Tuesday, July 29, 2014

CSA Dinner #2 - Junto BYOB of Glen Mills and head chef/owner MacGregor Mann

Opened in May of 2014, Junto BYOB is already one of the best natural food experiences in the tri-state area. Head chef MacGregor Mann, came by way of center-city Philadelphia, Chicago, Denmark and Idaho - back to his home in the Brandywine Valley to cook the food in our backyards. 'Mac' as he is referred to, crafts his menu around the freshest and most local meats and produce you can imagine. 

His idea: "Junto is a modern farmhouse BYOB restaurant utilizing food grown and produced in Pennsylvania as well as native seafood sourced from The Atlantic between the Hudson and the Chesapeake Bays. We aim to maximize sustainability by limiting our food miles to plate."

The Junto was a club for mutual improvement established in 1727 by Benjamin Franklin in Philadelphia. Its purpose was to debate questions of morals, politics, and natural philosophy, and to exchange knowledge of business affairs. The group, initially composed of twelve members, called itself the Junto (the word is a mistaken use of the masculine singular Spanish adjective "joined", mistaken for the feminine singular noun "junta", "a meeting". Both derive from Latin "iunct-", past participle of "iungere", "to join"). The members of the Junto were drawn from diverse occupations and backgrounds, but they all shared a spirit of inquiry and a desire to improve themselves, their community, and to help others. Among the original members were printerssurveyors, a cabinetmaker, a clerk, and a bartender. Although most of the members were older than Franklin, he was clearly their leader. site Wikipedia

          Mac at the stand, choosing his favorite heirloom tomatoes for Junto's farm-to-table menu


Picking out corn, and delicious homegrown potatoes!

According to philly.com, "Junto will serve Pennsylvania-sourced ingredients prepared with a blend of old world techniques and modern cuisine knowledge. He's from York County, and he has worked with local Amish to learn centuries-old pickling and protein-preservation."

Mann has quite an eclectic background in the culinary world, and now he is bringing his expertise, and knowledge to SIW to cook our second CSA dinner of the season!
He will be using produce from the farm, similar to the other dinners, but Mac is here to put his own spin on it! It will not be an occasion to miss - and be sure to keep an open mind! 

We can't wait to have him at the Party Barn, and we will see you there on August 8th!

*Tickets for this event are currently sold out, but we are accepting wait list reservations - while there is no guarantee, you are welcome to call the stand to request a position on the wait list. *

Monday, July 28, 2014

CSA Week 8! End of July, already!

CSA Week 8

1 bunch of beets

1 bunch of scallions

1 bulb of garlic

1 candy onion

1 red onion

6 ears of corn

2 sprigs of basil

1 regular cucumber

2lbs of squash

3lbs H.G. tomatoes

2lbs potatoes

3 jalapeño peppers

2 green peppers

Tuesday, July 22, 2014

CSA Week Seven - and cooking beets!

CSA Week Seven

4 Ears of Corn
1 Bunch of Beets
1 Bunch of Scallions
1 Bulb of Garlic
1 Candy Onion
1 Red Onion
5 Sunflowers
2 Sprigs of Basil
1 Cucumber
1 Bag of Lettuce
2lbs of Squash
3lbs H.G. Tomatoes
2lbs Potatoes
2 Jalapeño Peppers
2 Green Peppers

Our CSA is in full swing! Now, beets are something that people seem to love or hate, but here is a recipe that is sure to make you love them!

Roasted Beet Salad 
  • 1 bunch beets (3/4 pound without greens or 1 1/4 pound with), trimmed
  • 1/4 cup sliced natural almonds
  • 3 tablespoons olive oil
  • 1 tablespoon minced shallot
  • 1 tablespoon fresh lemon juice
  • 1 1/2 tablespoons red-wine vinegar
  • 1/4 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 large Asian pear
  • 3 cups lettuce of choice (3 ounces)
Preheat oven to 425°F.
Wrap beets in foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets and cool.
While beets are roasting, cook almonds in oil in a small skillet over moderate heat, stirring occasionally, until pale golden. Cool almonds in oil (nuts will get darker as they cool). Transfer almonds with a slotted spoon to a small bowl and season with salt.
Stir together shallot, lemon juice, vinegar, sugar, salt, and oil from almonds in a large bowl.
Slip skins from beets and halve large beets. Cut beets into 1/4-inch-thick slices and add to dressing, tossing to coat.
Quarter and core pear and cut into julienne strips.
Arrange beets on a platter and drizzle with any dressing remaining in bowl. Top with mâche, then pear. Sprinkle with almonds.

Cook's Note: Beets may be roasted and tossed with dressing 1 day ahead, then chilled and covered. (Keep toasted almonds, covered, at room temperature. Bring dressing to room temperature before using.) Recipe by Epicurious.com, photo by thebestjuicereviews.com 

Another salad favorite is to roast beets in the same way, and substitute in walnuts, mixed greens, mandarin oranges, blue cheese, and Brianna's True Blue Cheese Dressing. 

Have a great week!

-SIW, your favorite local farm stand.

Monday, July 14, 2014

CSA Week 6 - and all of the photos/menu from the first CSA Dinner!

CSA Week 6

Corn - 4 Ears

Green Beans - 1lb.

Scallions - 1 bunch

Garlic - 1 bulb

Candy Onion - 1

Red Onion - 1

Sunflowers - 5

Basil - 2 sprigs

Cucumbers - 2 large or 3 pickling

Lettuce - 1 bag

Squash - 2 lbs

HG Tomatoes (yay!) - 2lbs

Green Pepper - 1

HG White Potatoes - 2lb

Jalapeños - 2

And now what you've all been waiting for !!!!!!!! Pictures and the menu from our first CSA dinner of the year, with Chef David Banks or Harry's Savoy Grill and Harry's Seafood Grill!!!

JULY 11TH, 2014

                          FARRO & EGGPLANT SALAD


Monday, July 7, 2014

CSA Week 5, and a final Garlic Scape recipe!

CSA Week 5:

2 Garlic Scapes
1 White Candy Onion
1 Bunch of Scallions
3lbs of Squash
1 Bulb of Garlic
4 Sunflowers
3/4lb Green Beans
2 Sprigs of Basil
1 Bag of Lettuce
4 Ears of CORN!
2 Regular, or 3 Pickling

Roasted Garlic Scapes (With Purple Potatoes, and Browned Butter-Shallot Swordfish)


1. Chop garlic scapes as desired

2. Season the scapes with olive oil, kosher salt and black pepper

3.Preheat the oven to 425' and place in a pan, on the top rack. Cooked to brown in about 20-25 minutes.

  4. Pan fry the swordfish, about 5 minutes on each side.                                         
5. Brown the butter by cooking low and stirring constantly for about 10 minutes, add shallots.


3RD CSA Dinner of the Summer!

Friday September 12th will be our third and final dinner for the summer.  Our Chef will be Bryan Sikora of "La Fia Bistro and  Bakery," of Wilmington and special guest Erin Dickins.

"Sikora’s approach to modern cuisine—rustic, soulful, but imminently approachable—earned rave reviews as he led Philly restaurants like Django and a kitchen, and Talula’s Table in Kennett Square. His graceful, laid-back cooking style is a perfect match for his new digs. In a storefront leased from the Buccini/Pollin Group, natural light beams onto distressed tin ceilings and reclaimed wooden tables. " Delawaretoday.com

Photo from philly.com
"When Bryan Sikora planted his flag on the corner of Fifth and Market in downtown Wilmington—and not on Rittenhouse Square or Fishtown or West Village or Chelsea—it felt like a major upset victory for little ol’ Delaware.
Photo from phillymag.com
Sikora, one of the Philly region’s top chefs, helped define upscale casual dining in the area for more than a decade. His talent and pedigree could’ve taken him anywhere he wanted. And he picked us. It was the culinary equivalent of Elena Delle Donne spurning UConn to join UD. The small-market franchise landing the blue-chip free agent." Delawaretoday.com

Thursday, July 3, 2014

CSA Dinner #1: Harry's Savoy Grill/ Harry's Seafood - July 11th

CSA: Community Supported Agriculture

CSA Dinner: A dinner held on our farm to thank our CSA members, and other loyal customers, serving homegrown food cooked by famous chefs from the area who use our ingredients in their restaurants. 
The dinners are buffet-style BYOB; $20/person for CSA members, and only $30/person for non-members. 

A CSA Dinner veteran, David Banks, is head chef at Harry's Savoy Grill in Wilmington on Naaman's Road, and also of Harry's Seafood on the Wilmington Riverfront. 

Here's David at our 2013 CSA dinner, cooking up a storm, right outside the barn! 

Lots of friends and food make for a great time to be had!!

Here is a little history on David, as per the Harry's website…...
David Leo Banks, CEC, AAC
Executive Chef/Owner
Chef Banks is the executive chef of Harry’s Hospitality Group and is co-owner of Harry’s Seafood Grill and Harry’s Fish Market + Grill and partner in ownership of Kid Shelleen’s Charcoal House & Saloon. Well-known for creating and presenting innovative menus, Banks uses his diverse food background for the development of the menus and specialty events for which Harry’s is known. He was selected as the American Culinary Federation First State Chefs Association Chef of the Year in 1996 and 2001, and was inducted into the prestigious American Academy of Chefs in 2003 and serves as Northeast Regional representative for the Academy. Chef Banks has served as chair of the Share Our Strength “Taste of the Nation” Benefit in Wilmington since 1994, helping to raise more than $900,000 in the fight against childhood hunger. He appears regularly on The Comcast Network’s “Chef’s Kitchen,” and participates in culinary events, competitions and charity events around the country. Dave is highly respected for his dedication to community service and a willingness to lend his expertise to many worthy causes.

And a video of David cooking from youtube….

David is always trying to make things a little better using food, and what a better way to celebrate than with him at our July 11th CSA dinner! There are still spaces available, you can just call or come to the stand to reserve a spot - with a deposit. 

Hope to see you there! Here's one more picture to leave your mouths watering…. :)