Ham Hocks and Beans

In the last couple shares, we have received beans and ham hocks. Given how cold it has been this week, I decided it was time to make some bean soup. I will admit that sometimes I am a lazy cook. I don't use dried beans often because of the time it takes to cook them. In the end, I always wonder why I have such an aversion to making them because they are so much better than canned. Making good bean soup takes a couple days to do right, and it tastes better after it has sat a while, so patience is needed. I promise, in the end, it is so worth the wait!

 Bean with Ham Soup 

 Make stock:

•  1 1-lb ham hock*
•  1/2 1b ham, cut in chunks
•  1 large sweet onion*, quartered
•  3 medium carrots *, cut into 2" pieces
•  1 small bunch greens*

 Place all ingredients in Crockpot. Add 5 cups water. Cover and cook overnight on HIGH. In the morning, remove and discard vegetables. Remove ham hock and ham pieces; cool, shred and set aside. Cool remaining stock and skim fat.

Note: Using ham and/or a ham hock to make stock gives rich flavor, but remember that they are salty, so you should not need to salt your stock.

 Cook beans:

•  1-1/2 lb dried beans*
•  water

 In a colander, sort beans to remove stories and debris. Rinse well and place in a large bowl. Cover with water to 2" above beans. Soak overnight. In morning, drain beans and discard soaking water. Rinse beans, drain and put in a large Dutch oven. Cover with cold water to 2" above beans. Cover and bring to a boil. Reduce heat to simmer and cook 60-90 minutes or until beans are cooked. Drain and discard cooking liquid.

 Note: Different beans take different times to cook. Make sure you test frequently so as to not overcook. Beans are done when they can easily be squished between your fingers or with a fork. Also it is important to cook at a simmer as boiling will disrupt the beans. 

Making soup:    

• shredded ham from stock*
• Ham stock*
• cooked beans*
• additional stock (chicken, vegetable, etc)*, as needed
• 3 sprigs fresh thyme (or 1 tsp dry) 
• 1Tbsp dry marjoram
• 1 bay leaf 
• fresh ground pepper, to taste

Combine all ingredients in Crockpot. Cover and cook on LOW for 4-6 hours. Taste and adjust seasonings. Serve with a nice cornbread.    

Note: If you've ever made bean soup, you know that it tastes better the next day, so make a big batch to enjoy through the week! 

*CSA ingredients 

Using Up Summer Produce

One of the advantages of moving is that you can get a really good look at what is in your freezer.  Yes, I am one of those people who puts things in the freezer and forgets about it.  In the move, I discovered that I had an uncured smoked ham hock.  I also had bags of homemade chicken stock.  So, I again decided that I needed to make a soup.  The nice thing about the end of summer is that we get quite a hodgepodge of produce.  I have been trying to decide what to do with certain items: zucchini, the excess of tomatoes, a pattypan squash, etc.  So, last night, I put the stock, the ham hock, and some of this produce into the crockpot and made a vegetable soup.  Please note, this soup will work with whatever produce you might have available, however, if you would like to use Swiss chard, spinach, kale or beet greens in place of the collard greens, save them until the last hour of cooking.  Collard Greens require longer cooking than the other greens. 

"Potluck" Crockpot Vegetable Soup

• 4 cups homemade chicken stock*
• 1 large uncured, smoked ham hock*
• 1 medium pattypan squash*, cut into 8 wedges and then sliced thin
• 1 medium zucchini squash*, cut in quarters lengthwise and then sliced thin
• 2 medium slicing tomatoes*, diced
• 2 cups fresh corn kernels* (from approx 2 cobs)
• 1 Tbsp dried marjoram
• 1 tsp dried thyme 
• 1 Tbsp dried basil
• Kosher salt, to taste
• 1 small bunch collard greens*, stems removed and cut to bite-sized pieces

Place all ingredients in crock of Crockpot.  Cook on HIGH for 1 hour.  Reduce heat to LOW and cook 6-8 hours or until vegetables are cooked.  Remove ham hock; cool.  Pull meat from ham hock and shred; return to Crockpot.  Heat through.  Adjust seasoning as needed.

*CSA ingredients