Strawberry season leaves us as quickly as it enters out of winters cold.  Delvin Farms will have strawberries for one more week at the Franklin, West End, and Nashville farmer’s markets this upcoming week. The sweetest taste and delight of eating local food in season couldn’t get better with Hank’s strawberries. Paired with fresh, local mint and savory mozzarella, this dish may seem like a strange combination, until you take the first bite! I promise.

Fresh Local Straweberries

(Serving size: 5-6)

+ 2 cups fresh strawberries from Delvin Farms, sliced
+ 1 cup mint leaves, loosely packed, plus more for garnish
+ 1/4 pine nuts
+ 1/8 cup Parmesan cheese
+ 3/4 olive oil
+ 1 garlic clove
+ Organic Ovoline Mozzarella, torn or cut into pieces
+ 1 tablespoon balsamic vinegar StrawberryMintPestoSalad-1

In a food processor, plush olive oil, mint leaves, pine nuts, parmesan, and garlic. (I had to use my blender, and I wouldn’t recommend that, for ease of grinding). On a platter, layer the mozzarella and strawberries. Spoon over the mint pesto. Drizzle with balsamic vinegar and garnish with more mint leaves. This is a lovely side dish or would grace a bed of lettuce and grilled chicken beautifully for a more substantial meal. StrawberryMintPestoSalad-8 StrawberryMintPestoSalad-6

Photos & Recipe by Amanda Barnhart of

— Amanda Barnhart is an art director, food enthusiast, and cat lover. She curates & photographs new recipes weekly on her vegetarian food blog, You can see more photos and read about this recipe there. StrawberryMintPestoSalad-7-150

Watercress Salad with Oranges, Cucumbers and Pomegranates

I love trying new produce and watercress has been one of those leafy items I have yet to try in my own kitchen. It’s bright green color caught my eye at the Franklin Farmer’s Market last Saturday and I snatched up a bunch at the Delvin Farm’s table. After a brief consult with my trusty cookbooks, I quickly gathered that oranges and cucumbers pair well with watercress.

Organic Watercress Delvin Farms

A salad can’t have too many ingredients, so to spruce it up, I included fresh pomegranate seeds, basil leaves, and toasted pine nuts.  This spring salad leaves the promise of summer right on the tip of your tongue. It will work wonderfully as a first course to dinner or as a light lunch paired with some hummus & crackers.

(Serving size: 1)

+ 2 1/2 cups fresh watercress from Delvin Farms, large stems removed
+ Cucumber (about half of one) thinly sliced
+ 1 Orange, sliced with the pith removed, cubed
+ 2 tbs Pomegranate seeds
+ 10 basil leaves
+ 2 tbs Pine nuts, sautéed in a drop of olive oil
+ 2 tbs Olive oil
+ 1/2 tbs Champagne Vinegar
+ Salt & Pepper to taste
watercress chopped

Remove the leaves from the stems of the watercress and slice the cucumber & oranges. Set aside. Heat a small skillet on low to medium heat and add a small drop of olive oil. Add the pine nuts and sauté slowly, until slightly browned.

watercress salad oranges cucumbers

For the dressing, whisk together olive oil, champagne vinegar, and a dash of salt & pepper.

Toss the pomegranates and pine nuts into the watercress, cucumbers, and oranges. Coat generously with the dressing & enjoy!

watercress Salad

The above recipe comes to us by our guest blogger and food fan, Amanda Barnhart.  Amanda can be found every Saturday at the Franklin Farmers Market foraging among all the local produce brought in by our Middle TN farmers.  We love her photography and fresh look at food we grow on the farm.

Amanda is an art director, food enthusiast, and cat lover. She curates & photographs new recipes weekly on her vegetarian food blog, You can see more photos and read about this recipe there.

— Photos & Recipe by Amanda Barnhart of