From Our Family To Yours

At Foxhollow Farm, we believe in the power of community. We believe that everyone deserves to know where their food comes from. We believe in bridging the gap between farmer and foodie. We believe in connecting you to our farm. Our Beef Share bundles allow you to enjoy our 100% Grassfed Beef right from the farm — from our family to yours.

Our Beef Shares include four bundle options, all at premium quality and exceptional value. You can purchase 1/8, 1/4, 1/2 or whole share of beef to feed your friends and family throughout the year. When you purchase a Foxhollow Farm Beef Share, you’ll get Kentucky Proud, 100% Grassfed Beef in an easy and affordable way. Purchasing in bulk allows for easier meal planning and provides locally raised meat directly to your family.

When you purchase a whole animal, more dollars are going to the farm rather than the middle man. You’ll get a significantly lower price per pound on favorites like filet, ribeye, and strip. Our price is all inclusive, which means no wondering about the processing fee.

Today, more and more people are beginning to realize the importance of connecting with the farmers growing food for their families. In fall, the pastures were at their peak and the high protein of the grass made for a deliciously finished animal. Having a deep freezer of meat to pull from is a traditional practice, especially in rural areas. This cycle is connected to the rhythms of Kentucky farmland.

“With this service, we want to provide our community with a simple way to purchase high quality 100% Grassfed Beef.  From Our Family To Yours will hopefully make meal planning easier and more convenient while also supporting local farmers,” said Maggie Keith, 4th generation land steward of Foxhollow Farm.

Ready to order? Check out at our online store today to reserve your beef share!

Farming for Cleaner Air

Healthy Soil Healthy Air Healthy Earth

At Foxhollow Farm, we are dedicated to the holistic practice of biodynamic farming. Biodynamic farming is centered around the belief that all aspects of the farm’s ecology are innately connected – healthy animals benefit the soil, healthy soil benefits the plants, and healthy plants benefit the air.

Recently, Foxhollow Farm partnered with Kentuckiana Air Education (KAIRE) to learn some tips to improve air quality in our everyday lives. One of the easiest ways to lower your carbon footprint is by following the 10 second rule!

  • When idling in the parking lot or drive thru for more than 10 seconds, turn your car off to use less fuel and reduce pollution. Count to ten, car off then!
  • Drive less by combining and planning out your errand routes.
  • Take it easy. Driving smoothly at a constant speed can save gas and help the air.

With Biodynamic farming practices and doing our part by following KAIRE’s tips, like being idle-free, we can join together to strive for cleaner air.
To learn more about Idle Free & other clean air tips, visit

Fall Festival

Hello Friends,

Our 10th annual Fall Festival is just around the corner and we are as excited as ever!  This years festival will be benefitting Dare to Care Food Bank, the largest non profit food bank organization in Kentuckiana.  We feel passionate about sustainable food systems and doing our part to help end hunger.

Did you know that:

  •  1 in 6 individuals in our community is at risk of hunger.
  •  1 in 5 children lacks enough food to live an active, healthy life.
  •  Dare to Care provided more than 19 million meals to our community last year.
  •  Dare to Care distributed more than 7 million pounds of fresh produce last year.
  •  Dare to Care serves 134,000 children, adults and seniors each year.
  •  Dare to Care partners with nearly 300 food pantries, shelters and kitchens in Kentuckiana.
  •  Dare to Care serves 8 counties in Kentucky and 5 counties in Southern Indiana.
  •  $1 donation = food for 3 meals.
  •  28% of Dare to Care’s clients are children.
  •  There are more than 181,000 food-insecure individuals in Kentuckiana.
  •  5,180 Oldham County residents are at risk of hunger.
  •  79% of the people Dare to Care serves have to choose between buying groceries and paying for medicine or medical care.

We hope you will join us this Saturday, October 14th from 10-6 for fall fun complete with games, hayrides, a corn maze and so much more.  Your participation will support people in our community who need it the most.

Summer Pot Roast

With chilly fall weather rolling in, we’re always looking for great ways to use summer vegetables and our 100% Grassfed Beef for a hearty meal. This post roast is full-bodied with lots of warm fall flavors and local ingredients. Special thanks to our friend Lindsey McClave for creating and sharing this recipe with us!
Foxhollow Farm Summer Pot Roast
Serves 4-6
  • 2.5lb Foxhollow Farm rump roast
  • 1 tbs dried oregano
  • 1 tbs dried basil
  • zest from one lemon
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp red pepper flakes
  • 2 tbs grapeseed oil
  • 3 cups dry white wine
  • 3 sups unsalted chicken stock
  • 3 large carrots chopped in half
  • 1 large onion, quartered
  • 1 head garlic, sliced in half lengthwise
  • 1 bunch parsley (1/4 bunch minced, remaining tied together with twine)
  • 1 bay leaf
  • 6 small to medium carrots, shopped in 1-2 inch pieces
  • 1 large squash, chopped in 1-2 inch pieces
  • 1 small bunch leeks, sliced lengthwise
  • 1 pint cherry tomatoes
  • 2 tbs butter
  • 1 cup quinoa, rinsed
  • 1 tbs olive oil


  • Preheat oven to 300. Bring rump roast to room temperature and pat dry. Mix oregano, basil, lemon zest, red pepper flakes, salt, and pepper together. Add grapeseed oil to form a paste. Rub paste over all sides of the roast.
  • Heat a dutch oven over medium high and add 1 tbs grapeseed oil. Once hot, place roast in the pot and sear for 3 minutes on both sides. Pour wine and stock around roast and add large carrots, onion, garlic, parsley bunch, and bay leaf. Bring to a simmer, cover, and transfer to the oven. Cook for 3 hours for a 2.5lb roast (add additional 1/2-1 hour cooking time for each extra pound of meat).
  • Remove pot from the oven and set on stove. Transfer roast to a plate and strain broth into a large bowl. Discard veggies. Move 2 cups of broth to a separate bowl and set aside for quinoa.
  • Move roast back to dutch oven and add remaining broth along with peeled carrots, squash, and leeks. Return to oven and cook for additional 20-30 minutes until the vegetables are tender. Remove from oven and place roast on a cutting board.
  • Bring broth and veggies to a boil and then drop heat. Add tomatoes and simmer for 10 minutes until sauce has reduced. Turn off heat and stir butter into the sauce. Taste for seasoning and add additional salt and pepper if desired.
  • While the vegetables are cooking, warm a medium-sized pot over medium heat and add 1 tbs olive oil. Add quinoa and toast for 2 min before adding reserved 2 cups broth along with 1/4 tsp salt. Bring to boil, cover, and reduce heat to simmer. Cook for 15-20 minutes until broth has been absorbed. Remove from heat and keep covered until ready to serve.
  • Use forks to shred meat into large chunks and return to the pot. Serve warm over quinoa and garnish with minced parsley.

Last Sunset Concert of 2017 with Foxhollow Farm & Republic Bank

The last concert of the 2017 Sunset Concert series is drawing near, and with it the long days of summer will give way to crisp autumn air.  Over the last four Sunset Concerts, thousands of families have spread a blanket, kicked-back, and enjoyed the idyllic beauty of the farm while listening to a wide range of musical offerings, from the latin rhythms of Milenio to the boot kickin’ twang of Johnny Berry and the Outliers.  Whether you’re a series pass holder or a first-time concert attendee, we want to welcome you (and your family & friends) to the final concert of the season this Friday, September 8 from 6-9pm.

During the warm summer evenings, local mobile-chefs have served up mouthwatering BBQ, crispy tacos, fresh quinoa, and creamy gelato amongst many other treats served by the truckload.  Kids from all around have tested their cowboy impersonations on the rustic hayworm.  Along the way, the friendly faces of Republic Bank welcomed concert-goers with Easy Bucks, available for use at the Foxhollow Farm bars and Foxhollow Farm merchandise booth.  Easy Bucks have been a gracious surprise to the delight of many farm visitors who needed some refreshing beverages and cool farm swag.

Join Foxhollow Farm and Republic Bank this Friday, September 8th for one last Sunset Concert of the summer.  As always, Sunset Concerts are family friendly, and you’re welcome to bring your furry four-legged family member (as long as they’re on a leash). Keep an eye out for your friends at Republic Bank and their Easy Bucks as you set up your chairs and blankets on our lawn! You can purchase your tickets in advance here to guarantee your spot enjoying the country picking sounds of our headliner, Hog Operation, while soaking in one last pink-tinted sunset at Foxhollow Farm.

Beer and Burgers with Rhinegeist & Foxhollow Farm

Foxhollow Farm’s mission is to create a thriving biodynamic farm community, and one of the best ways to build our community is to take a step back from the work grind and come together as a team every Wednesday to share a meal. Janey Newton, Foxhollow Farm’s Vision Holder explains “sometimes you have to sharpen the saw.” And during the busy summer concert season, staying sharp comes by way of mid-week Foxhollow Farm 100% grassfed burgers and crisp Rhinegeist craft beers.

Raising 100% Grassfed Beef, putting on the Sunset Concert Series, and connecting the community to nature takes dedication and hard work. Team lunches have become a way to connect the herdsmen with the office team, our events staff with the partner growers. Although our team may be spread out across 1,300 acres of farmland and pasture, each member is working towards growing healthy food and strengthening the relationship between human beings and nature. Enjoying food and drink together reminds us of this shared goal, and our gathering has become a new tradition that embodies the spirit of Foxhollow Farm: community.

Our friends at Rhinegeist understand this, and may say it best – “We believe  in the power of beer to bring great people together, foment fantastic ideas, and build a community that values craft beer and one another.”

It all goes together like, well… burgers and beer.

Introducing Foxhollow Delivery

After months of talking with our customers and meditating on Foxhollow’s mission, I am excited to introduce Foxhollow Delivery. Foxhollow Delivery is the easiest way to get Foxhollow Farm’s 100% Grassfed Beef right to your front door. With selections of cuts curated to meet your needs, Foxhollow Delivery’s subscription service can bring the perfect box of local Grassfed Beef to you every month or every once in a while. By signing up for Foxhollow Delivery, you are directly supporting our Biodynamic farmland, our happy herd of cattle, my family and the families that work and live here at Foxhollow Farm.

I’m the proud mother of a 9-month old baby boy. He is the absolute light of my life…but he’s also very distracting when I’m trying to check items off my to-do list. It was on a grocery shopping trip to the farmer’s market where I was trying to juggle my son, a diaper bag, my wallet, and a bag full of produce that it occurred to me. We can make this easier.

Foxhollow Delivery makes it simple to save time and effort and still get the Kentucky-raised Grassfed Beef we love.

We created Foxhollow Delivery to make it easier for busy people who balance work and family, and still want to serve delicious, local food from their kitchen table. When it comes to my loved ones, whether it’s my family or a bunch of my friends, I want to serve them quality, local ingredients. Sometimes it’s almost impossible for me to source all of those ingredients before the weekend rolls around—and I even work on a farm!

I curated two different Grassfed Beef boxes to choose from, so no matter who you’re serving there’s a hassle-free option for you. My goal with Foxhollow Delivery is to allow more folks in my community to spend time with friends and family, not in the car.

Learn more about subscribing for a monthly Grassfed Beef delivery from Foxhollow Delivery, or give it a try with a one-time box.


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!