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
Ingredients:
  • 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

 

Instructions:
  • 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.

-Maggie


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
Ingredients
  • 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

 

Instructions:
  • 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!


IT’S CALVING SEASON AT FOXHOLLOW FARM

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 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.

Sarah
Beef Slinger


CSA

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.

Maggie

4th Generation Steward of Foxhollow Farm and Gardener