Wednesday, August 9, 2017

Bryan Sikora’s cooking experience ranges far and wide. After graduating from the Culinary Institute of America, Sikora devoted much of his career to traveling and working in kitchens across the United States. Working on Cape Cod’s Chatham Bars Inn, Sikora mastered the restaurant’s then-Austrian inspired cuisine. He went on to make tapas in Portland for the Kimpton Group and cooked an all-organic menu while working with Nora Pouillon at Nora’s in Washington, D.C. Sikora finally headed back to Philadelphia, where he created Morroccan feasts at Tangerine.
While traveling around the country, Sikora met and married his wife, Aimee Olexy. After working at Tangerine, then 30-year-old Sikora realized he longed for the spontaneity and personalization of a small restaurant, so he and his wife created a venue of their own where Sikora could have full creative license and run his own show. Together, Sikora and Olexy opened Django, an intimate and food driven 36-seat restaurant, where Sikora earned a 2004 Rising Stars Award. Django, named after the great jazz guitarist and composer, Django Reinhardt, was a popular spot for diners as far out as Washington, D.C. and Harrisburg. After closing Django in 2008, Sikora moved around to several city locales before settling at, a casual bistro inside AKA Rittenhouse Square.
Sikora’s success is, in large part, due to the fact that he doesn’t believe in culinary short cuts - this labor-intensive philosophy is evident in his cuisine. From baking his own bread to making his own pastas, pastries, and even pickles, Sikora subscribes to the “old world” European philosophy of cooking. Sikora’s cuisine also centers on purchasing local and fresh top-quality ingredients from regional farmers, whom he credits on his daily menus.
(Rising Star Chef Bryan Sikora of - Biography [Interview]. (2011, November). Retrieved August 09, 2017, from
He now owns Hearth Kitchen at 847 E Baltimore Pike, Kennett Square, PA 19348. A fabulous kitchen that has a specialty in Handcrafted Pizza, Pasta and Italian Influenced Food. Such great food is served in a fantastic environment. 

Tuesday, August 8, 2017

David A. Schorn has worked for 25 years in restaurants both corporate and private venues. Always working towards mastery of overall restaurant operations. In 2001, David took a culinary position with Wolfgang Puck's restaurant in Sunrise, Florida. This is where he focused on a variety of cuisines including Pacific Rim, East Asian, and Caribbean. As Executive Chef for Gold Coast Seafood Grill and Wine Bar in Boca Raton, David achieved recognition of his restaurants Bacchanal Food and Wine Festival. His love for the "Wine Bar" concept and search for a new adventure led him to Harvest Seasonal Grill & Wine Bar. This is a Chef-driven concept where David works closely with his culinary team and local farms to bring a creative and fresh seasonally changing menu to their guests.

The Field to Fork Dinner held here on the farm was prepared by Harvest Seasonal Grill & Wine Bar. David and his team did an amazing job with creating such wonderful dishes featuring our own produce. The whole night consisted of four courses and fun! 
The feast began with crostini with veggie kabobs, roasted red pepper hummus, fruits with cheeses, Harvest's own jams, and local Honey. 
Next was our own heirloom tomatoes, pickled shallot, ricotta, oil, and more. All were absolutely delicious.
The third course was chicken asado, Jicama slaw, and BBQ. Yum!
Finally our own corn and some more to top it all off. David and his team truly prepared an amazing meal for everyone! 

Tuesday, July 25, 2017

Brian Ashby, winner of Food Network 50 best brunches, is bringing his talents to our farm. 8th and Union Kitchen will be cooking for you on Wednesday July 26th in our barn. Brian studied at the University of Delaware with a degree in Hotel, Restaurant, and Institutional Management. After completing his bachelors, he spent the next year at Le Cordon Bleu in Sydney Australia immersed in French cuisine.  Once he returned to the US, he went to work for James Beard nominated chef Jay Caputo at Espuma in Rehoboth Beach. The next few years were spent living in NYC and LA working for Michelin starred chefs, April Bloomfield at The Spotted Pig, Daniel Humm at Eleven Madison Park, and Brendan Collins at Waterloo and City.  Before returning to Delaware, he had the opportunity to open a restaurant in the caribbean off the coast of Honduras.  Finally in April of 2015 8th & Union Kitchen was born, where he has been ever since. 

8th and Union Kitchen is a wonderfully rustic restaurant located in a little Italy neighborhood in Wilmington. The menu showcases creative food items by mixing American flavors with some Mexican and Southeast Asian specialties. They feature burgers, pad thai, pho, and a whole variety of small plates.  The majority of our menu can be gluten free and can also be prepared vegetarian or vegan.

Tuesday, July 11, 2017

Isn't the snow wonderfull? All of the background on the blog is snow. That is how hard it was snowing on March 7th 2018!

The Time is Near!!!
Our corn will be here by late June at the stand!


CSA example Week #6 2018

Field to Fork Dinners are starting to fill up.
Come to the Stand After we open, mail a check purchase tix Online at and sav-or your spot now!
($75.00pp due at the time of reservation- check or cash, Credit card purchases are available on line but there is a 4% convenience fee)

Friday, June 30, 2017

The Moment You Have All Been Waiting For.....

Ready Tomorrow (Saturday, July 1)

We Hope to see everyone there!

Wednesday, June 28, 2017

The Kernels are coming the Kernels are coming!!!!!!!

Keep an eye out
the waiting is almost over..........

We will keep you updated this week.......Very soon!

CSA Week # 4

Monday, June 19, 2017

Come and Join us for
2017  Farm Tour
June 22nd, Thursday
6 p.m.

Please place your reservation at the stand
We will meet at the Main Barn at 6 p.m.
Walking shoes or boots are suggested

          Fun for All ages!


See you there!

CSA Week #3

Tuesday, June 13, 2017

CSA Week #2

Welcome to all our CSA Members

Thursday, June 8, 2017

CSA Week #1

Good day 
and Welcome Back!!!!!!

We would like to welcome back all of our CSA members.  

The CSA List for Week #1

1 bunch of Kale
1 bag of Lettuce
1 bunch of Garliscapes
1 bulb of Garlic
( Half share members will start on week #2)

Our Fig Trees are now Available!
Brent has put together some information about container growing verus planting your figs along with an explanation of different varieties.

Don't forget to sign up for the Farm Tour

June 22nd at 6 p.m.

(taking reservations now at the stand)

Sunday, June 4, 2017

Have you signed up for the farm tour?

Call 610-388-7491

The tour begins at 6:00pm on June 22nd

Come learn about the farm!!

Thursday, June 1, 2017

Today is the day!

June 1st is here and our produce stand is now open for business!

REMEMBER: Our hours have changed to 10:00am-6:00pm

Freshly cut!

Monday, May 22, 2017

June 1st

Opening day at the stand!

Get your recipes ready

We hope to see you here

Crops are ready to go and the greenhouse is bursting at the seams

Friday, May 12, 2017

                    Peonies are Here!!!
Celebrate Mother's Day 
with a beautiful bouquet of local 

We now have Coral Charm Peonies available for Mother's Day and taking orders for pick-up until Saturday evening till 6pm.  They are $30.00 for a bunch of 10, wrapped, boxed and awaiting  pickup at the barn (weather dependant we may have other varieties available.) If you are interested please send an email to:

with your name and phone number and we will confirm your order.  
(payment will be accepted as cash or check at pick-up.)
Quantities are limited.

Monday, May 1, 2017

Huge Success!

We had a great time this weekend with wonderful people!

Huge thank you to everyone who came out!!

Teamwork makes the dreamwork! 

Gotta love farming!

Friday, April 21, 2017

Peony Season is almost upon us................

Want to join us???
still looking for a few good people
email us at:

Peony Season will be starting shortly.  We will be rolling for about 4-6 weeks, beginning around 
May 8th or so...... 

Monday, April 10, 2017

Great Day for the High Tunnel!

There's nothing better than starting out your day by getting a great look at your surroundings and taking in all the wonder the eyes can see.  I am truly blessed to be surrounded by........................

      Such crazies>>>>>>>>>>>>  Let the fun begin!!!!!!!!!!!!!!!!!

Today Tomato Planting in the "High Tunnel"

And what a beautiful day it was.  The prep work had been started by our Crop Mob back at the beginning of the month.

Compost was put down along with drip line and cover.

Watering was checked both on the ground and in the air.

And then we found the Farmer!  Pulling the posse together for a morning stroll through the tunnel!

The cart was being loaded with tomatoes
of all kinds,

As we stood by and watched the water, fertilizer and the hole punch unwind.

Dan and Marv always have a precise plan,

As to how many there are and what kind, all going in by hand.

What beauties!

"The Posse"
(HG, Marv, Dan and Ernesto)

Ernesto was following up with the braces for the top row cover.