Tag Archives: delvin farm recipe

Collard Greens Side Dish

Collard Greens are so distinctly southern and possibly my favorite cooked green dish. Remarkably easy to make and yet robust, flavorful and unique.  Accompanying a slow cooked pot roast, grilled pork chops, or meatloaf, collard greens are my perfect choice of vegetable side.

delvin farms collards

Collards are a tough, hearty winter growing vegetable.  Surviving many freezing nights and frost covered mornings, collards are one of the few crops we harvest in December and January.  We plant our late fall/winter crop of collards in September and harvest from early November to the end of January.

For our recipe, start with freshly harvested greens picked up at your local farmers market or out of your CSA box.  De-stem the greens.  Collards have a very tough, thick center stem. An easy way to prepare is to strip the leaves off by holding upside down and running two fingers along this center, ripping as you go.  de-stemmed collards

Layer the stripped leaves on a cutting board and chop into 1″ pieces.

collard greens choppedIngredients:
1 bunch of de-stemmed, coarsely chopped collard greens
2 cups chicken broth
1 small onion, diced
smoking meat. my favorite is the smoked jowl but equally good is a thick smoked bacon or smoked belly meat, if you can find it.
salt and pepper to taste
red pepper flakes (optional)
olive oil

collard greens delvin farmsHeat the oil in the stock pot and sauté the onions until translucent and soft. Add the collards, broth, smoking meat. Cook on low heat 45 minutes to 1 hour, stirring occasionally. Collards will turn a darker green and become tender. The smoked flavor of the meat along with its juices will coat all the greens in a smokey, rich goodness.

Serve hot and enjoy.

cooked collard greens

Corn, Pepper and Black Bean Dip

Corn, peppers and tomatoes are overflowing at Delvin Farms. I picked up these colorful ingredients, hoping to hang onto the taste of summer and spend another evening outside. Many people are back to the swing of the school year and new “fall” schedules, but I’m refusing to let summer go. This dip requires little prep time in the kitchen so more time can be spent soaking in the last of August.

As summer would have it, I prepped this Corn, Pepper & Black Bean Dip amidst an afternoon thunderstorm. Hoping the clouds would clear away before guests arrived for an outside party just as quickly as the mess in my kitchen will disappear too.

+ 8 mixed size bell peppers, variety of colors
+ 3 cups tomatoes, diced
+ 2 ears of corn, cooked and removed from core
+ 1 can organic black beans, rinsed
+ 1-2 jalapeños peppers
+ 3 medium sized shallots, diced finely
+ 4 tbsp. olive oil
+ 2 tbsp. balsamic vinegar
+ Dash/Pinch OF all-purpose spice (shown here with local, East Nashville Spice Co. spicy blend)
+ Tortilla chips

Toss all ingredients together into a large bowl. Pour over the olive oil and balsamic vinegar. Season with all purpose spice, salt & pepper. Fold together gently. Let chill in the fridge for a few hours to let all of the flavors blend together before serving with hearty, tortilla or pita chips.
This dip is very easy to make and would make an excellent side for grilling out or taco night.





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

Pasta Salad with Tomatoes and Squash Blossoms

‘Bring a side dish’ means it’s officially summer. I think we can all step up our game in pasta salad and add a new staple to our summer plates. Starting with local ingredients in season helps add flavor and color, plus using a vegetable pasta made from quinoa grain keeps it healthy and packed with protein. When I saw the seasons first pint of heirloom tomatoes from Delvin Farms and squash blossoms, I knew the flavor was going to be out of this world.
Making this recipe will turn heads at the next cookout you have to attend. It would pair well with all of our summer favorites; veggie burgers, hot dogs, and corn on the cob. Cheers to summer time!


+ 8oz Garden Pagoda Pasta from Ancient Grains
+ 1 large summer squash, diced into small cubes
+ 1 pint heirloom tomatoes
+ 5 squash blossoms, sliced
+ 2 tbs white onion, diced
+ 3-4 tbs purple basil, finely chopped
+ salt and pepper to taste
+ 4 tbs extra virgin olive oil
+ 1 tbs red wine vinegarPlatedColor.com-PastaSalad6


Cook pasta according to package, drain and set aside to cool in the fridge. While the pasta is cooling, cut squash, quarter the heirloom tomatoes, dice the onion, and finely chop the purple basil. Set aside half of the basil. Toss all ingredients in a bowl and set aside. Slice the squash blossoms by removing the stem, and cutting it crosswise into thin strips.

To make the dressing, combine 4 tablespoons olive oil with1 tablespoon red wine vinegar and whisk together with ample amounts of salt and pepper. Add the remaining half of the finely diced purple basil.
Toss dressing & vegetables into the chilled pasta. Garnish with more salt, pepper, and basil to your liking.


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


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

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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.

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Photos & Recipe by Amanda Barnhart of PlatedColor.com

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

PlatedColor.com StrawberryMintPestoSalad-7-150