Tuesday, June 19, 2018



Don't miss out on our first awesome dinner at Hill Girt Farm next Wednesday, June 27th 6:00 - 9:30 pm.  

This amazing meal will be prepared by Chefs Ari Miller and Chris Wright. The farm stand opens tomorrow, so feel free to stop on down and drop off a check or pay online through the link below. $90 per person.
Here's the menu that has our mouths watering!


Menu

chilled cucumber soup | strawberry mostarda | yogurt

HG's lettuce | grilled squash | pepato cheese

casarecce pasta | charred corn | chili

whole roasted lamb & grilled flatbread
condiments: spicy peach | mint chimichurri | smoked pimenton romesco
vegetable: hibiscus fermented onion | pickled squash | raw radish

black sesame ice cream | violet ice cream

Sign Up Online:


Thursday, June 14, 2018

Less than Two Weeks to Go Before the Kick-Off of our Field to Fork Dinners!

"Behind The Knife"

Learn more about the chefs that will be preparing our first Field to Fork dinner on Wednesday, June 27th


Chefs Ari Miller & Chris Wright


       


















Chef Ari MillerAri's culinary roots began during a decade spent living in Israel. Following time as the dining reviewer for The Jerusalem Post, he transitioned into the professional kitchen by way of a tiny deli connected to Tel Aviv's The Basta. He then moved to the kitchen at The Minzar, Tel Aviv's legendary 24-hour bar, where he learned food preparation from Eastern European classics (sausages, pickling and fermenting) to North African cuisine (whole animal use) and Middle Eastern standards (hummus, spices and salads). Ari then went to work for Chef Rima Olvera, serving as opening line cook and then as her first sous chef at Chef Olvera's Oasis. Back in America, Ari has worked on the line at Percy Street BBQ, High Street on Market, operated Food Underground and opened the kitchen at Philadelphia Distilling. He is currently chef at Lost Bread Co. where he also cooks family meal.

Chef Chris Wright- Chris Wright is self-taught, only beginning his culinary journey a few years ago. After a seven year stint as a custom bicycle manufacturer, Chris liquidated his business assets and reinvested in equipment for his new passion, cooking. Chris claims there are many parallels between bicycle making and cooking; he will happily elaborate if you ask him! Chris is focused on understanding the hows and whys of cooking; you would be more apt to find him with a treatise on sourdough microbiology than a recipe book. Chris has spend more than a decade working in the catering and events industry. This position has shown him the value in creating memorable experiences for guests and that every detail along the way should be considered. Most recently, Chris has fully immersed himself working with freshly milled grains. This fresh grain is finding its way into many of Chris' dishes from sourdough bread to pasta.


Reserve your seat for this dinner or any of this season's dinners by clicking the link below:
http://siw-vegetables.blogspot.com/p/farm-to-table-dinner.html

Friday, June 8, 2018

June Happenings!


Farmstand Opens!



Our seasonal farmstand officially opens Wednesday, June 20th. We're just as excited as you are! Stop by to pick up some fresh fruits and veggies, apparel, flowers and more. Operating hours will be 8 a.m. to 6 p.m. EVERYDAY including holidays. See you there 👋 


Walking Farm Tour
PLEASE NOTE DATE CHANGE!! 
On Tuesday, June 26th from 6-8 pm, we're holding a walking tour of the farm so you can see what we are all about and what we do here at SIW Vegetables. This tour is totally free and people of all ages are welcome to join! To sign up please email siwveggies@gmail.com to reserve your spot on the tour. 🌾


1st Field to Fork Dinner of the Summer! 


It's that time of year folks! Field to Fork dinners are about to begin. Chefs Ari Miller, Chris Wright, & Dr. Jon Reisman will kick off our FTF Dinners on Wednesday, June 27th at 6 pm. We can't wait to indulge in all the delicious foods that will be prepared by our lineup of astounding chefs this summer. Go to our page below to view dates, chefs and payments for upcoming dinners.🍴




Monday, May 14, 2018

It's Peony Season!


It's one of our favorite times of the year - Peony Season! These next few weeks are filled with some of the most delightful flowers that grow. Enjoy the fleeting season and stop by our farm stand to purchase some.

The farm stand will operate as a self-serve peony market these next few weeks. Pickup between 8:00 am and 6:00 pm. Please bring a check, cash or IOU (no credit cards please- our machine isn't set up until the farm stand officially opens on June 20th).

Stand Prices:

5 short stems in a jar - $15.00
5 long stems (no jar) - $15.00
10 long stems (no jar) - $25.00

CSA customers save 10% 

For larger quantities please go to the barn or call HG at 610-715-7688


For flowers shipped direct to you in quantities of 50, please visit www.styerspeonies.com

Use the coupon code: SIW to get FREE shipping on orders of 50 stems through the website to our local customers in PA, DE, MD and NJ. 




Sunday, April 8, 2018

Crop Mob Approaching!!!

Remember to sign up for the APRIL 28th Crop Mob 
(9-12am with lunch- FREE) and/or the Nathaniel Whitmore medicinal and edible plant walk (2-4pm cost is $25)


Wednesday, March 7, 2018

Farmstand Opening!


Our farmstand will be opening in just a short 3 months!

On June 20th, our seasonal farmstand will be opening at 8 a.m. to 6 p.m.
These will be our functioning hours, 7 days a week (July 4th and Labor Day included) until October 31st, which will be the last day our farmstand will be open. 







Snow on March 7th 2018

Isn't the snow incredible! All of the white background on this site is actually snow from a photo I took. That is how hard it was snowing.

Saturday, March 3, 2018

Friday, February 23, 2018

Crop Mob 2018



Crop Mob


  • Crop Mob is a half-day of volunteer work on the farm followed by lunch supplied by Junto Restaurant.
  • There are two dates to sign up and participate: 
    • March 31st and April 28th 2018 
    • 9:00am – 12:00pm
  • Sign-up for one or both via email to: siwveggies@gmail.com
  • All ages are welcome! 
  • No rain dates


Thursday, February 22, 2018

Dear Friends and Veggie Lovers


Friends and Veggie Lovers,

     2017 was a year to remember in a lot of ways. We had a hundred year flood (the second in twelve years), corn and tomatoes until Oct 30th and some exciting new products. However, we made some changes at the end of the year and in early 2018 we hope will improve your experience at SIW. Farming vegetables on a small scale(<50 acres) continues to be a challenge. We continue to grow our barn dinners to compliment our efforts and vertically integrate some of our products.

     In mid July we had 8.5 inches of rain that knocked our stone wall out on to Creek Road in one 100+ft piece. We had to break the wall into pieces to push it off the road. We will be building it back in some fashion to allow for water to pass through while maintaining the look my Grandfather created.

     The growing season was pretty typical with too much of this and not enough of that. Tomatoes were a challenge, corn held on until the end of the season with the warmest October in forever. It was a banner year for figs as the warm weather late in the year extended the season nicely. We picked figs on November 2nd! I’m not sure how they will survive the brutal cold we had in January. Also, we added the much sought after rice to our list of things to try with huge success. We harvested 3 varieties and over 20 pounds!! Everyone who has tried it (3 people) say it is very good indeed. This coming year we will up our acreage (to 1/10 of an acre) and hope to provide a little to our CSA members and the general population. I would say it was an above average season taking all 50+crops into account.

     As previously mentioned, small scale farming continues to be a challenge. One of the many factors is providing products at prices that we cannot compete with. We hope the quality you can get from us sets us apart and is worth it to you. We know we pick our stuff fresher AND riper than most. With the added costs of handling such perishable items as a result of our attention to flavor and nutrition our prices are higher. If you think they are too high, pay what you think is fair.

     You will see new faces at our produce stand as some of our employees have moved on to greener pastures. Please use these people to ask questions about whatever you want, they are there to serve you. If you cannot get the answer you desire feel free to call me at any time (610-715-7688).

     Our barn dinners are going to continue to add to the whole farm experience and we have added some new chefs from far and wide to mix it up a little. We are expanding the usable space (a mega-spring cleaning) to provide for more guests. We will spruce it up a little to bring it in to the next century.

     Our CSA and SIW bucks programs will be the same as before. Our CSA is $725 for a full share and $375 for a half share. With SIW Bucks you pay $400 and get instant credit for $440. Then you just work against that until you are out and then do it again and again and again…….


Any questions call or email me.

Thank you for supporting us,

HG

Email: siwveggies@gmail.com
Phone: 610-715-7688