Friday, July 20, 2018

Check out July 25th's Dinner Menu featuring Caffe Gelato with Ryan German 
There's still time to sign up and join us!!

Passed Hors d' Oeuvres
Sweet corn and tomato jam on crostini with applewood bacon dust 
Pepperonata on crostini and toasted pine nuts 

Prosciutto di Parma wrapped cantaloupe - basil oil

Heirloom tomato and burrata over SIW lettuce, balsamic onions, basil
lemon vinaigrette, micro basil garnish

Chianti brasied beef short rib served with roasted eggplant caponata with natural jus 

SIW bean salad (green bean, lima beans, yellow beans) 
Corn on the cob

Peach cobbler with Caffe Gelato house-crafted Madagascar vanilla bean gelato

Here's a preview of the menu for the dinner on August 8th with Chefs Gerald Allen and Khoran Horn

Beets on toast, cherries 🍒, dukkah and Valdeòn

Tomato 🍅, compressed watermelon 🍉, & burrata

Whole grilled fish 🐟
Berber smoked chicken 🍗

Sweet crema catalana 🍮

Lima beans, corn 🌽, squash & kale,
Mojo Picòn, potato salad with Manchego & candy onion


Tuesday, July 17, 2018

Fruits and Veggies Now Available in Chadds Ford & Hockessin Locations!

Fruits and Veggies Are Now Available at Richardson's in Hockessin!

644 Yorklyn Rd, Hockessin, DE 19707

The stand set up at Richardson's is a "mini" version of our original farm stand in Chadds Ford. For the complete SIW experience take a ride down to Hill Girt Farm to check out the stand chock-full of fruits, veggies, herbs, fig trees, homemade goods & more!

*Prices are the same in both locations

For any questions please email:

Friday, July 13, 2018

View the Menu and Meet the Chef for Our Next Dinner on July 18th!

Selection of Hors d'oeuvres
Course One Salad
Summer Panzanella Salad
Grilled Bi color corn, heirloom tomatoes, pickled onions, HG's greens, Claudio Mozzarella, Grilled Bread (from De La Coeur), dijon vinaigrette.
Course Two Entree
Porcini rubbed hangar steak, parmesan rosemary potatoes, grilled coleslaw and black garlic romesco
Course Three Dessert
Grilled peaches, roasted pecans, cherry-bourbon compote, brown sugar marscapone 
About the Chef

It should have been obvious as a child that Dan Tagle would
eventually be a chef- he read cookbooks instead of school books. After high

school, Dan attended culinary school and fine-tuned his skills at a variety of

restaurants earning a reputation for creating mouth-watering dishes. While at Krazy Kats, he found a passion for French Cuisine, making it fun and playful.

Diners took notice. At 21, he was promoted to Sous Chef and shortly after he
found himself running his own kitchen at The Arsenal, Krazy Kats, and The
Gables. Dan shifted gears and ran Nordstrom Grill for seven years,
traveling the country as a trainer and food innovator. In 2016, Dan won the Delaware Burger Battle and came in 1st place at the Wilmington Flower Market Kids Cook-Off. These Days, you’ll find Dan teaching the next generation of cooks at Appoquinimink High School. He enjoys spending his free time cooking at home with fiancée, three daughters and two dogs.

To sign up for Chef Dan Tagle's dinner, follow this link:

Monday, July 2, 2018

View the menu and meet the Chef of our next dinner on July 11th

Here's a sneak peek at our July 11th dinner menu and some background on our next amazing Chef 


- Green Gazpacho Shooters
- Greek Watermelon Bites with Kalamata, Feta & Mint
- Fancy Pigs in Blankets with Orange-Thyme Mustard
- Eggplant Caponata on Grilled Garlic Crostini
- Melons with Shaved Duck Prosciutto
- 4-Herb Parkerhouse Rolls
- Green Onion Corn Sticks
Caprese Salad with Heirloom Tomatoes, Burrata, Basil Vinaigrette & Grilled Rye
- Spice-Rubbed Grilled Pork Shoulder with Apricots
- Summer Succotash
- Green & Yellow String Bean Salad with Roasted Red Peppers & Hazelnut Butter Vinaigrette 
- Elote Style Corn on the Cob
- Butter Biscuit Strawberry Shortcake with Chantilly Cream
Chef Jeffery Miller


Jeffrey Miller is the chef-owner of Jeffrey A. Miller (JAM) Catering, one of Philadelphia's largest and most successful high-end catering companies. Jeff started the business as a sophomore at the University of Philadelphia's Wharton School of Business. His first venture was a brunch-in-bed offering for fellow students on Sunday mornings. While expanding the company on campus during the academic year, he took summers off to intern at a number of world renowned restaurants. These included the now closed La Cote Basque in New York City, as well as Bouley and Le Cirque. He also interned at the Michelin three starred Moulin de Mougins in the French Riviera and the venerable Simpsons-on-the-Strand in London. JAM Catering currently manages catering services as the exclusive caterer at eleven area venues. These properties are primarily home of mission driven not-for-profit organizations and JAM is proud to have generated more than ten million dollars in revenue from events for these groups.

Book your reservation today!

Sunday, June 24, 2018

NEW! **Local Meats Now Available**


SIW Vegetables is now collaborating with Carnicopia Meats! Carnicopia Meats offers locally sourced, fresh, pasture raised, 100% grass-fed meats for all SIW customers and CSA members for pick up at the SIW farmstand. Order through the Carnicopia website by Monday at 6PM to have your order ready for pickup on Tuesday. Feel free to place an individual order on any given week or join the Meat Buyer's Club (see below for more info).

Carnicopia Meats runs a "Meat CSA" of their own! It's called the Meat Buyer's Club where you get to choose what you want each week/biweekly.

Use the discount code SIW10% to save 10% on any individual order placed or toward your Meat Buyer's Club subscription. 

Email Sign-up:

Friday, June 22, 2018



CSA pick ups are on Tuesdays, Wednesdays & Thursdays
at the farm stand between 9am & 6pm

For any questions you can email or call HG at: or 610-715-7688

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!


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:

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
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 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

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.