasonal vegetables, herbs and flowers from Foxhollow Farm’s Kitchen Garden. For the 2017 growing season we are offering a 16 week CSA starting in early June and ending in September. Click here to purchase Maggie’s CSA in our online shop

Here is what you can Expect: 

Vegetables: lettuce, green onions, red cabbage, carrots, beets, swiss chard, radishes, leeks, heirloom tomatoes, sweet and spicy peppers, cucumbers, green beans, sweet corn and more!

Herbs: sage, cilantro, dill, basil, lavender, rosemary, thyme, and more!

Flowers: A bouquet of freshly cut and crafted flowers from the farm!

Extras: Dried herbs, jams, specialty pickled items, and herbal teas!

Maggie’s CSA is available for pick up at Foxhollow Farm or Delivery. On-Farm Pick up is available Wednesdays and Thursdays. Delivery is available on Thursdays between 11am and 2pm at your home or work for an additional fee.

Traveling this summer? No worries! You can gift a friend, family member, or colleague your vegetables, herbs, and flowers. Just let us know the week(s) you will be gone and to whom you will be gifting your share(s). I promise these vegetables bring huge smiles to a friend’s faces.

Price for on-farm pick up: $550 (Click here to purchase)

Price including delivery: $630 (Click here to purchase)

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

I am in the middle of researching the best sweet corn variety for our region in hopes that I can successfully grow a delicious crop for my subscribers. I have never grown sweet corn before but it’s a request I’ve been getting for years. Maggie’s CSA is grown by myself, Maggie, and two enthusiastic interns! I look forward to seeing you this season out at the farm.


4th Generation Steward of Foxhollow Farm and Gardener

Margaret’s Bolognese

Margaret’s Bolognese

Serves 8

Bolognese is our family staple for birthday celebrations and farm gatherings. This recipe is my Aunt Margaret’s specialty, which was passed on through my mom to me. It’s the perfect make-ahead dish that only gets better with time in the fridge. I enjoy making large batches using our Party Pack and freezing leftovers to enjoy later when I am busy in the garden during the summer months.

1 tablespoon olive oil
2 tablespoons butter
2 onions, diced
2 1/2 teaspoons salt
3/4 teaspoon black pepper
1/4 teaspoon Foxhollow Farm’s Crushed Red Pepper Flakes
2 cups carrots, chopped (about 3 medium carrots)
1 cup celery, chopped (about 3 celery ribs)
2 pounds Foxhollow Farm’s 100% Grassfed Ground Beef
1 cup whole milk
1 teaspoon nutmeg
1 cup dry white wine
2 14.5oz. cans diced tomatoes, no salt. If using fresh tomatoes from the garden—4 cups, cut up in their juices

Freshly grated parmesan cheese

Take the ground beef out of the fridge to get it closer to room temperature before cooking. Dice the onions. Melt the oil and butter in a heavy bottom pot and add the diced onions. Stir onions, add 1 teaspoon salt, 3/4 teaspoon freshly ground black pepper, and 1/4 teaspoon Foxhollow’s Crushed Red Pepper Flakes. Cook on medium heat until the onions are translucent and fragrant, about 10 minutes. Add chopped carrots and celery, stir to coat vegetables in the onion and buttery goodness, cook for 3 minutes. Push the veggies to the sides of the pot and add the ground beef to the middle. Crumble the beef with a wooden spoon or fork and cook until brown throughout, about 10 minutes. Add the milk slowly, let simmer gently, stirring frequently until milk has bubbled away. Add the nutmeg, the other 1 1/2 teaspoons of salt, and pour in the wine, letting simmer until evaporated. Add the tomatoes and turn up the heat. When the tomatoes begin to bubble, turn the heat down to the merest simmer for a long, long time (3 hours, at least). Stir the meat sauce occasionally. If the sauce dries out, add a little more wine. The occasional bubble breaking through the surface is perfect. Serve on top of pasta, spiraled zucchini or spaghetti squash. Sprinkle with freshly grated parmesan cheese.

Gardener and Grassfed Beef lover

New York Strip Steak

New York Strip Steak

New York Strip Steak is my favorite steak cut because it’s a lightly marbled and flavorful cut that does not require marinating, trimming, or navigating around inter-muscular fat. It’s found towards the rear of a beef animal in the Short Loin primal. This easy-to-cook, easy-to-eat steak is perfect for date nights and Valentine’s Day celebrations. Serve this high-end steak with Lindsey McClave’s Squash Gratin and a glass of Crianza – it’s a Rioja wine with a Tempranillo grape. A California Cabernet Sauvignon would also be a good choice.

True confessions: my husband, Benton, cooks the steaks in our household, so I diligently took notes as he walked me through cooking the perfect steak. This recipe can be used for many of Foxhollow Farm’s Grassfed Beef Steaks; Filet, Ribeye, and Sirloin. Timing will need to be adjusted depending on the thickness and weight of steak. Purchase the Steak for Days Package and practice this recipe on a variety of delicious steak cuts.

2 NY Strip Steaks
Olive Oil, approximately 3 tablespoons
Pinch of Salt
2 teaspoons freshly ground black pepper

Take the steaks out of the packaging and pat dry. Rest steaks on a plate on the counter for 30 minutes before cooking to allow the steaks to reach room temperature. Turn the oven to broil. Coat both sides of the steaks with olive oil and sprinkle 1/2 teaspoon of pepper and a pinch of salt per side. Turn your stove top burner to high heat, place a cast iron skillet on top. Allow time for the cast iron to get really hot, 3-5 minutes. Once hot, coat the bottom of the pan with olive oil, approximately 2 tablespoons. Let olive oil get warm for 30 seconds. Turn on the exhaust fan and place the steaks on the hot pan. Cook for 3 minutes on the first side, flip steaks, cook for 1 1/2 minutes on the second side. Place cast iron pan with steaks sizzling in the oven under the broiler for 1 1/2 minutes. For medium steaks, the internal temperature should be about 115-120 degrees. For rare steaks, the internal temperature should be 105 degrees. Take out of oven, place on a cutting board, cover with foil and let rest for 10 minutes.

Gardener and Grassfed Beef lover

Grassfed Fridays at Norton Hospitals!

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.