Aunt Margaret’s Bolognese

Serves 8

1 tablespoon Olive Oil

4 tablespoons butter

2 onions, diced

1 1/2 cups carrots, chopped

3/4 cup celery, chopped

2 pounds Foxhollow Farm grass fed Beef

2 cups milk

1/2 teaspoon Nutmeg

2 cups dry white wine

3 cups tomatoes, cut up in their juices

Freshly grated parmesan reggiano


Melt oil and butter in a heavy bottom pot and add the onions. Cook on medium heat until translucent, about 15 minutes. Add carrots and celery and cook for a few minutes, stirring to coat vegetables well. Add the ground beef and a large pinch of salt and freshly cracked black pepper. Crumble beef with a wooden spoon or fork and cook until browned throughout. Add milk slowly, and let simmer gently, stirring frequently, until milk has bubbled away. Add the nutmeg and pour in the wine, let simmer until evaporated. Add the tomatoes, turn up the heat and 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 sauce occasionally and if the sauce dries out adding a little water is just fine. The occasional bubble breaking through the surface is perfect.

For serving, toss some of the sauce with pasta then, scoop sauce on top of the pasta and freshly grate parmesan.

A free invitation to recharge with guided intuitive meditation and supportive discussion

Mike has been apart of the Foxhollow Family for years. Each Thursday he offers guided meditation classes, one of our best kept secrets!

His guided intuitive meditation classes focus on the subtle energy fields that affect our health and wellbeing. “Intuition is our natural state of being. In its simplest form it means being aware of the subtle energy around you. Intuitive Meditation helps you connect with your true self and helps to bring you more fully into the present moment.”

Mike uses an active meditation approach, he guides the class through specific meditative exercises, such as the grounding meditation.

“Grounding is essential to intuitive awareness. By grounding, we are more fully connecting our spiritual/energy body into the physical plane.”

Grounding has many benefits.
It reduces anxiety and stress.
It increases your level of awareness.
It enhances creativity.
It improves your ability to focus and pay attention.
It helps you to make better choices.

We are so grateful for Mike’s presence here on Foxhollow Farm. We invite you to join us for a wonderfully restorative guided meditation with Mike.

Every Thursday – 11:30 am - 12:30 pm

Foxhollow Farm Center


Exploring the Woodlands of Foxhollow Farm

Many thanks to John-Michael for guiding us through the Woodlands of Foxhollow Farm. Through his Wilderness Survival Skills Series we are learning how to build shelter, identify edible plants, make fire, and create natural cordage. Though John-Michael teaches Survival Skills, he does not  subscribe to a “Survival Mentality”. On the contrary, his classes foster a deep sense of connection to the earth and one another. “The time of the Lone wolf is over–we must now look to our community, our pack” –working together is an essential part of John-Michael’s teaching.

Throughout the past few months, John-Michael has shared with us the knowledge passed down to him from his teachers. He participated Lynx Vilden’s Four Season Prehistoric Project. With veteran teachers, he and a handful of others went through the process of shedding their modern layers: learning to hunt, fish and gather their food; to make the fire and the vessels necessary to cook in; To clothe, shelter and keep themselves warm; And, most importantly, how to live with a group of human beings under extreme conditions.His training continued with a journey to Africa, where he and a small group of trackers spent time with their mentor Jon Young and the Naro Bushmen of the Kalahari. Here he was given a most profound view of the world he so avidly works for: getting to know a people who live in balance with the land they call home.

We are delighted to have the opportunity to explore the woodlands here at Foxhollow, a key component to the health and vitality of our farm. Each time we venture out into the forest, I find myself more familiar with the native plants growing in the fields and along the woodland paths, and can now identify a handful of trees. Though this naturalist knowledge nourishes my desire to continually grow and learn, it is sitting around the fire, sharing warmth and good conversation with my fellow wilderness skills students that leaves me feeling so grateful for this land and the opportunity to come together and slow down.At the end of each class, John-Michael ask’s each student to reflect on the day. We each offer our “apple” (the thing we learned which was delicious and nourishing), and our “onion” (something we experienced that was not particularly enjoyable, but may prove to be  quite savory after it cooks for awhile). It is in this final circle where I am most inspired by the passionate people in our community and reassured that we are moving in the right direction.

By aligning ourselves with the rhythms of nature, we can live and move in this world with greater ease. These teachings can be applied to anything from team management to city planning.”– John-Michael Musselman

Winter Dendrology (the study of trees) Walk in the Woodlands of Foxhollow

Foxhollow Farm is 1300 acres of rich woolands and lush pastures. Through the Folk School we are  exploring the Woodlands and expanding our Naturalist Education. It is our mission to promote and preserve the knowledge and skill-sets which foster deeper connection with our local environment.

Chris has been a Certified Arborist for ten years and is a five-time Kentucky tree climbing champion. He is a published author in the Journal of Arboriculture and Urban Forestry: “Economic Patterns in US Arboriculture”.  Chris will guide us through the woodlands of Foxhollow on Saturday January 12, 1-4pm. We will learn how to identify 20+ native trees, using only winter features!  We will discuss how bark texture, growth habit, form, location, twigs, and buds can be used to distinguish one species from another.   Pre-registration is greatly appreciated! :


Thanksgiving Farm Store Hours

Come out to Foxhollow Farm for a breath of fresh air after Thanksgiving. On Saturday, November 24th, the store will be open from 10am-5pm and stocked with local gifts. Bring your family out for a hike and lunch. Lunch is served from 11am-3pm. We promise not to have turkey on the menu!

The Foxhollow Farm Store will be closed Thursday, November 22nd and Friday, November 23rd for the Thanksgiving holiday.

Saturday, November 24th specials:

Butter roasted bison strip steak with caramelized onion demi glace with potato puree and a micro green salad

Braised pork shoulder with pickled greens, corn cakes, and a sunny up farm egg with bacon tomato jam

Grilled pimento cheese

Soup of the Day: Bourbon and butternut squash bisque

Gardeners’ Salad: Herbed micro salad with sweet onions, apples, goat cheese and a sweet tea vinaigrette

Picture is of recent Farm Store special: Braised Rabbit with Radish Greens and New Potatoes. YUM! Come by the Farm Store for lunch Tuesday – Saturday 11am to 3pm to try daily specials as good as this.

Recall on Kenny's Cheese

Please read the following press release from Kenny’s Cheese.  If you have purchased any of these cheeses from the Farm Store between Oct 10th – Nov 5th, please bring the cheese back and we will fully refund your money.




November 5th 2012


Kenny’s Farmhouse Cheese (KFHC), due to the abundance of caution, is conducting a voluntary recall due to routine testing based on our company’s concern for our customers. This testing confirmed the presence of Listeria monocytogenes in a few samples of the following cheeses. At this time, no illnesses have been reported, but to ensure that all suspect product is removed from the marketplace, KFHC is initiating this voluntary recall in cooperation with the Milk Safety Branch of the Kentucky Department of Health Services (KDHS) and the US Food & Drug Administration (FDA).


  1. Colby, Colby Cheese, 8oz, 5 lb, 10 lb, or 25 lb block, vacuum packed, Lot # 120724
  2. Chipotle Colby, Flavored Colby Cheese, 8 oz, 5 lb, 10 lb, or 25 lb block, vacuum packed, Lot #120711
  3. Monterey Jack, Jack Cheese, 8 oz, 5 lb, 10 lb, or 25 lb block, vacuum packed, Lot # 120719
  4. Mild Cheddar, Cheddar Cheese, 8 oz, 5 lb, 10 lb, or 25 lb block, vacuum packed Lot # 120625


These specific cheeses and lot numbers were distributed or sold beginning on September 20th, 2012 to locations in Alabama, Indiana, Kentucky, North Carolina, Tennessee and Virginia to distributors, restaurants and farmer’s markets. Anyone that has distributed any of the cheeses identified above needs to immediately notify their customers of the voluntary recall and instruct them to return any affected cheeses for a full refund. The cost of the returned cheese will be reimbursed. Anyone identifying the above cheeses in their inventory needs to isolate/quarantine this cheese and immediately contact Kenny’s Farmhouse Cheese to arrange product return for a full refund.


Listeria monocytogenes is a bacteria which can cause serious and sometimes fatal infections in young children, frail or elderly people, pregnant women and others with weakened immune systems. Although healthy individuals may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, Listeria infection can cause miscarriages, stillbirths and fetal infection among pregnant women.


If you have any questions or seek additional information, please call 888-571-4029 or 270-434-4124 or email Hours of operations are Monday-Friday 9:00am-4:00pm, Saturday 9:00am-4:00pm CST.


Kenny Mattingly


Do you Have 1/2 acre? It's Swine-time!!

Learn how to keep pigs and grow them on pasture. Items covered: Breed selection, habitat prep and maintenance, feed options,  rotational hyper grazing, health maintenance and more. The goal of the class is to empower you to raise your own pigs in the healthiest way possible for you and your livestock.

During this class we will take a tour of Red Hog Farm (owners of Blue Dog Bakery) to see best practices  in action.

Saturday October 27, 9am-12pm with Steve Paradis of Fresh Start Growers Supply

Pre-registration is greatly appreciated. Call Jenn to sign up for this Folk School workshop @ 502.241.9674

Pumpkin Carving Party: Oct 26th 6 – 8pm

Join us for an evening of Fall Pumpkin Carving at the Foxhollow Farm Store.

We will be having hot apple cider, yummy treats, and pumpkins available for purchase.

A prize will be rewarded at the end of the evening for the most unique carved pumpkin!

Please bring your own carving tools.

We will provide paint for the little ones, and would love to see your best Halloween costumes!

RSVP is not required, but appreciated.

Contact us at or502.241.9674.