Smoked Ham Hocks with Braised Collard Greens & Beans

This recipe yields a flavorful and comforting dish that combines the smoky richness of ham hocks with the earthy flavors of collard greens and beans.

Ingredients:
2 smoked ham hocks
1 pound dried beans, soaked overnight and drained
1 large onion, chopped
3 cloves garlic, minced
1 teaspoon dried thyme
½ teaspoon red pepper flakes (optional, for heat)
1 quart chicken or vegetable broth
1 bunch collard greens, stems removed and leaves chopped
2 tablespoons apple cider vinegar
Sea salt and fresh ground pepper
Hot sauce (optional, for serving)

Method:
1. In a large pot or Dutch oven, combine the soaked and drained beans, chopped onion, minced garlic, dried thyme, red pepper flakes (if using), salt, pepper, and chicken or vegetable broth.

2. Add the smoked ham hocks to the pot. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 1.5 to 2 hours or until the beans are tender and the ham hocks are falling off the bone.

3. Remove the ham hocks from the pot and let them cool slightly. Once cooled, remove the meat from the bones and chop or shred it into bite-sized pieces. Discard the bones and any excess fat.

4. Return the chopped ham hock meat to the pot. Taste and adjust the seasoning with salt and pepper as needed. Add the chopped collard greens to the pot and stir well to combine. Simmer uncovered for an additional 20-30 minutes or until the collard greens are tender and cooked to your liking.

5. Stir in the apple cider vinegar to brighten the flavors of the dish. Serve the smoked ham hocks, collard greens, and beans hot, garnished with a dash of hot sauce if desired.

Honey Glazed Carrots with Thyme

A quick and easy way to enjoy spring carrots.

Ingredients:
1 pound carrots, peeled and sliced into coins or sticks
2 tablespoons unsalted butter
2 tablespoons honey
1 tablespoon fresh thyme leaves
Salt and pepper to taste
Optional: chopped fresh parsley for garnish

Method:
1. Bring a pot of salted water to a boil. Add the sliced carrots and cook for about 5-6 minutes or until just tender but still slightly crisp. Drain the carrots and set aside.

2. In a large skillet or sauté pan, melt the butter over medium heat. Add the cooked carrots to the skillet, stirring to coat them evenly with butter. Drizzle the honey over the carrots and continue to cook, stirring occasionally, for about 3-4 minutes or until the carrots are glazed and caramelized slightly.

3. Sprinkle the thyme leaves over the glazed carrots, and season with salt and pepper to taste. Stir well to combine. Cook for another minute to allow the flavors to meld together. Remove the skillet from heat and transfer the honey glazed carrots to a serving dish.

What’s In The Box? March 28-April 3

MARCH 28-APRIL 3

Spring Delights
Just in time for your Easter weekend gatherings, this week’s lineup sings of spring with bright and fresh ingredients. Starring fixings for a homey, flavorful meal comprised of locally-smoked ham hocks, heirloom dried beans, and corn muffins, this delivery also includes multigrain bread, farm-fresh eggs, our handcrafted chicken stock and an array of fresh produce from the garden—baby golden beets to fragrant garlic and French fingerling potatoes to collard greens. Enjoy!

Here’s what you’ll find in your box this week:

Jack Mountain Smoked Ham Hocks

Carefully trimmed, then brined with an in-house spice blend and rubbed with thyme and garlic, this beautiful ham hock from the Skagit Valley-based meat company Jack Mountain is also smoked all day over hazelnut shells. The result is a delicious, savory ham that will add a deep, rich, smoky flavor to your dinner table.

Heirloom Dried Marfax Beans

Cultivated by Boldly Grown Farm in Bow, Washington, these dried Marfax beans are mild in flavor, and buttery in texture, retaining their shape even with long, slow cooking.

Multigrain Bread & Corn Muffins

Both baked in nearby Snohomish by our favorite bakery, this week’s selection includes a healthy, freshly-baked loaf made with locally-milled Shepherd’s Grain flour and seven different whole grains, plus a hint of honey and toasted sunflower seeds, as well as light and fluffy corn muffins! (Just add honey!)

Evodia Garnacha 2020 Altovinum

This dark purple Spanish wine possesses inky aromas of black cherry, red licorice, red raspberry and ripe plum with a beautiful floral touch and baked spices. On the palate, it is very fresh and supple with rich berry fruit flavors, peppery overtones and a succulent finish.

Farm Fresh Eggs

As they spend more time outdoors with the improving weather, our heritage breed laying hens are enjoying an extra helping of grain to supplement their diet, and continue to give us fresh eggs in beautiful shades of brown, beige and cream.

Farm & Larder Chicken Stock

Made from roasted Bella Luna chickens, this flavorful stock has been simmered slowly with fresh herbs, aromatic vegetables, and seasoned with a dash of sea salt and black pepper.

Seasonal Fruit

Cara Cara oranges, Minneola tangelos and lemons.

Seasonal Organic Greens

Hearty collard greens to pair with this week’s smoky ham hocks and heirloom beans.

Seasonal Organic Produce

This week’s produce selection also includes sweet yellow onions, orange carrots, baby golden beets, French fingerling potatoes, leeks and Calcot spring onions.

Fresh Garden Herbs

Garlic, thyme, chives, Mojito mint and fresh bay leaves from the walled garden and hoophouse at Bella Luna Farms.

Charred Spring Onion Gremolata

This smoky sauce is wonderful slathered on toasted bread.

Ingredients:
3-4 spring onions
3 small lemons
2 garlic cloves, skins on
2 tablespoons olive oil
4 tablespoons parsley, chopped

Method:
1. Cut off the roots of the onions, and trim about an inch off their greens. Cut the lemons into thin slices, reserving the ends for another use. Toss the scallions, lemon slices, and garlic with the oil, salt and pepper.

2. Grill until charred on all sides, being careful not to burn the garlic. Let cool in a bowl.

3. Peel the garlic and mince. Finely chop the lemons and onions. Mix everything together with the parsley. Add salt if desired.

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