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Braised collards in rich pot likker (pot liquor), simmered with smoked pork and onions until everything is meltingly tender, is a classic Southern dish. Don’t discard those braising juices, either—sip, slurp, or sop them up.
Why It Works
- Simmering the ham hocks until the meat falls off the bones creates a deeply flavorful broth.
- Chicken stock adds even more flavor.
- 1 1/2 pounds (680g) meaty smoked ham hocks (see note)
- 2 medium yellow onions (about 1 pound; 450g), sliced into 2-inch lengths
- 4 medium cloves garlic, crushed
- 2 quarts (1.9L) homemade chicken stock, low-sodium store-bought chicken broth, or water
- 3 pounds (1.3kg) collard greens, woody stems trimmed and leaves cut into thick ribbons
- Kosher salt and freshly ground black pepper
- Apple cider vinegar, to taste (optional)
- In a large pot or Dutch oven, combine ham hocks, onions, garlic, and chicken stock and bring to a simmer. Cover and cook at a bare simmer until hocks are very tender, 2 to 3 hours.
- Remove ham hocks from liquid, transfer to a cutting board, and pull bones from meaty and fatty parts. Discard bones. Chop up meat into chunks and return it to pot.
- Add collard greens, pressing down to submerge in liquid. Return to a simmer and cook, uncovered, until collards are very tender, about 30 minutes. Season with salt and pepper. Add vinegar to taste, if desired, then serve. (You can add vinegar to the pot, or let individual diners season their greens with it at the table.)
You can swap out the ham hocks for other smoked or cured pork products, like slab bacon or salt pork, as long as they aren’t lean meats, like smoked pork loin. Lean meat will dry up and toughen with extended cooking.
Taken from Daniel Gritzer and Serious Eats
We have a new friendly face in the makeroom! Meet intern extraordinaire, Christine Shaw.
Here’s a bit of Q&A before we get down to business:
Tell us about yourself! I was born and raised in central New Jersey, and my greatest loves are food, animals, and books of all kinds. I graduated from The Culinary Institute of America back in December, and now I’m thrilled to be exploring cheesework on such a beautiful farm!
What do you enjoy most about the farm or the cheesework so far? I love being in such close proximity to so many animals. It’s wonderful being able to pet the cats on my walks to and from the creamery, feed the goats my vegetable scraps, and hear the cows mooing from my bedroom at night. It all feels very peaceful. As for the cheesework, I love affinage! It’s a great opportunity to sort of study each wheel and watch it develop as it ages.
If you could be any Cherry Grove animal, who would it be? The guinea hen! She’s beautiful, and her only job is to wander around the farm. It sounds like a pretty good deal!
Favorite cheese? That’s a tough question. There are so many cheeses that I love, but Brie has a special place in my heart.
Favorite Cherry Grove Cheese? The Trilby! The flavors are unbelievable. Our farm’s terroir, the Dad’s Hat whiskey, and the fig leaves all come together and create these amazing apricot and hay notes, and I just love it.
Thanks for joining us, Christine. Speaking of Trilby, we have a gorgeous batch of Trilby this week.
This Week in CHEESE! CHEESE! CHEESE!
Tastes like it sounds, like pure cultured butter. With a slight hint of mushroom under the rind. Mini ½ lbs and quarter wedges. Pasteurized.
Batches from early spring/summer 2016 with notes of malt, beef stew, mushroom, and toasted brioche. Nice balance of sweet and savory. Raw.
Limited availability, batches from early August. Beautiful pinkish orange-shaded wheels, nice and beefy, roasted peanut and cashew flavors. Perfect for melting or snacking. Raw.
Limited availability, from early September. Beautiful pinkish orange shaded wheels, nice and beefy, buttermilk, stonefruits, grass and hay- and a lovely butter texture. An ideal fall dessert with Seckel or Asian Pears. Pastuerized.
A really nice batch from July milk. Barnyardy, notes of bread n butter, walnuts, and cultured cream. Raw.
Sharing a recipe for a grilled rack of veal in honor of our August sale (20% off our Grass-fed Rose Veal). Get it while it lasts.
Grilled Porcini-Rubbed Rack of Veal
- 1 1/2 teaspoons crushed red pepper flakes
- 1/4 cup porcini mushroom powder (from about 3/4 ounce dried mushrooms)
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- 1 tablespoon coarsely ground black pepper
- 1 (5–6-pounds) six-bone rack of veal, chine bone removed (not frenched)
- 1/4 cup extra-virgin olive oil
- Flaky sea salt
- A spice mill or a mortar and pestle
- Prepare grill for medium–high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Coarsely grind red pepper flakes in spice mill or with mortar and pestle. Combine ground red pepper flakes, porcini powder, sugar, kosher salt, and black pepper in a small bowl.
- Rub veal all over with oil, followed by enough spice mixture to coat nicely (about 1/2 cup), patting to adhere.
- Grill veal over direct heat, turning occasionally, until deeply browned all over, 15–20 minutes total. Move veal to indirect heat, placing bone side down, and grill, turning every 20 minutes or so, until an instant-read thermometer inserted into the thickest part of loin registers 115°, 1 1/2–2 hours. (Check after 30 minutes—once thermometer registers 100°, the temperature will climb much faster.) Meat will continue to cook when taken off the grill, so pull 10° before finishing temp.
- Transfer veal to a cutting board and let rest 5 minutes. Cut loin from the bones in one piece. Slice between bones to separate and grill over direct heat, turning often, until crisped and well charred, about 5 minutes.
- Grill loin over direct heat, cut side up, just to reheat slightly (do not grill the cut side), about 4 minutes. Slice loin 1/2″ thick and transfer to a platter. Sprinkle with sea salt and serve with bones alongside.
- Rare — 120F
- Medium Rare — 125F
- Medium — 130F
- Medium Well — 135F
- Well — 140F
Just remember, if you like your meat more on the medium to well done side, make sure you turn the heat way down to allow the meat to cook slowly. Your patience will be rewarded.
- Veal can be grilled 2 hours ahead. Do not cut meat from bones; hold at room temperature. Grill over high to reheat, about 4 minutes, before finishing as directed above.
Bon Appetite June 2015, Chad Colby
Take a walk into the pastures with one of our farmers and learn about grass-based sustainable farming and the making of delicious farmstead cheeses. Hint: it all starts with the pastures! We’ll cover the history of the farm, and why we started farming the way we do now.
Public Pasture walks are one hour long and cover all sorts of uneven ground. Wear appropriate footware and long pants, as we could be in long grass, wet ground, and all kinds of hillocks and tussocks. You may meet animals up close and personal.
$10 per person. Children 5 and under are free. No need for a reservation, but feel free to call ahead for a mud report!
If you have noticed a dip in our egg availability it is due to the seasonal molting of the flock. Once a year chickens lose and regrow their feathers, a process that is takes a lot of energy and causes stress. Most chicken quit laying or lay next to no eggs for the entire 5-7 week process. But when the hens are done, they have a fresh crop of strong, new feathers to keep them warm through the winter.
Once the molt is finished, egg production will go up until the days are short and light is scarce. Then the chickens lay off again (no pun intended) until the days lengthen in March.
This is a normal chicken behavior, and one we roll with every late summer. We hope you can stand in solidarity with our hens in their molting time.