31 Mar 2026
Recipe Cassidy Harvey 0 comment

Osso Buco

Osso Buco

This traditional osso buco brings out the full richness of beef shank through slow braising and layered flavors. The meat is seared, then simmered with vegetables, red wine, tomatoes, and fresh herbs until fork-tender. The result is a deeply savory, comforting dish with a rich sauce, perfect for serving over pasta, mashed potatoes, or rice.
Print Recipe

Ingredients
  

  • 3 Tbsp vegetable oil
  • 1 Tbsp all-purpose flour
  • 2 lbs beef shank
  • 2 carrots, diced
  • 1 onion diced
  • 2 to 3 stalks celery, sliced
  • 3 cloves garlic
  • 2 Tbsp tomato paste
  • 14 oz crushed tomatoes
  • 2 cups red wine
  • 1 cup beef broth or water
  • 2 to 3 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 2 bay leaves
  • 1 tsp dried oregano
  • Sea salt and black pepper

Instructions
 

  • Remove the thawed shank from the refrigerator about one hour before cooking. Pat dry and cut small slits in the outer membrane. Season generously with salt and pepper.
  • Prepare the vegetables by dicing the carrots, onion, and celery. Lightly coat the shank with flour. Heat oil in a heavy pot or Dutch oven over medium-high heat and sear the beef until browned on all sides. Set aside.
  • In the same pot, add remaining oil and cook the vegetables over medium heat until browned and softened. Stir in garlic and tomato paste and cook briefly. Add red wine to deglaze the pot, allowing it to reduce.
  • Tie the herbs together and add them to the pot along with bay leaves, crushed tomatoes, and broth. Return the beef to the pot, ensuring it is mostly submerged in liquid.
  • Bring to a boil, then reduce to a gentle simmer. Cover and braise for 3 to 3.5 hours, checking occasionally and adding liquid if needed. The dish is ready when the meat is fork tender. Serve over pasta, mashed potatoes, or rice.
20 Mar 2026
Featured, News Cassidy Harvey 0 comment

Around Greenacres – Winter 2026

Around Greenacres - Winter 2026

Winter Stewardship in Practice

Winter brings both challenge and opportunity in livestock care, requiring thoughtful management to ensure animals remain healthy, comfortable, and productive.

As temperatures drop, animals naturally require more energy to maintain body heat. Providing high-quality hay becomes essential, supporting increased forage intake during colder periods. A visible sign of this resilience can often be seen in a dusting of snow resting on a cow’s back, an indicator of effective insulation and overall health.

Protection from wind is equally important. Natural features such as tree lines and hills, along with built structures, provide shelter that reduces stress and conserves energy. At the same time, careful attention is given to balancing nutrition. Each batch of hay is tested to ensure proper levels of energy and protein, supporting digestion and overall herd health.

Water access remains one of the most complex winter challenges. With freezing temperatures limiting standard systems, the team adapts by filling multiple stock tanks and using strategies to keep water moving and accessible. Reliable hydration continues to be critical, even in the coldest conditions.

Winter management also extends to the land. Rotational grazing practices shift with the seasons to protect soil health. During muddy conditions, frequent movement prevents compaction, while frozen ground allows for longer stays in one area. Manure distribution during this time contributes nutrients back into the soil, supporting future pasture productivity.

Through careful attention to animals and the land, winter becomes a season that reflects Greenacres’ commitment to stewardship and long-term sustainability.

Exploring Heritage Breeds

In 2025, the Research and Livestock teams collaborated on a study exploring the role of heritage breeds in Greenacres’ livestock program.

While Berkshire pigs and Cornish Cross broiler chickens have been raised for their reliable production characteristics, the team sought to better understand how these breeds compare to heritage alternatives. The study evaluated four heritage broiler chicken breeds and five heritage pig breeds, tracking feed intake, measuring feed conversion efficiency, and conducting blind sensory evaluations with a Greenacres staff tasting panel.

The results offered valuable insights. Heritage broiler chickens required significantly more feed and, unexpectedly, were generally rated as less flavorful than Cornish Cross chickens. Among pig breeds, differences in flavor and efficiency were minimal across the groups studied.

These findings will help guide future decisions. In 2026, the Livestock team will continue raising Cornish Cross broilers while expanding their experience with Red Wattle cross pigs alongside Berkshire pigs. This work reflects an ongoing commitment to research-informed practices that balance productivity, quality, and sustainability.

An Evening of Music at the Arts Center

In January, Greenacres welcomed 60 guests to the Arts Center for an evening centered on music, history, and shared experience.

The Organ and the Opera featured the historic Aeolian Pipe Organ, installed in 1926, brought to life through a dynamic performance by Dr. Christopher Holman. The program included organ transcriptions of well-known operatic overtures by composers such as Mozart, Verdi, and Bizet. He was joined by soprano Cynthia Holman, whose expressive voice added depth and richness to the evening’s selections.

The performance concluded with a question-and-answer session, offering guests the opportunity to engage more deeply with the music, the artists, and the history of the instrument.

Attendees described the evening as joyful, engaging, and memorable, highlighting both the quality of the performance and the intimate setting of the Arts Center. The event reflected Greenacres’ ongoing commitment to connecting people with the arts in meaningful and accessible ways.

Additional Aeolian Pipe Organ programs are planned for later this fall, continuing this tradition of bringing music and history together in a shared space.

Craftsmanship Rooted in Place

This winter, the Buildings and Grounds team completed projects that highlight both functionality and a deep respect for materials sourced from the land.

At Nippert Barn, custom drying racks were constructed to support educational programming. Built from reclaimed Douglas fir that once served as floor joists in the barn, the wood was carefully milled and shaped into new forms. These racks will be integrated into one of our Farm to Market field trip programs, where students will learn how herbs and flowers are dried for use in wreaths and bouquets. A natural linseed oil and beeswax finish was applied to preserve the wood and extend its life.

At Spooky Hollow Farm, a handcrafted bird sanctuary was created to support local wildlife. The structure incorporates black locust harvested from Greenacres property, along with copper elements repurposed from the roof of the Nippert House. Through forging and careful shaping, these materials were transformed into a functional and visually striking habitat feature.

Together, these projects reflect a thoughtful approach to building, where reuse, craftsmanship, and purpose come together to support both education and the natural environment.

A Year of Growth, Connection, and Discovery

One year into programming at both Nippert Barn and Michaela Farm, the Education team has cultivated meaningful learning experiences rooted in agriculture, environment, and community.

At Nippert Barn, the team welcomed approximately 135 school field trips and Exploring with Grace programs, alongside Family Discovery Times, a family-style farm-to-table experience, and eight weeks of summer camp. These programs created opportunities for learners to engage directly with the rhythms of the farm, from exploring animal genetics to participating in hands-on market simulations.

Collaboration has been central to this work. A close partnership between Nippert Barn Education and the Farm Market team has allowed students to experience the farm as a connected system. Weekly coordination between Farm Market Manager Katie Albert and Site Supervisor Hanna Berwanger ensures programming remains dynamic and relevant. Students gain insight into real farm operations, from egg washing to product preparation, while staff across departments deepen their understanding of how education and agriculture intersect.

The team also strengthened partnerships with Cincinnati Public Schools’ Agricultural Pathways programs, designing curriculum-aligned experiences and custom programs that connect classroom learning to real-world applications.

At Michaela Farm, Education programs reached over 2,200 students and 600 adults through 95 field trips and programs, along with four weeks of summer camp and continued participation in community events such as Holiday Under the Spires and Freudenfest.

The strength of Michaela Farm lies in its culture of collaboration. Education staff regularly work alongside garden, livestock, and Farm Market teams to create immersive, interdisciplinary experiences. Whether students are harvesting in the garden, collecting eggs, or learning about farm products, these interactions reflect a shared commitment to hands-on learning.

Partnerships with local schools, including Oldenburg Academy and Batesville School District, have created opportunities for repeat visits throughout the year. These ongoing relationships allow educators to build upon previous lessons and foster deeper connections with students over time. Participation in Batesville’s Bulldog Readiness Program has further expanded these relationships, connecting educators with teachers and increasing awareness of available learning opportunities.

Looking ahead, both sites are preparing for a vibrant summer season. Nippert Barn will host camps such as Fairytales at the Barn, Camp Green: Summertime Adventures, and Barn Breakout, while Michaela Farm will welcome back favorites like Fun on the Farm, Farm to Market, and introduce a new arts and agriculture hybrid camp. New field trip offerings, including animal tracking and expanded agriculture-based programming, will continue to grow the reach and impact of Education across Greenacres.

27 Feb 2026
Featured, Learn, News, Research Cassidy Harvey 0 comment

Statewide Quarantine Issued for Invasive Spotted Lanternfly

Statewide Quarantine Issued for Invasive Spotted Lanternfly

On February 17, 2026, the Ohio Department of Agriculture (ODA) issued a statewide quarantine for the invasive spotted lanternfly (Lycorma delicatula). As part of this quarantine, trees and nursery stock must be inspected for the insect before they are transported out of Ohio.

The spotted lanternfly was first documented in the United States in Pennsylvania in 2014 and has continued to spread across the eastern states. The insect was first detected in Ohio in 2020 and confirmed in Hamilton County in 2022. It is now considered fully established in the region.

Spotted lanternflies can spread easily because their egg masses are often laid on movable surfaces, including railroad cars, vehicles, and outdoor equipment. When these items are transported, the insects can be carried to new locations.

Because of their growing presence in the region, we expect to see more spotted lanternflies at Greenacres and throughout Indian Hill this coming summer.

What Can You Do

Residents can help reduce the spread of this invasive insect by learning to recognize and remove it at different stages of its life cycle.

      • Scrape and destroy egg masses found on trees, outdoor furniture, vehicles, or other surfaces

      • Squish nymphs or adult lanternflies when you see them

      • Check outdoor equipment and materials before moving them to another location

The Ohio Department of Agriculture is no longer asking residents to report sightings, as the insect is now established in the state.

Learn More

If you would like to learn how to identify spotted lanternflies and understand their impact on local ecosystems, visit these related Greenacres articles:

These resources provide additional information about identification, life stages, and the relationship between spotted lanternflies and the invasive Tree of Heaven, one of their preferred host plants.

26 Feb 2026
Recipe Cassidy Harvey 0 comment

One-Pot Chorizo Pasta

One-Pot Chorizo Pasta

This simple one-pot pasta combines chorizo sausage, marinara sauce, and fire-roasted tomatoes for a rich, savory dish. Everything cooks together in a single pot, allowing the pasta to absorb the bold flavors of the sauce.
Print Recipe

Ingredients
  

  • 1 lb Chorizo Pork Sausage
  • 26 oz jar Greenacres Marinara Sauce
  • 14.5 oz Fire-roasted Diced Tomatoes
  • 2 cups Water
  • 2 cups Chicken Broth
  • 12 oz Rigatoni Pasta, or similar pasta
  • 1 teaspoon Salt
  • 1 teaspoon Italian Seasoning
  • ¾ teaspoon Garlic Powder
  • ¼ cup Shredded Parmesan Cheese
  • Fresh Parsley, minced (optional garnish)

Instructions
 

  • Cook chorizo in a large pot over medium-high heat until browned and slightly thickened.
  • Stir in marinara sauce, fire-roasted tomatoes, salt, Italian seasoning, and garlic powder.
  • Add pasta, chicken broth, and water. Ensure the pasta is mostly covered with liquid and bring to a boil.
  • Reduce heat to a simmer, cover, and cook 12 to 15 minutes until pasta is al dente.
  • Remove from heat and stir in Parmesan cheese.
  • Garnish with fresh parsley before serving, if desired.