The first Foxhollow Farm steer we processed was in the fall of 2006. I was in college in Boone, North Carolina at the time. While finishing up my senior year, I was deep in the research and development stage of a business plan to market and sell Foxhollow Farm’s 100% Grassfed Beef. My Mom and I split that first steer among our family with each of us receiving ⅛ of the beef to taste test and share with friends around our dinner tables. I remember asking my dear friend, Liza, to bring the ⅛ beef share to me in North Carolina. Conveniently, she happen to be making the trek from Louisville to Boone for her cousin’s wedding.
The ⅛ beef bundle, chocked full of a variety of cuts, ended up fitting in the trunk of Liza’s Jetta. When the boxes of beef arrived, I was pleased to see the ground beef was vacuum sealed in 1 lb packs and the roasts and steaks were packaged in portions perfect for me and my roommates.
Pushing the frozen pizzas and ice cream aside, I filled our side by side freezer with chuck roasts, strip steaks, short ribs, flat iron, stew meat and ground beef and thawed a few cuts for a welcoming fall feast. I invited friends over for a sampling of oven broiled ribeye steaks with red wine sauce, sirloin steak kabobs, cuban style picadillo, my grandma’s famous pot roast and my aunt’s beef bolognese. Everyone left with full bellies and a new appreciation for how cattle were raised and why it was important to choose 100% Grassfed Beef...It is incredibly tasty!
Foxhollow Farm’s 100% Grassfed ⅛ beef bundles are $425 the whole month of September! We rotate our cattle throughout the pastures and fall’s grasses are chock full of sugars and proteins that finish our cattle to perfection. We never give our cattle added hormones or antibiotics. We raise our beef in the healthiest way possible for the land, the animals, and our fellow human beings. Biodynamic agriculture inspires us daily. I hope you enjoy your beef bundle as much as I did back in the fall of 2006.
Thank you for supporting our family farm!
Maggie Keith, 4th generation steward
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 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.
And right now, you can save even more!!! We're offering $25 off an 1/8 cow and $50 off a 1/4 cow! No code necessary - it's on sale RIGHT HERE.
Getting beef shares every autumn is a cycle connected to the rhythms of Kentucky farmland. Lots of folks reminisce on how their parents or grandparents used to get a half cow in October and November. There's actually a reason for this (other than wanting to eat a lot during the winter).
In fall, the pastures are at their peak. Our Kentucky bluegrass is at its peak right now, and the high protein of the grass makes for a deliciously finished animal. Having a deep freezer of meat to pull from is a traditional practice, especially when the meat is top notch to last you through the winter and beyond.
Purchasing in bulk allows for easier meal planning and provides locally raised meat directly to your family. Plus, more dollars are going to the farmer rather than the middle man. And you’ll get a significantly lower price per pound on favorites like filet, ribeye, and strip. Woohoo!!!
This week, with the okra and cayenne peppers in Maggie's garden in full bloom, we decided to get to busy in the kitchen! We pickled okra and made cayenne pepper and crushed red pepper. Below is a short how-to on preserving both of these vegetables if you find yourself with an excess of them!
If you're new to canning, pickling vegetables is a great place to start - it's simple and fairly difficult to mess up. Don't have okra in your garden? You can pickle almost any vegetable! Carrots, onions, cucumbers (of course!), asparagus, cauliflower, green beans, a variety of peppers, and even eggplant! Pinterest or Google can provide you with a plethora of recipes, but if you have questions about safety, shelf life, or recipes, be sure to consult your local extension office.
Okay, down to business! Here's our pickled okra! This recipe will make 4 pints.
3.5lbs okra, washed and trimmed
3 cups water
3 cups vinegar, 5% acidity
1/3 cup canning salt
4 cloves garlic
4 jalapeños, halved and seeded
2 tbsp mustard seeds
2 tsp dill seed
Step 1: Gather ingredients and sanitize everything in your dishwasher or wash in very hot water - your cutting board, measuring cups, canning jars, lids, rings, and canning tools. Set your waterbath canner 3/4 full of water on the stove to start heating your water.
Step 2: Combine water, vinegar, salt, mustard seed, and dill seed into a medium-sized pan and bring to a low boil on the stove.
Step 3: Place 2 jalapeño halves and 1 clove of garlic into each hot pint jar. Then, stuff the jars as full of okra as you can - they will shrink once they are processed in the waterbath canner.
Step 4: Pour your hot mixture over the okra, leaving 1/2 inch of headspace at the top. Wipe the rims with a clean cloth. Place lids on top and hand-tighten rings.
Step 5: Place your jars into the water-bath canner (using canning tongs is ideal!) and let them boil for a full 15 minutes. After 15 minutes, remove the jars and place them in a space that can remain undisturbed for 24 hours. After 24 hours, press on the lid - if it does not "pop" then your okra will remain preserved for 12 months!
There you go! Beautiful pickled okra to enjoy even when the snow is flying! Next up, our cayenne peppers ..
Step 1: Pull the green tops off the peppers. Dry your peppers in a dehydrator until they are crunchy - a good way to tell is if they "crack" when you break one in half. This will take at least 12 hours.
Step 2: Put your dried peppers in a food processor and process at least 45 seconds.
Step 3: Pour your ground peppers into a fine mesh sieve over a large mixing bowl. Sift out the cayenne pepper until the mixture left in the sieve does not look "dusty." What's left in the sieve is your crushed red pepper.
Step 4: Finally, store your cayenne pepper and crushed red pepper in separate airtight containers.
*The most important part of this process is to protect your face and your hands. Wear protective eyewear, a face mask, gloves, and open windows and doors for ventilation.*
And that's all from our kitchen this week. Hope to see you on the farm soon!
At each of the five Sunset Concert this summer Foxhollow Farm has been proud to partner with different nonprofits in our community. Partnering with nonprofits has been a way for Foxhollow to shine a light to the organizations that are dedicated to those in need in the community both 2 and 4 legged.
On September 14th Kentucky Humane Society is joining Foxhollow at the final Sunset Concert of the season. A champion of companion animals The Kentucky Humane Society states in their mission that "Through Leadership, education and proactive solutions, we are creating more compassionate communities.”
In 2015, KHS launched the Equine C.A.R.E. Program (Connect, Assist, Rescue, Educate) to focus on helping the companion or recreational horse. Equine C.A.R.E. priorities include moving horses from crisis into safe homes or rescue, providing re-homing services to horse owners who can no longer keep them, matching available horses with adopters, implementing gelding and wellness clinics, and making educational tools and resources available to our equine community.
One of the stories Kentucky Humane Society shared with us is about the recovery of Talbert. Talbert arrived at the Kentucky Humane Society’s barn in critical need of help. He was estimated to be 25 years old, missing most of his teeth, and was skin and bones with a body scale of 1 out of 9.
Talbert is resilient. With a strong will to live and the help of KHS he is getting the care and nutrition he desperately needs and we are excited to see him on the road to recovery!
Sadly, stories of neglect among animals has become too common. Thankfully the work of KHS to care for animals like Talbert has given hope to many forgotten and mistreated furry friends.
We invite you to join us at Foxhollow on Friday, September 14th in support of KHS. And of course as always don't forget to bring your most loyal friend!
To financially contribute to KHS visit https://www.kyhumane.org or click here
Ever wonder what to make for a crowd? Jared of Duck Duck Beet Farm and Kitchen has come up with a delightfully sweet yet savory treat! We will be sampling these Meatballs at The Wine Rack this Friday, August 31st at The Frankfort Avenue Trolly Hop.
yields 36 meatballs
Mix meatball ingredients thoroughly then roll out into 2 oz balls. Sear meatballs over a medium high heat ‘till caramelized and brown. Mix all sauce ingredients together. Place meatballs in a crock pot with sauce and toss together. Cook on low for 1 hour stirring occasionally and carefully.
Flat Iron. It’s in all Foxhollow Delivery boxes this month, and is 100% an under-appreciated steak. When cooked right, it’s tender and complex. So what is it and why haven’t you heard of it?
Flat Iron is actually one of the newest steaks to be “discovered!” In 2002, this new cut (previously just tossed into ground beef) became famous.
You may not know this, but since 1985 farmers have paid $1 per head of each cattle they sell. This money goes towards promoting beef marketing and research. Part of this beef research, spearheaded by two scientists at the University of Nebraska and University of Florida, attempted to find new cuts from previously under-utilized parts of the animal.
Flat iron comes from the shoulder of the cow, right next to the chuck roast. There’s a thick tendon separating the flat iron from the chuck, and this tendon is as “hard as iron” (which is possibly how the steak got its name). These two beef scientists realized they had hit the jackpot when they grilled this one up! This unassuming, flat piece of meat was in fact tender, juicy, and delicious!
So how do you cook it?
Well, the short and simple answer is: QUICKLY! The flat iron is quite thin. Give it a quick sear on both sides and let it rest for about 5-7 minutes. We like to marinate it a little in advance with salt and pepper, and then heat our skillet with butter. When letting it rest, drizzle the juices from the pan and some extra butter, then cover with foil. After that, slice thinly and you’re ready to go!
It’s fabulous marinated with teriyaki sauce as part of a beef stirfry. It is fantastic in tacos with local salsa and shredded cheese. It’s also an excellent breakfast steak (yes, this is a thing) with eggs and toast. And of course, it looks gorgeous on top of a fresh summer salad.
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.
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.