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 concerts@foxhollow.com 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.

Thank You for an Amazing 2016 Fall Festival!

As the season creeps closer toward Thanksgiving, we at Foxhollow Farm are reflecting on our Fall Festival in October and have much to be thankful for.

In the last nine years, our annual Fall Festival has become a family tradition for many in our corner of the world. We look forward to the event all year long as a way to bring the community together and create a space for wholesome family fun.

We are grateful we had the opportunity to welcome over 10,000 of our friends and neighbors to experience a working farm.

We are grateful we were able to work closely with members of the local business community and create ties with community nonprofits.

Most of all, we are grateful we were able to donate more than $30,000 to Maryhurst this year, with the support of our community.

Our mother and daughter proprietors, Janey and Maggie, started this festival nine years ago with a few friends and a lot of hope. That first year, 100 people came to drink hot cider and listen to a boys choir sing on a warm autumn afternoon.img_1220

Since its humble beginnings, the Fall Festival has benefitted numerous local community groups and nonprofits, most notably Maryhurst, a nonprofit agency for abused and neglected children, to whom we have donated more than $100,000 during the course of our partnership. Donations from the Fall Festival have fully funded an educational raised bed garden on the Maryhurst campus and supported clinical interventions that help the abused and neglected youth of Maryhurst heal and regain a sense of hope and self worth.

Along with the event, the farm has grown over the past ten years, becoming a key figure on the local food landscape. Seeking to combine our mission of connecting the community to local food and our desire to benefit local nonprofits, Maggie joined the board of Dare to Care Food Bank in 2015. Seeing how they engage the community in feeding our neediest members and strive to provide fresh food, Maggie saw an opportunity to align missions. After years of donating produce from our garden, we are ready to donate much more

We are looking ahead to the Fall Festival’s 10-year anniversary in 2017 and welcoming Dare to Care Food Bank as our primary beneficiary. Dare to Care Food Bank is a local nonprofit agency with a mission to lead the community in feeding the hungry and conquering the cycle of need. Proceeds from the 10th annual Fall Festival will benefit Dare to Care Food Bank and Foxhollow Farm’s Outreach Program, which includes continuing our series of Maryhurst field trips to the farm. Dare to Care Food Bank will use the funds from the Fall Festival to increase their clients’ access to fresh fruits and vegetables, which can be difficult for struggling families to acquire. Dare to Care Food Bank plans to distribute at least 6.6 million pounds of fresh produce in the next year, through their network of more than 300 local social service agencies, such as food pantries, shelters and emergency kitchens.  We are happy to partner with Dare to Care Food Bank to benefit the community, from farm to food bank to family.

Since that first autumn afternoon nine years ago, Foxhollow’s annual festival has grown from an intimate field party to a commanding presence on the fall family calendar. The team at Foxhollow Farm is dedicated to service and will continue to invest in and support the community that has invested in Foxhollow Farm.

The Foxhollow Farm 9th annual Fall Festival

We’re a week away from our 9th annual Fall Festival and the Foxhollow Farm team could not be more excited. We prize this time of year as an opportunity to welcome folks from Oldham County, Louisville, and surrounding counties to connect with a local working farm and enjoy some of the best of fall.

This autumn celebration benefitting Maryhurst has become a community tradition, and this year we’re expanding to make the event bigger and better than ever.

As always, the festival will offer our fall favorites: hayrides, pumpkin picking, a corn maze, old fashioned carnival games, and crafts.   Face painting and playing on the Hay Castle have always been a huge hit with the youngest crowd!


Nearly 10,000 people of all ages attended the 2015 event—double the attendance of the previous year. To support this growing event, we’ve streamlined parking, added a children’s stage with interactive entertainment, and doubled the food, fun, play space, and free and low cost activities for families to explore.

Fresh additions to the festival this year include our new Brews and BBQ section, featuring a selection of local barbeque vendors and craft beer on draft from local breweries Goodwood Brewing Co. and West Sixth Brewery.

“It’s incredible to think back to nine years ago when we had just 100 people around a bonfire to now having 10,000 people from the community visiting the Fall Festival in support of Maryhurst,” shares Maggie Keith, co-owner and 4th generation farmer at Foxhollow Farm.

Proceeds from the Fall Festival benefit Maryhurst and their therapeutic and educational services for abused and neglected girls. With the community’s generous support, Foxhollow Farm has donated more than $85,000 in Fall Festival proceeds to Maryhurst in the last seven years. This year, we’ve set an ambitious goal to donate an additional $30,000 to Maryhurst.

Please join us in celebrating the beginning of Fall and supporting the important work of Maryhurst!

The 9th Annual Fall Festival is Saturday, October 8th 10am-6pm at Foxhollow Farm. Admission is free with a $10 per car parking fee. For more details, please visit our Fall Festival page.

Louisville Visual Art Guest Blog: Printmaking with Maryhurst Students at Foxhollow Farm

We have come to look forward to the end of the summer because that means it’s time to work with the students from Maryhurst on a field trip at Foxhollow Farm! Last year we did cyanotypes— this year we used printmaking! All artwork created will be for sale at this year’s Foxhollow Farm’s Fall Festival benefiting Maryhurst— come on out on October 8th to pick up a one of a kind piece of art! RSVP on the Facebook event today!

First we explored the farm and each student selected veggies, flowers, and leaves that they wanted to use to create their prints. Students got to sample cherry tomatoes, sweet peppers, and green beans from the edible garden as well!

Students then rolled out the ink onto plexiglass and pressed their selected items into it— making sure to coat it evenly— a lot like stamps! They then created patterns and prints on notecards, tea-towels, and totes.

We thought for sure the veggies would be the most successful, but all of us agreed that the leaves made some of our favorite prints!

Be sure to come snag your favorite prints at LVA’s table during the Foxhollow Farm Fall Festival on October 8th!

Blog post by LVA 

Images: Sarah Katherine Davis for LVA