Published Jan 15, 2013 by Hannah
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.
Published Nov 8, 2012 by Foxhollow Farm
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.
Published Jul 6, 2012 by Foxhollow Farm
GriLL uP SoMe GRASS-FED gOOdNeSS
NEW! Foxhollow All-American hot dogs are made from our 100% locally raised grass-fed beef. They are bursting with old-fashioned classic hot dog flavor with a slightly spicy twist! Serving up the great taste everyone loves free from questionable preservatives, and because they’re made from grass-fed beef, they’re also high in omega-3 fatty acids (the good fat). Great on the grill or any time you’re craving a taste of summer!
Published Jun 22, 2012 by Foxhollow Farm
Published Apr 3, 2012 by Foxhollow Farm
The crock pot, a simple dinner solution. Prepare in the morning and come home to a delicious meal. Enjoy with friends and family for best results. Serves 6 to 8.
Ingredients
- 2 lbs. Foxhollow Beef Stew Meat*
- 1 bay leaf*
- 1 tbsp. Bourbon Barrel Soy Sauce*
- 4 cups beef broth
- 1/4 tsp. Bourbon Barrel Pepper*
- 1/2 tsp. salt*
- 1 tsp. honey (Harry Jones honey bears!)*
- 1 lb. Carrots*
- 1 lb. Yukon Gold Potatoes
- 15 (8oz. bag) pearl onions
- 2 Parsnips
- 1/4 cup Arrowroot
- 1/4 cup water
- 1 10 oz. bag green peas
Preparation
In a crock pot, combine the beef, bay leaf, soy sauce, 1 cup of the broth, pepper, salt, honey, carrots, potatoes, pearl onions, and parsnips. Pour remaining broth over beef and vegetables. Cover and cook on LOW for 8 to 10 hours. Turn crock pot to high. Dissolve the arrowroot in water, stir into the cooking stew in the crock pot. Remove the bay leaf. Add the peas. Cover and cook on HIGH 10 to 15 minutes or until slightly thickened.
* Items can be found at the Foxhollow Farm Store
Published Dec 15, 2011 by Foxhollow Farm
This month we are offering a two great holiday steak specials! A Variety Steak Package (includes 4 NY Strip steaks, 4 Ribeye steaks, and a large Chuck Eye steak) and a NY Strip Package (includes 6 NY Strip steaks). Each package comes beautifully wrapped and tied with mistletoe and includes delicious steak recipes for indoor cooking. These packages make a great gift for your meat loving friends. In a cooler these frozen steaks will travel well, so you can take a taste of Kentucky anywhere you go for the holidays!
Check out this yummy recipe that is included with the holiday steak packages!
Click here for more ways to cook Grass Fed Steaks indoors.
Published Dec 13, 2011 by Maggie G
We are so excited to be adding an Artisan Cheese Making Course to the Foxhollow Folk School winter calendar! The class will take place Sunday, February 19, 2011 from 10am-5pm. The cost is $125, with lunch and supplies included. Ed is going to teach us how to make 5-6 cheeses including Mozzarella, Mascarpone, Yogurt, Queso Blanco, and Ricotta. When you leave the class you will be able to make all of these cheeses at home using local JD milk (Ed’s secret to success.)
The class is limited to 8 people, so be sure to reserve your spot early by calling 502.241.9674 or emailing Jenn at info@foxhollow.com.
Ed is one of the only (maybe the only?) master cheese maker in Kentucky that teaches classes and we feel so lucky that he is coming to Foxhollow. For more information about Ed’s cheese check out his website www.boonecreekcreamery.com.
Published Dec 2, 2011 by Foxhollow Farm
Published Sep 21, 2011 by Foxhollow Farm
The 2nd Food Truckus Ruckus at Fresh Start Growers Supply was a huge hit this weekend! Slow Food Bluegrass Partnered with Fresh start on the event. It was the Slow Food National $5 Meal day. The food trucks offered delicious options for just $5 or less! Proving that you can eat good, clean, fair food for $5 or less and you don’t have to eat fast food and processed foods from a microwave. Thank you to everyone who supported Slow Food Bluegrass at this event. Cake flour donated a wonderful Cake to be raffled off! The Soup Bicycle was my favorite vendor but the Lil’ Cheezer’s line was pretty long too. If you would like to become a member of SLow Food this month you can become a member for whatever price you choose. Visit to become a member!
Published Sep 21, 2011 by Foxhollow Farm
Summer is coming to an end and Fall is fast approaching. The Farm Store has been a great success this season with families coming out to shop, hike our nature trail, and tour the farm. There is always lots of Fresh Grass Fed Beef for sale but we thought we might want to add a little something extra this Fall. It is now time to start thinking about what we want to do with the store now that cold weather is almost upon us. Nancy had a great idea the other day to offer Free WiFi and coffee shop treats and drinks. Starting this week Farm to Fork Catering will be baking lots of treats, Nancy will be rearranging the store and bringing in some bistro tables, and Maggie Galloway will be perfecting her Heine Brother’s Brewing and gathering an array of teas. Stop by, bring your laptop or book, and enjoy a nice cup of Joe or a Slice of Quiche at the Farm.
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