Welcome Back! The 2013 Season is upon us!

   Ladies and Gentlemen it's that time of year again!  We are well into our planting stages for 2013 season.  Jamie has been taking care of our babies and has been doing a "Marv"elous job keeping them fed and warm with tender loving care.

   

This year we have a new edition to the farm.  Our first "High Tunnel."

   

High Tunnels are an increasingly popular due to improved crop production.  It is like a greenhouse only your plants are in the ground already.  Compared to open field production, these tunnels offer a warmer environment during early spring,  late fall and sometimes winter seasons.  High Tunnels are tall enough to walk in easily and to grow tall crops such as tomatoes

Dan and Ernesto have been working diligently at keeping tabs on the temp in tunnel.  They are checking it many times during the day.  

Some other crops that are already rolling are onions and scallions.

CSA Reminder!

There is still time to get your CSA membership for this year.

We will be accepting membership until June 3rd.  Please refer to the CSA information tab for details.

Start your Spring off with "Health Coaches of Delaware." 

These great ladies are publishing a newsletter and would love to have you join them.  Please use the following to receive it:

www.HealthCoachesofDelaware.com

Announcing Health Coaches of Delaware  Quick Links More About Us Contact Website AADP Certified Health Coach ACE Certified Personal Trainer Audrey@HealthCoachesofDelaware.com 302-635-0847 AADP Certified Health Coach Joan@HealthCoachesofDelaware.com 302-635-0902    Dear H.G,      We are pleased to announce the launch of Health Coaches of Delaware, helping you to develop and sustain healthy food and lifestyle choices. Visit our website www.HealthCoachesofDelaware.com to learn about what we offer and join our email list to receive our e-newsletter containing healthy living tips, new food ideas and delicious recipes. You will also find out about upcoming events and activities.  We won't share your contact information, and you can discontinue at any time. We value your support and very much appreciate your help in spreading the word about our new venture.  As a token of our appreciation, we are offering a free 1-hour consultation ($50 value) to you or anyone you refer, if scheduled by June 30. Please share this email with friends and co-workers who might be interested in our services and/or our e-newsletter. Don't hesitate to call or email if you have any questions about our services. We want to hear from you. Thank you for your support, Be Well, Audrey & Joan Health Coaches of Delaware, 1601 Millltown Road, Suite 18, Wilmington, DE  19808

Looking Forward to seeing ya'all real soon.


Happy April!   Start your Spring off with "Health Coaches of Delaware." 

Announcing Health Coaches of Delaware  Quick Links More About Us Contact Website AADP Certified Health Coach ACE Certified Personal Trainer Audrey@HealthCoachesofDelaware.com 302-635-0847   AADP Certified Health Coach Joan@HealthCoachesofDelaware.com 302-635-0902    Dear H.G,        We are pleased to announce the launch of Health Coaches of Delaware, helping you to develop and sustain healthy food and lifestyle choices.   Visit our website www.HealthCoachesofDelaware.com to learn about what we offer and join our email list to receive our e-newsletter containing healthy living tips, new food ideas and delicious recipes. You will also find out about upcoming events and activities.  We won't share your contact information, and you can discontinue at any time.   We value your support and very much appreciate your help in spreading the word about our new venture.  As a token of our appreciation, we are offering a free 1-hour consultation ($50 value) to you or anyone you refer, if scheduled by June 30.   Please share this email with friends and co-workers who might be interested in our services and/or our e-newsletter.   Don't hesitate to call or email if you have any questions about our services. We want to hear from you.   Thank you for your support,   Be Well,   Audrey & Joan Health Coaches of Delaware, 1601 Millltown Road, Suite 18, Wilmington, DE  19808

Looky, Looky, Looky………..

It’s that time of year again when we start to look for the “crème of the crop” to provide the best customer service possible.  Are you one of the few great workers looking for a summer job.  If so, we would love to hear from you. 

It’s not an easy job…….we are outside all day long in all kinds of weather.  You must be able to lift anywhere from five to forty-five pound objects, drive a vehicle for the farm, and leave your cell phone in your cars.  There are some other little things that we require of you, but in the long run it is a great place to be.  We have the most wonderful CSA members and regular customers in the Brandywine Valley.  We are open everyday from the first week in June until October 31^st.

So send us your resume and we will send you back an application and then set you up with an interview.  Positions are being filled as we speak.  Send us your info to: siwveggies@gmail.com

If you have any questions you can always call me at:

(302) 521-5328

or leave a message at (610)388-7491 and we will return your call.

Looking forward to hearing from you!

Debbe Scutellaro

SIW Vegetables

Manager

Just about now you're thinking, "I wish I was sitting on that Boat."

Feel free to enjoy it anytime you can't find the sun for the next  month.   We were thinking the same thing.......for about 20 minutes........then reality set in and we are starting our quest for the 2013 season.  
All you will need to know for CSA for this year is listed under, "CSA Information" section to the right.

Happy Chanukah, Merry Christmas and Happy Holidays to All!

It's still not too late to buy those last minute gifts.  We still have plenty of Sauce, Pumpkin, Raspberry and Blackberry Butter.  So if you find you need some of the greatest local stuff for stocking stuffers or by the case, give us a call at 610-715-7688 or send us a note at Siwvegies@aol.com

On behalf of all of us at SIW, we wish you the very best for you and your family and have a healthy and Happy New Year!

Time for the Great Pumpkin Carve!

Don't forget to stop by "The Great Pumpkin Carve," sponsored by Chadds Ford Historial Society.  None other than HG's own Great Pumpkins will be featured again this year.  I'll bet even Linus has not seen the likes of these great wonders.
            Thursday, Friday and Saturday - October 25th through October 27th,   5:00 - 9:00 p.m.
Join them on Thursday as more than 60 local artists carve hugh pumpkins!  Pumpkins will be lit and displayed on Friday and Saturday.  All three nights, enjoy live music,hayrides and a chance to win a raffle item.
for more information please visit  www.chaddsfordhistory.org
              
20% OFF

CASE PRICE

                   of

 TOMATO SAUCE, KETCHUP,

 AND BUTTERS

Receive 20% off all cases of our own sauces and butters.  Great for a quick meal without having to slave over the stove for hours making sauce.  Butters may be used for a variety of things...........even to

make Pumpkin Butter Ice Cream.........mmmmmmm....what a treat!  

Our September winner of 

"Dinner for Two,"

Kevin Fahey

at

"Brandywine Prime"

CSA for the Week of October 23rd:
2 Ears of Corn
1 Bulb of Garlic
2 Bunches of Popping Corn
1 Jar of Tomato Sauce
1 Winter  Squash
2 HG Tomatoes
1 Heirloom Tomato



Thanks to Chef Pat McMahon for this week's recipe:

Spaghetti Squash with Tomatoes, Dill & Sour Cream

We get more and more requests for gluten free dishes. Spaghetti squash is a great substitute for noodles. Let your Fall imagination go crazy!  This recipe makes about 6 side servings.

Ingredients:

1 Spaghetti Squash, about 2 pounds

1 SIW #1 Tomato, about 10 ounces

1 Tablespoon Grape Seed Oil

1 Small SIW Candy Onion, Minced

2 Medium sized Garlic Cloves, Minced

1/2 Cup Vegetable Broth

3 Tablespoons Chopped Dill

1/2 Cup plus 2 Tablespoons Sour Cream, room temperature

Kosher Salt

Pepper mill filled with Telicherry Black Peppercorns

Methodology:

For the squash-

Pierce the Spaghetti Squash through the center with a sharp knife. Steam for 40 minutes until it yields to pressure. Remove from the heat. When cool enough to handle peel away the skin. Cut off the ends, slice the squash open and remove the seed and pulp. Gently separate the “spaghetti” strands and set aside. Be picky, your looking for about a 5 to 6 cup yield. Anything that’s clumped or mushy I put in the veggie broth pot.

For the tomato-

Bring a pot of water big enough to hold the tomato to a boil. Have an ice bath big enough to hold the tomato ready. Core the tomato and make an “X” in the bottom. Cook in the boiling water for thirty seconds. Remove and drop it in the ice water until cool. Peel away the tomato skin and discard. Cut the tomato in half through the center and squeeze out the seeds. Cut the tomato into a small dice and reserve.

To assemble the dish-

Sweat the onion and garlic in the oil. Season with salt and pepper. Add the tomatoes, broth and dill and bring to a boil. Add the squash and stir gently until hot. Reduce the heat to medium and fold in the sour cream. Adjust seasoning and serve.

October is the perfect time to stock up on those Winter needs!

20% OFF 

CASE PRICE

of

 TOMATO SAUCE, KETCHUP, AND BUTTERS

Receive 20% off all cases of our own sauces and butters.  Great for a quick meal without having to slave over the stove for hours making sauce.  Butters may be used for a variety of things...........even to

make Pumpkin Butter Ice Cream.........mmmmmmm....what a treat!  

Don't forget to come and visit our "Recipe Rack," for some of the most scrumptious delights for winter squash.     From Kuri to Delicata.......this is the best time of year for winter squashes.  If you haven't tried them yet you sure are missing out!  So stop by and say hi!

Also Don't forget! It's not too late to book your Hayride for this month.  

The brisk fresh air and wonderful tales about the farm are part of the charm of our hayride.  Call to make a reservation today!

Once you gather some history you can come on down and gather up some goodies for the rest of your day.

Local fresh baked apple pie, hand made bees wax candles and cider are only a few of the treats you will find down at the stand.  Let's not forget HG's Corn, Heirloom and Red Tomatoes.

Reminder:

Secretary Collin O'Mara  &  Secretary Ed Kee  will join us to welcome our honored guest  Fred Kirschenmann, Ph.D.  and continue the collective dialogue of sustainable solutions towards social, environmental, economic, & agricultural needs of our communities As  author Michael Pollan stated, 'Fred is one of the wisest, sanest, most practical, and most trusted voices in the movement to reform the American Food System”. presented by Historic Penn Farm      DATE: Friday, October 19, 2012   TIME: 6:30 PM to 9:00 PM   LOCATION: Oberod Conference Center 400 Burnt Mill Road Greenville, DE 19807 $35   RSVP by October 11, 2012 REGISTRATION AND MORE INFORMATION HERE

CSA for the Week of October 15th:
1 Bulb of Garlic
2 1/2 lbs. of Sweet Potatoes
1 Large Indian Corn
1 small Indian Corn
2 Green Peppers
2 HG Tomatoes
1 Heirloom Tomato
1 Green and White Acorn Squash
4 Ears of Corn

Recipe for the Week is provided by Paula Dean

Ingredients

• 2 cups peeled, cooked sweet potatoes
• 1 1/4 cups sugar
• 1/2 stick melted butter
• 2 eggs
• 1 teaspoon vanilla extract or 1 to 2 tablespoons bourbon
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 cup milk
• 9-inch unbaked pie crust
• 3 egg whites

Directions

Preheat the oven to 350 degrees F.

For the filling, using an electric hand mixer, combine the potatoes, 1 cup of the sugar, the butter, eggs, vanilla, salt, and spices. Mix thoroughly. Add the milk and continue to mix. Pour the filling into the pie crust and bake for 35 to 45 minutes, or until a knife inserted in the center comes out clean. Place the pie on a rack and cool to room temperature before covering with meringue.

For the meringue, using an electric mixer, beat the egg whites until soft peaks form; beat in the remaining 1/4 cup sugar 1 tablespoon at a time. Continue beating until the sugar dissolves and the mixture is glossy and stiff, but not dry. With a rubber spatula, spoon the meringue onto the pie, forming peaks. Make sure the meringue touches the crust all around. Sprinkle with a pinch of granulated sugar. Bake for 10 to 12 minutes, or until delicately browned. Cool and serve.