Collard Greens and Pork Shanks... Farm Trips with my BFFF Mary!

Yesterday, my BFFF Mary and I went to meet her friends at Russell's hog farm, Sunny Cedars Farm located in Sumter, SC. They got the full tour and bought some yummy pork products free of nitrates, steroids and antibiotics! He gave me some of his new cut shanks! I used one to season some collards! (recipe below) Then Mary and I were off to Willard Farms to pick up some Organically grown Collard Greens!

Collards** and Shanks... Score!

Jay Willard and his son looking for the perfect

bunches of Certified Organic Collards for Mary and me!

Willard Farms is located in Gable, SC.

Their market is open Friday, Saturday and Sunday.

Fri/Sat 9 a.m.-5 p.m. and Sunday noon-5 p.m.

803-938-2814

Rows of Organic Collards

These plants are HUGE! Beautiful!

 WOW!

A huge bowl/tote cooked down to one skillet full!

Sauteed Collard Greens **
seasoned with a pork shank slice!

Collards, washed, stemmed and torn into pieces
Grease from frying bacon*
1 Onion, chopped
2 Cloves of Garlic
2 tsp chicken bouillon granules
Kosher salt, pepper, all to taste
and a dash of hot sauce

Fry bacon until crisp and remove from pan. Add onions and saute until soft. Add garlic and collards. Cover and cook until wilted a bit (about 5 minutes).

Sprinkle in the bouillon, salt, pepper and hot sauce. Cook covered until tender. 

* I used a pork shank from Sunny Cedars Farm. I rendered some of the fat out of the Shank by browning it in a hot cast iron skillet. I moved it to another pan and finished it off in the oven. I pulled the meat out and tore it into chunks and tossed into the collards.

** These collards need NO sugar! They are not bitter at all! These are some of the smoothest, freshest and biggest collards I have ever had! If you are in the area go to Jay Willard's place *Certified Organic* Willard Farms! You will not be disappointed!!!

Bacon Cheddar Biscuits

I have made the Cheddar Bay Biscuits, and I've made Bacon Puffs! I've tried a lot of combinations including biscuits with bacon, but I've never been satisfied with the bacon flavor in the biscuit itself. Well, last night the light bulb went off! Take out the oil and substitute the grease/oil rendered from cooking the bacon! No one can yell at me about this one, because you are only subbing one oil for another! Nothing wrong with bacon "oil"! :-)

2 cups All-purpose Flour
1 teaspoon Baking Powder
3/4 teaspoons Salt
1/4 cup Crisco Shortening
2/3 cup Milk
1/4 cup Bacon Grease*
1 Egg
1 pound Bacon, fried and crumbled**
1/2 cup Onion, diced small
1 cup Sharp Cheddar Cheese, shredded

Sift together flour, baking powder, and salt. Using a fork or your hands, cut in shortening until all combined. Add the bacon, onions, and cheddar cheese to the flour mixture and stir to coat with flour.
Combine milk, bacon grease, and egg in a separate bowl. Whisk together.
Combine flour mixture and milk mixture in a large bowl. Stir gently until all combined.
Spoon batter into greased mini muffin tins. Bake for 12 to 14 minutes on 375 degrees until golden brown. Remove from pan onto a wire rack. Cover with a towel and serve warm.

* Reserve the grease after cooking the bacon and cool.

 ** I only use one cup of crumbles bacon, but the guys eat some every time. So, I cook the entire package!

Skillet Fried Corn with Bacon

I have the most wonderful BFFF (Best Foodie Friend Forever!) Mary at All Things Food - Cooking with Mary and Friends did a "foodie drive-by" at my house Monday morning! Bi-Color Corn is on the menu for tonight! Yay!!! I've had some before that Mary got from the Kershaw County Farmer's Market, so I know it is awesome corn! Thanks Mary!

I used The Southern Lady Cooks Skillet Fried Corn recipe as a guide last night with my bi-color fresh! I added some garlic, added the bacon back to the corn and left out the sugar, because this variety is very sweet, and OMGoodness! It's like food crack!!! My husband and I could not stay out of the pan! Luckily, my son ate before he came home! LOL Definitely a keeper!!!

Click on The Southern Lady Cooks

link above for the full recipe!