Saturday, November 14, 2020

TODAY IS THE LAST DAY TO ORDER YOUR DINNER!



SUNDAY, NOVEMBER 22ND IS THE LAST DAY TO ORDER!

Chef Gerald Allen has prepared a very special holiday menu for you and your family. Pre-order now and and have something to look forward to for a holiday that will look much different in 2020.
*Please note, the farm stand is currently closed and will only be open for pick up of these meals. 

Wednesday, October 28, 2020

20% OFF EVERYTHING AT SIW UNTIL 11/3...THE END

The farm stand will be open 9 am to 5 pm November 1st to 3rd. 
20% OFF EVERYTHING AT SIW UNTIL 
TUESDAY, NOVEMBER 3RD...THE END
 

Monday, October 19, 2020


If you missed out on the smoked meatloaf the last time we offered it you MUST try it now. It is HG's favorite and we think it will be yours too. Pre-order and dinner is done for Friday!

Tuesday, October 13, 2020

Click Here to Pre-Order Your Dinner


What makes our farm stand special? 
Our locally sourced and grown products!

Our farmer, HG, was moseying around the stand recently when a revelation struck him; nearly all of the products sold at the farm stand are locally sourced. If we can’t grow it or are in a lull, we are filling in with locally grown fruits and veggies. Crackers, salsa, cheese, chips, jams, sausages, etc. are all locally sourced. The only exceptions are a few items like olive oil and balsamic vinegar, but those are still sourced from a local small business. Supporting those in our community is paramount to us, and we know it is for you as well. We want you to feel good about everything you purchase when you come to shop. We sincerely appreciate your business!
Savor the Favor of SIW All Winter Long!


Purchase SIW tomato sauce by the case. You'll save 10% and enjoy the amazing taste of HG's tomatoes well after the farm stand has closed for the season. 

 

Monday, October 5, 2020

This Week's Farm Happenings....


 Friday's Farm Stand Dinner 

Garlic and Ginger Braised Chicken

2 Ears of HG's Corn

Tomato and White Bean Salad

Wild Rice

$29.50 and Serves Two

Pick Up between 4 pm and 6 pm on Friday, October 9th

Pre-Order by Clicking Here

Photo Courtesy of Kelli Wilke Photography

There's still time to join us for this week's dinner!

Click Here to Get Tickets

Field to Fork Dinner Menu from Chef Josh Taggart of 

Mae's of West Chester

Passed
Smoked whitefish tartlet , everything spice
Figs with Calkins cowtipper cheese & Nick's honey
Chicken liver mousse, rye cracker apples

Quick grilled Autumn greens, shaved apples, fresh figs, apple cider vinaigrette

Griddled Pocono trout, blue Hubbard squash, brown butter pears , hop mustard sauce

Grilled Ribeye, creamy Castle Valley Mill polenta, fire roasted SIW vegetables
Vegetarian option- grilled king trumpet mushrooms 
(must be specified by email in advance of the dinner torigsiw@gmail.com)

Sweet corn custard tart with fig brûlée and fig streusel

 

PURCHASE YOUR JARRED TOMATOES BY THE CASE

Savor the flavor of SIW all winter long!


This is the time when the farm stand really shines!

We're OPEN 9 am - 6 pm daily through Halloween




A special Thank You to Dee at the farm stand for taking such gorgeous photos!

Monday, September 28, 2020

Fall into Autumn at SIW Vegetables

Fall into Autumn at SIW Vegetables 

Wednesday, October 7th Field to Fork Dinner with Chef Josh Taggart

After award winning stints opening restaurants in Philadelphia, including Lacroix, Tony Clark's and Rae at the Cira Center (all won Esquire Magazine's Best New Restaurant of the Year!), Chef Taggart moved his culinary art to Chester County. Chef Taggart took the leap and opened his own restaurant, Mae's of West Chester, this year. He features seasonal food on his menus featuring local ingredients. We couldn't be more excited to have him at the farm for one of our Field to Fork dinners next week. Join us!

Click Here for Tickets to This Dinner

Speaking of FTF Dinners... Here's This Week's Menu from Chef Dan Tagle

Assorted Hors d'oeuvres

Blue Cheese & Pear Salad
Grilled Pear, Point Reyes Blue Cheese, Greens, Figs, Toasted Walnuts, Apple Chips, Maple Bourbon Dressing

Grilled Prime Rib Cap, Bone Marrow Butter
Citrus Smoked Trout, Horseradish Crema

Smoked Candy Onions
Corn Salad
Sweet Potato and Squash Puree

Apple Cider Pound Cake
Caramelized Apples, Salted Caramel, Frangelica Whipped Cream

Tickets are sold out for this dinner but join us for one of our dinners in October!

Click Here to Visit our FTF Dinner Page

This Week's Friday Farm Stand Dinner Celebrates National Hispanic Heritage Month

Pick Up Friday, October 2nd 4-6 pm

Southwest Braised Chicken

Mexican Rice

Corn, Tomato, and Black Bean Salad

Chips and Salsa

$25.25 Serves Two

Click Here to Pre-Order Your Dinner

Each year, Americans observe National Hispanic Heritage Month from September 15 to October 15 by celebrating the histories, cultures and contributions of American citizens whose ancestors came from Spain, Mexico, the Caribbean and Central and South America.
The Hispanic Heritage observance began in 1968 as Hispanic Heritage Week under President Lyndon Johnson, and was expanded by President Ronald Reagan in 1988 to cover a 30-day period starting on September 15th and ending on October 15th. It was enacted into law on August 17, 1988.

The September 15th date is significant because it is the anniversary of independence for the Latin American countries Costa Rica, El Salvador, Guatemala, Honduras and Nicaragua. In addition, Mexico and Chile celebrate their independence days on September 16th and September 18th, respectively. Columbus Day, or Día de la Raza, on October 12th, also falls within this 30 day period.

This year’s theme is Hispanics: Be Proud of Your Past, Embrace the Future. It invites Hispanics to embrace their backgrounds, to be proud of who they are, and where they came from.
As of 2019, the Hispanic population of the United States was 60.6 million people, making people of Hispanic origin the nation's largest ethnic or racial minority (18.5% of the total U.S. population). Additionally:

  • The United States has the 2nd largest population of Hispanic people in the world, second only Mexico
  • 61.9% are of Mexican background, 9.7% Puerto Rican, 4% Cuban, 3.9% Salvadoran, 3.5% Dominicano, and 2.5% Guatemalan
  • 12 states have over 1 million Hispanic residents including Arizona, California, Colorado, Florida, Georgia, Illinois, New Jersey, New Mexico, New York, North Carolina, Pennsylvania, and Texas
  • 1.28 million Hispanics are Veterans of the U.S. Armed Forces
  • 4.65 million businesses in the U.S. were Hispanic-owned







Monday, September 21, 2020

Farm Stand and Field to Fork Dinner News!

 This week’s Friday Farm Dinner is Brand NEW
Brought to you by this husband and wife culinary team!
Chef Gerald and Natalie Allen

Sausage and Peppers
Rolls
Marinated Tomato & Cucumber Salad
Pesto Pasta Salad
 Pre-order online today (or in person at the farm stand)
Pick up is between 4 and 6 pm Friday, September 25th
$25.25 per order (Serves 2)


Here's some feedback on our Friday Farm Dinners. Whether it's chicken, pork, meatloaf, or sausage, this dynamic duo does not disappoint!

"Wow wow wow my smoked meatloaf, veggies, SIW corn and purple 
potatoes were fabulous! Love 'farm dinner Friday'!
-Margi P

"This was soooooo good!!"
-Roseann D.

"Having Natalie and Gerald's smoked meatloaf was 
truly a delicious culinary adventure."
-Anonymous

"This was delicious! Can't wait to order again this week!"
-mkziegler8 (on IG)

"Just had for dinner. So good. If you scroll past this and don't order, 
you need to re-evaluate your entire life."
-time4dinner (on IG)

New Field to Fork Dinner - October 14, 2020 with
Chef Tyler Akin from Le Cavalier, at the Hotel du Pont


We're pleased to bring Chef Akin back for what's sure to be another fabulous dinner at the farm! He's been a busy guy these past few months. 







Monday, September 14, 2020


Chef Gerald Allen has a great Friday night dinner planned for you!


4317 South Creek Road, Chadds Ford, PA