Blog — Farm Life

My First Beef Bundle Experience. 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...

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. IT’S CALVING SEASON AT FOXHOLLOW FARM! 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...

He's our local hero! One of the most important pieces of advice we pass on to people who call us is to know your farmer. That’s important for a few reasons. Firstly, it means you’re buying local. Secondly, it gives you a chance to see if your food values match that of the person who raises your food. Lastly, and perhaps most importantly, it gives you the chance to understand and pay respect for the long hours and dedicated work that goes into feeding our community. At Foxhollow Farm, our unsung hero is Derek Lawson, our Master Cattleman. For the...

The story behind German Red Garlic. July is the time of year when I come home smelling of garlic no matter how many times I scrub my hands with Sage Botanical’s Gardener’s Soap. Last October, Christopher and I filled one of the Kitchen Garden raised beds with 50 German Red Garlic seeds. As the crisp smell of Fall breezed passed us, we carefully tucked each clove into the fertile soil. Using leftover straw bales from Fall Festival’s “Hay” Castle, we covered the bed and let it be until early spring. In March, it was a delight to see the green...