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.

Sunday Supper Recipes

In the tradition of our own Nonna Pat’s long-standing Sunday suppers, this week’s box includes all the fixings for a cozy, Italian-inspired meal to share with your nearest and dearest—from fresh bucatini to Skagit River Ranch Italian sausage and crusty Italian Rustica bread. Side dish-worthy produce such as carrots, cauliflower and Bietola Swiss chard, plus orchard apples, herbs, farm-fresh eggs, and a crisp Rosé, all help to round out this robust fall meal.

Here are a few recipe ideas for the week:

Honey-Kissed Carrots with Sea Salt
The opposing flavors of sweet honey and flaky sea salt balance this beautiful side.

Whole-Roasted Cauliflower
This dish can’t be beat for presentation, served whole and topped with olive oil and sea salt.

Slow-Roasted Celery
This unexpected side is sure to be a new favorite.

Bietola Swiss Chard Gratin
Creamy with just a hint of mustard, this rustic gratin makes for a lovely side dish.

Italian Parsley-Caper Vinaigrette
This adaptation of the pungent vinaigrette from Joshua McFadden’s Six Seasons: A New Way with Vegetables is magical drizzled over roasted cauliflower!

Summery Sunday Supper

Pull some chairs around the patio table, open a few bottles of wine, and gather round for an Italian-themed Sunday supper lineup that is bursting with summery flavors. Featuring such favorites as fresh egg pappardelle, Skagit River Ranch sausages and airy, chewy Italian Rustica bread, this week’s box is also packed with greens including Lacinato kale and crisp mini Romaine lettuces, plus tender herbs, locally-grown heirloom tomatoes, apricots, radishes, mushrooms, and more. Enjoy this summer bounty alongside provisions like our farm-fresh eggs and rich herb chicken stock, and finish it all off on a sweet note with coconut-kissed chocolate Congo bars.

Here are a few recipe ideas for the week:

Pappardelle Pasta with Italian Sausage & Kale
Everyone will be asking for seconds of this extremely satisfying dish.

Frisée Salad with Apricots & Hazelnuts
This salad is amazing with pretty much any stone fruit, from plums to peaches.

Garlic Butter-Roasted Mushrooms
Roasted with capers and garlic, this simple mushroom dish is a real show-stopper.

Red Radish Spread with Fresh Herbs
This cool, creamy spread is wonderful slathered atop slices of bread for a starter or a mid-afternoon snack.

Grilled Apricots with Almond Whipped Cream
Drizzled with honey and topped with toasted almonds, these apricots are simply stunning for dessert.

Happy Easter Recipes

Just in time for your upcoming Easter gatherings, this week’s box is filled with bright spring ingredients and light Mediterranean flavors. With provisions such as Kalamata olive bread, tangy Greek yogurt and dry brined Moroccan black olives, and produce like cucumber and baby potatoes, the beautiful lineup also includes all the ingredients for our Nonna Pat’s beloved lemon chicken recipe. Accented by capers and fresh oregano, this holiday-worthy dish features airline chicken oven-roasted with Meyer lemons, garlic and white wine, and we hope it becomes a favorite for your family, too. Happy Easter!

Here are a few recipe ideas for the week:

Nonna Pat’s Oven-Roasted Lemon Chicken
Roasted with Meyer lemons, fragrant garlic and a splash of white wine, our Nonna Pat’s signature chicken is a favorite here at the farm.

Roasted Red Potatoes with Preserved Meyer Lemons
This easy-peasy recipe from Bon Appetit has rave reviews online—and for good reason!

Preserved Meyer Lemons
Toss these preserved beauties with roasted fingerlings (see recipe!), or whisk the pulp into a salad dressing or a Bloody Mary.

Tzatziki
This signature Greek condiment is wonderful served with this week’s lemon chicken and potatoes.

Marinated Cucumber Salad
Super simple and healthy, this salad is perfect for lunch or dinner.

Meyer Lemon Bars
Finish off your Easter feast with these bright bars!

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