3 Ways to Boost Your Self Care

Schedules are hectic after summer fun comes to a close. We keep hearing about all those people “carving out me time” on their phone calendars. What does that mean, exactly? A spa day or week long golf vacation isn’t always the most realistic. At Foxhollow Farm, we strive to take time in simple yet effective ways. Biodynamics means taking what you already have and making it better, whether that’s how you care for land, animals, or yourself. In order to truly succeed in our mission as land stewards, it’s imperative to stay physically and mentally on our A-game.

Even as your days get crazier, taking just a few minutes can change your outlook, give you energy, and rejuvenate your body. Here are our top 3 simple ways to boost your self care.

 

  1. Move Your Body. For some folks, that means hiking in the beautiful forests of Bernheim or the Parklands. For others, it means spending time in your garden really yanking out those weeds. For others, it means hopping on your trampoline with your kids for thirty minutes (trust us, they’ll giggle the entire time). Breaking a little sweat and feeling the sunshine can work wonders – plus all those endorphins will make you feel great for hours afterwards.

  1. Fuel Your Body. We’ve all been told, “you are what you eat,” but sometimes eating well is easier said than done. When days get busy, we reach for whatever’s most convenient, whether that’s fast food or frozen pizza. It doesn’t have to be this way! There are lots of quick and easy meals, such as our Simple Sloppy Joes or Beef Kofta with Veggie Kabobs that can be made in under 30 minutes. We also are really digging healthy alternatives that come right to our front door, like Foxhollow Delivery or the Juice Ritual from the Weekly Juicery. Taking even ten minutes to refuel with nutritious, healthy, local food can up your energy levels.

  1. Pause Your Body. Taking time to reflect doesn’t have to mean hours in meditation. Simply say NO to screen time and light a candle. Open a book (our top pick is Killing It: An Education by Camas Davis). Stick some flowers in a vase in your kitchen. Nap. Take a bath. If ten minutes is all you have, breathe deeply and think of three things you’re grateful for. Work with what you have; the important thing is remember to stay present.

What are YOU doing this week for self-care? It doesn’t have to be fancy. We want to hear how you’re taking care of yourself!

 

Photography by Trent and Kendra Photography.


Sizzlin’ Wine Pairings

Looking for a great wine recommendation for the new Foxhollow Delivery Sizzler Box? In search of a complex vino that will compliment our delicious 100% Grassfed Beef, we turned to Sommelier Scott Harper of Cuvee Wine Table.

Cuvee Wine Table uses Foxhollow’s Grassfed beef because “we love using locally sourced beef that is made in a naturally healthy way and is delicious with our wines.” Foxhollow is proud to work with a restaurant that makes a commitment to local and high quality products.

Drumroll please… Scott’s top pick for wine is:

Carménère Marqués de Casa Concha, Peumo Valley, Rapel Valley, Chile, 2014                                 

The name Carmenere originates from the French word for crimson as Carmenere, once thought to be Merlot in Chile, is an ancient Bordeaux variety brought to Chile in the 1800’s from Bordeaux.  It is all but extinct in France, but thrives in Chile for its uniqueness and is found commonly in the Central Valley of Chile. Carmenere has soft tannins, deep red color, red and black fruit flavors, and an herbaceous character. This herbaceous character is decreasing and becoming more balanced as winemakers allow the grape to ripen longer. Its qualities are similar to Cabernet Sauvignon and Cabernet Franc and of course Merlot hence it is often blended with them. Carmenere is a perfect accompaniment with locally raised 100% grassfed beef.

Whether you cook your beef in a cast iron skillet or on the grill, pour yourself a glass of this delicious wine to enjoy with your meal (and maybe while cooking, too!). Cheers!

Suggestion wine by Cuvee Wine Table’s Master Sommelier Scott Harper. Cuvee Wine Table is a small plates restaurant offering over 55 wine by the glass. Cuveewinetable.com 502 242 5200


Barre3 and a Recipe!

I first discovered Barre3 while listening to one of my favorite podcasts, How I Built This with Guy Raz. The founder of Barre3, Sadie Lincoln, was inspiring! Just as Biodynamic Agriculture looks at each farm as its own individual living organism, Barre3 empowers each individual to develop body awareness and adapt to fit their individual body. Barre3 builds strength, confidence, and mind/body connection. Whenever I leave I feel energized, grounded, enlivened, and part of a healthy community.
Barre3 has been gracious enough to have Foxhollow Farm to their studio on Frankfort Avenue! We’ll have delicious, nutritious samples featuring our 100% Grassfed beef and will be giving away fun Foxhollow Farm swag. Sweatbands and tank tops anyone? Don’t worry, during the event special coupon codes are available when you order our hormone and antibiotic free, 100% Grassfed beef for on-farm pick up at our Fox Shop or home delivery with Foxhollow Delivery.  Barre3 mixes athleticism, grace, and the latest innovations designed to balance the body. Sign up for a class and get inspired! We will be at Barre3 on Saturday, August 11th and Saturday, September 15th for the 8:45am and 10am classes.
We teamed up with Jared of Duck Duck Beet Farm & Kitchen for our August samples! Jared also wrote down the recipe so that you can enjoy our healthy 100% Grassfed beef in the comfort of your home.
Tex Mex Beef Frittata
serves 10 people
1 pound of Foxhollow Farm ground beef, cooked
12 eggs
1/2 cup whole milk, or any milk alternative
8 cherry tomatoes
1/2 cup pepper jack cheese
2 Tablespoons green onion, chopped
1 Tablespoon  salt
1/8 Teaspoon Foxhollow Farm’s Crushed Red Pepper Flakes, optional
Preheat oven to 350 degrees. Sauté the ground beef in a skillet with a bit of olive oil. Whisk egg, milk & salt, and Crushed Red Pepper together thoroughly. Spray 12 inch casserole dish or cast iron skillet with oil liberally then layer beef, tomato, green onion & cheese into dish. Pour egg mixture over and bake for 20-25 minutes.

Meet: THE SIZZLER.

Are you a master chef with the grill or cast-iron skillet? Prefer high-quality steaks packed with tenderness and flavor instead of slow-cooked, time-intensive meals?

Our newest Foxhollow Delivery option, the Sizzler Box, is perfect for the grill or cast-iron skillets. We packed this bad boy with five steaks (!!!), burgers, and kabob meat. Everything inside requires almost no prep work and can be cooked in under 10 minutes.

You asked, and we answered! The Father's Day Box was such a hit with you guys that we decided to make it permanent.

We updated the name to the Sizzler Box and voila! You can now get premium cuts all year round. Plus, it comes in at just $150... heck yeah.

This HOT HOT HOT Sizzler Box includes:

  • 1 lb burger patties (3 burgers)
  • 1 lb ground chuck (perfect for 3 more burgers)
  • 2 beautifully marbled Ribeyes
  • 2 mouthwatering Filet Mignons
  • 1 Sirloin steak (fantastic for fajitas)
  • 1 pack of Kabob meat/steak tips


Young Chefs at Foxhollow

We had such a great time hosting young foodies for an interactive cooking class at the farm.  We dug potatoes from the garden, collected eggs and created a delicious meal of meatballs with Tzatziki sauce and roasted potatoes.  The kids enjoyed being a part of the entire process, from harvest to prepping ingredients and then at last enjoying the fruits of their labor.  Check out our class recipes below.  We are looking forward to hosting events like these in the future!

 

Grassfed Beef Meatballs
Makes 24-26 Small Meatballs
● 1lb Foxhollow Farm ground beef
● 1⁄4 cup puffed rice cereal
● 1⁄4 cup whole milk
● 1 carrot, small dice
● 1⁄2 onion, small dice
● 2 cloves garlic, minced
● 1 large egg
● 1⁄4 tsp red pepper flakes
● 1 tsp dried oregano

● 2 tsp worcestershire sauce
● 1⁄3 cup freshly grated parmesan cheese
● 3⁄4 tsp kosher salt
● 1⁄4 tsp black pepper
● 1 tbs olive oil
Instructions:
● Preheat the oven to 400°. Place rice cereal and milk in a small bowl. Allow to sit and
absorb, thickening and becoming very soft.
● Set a pan over medium heat. Add one tbs of olive oil and warm before adding onion and
carrot to the pan. Sauté for five to ten minutes until veggies have softened and the onion
is translucent. Add the garlic and cook for one minute, until fragrant. Remove from the
heat and set aside.
● While the veggies are cooking add the following to a large bowl: beef, egg, red pepper
flakes, oregano, worcestershire, parmesan, salt, and pepper. When veggies have
finished cooking and cooled, add them to the bowl as well, along with the rice cereal and
milk mixture.
● Using your hands, mix until everything is distributed evenly throughout the meat.
● Take approximately two tbs of the meat and roll into a small ball in the palm of your
hand, making a 1.5 inch diameter ball.
● *Once all of the beef mixture has been rolled out, place the meatballs on a plate and set
in the refrigerator for twenty minutes to an hour.
● Transfer the meatballs to a baking sheet. Roast for 10 minutes, flip, and then continue
cooking for an additional 5 minutes. Transfer from the oven to a platter and serve with
tzatziki sauce alongside.
*Chilling the meatballs helps them stay together however this step is optional.

Tzatziki Sauce
Makes 1 cup
● 1 cup whole milk Greek yogurt
● 1⁄2 cucumber
● 1 lemon, zested
● 1 clove garlic, grated
● 1 tbs minced fresh dill
● kosher salt
● black pepper
Instructions:
● 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
1⁄2 of the lemon, grated garlic, the dill, 1⁄8 tsp salt and 1⁄8 tsp black pepper. Mix until well
blended. Taste and add additional salt and pepper if preferred. Serve alongside
meatballs and roasted potatoes.


Clothing Drive for “The Heart of Our City”

Back-to-School Clothing Drive For The Home of The Innocents

Since 1880 The Home of the Innocents has been the Louisville regions open arms to children in crisis. Each year over 500 kids become a part of their residential treatment program.

When a child arrives at the Home to receive residential services they sometimes arrive with just the clothes on their backs. The "Home" provides them with the items necessary to thrive as they begin their journey of overcoming their trauma. Welcome bags are provided to each child who enters their doors to help them through there journey and create a sense of ownership and stability.

At the August 10th Sunset Concert, Foxhollow Farm is lending a hand to support the children of the "Home" by hosting a back-to-school clothing drive.

You too can support the children of the "Home" by bringing new or gently used adult clothing. Donation bins will be setup at the entrance to the concert grounds. The Home of the Innocents provides each child with five outfits, two pairs of pajamas, and undergarments, with the biggest need being adult clothing for teenagers.

Clothing needs include: 

Underwear/boxers (adult sizes: XS – XXL)

Sports Bra’s (adult sizes: XS – XXL)

Bra with no underwire (32A-38DD)

        Socks (all sizes)

        Leggings (adult sizes: XS – XXL)

        Shirts (adult sizes: XS – XXL)

        Jeans (junior, women, men, and plus sizes)

        Uniforms (navy polo, grey or navy sweatshirt, all sizes)

        Pajama Top & Bottom Sets (adult sizes: XS – XXL)

        Tennis Shoes (adult sizes: 5 – 11)

        Slide Sandals (adult sizes: 5 – 11)

The Home of the Innocents is also accepting donations at 1100 E Market St, Louisville, KY 40206. Items can be dropped off at our main entrance Monday-Friday, 8:30 am – 6 pm and Saturday 9 am – 4 pm. All donations are 100% tax deductible.

Questions about donations? Contact April Sage via email or 502.596.1027.


What’s the best way to say “thank you”?

Food… The most glorious gift to give and receive. Over the summer, I dog sat for a friend. I insisted they didn’t need to pay me, but three weeks later, there was a gorgeous box waiting for me at my doorstep.

When I opened it up, I realized it was a gift from my friend and her dog! A curated foodie box full of delicious treats: artisanal chocolates, caramel popcorn, and spice rubs. It was the sweetest surprise. And now she has a guaranteed dog-sitter for every time she goes on vacation in the future.

It’s your turn to give the best gift ever. Foxhollow Delivery brings our 100% Grassfed Beef right to a loved one’s doorstep. Minimal effort on your part, but it’s sure to make them feel appreciated. Plus... This month only, we are offering all Foxhollow Delivery one-time orders at the subscription price!

Here are our top 5 reasons to give a gift this summer:

1. Friend who hosted you at their lake house: Boating, tire swings, big breakfasts… these memories of summer will last for years. Sending some beef is a delicious way to end a summer of grilling out on the lake.

2. Your summer nanny: I mean, they put up with your kids for three months… need we say more? KIDDING. But truly, after chasing after kiddos in the hot months deserves a real treat-yo-self meal.

3. Your pal who helped you move: Got a friend with a truck who is also a weightlifter? Did they just help you move from one apartment to another (for the sixth time)? It’s time to bulk them up with our lean steaks and ground beef.

4. Your BFF who just had a baby: Congrats! We all know the last thing new parents want to do is leave the house, so bring the groceries to them with a Foxhollow Delivery bag.

5. Your partner who got a new job: share the excitement of a new job over filet mignons with a nice glass of red wine. The most perfect summer meal is the perfect way to celebrate, especially with a melt-in-your-mouth tender cut like filet.

Whether you want to enjoy the Crew Box for just $180 (premium steaks, ground beef, roasts) or the Crafted Box at $120 (marinating steaks, burgers, hot dogs, and kabobs), this month is perfect to see how awesome delivery can be.

Best part? We are now shipping everywhere in the continental USA! No matter the distance.


Blind Date with Foxhollow Delivery?

Have you been wanting to try Foxhollow Delivery but haven't wanted to commit? This month only, we are offering all one-time orders at the subscription price!

It’s July, which means there is no better time for a summer fling. In the middle of summer, there’s no routine. Schedules are out the window, Friday’s are meant to be spent by the pool, and commitment is the last thing we want to think about. As your resident matchmaker, here are the top three reasons to go on a blind date with Foxhollow Delivery:

  • Your date brings you beef and recipes right to your door! No awkward texting about where to meet up.
  • You can bring your date home to “meat” your mom. She’ll love that charming personality and interesting story (“did you know they grew up on a farm?”).
  • Your date loyally awaits outside your front door for you to be ready, never asking you to hurry up. Always on time, and never cancels on you.

The only con in sight? When your new beau leaves after a month, you’ll be dreaming of steaks and easy dinners. Summer lovin’, had me a blast, amirite?

Whether you want to enjoy the Crew Box (premium steaks, ground beef, roasts) or the Crafted Box (marinating steaks, burgers, hot dogs, and kabobs), this month is perfect to see how awesome delivery can be.

Best part? We are now shipping everywhere in the continental USA! No long distance relationship woes for you.

Cheers to the best summer fling EVER!


Get Cookin’ with Maggie and Lindsey!

Last month, several folks joined Lindsey and Maggie for a fun walk around our farm garden and created Beef & Veggie Dolmades from the goodies they harvested. We'd love to share our recipe!

BEEF & VEGGIE DOLMADES

Makes 32-40 Dolmades
Beef Filling:
1 lb grassfed ground beef
20 large swiss chard leaves
1 large clove garlic, minced
¼ cup diced carrots
¼ cup diced zucchini
1 tbs minced fresh parsley
¼ tsp red pepper flakes
1 tbs worcestershire sauce
½ lemon, juiced
kosher salt
pepper

Veggie Filling:
20 large swiss chard leaves
1.5 cups cooked quinoa
1 clove garlic, minced
½ cup diced carrots
½ cup diced zucchini
1 tbs minced fresh parsley
¼ tsp red pepper flakes
1 tbs olive oil
½ lemon, juiced
kosher salt
pepper

Instructions:
Beef Dolmades:
Using a knife, cut out the stems from each piece of swiss chard, dividing each stalk in half and into two separate, intact leaves. Chop the stems and set them aside to add to the filling.


Try Foxhollow’s NY Strip at Anoosh Bistro with Executive Chef Mark Ford

Foxhollow has recently partnered with Anoosh Bistro, a local eatery on Brownsboro Rd. that offers delicious local food with globally inspired takes. Restauranteur Anoosh Shariat and executive chef Mark Ford put together a fabulous menu featuring our 100% Grassfed Beef in the seasonal "Bao Mac" burger and our NY Strip Steak. We talked with Chef Mark about his vision for the restaurant, as well as new and exciting events on the horizon.

1. Introduce yourself! Who are you, and what would you like to share about your restaurant?My name is Mark Ford and I’m head chef at Anoosh Bistro in Louisville, Kentucky. Anoosh Bistro has a relaxed fine dinning atmosphere where a diner can experience the bounty of our local ingredients presented in a thoughtful and elegant manner. We are located at 4864 Brownsboro Center Road and our hours of operation are from 5-10 pm Monday through Saturday.

2. Why do you choose Foxhollow? Foxhollow Farm represents our dedication to sustainable farming. It is important to us to chose products that are healthful to our guests as well as to our environment. 

3. What has been your favorite experience with our product or farm? We have really enjoyed experimenting with the products over the last several months finding the best ways to highlight grass fed beef and really let it be the shining star of a dish. Right now on our menu we are crusting a NY strip with pink peppercorns and doing a play on classic steak au poivre meets KY red eye gravy with summer succotash, roasted fingerling potatoes and aquaponic pea shoots from our friends at Groganica Farm.

4. What is your favorite recipe for 100% Grassfed Beef? My favorite recipe so far falls in line with our dedication to responsible farming and eating. We have been participating in the James Beard Blended Burger Project where 75% beef is blended with 25% cultivated mushrooms to create a delicious and nutritious burger. We call our burger “The Bao Mac” wich is a nod to the Big Mac with an Asian twist. We serve two patties on a Chinese steamed buns with our kimchi secret sauce, spicy pickles and shredded lettuce.

5. What are you most excited for during the rest of the summer? Any exciting events you’d like to promote or highlight? Our participation in the James Beard Blended Burger Project goes through the end of July so don’t miss your opportunity to stop by Noosh Nosh to try our original creation. I will also be doing a dinner on July 14th at MESA “a collaborative kitchen” in New Albany with a menu inspired by my Italian grandmother. August 10th I will be teaching and demonstrating for a class at Cooking at Millie’s. Between June 25th and June 30th we will be donating a potion on all of our sales to Gilda’s Club that provides free support for those battling cancer as we roll out our new summer menu featuring our Foxhollow NY Strip steak.