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! 

Exciting Progressions in the Greenhouse!

14 varieties of bell and hot peppers. Will become 55 flats many for the Wilmington flower market

As of today: The additions to the greenhouse are 2800 tomatoes for second planting. Sunflowers. First basil. Profusion zinnias for the stand. About 130 flats at this point

Fall is here!

Fall has hit the stand full force and we couldn't be more excited!

Gourds, pumpkins, mums and more!

We have all you need to decorate and create the best fall dishes available at the Farmstand! We're open for a couple more weeks so don't forget to stop by!

CSA Week 17 is here and full of delicious goodies!

CSA Week #17 list

We all know fall can be a busy and exhausting time but full of fun! HG was especially exhausted by this huge pumpkin!

CSA Week 13 is here!

CSA Week 13 is here and bringing more variety!

CSA Week #13 List

 We're hitting the point of the season where late summer fall veggies are pairing with early fall veggies. This is bring a lot of variety to the CSA and the Farmstand! If you're interested in freezing/preserving quantities of corn, tomatoes or limas, email us at siwveggies@gmail.com or give us a call at 610-388-0318.

Don't forget to keep an eye out for all the fun fall events we'll have coming up! More to come soon!

CSA Week #12

CSA Week #12 is here! The list is as delicious as it is diverse in offerings!

CSA Week #12 list

 We're over halfway into the 2016 season at SIW and are looking for all the fun things to come. We still have a bounty of delicious produce to offer for your lunches and dinners, and more! We've had some delicious and amazing Farm to Table Dinners with MacGregor Mann of Junto & Merry Catanuto and William Hoffman of The House of William & Merry! The menus were amazing and the company was even better!

Field to Fork Dinner with Junto Menu

Junto's Tomato Panzanella Salad

W&M Field to Fork Dinner Menu

W&M's Caprese Salad

 We hope you'll join us for a dinner in the 2017 season!

CSA Week #11

Week #11 is here and full of delicious fruits and vegetables to keep you busy in the kitchen all week long!

CSA Week #11 at SIW

 We've hit the half way point of the season at SIW which means we have 10 more weeks of fresh veggies ahead of us. Don't forget to keep visiting to have fresh veggies on hand well into the fall! Without all of your support we couldn't have a successful season and we want to say THANK YOU for helping us make this happen.

Half way through the 2016 season!

 We're also looking for a few fun loving fall staffers to help us finish out the season! If you or someone you know is interested in working with us at the Farmstand please call 610-388-0318 or email us at siwveggies@gmail.com! We'd love to have you as part of the team!

 

We're looking forward to some exciting things on the horizon as well. Soon we'll have figs and pumpkins! This means hayrides are right around the corner as well!  

CSA Week #10 & half way through the season!

CSA Week #10 is full of great items!!

CSA Week #10 Share Contents

 We're also half way through the season here at SIW! We've had a blast so far! We can't wait to see what the rest of the season brings!

Half way through the season!

 Stop and see us at the farmstand and grab some goodies!

CSA Week #9 and a new segment!

Week #9 of the CSA is here! What a list we have this week!

We're also going to start a new Q&A Feature with HG! Ever have a burning question about SIW, the stand, a vegetable variety? Well now is your chance to ask the Farmer! Send us your questions by Wednesday and we'll track down all the answers from HG and post on Friday. Leave your questions in the comments! We can't wait to hear what you have for us!

CSA Week #8

The CSA is in full swing and the list just gets better and better!

 

Check back later in the week for a recap of our second Field to Fork Dinner of the season with MacGregor Mann of Junto!

CSA Week #2 is here!

The first day of summer has come and gone but left behind the sunny, warm weather!

Stop by the stand for a gorgeous bouquet!

This week's share includes:

CSA Week 2

The share is full of summer this week! The sunflowers bring a burst of color, the basil is one of the familiar smells of summer, and the snow peas are a tasty treat that aren't around for long. Garlic scapes are the flower bud of the garlic plant and taste exactly like garlic. They can be used in all the same ways you would use garlic. One of our favorite ways things to do with garlic scapes is turning them into pickles!

The first corn is coming along nicely!

We took a walk around the fields to see what is almost ready and we found some tomatoes gaining some color. Blackberries are close, so close! The raspberries are just starting to turn, the burst of heat we're getting will help them to ripen quicker. 

The tomatoes are starting to ripen!

Don't forget we have our Wild Edibles Walk on Thursday evening. If you are interested in joining, please send us an email at siwveggies@gmail.com to let us know. Also, check our calendar for the Field to Fork Dinners! They're filling up quickly!

Things are rolling in!

The weather has been lovely and this means the crops are bursting and coming along nicely. HG and the crew are busy tending the fields and checking on the progress of each and every crop. It looks like this week we'll have more great things on the farm stand so keep your eyes peeled for cucumbers, squash and green beans.

These beautiful snow peas are part of the CSA share this week

The share this week is pretty well rounded. You'll get some delicious fresh veggies and beautiful sunflowers to get you through the week!

CSA Week 1 Contents

We also have Styer's Peonies at the stand. You don't want to miss these beauties so stop by and grab some while we still have them!

Styer's Peonies

We're crossing our fingers for green beans to come in sooner, they're about a week from being ready to harvest. The blackberries are close, so close we can already taste them! Blackberries have a short season around here, usually lasting 5-6 weeks. Since it's a short burst, one of our favorite things to do (aside from eating blackberries fresh) is make blackberry jam! One of the easiest recipes to follow is Marissa at Food in Jars recipe for Blackberry Jam.

Blackberry Jam | Food in Jars

Don't forget to check the events calendar for upcoming events on the farm. We have the Farm Tour on June 16th, our Wild Edibles Walk on June 23rd and the Field to Fork Dinners are fast approaching. We hope to see you at the farm stand!

Welcome Back CSA Members (CSA Week #1)

We're excited to be back in the CSA groove!  Just a reminder, and for those that are new to CSA this year, please pick up your food Tuesday, Wednesday or Thursday.

This week's selection is: 1 qt of peas, 1 sprig of basil, 2lbs of squash, 1 bag of lettuce, and 1 bunch of kale. 

Next to each picture below is a link to our Pinterest page with new recipes for each of these items!  If you have any great recipes for these items please post your favorites in the comment section below!  Or, if you try out any of the ones we've chosen for Pinterest please let us know what you think!

The lettuce is both beautiful and delicious; and, of course, there are innumerable things you can do with....

LETTUCE

(By the way, this is the lettuce that Brent grows!  Our next post will be about Brent and his fig trees, which he is selling at the stand.)

Here are some wonderful recipes 
(and some created to especially please your kids) for this amazingly nutritious and delicious vegetable! 

KALE

Here are some things you can do with peas other than just warming them up and putting butter on them...

PEAS

Our herb for the week...

 BASIL

 

 

Come on by and pick up some 

SUMMER SQUASH

Flowers are here too!

CSA: Weekly Share

The season is really starting to change. We are waiting for the next patch of heirloom tomatoes to come in so they will be a bit slim this week. Hopefully we will get some picked for the share this week. Cukes and eggplant are a bit meager, also, but we should have some for CSA members, also. We've picked the last of our cantaloupe. What a great season it has been for those. We will be bringing some in as long as they last locally, though. And also we are at the end of our watermelons. Enjoy them while you can!


This weeks share: 

8 corn, you pick the type

1lb. doc martin lima beans

1lb. regular tomatoes
1lb. heirloom tomatoes (possibly)
1 pint cherry tomatoes (possibly)
1 lb. squash
1 cukes
1 garlic
2 onions
1 green/red peppers
1 hot pepper
1 lb. potatoes
1/2 lb. eggplant
1 cantaloupe

1 sugar baby watermelon1 razz

1 edamame
1 bunch flowers
1 sprig basil

CSA: Weekly Share

The season is just starting to change a bit. We are picking in our last cantaloupe patch, so enjoy the last of our melons. Peppers have come on very strong and so have the eggplants. In the post yesterday I mentioned that the doc martin limas are finally in strong, so we are able to add those to the CSA share this week. Blackberries are dwindling, they are only picking a case or two here and there so they are no longer part of the share. But our raspberries are still going like mad, though, and will be around until the nights get cold. No pumpkins yet, but I expect mums to make an appearance very soon. 


This weeks share:
8 corn, you pick the type
1lb. doc martin lima beans
1lb. regular tomatoes
1lb. heirloom tomatoes
1 pint cherry tomatoes
1 lb. squash
2 cukes
1 garlic
2 onions
1 green peppers
1 hot pepper
1 lb. potatoes
1 lb. eggplant
1 cantaloupe
1 sugar baby watermelon
1 razz
1 bunch flowers
1 sprig basil

CSA: Weekly Share

"Switch Hitter"

As we head into the dog days of summer the hot weather veggies are starting to come in strong. The green peppers, the hot peppers, the eggplant all have become plentiful. Some of the peppers are starting to turn red, but are still more "chocolate" than full color. The melons continue to be strong, but the last patch of sugar babies is over and I think it will be a few days till more are ready. The blackberries have slowed a bit, but honestly, we've picked more blackberries than anyone could have ever imagined! Hope you've been finding some good fun stuff to make with them.
They've picked a few bushels of Doc Martin Limas here and there, but we don't have  a whole lot yet. But once they come in, we will have plenty for everyone. If you want a bushel to "put-up" ask to sign your name to the Doc Martin list. All signs look like it will be a terrific year for those once they are ready. And of course the heirloom tomatoes will continue to come in droves. Such a spectacular year for growing heat loving stuff.

This weeks share:
8 corn, you pick the type
1lb. regular tomatoes
1lb. heirloom tomatoes
1 pint cherry tomatoes
1 lb. squash
2 cukes
1 garlic
2 onions
2 each green peppers
1 hot pepper
1 lb. potatoes
1 lb. eggplant
1 cantaloupe
1 razz
1 blackberry
1 bunch flowers
1 sprig basil
ENJOY!

Recipe of the Day

Linguine with Zucchini

ingredients:

Coarse salt

1 pound linguine - I like the al dente w/flax seed whole wheat linguine from Jansen’s

1/4 cup extra-virgin olive oil, plus more for drizzling

3 cloves garlic, peeled

1 large onion, thinly sliced

4 medium zucchini, halved lengthwise, then sliced very thinly crosswise

black olives

whole or cherry tomatoes

fresh basil & parsley

1/2 teaspoon crushed red pepper flakes

method:

Fill a stockpot with water and bring to a boil over high heat. Add coarse salt. Add pasta, stir until water returns to a boil, and cook pasta, according to package directions, until al dente.

Meanwhile, heat a large skillet over medium-low heat. Add oil and garlic and cook, stirring frequently, until garlic is lightly browned, 2 to 3 minutes. Add onion and zucchini and cook, stirring frequently, until soft, about 5 minutes. Add olives, tomatoes, basil, parsley, and red pepper flakes; season with salt to taste.

Drain pasta, reserving 1/2 cup cooking water. Add pasta to skillet with veggies and toss to combine. Transfer to a large platter, drizzle with olive oil, and sprinkle with parmesan; serve immediately.

(Thank you CSA member Laura Novak for this yummy recipe!)

CSA: Weekly Share

This week we've seen the tomatoes come on in full force. Our regular (field) tomatoes are now the Fabulous variety. We like these because they have the best flavor and gorgeous color, even though they are a bit more delicate that some of our other field tomatoes.
And the Heirlooms! Oh, my, we now have a plethora of heirloom tomatoes. Seems when it rains around here it certainly pours. Not only do we have plenty of our slicing varieties of heirlooms, look for the multi-selection of heirloom cherry tomatoes that we have. They are so sweet it is like eating little sugar bursts.
Don't miss some new products we've added in our cooler. Bobbi's Best Hummus comes in many different varieties. This is absolutely the best hummus we've ever tasted. Goes perfect with the italian crostinis (a cracker) we sell. And we've added a few new sizes of the Claudio Fresh Mozzarella.  We still have the 8oz buffala size which is the large dome shaped size. We also have a 4oz. ovalini size which is two smaller ovals, perfect when you can't use up a whole 8oz dome. And we also added the cherry size, which like it sounds, are small round cherry sized balls. Please note that we can only get the Claudio cheese delivered once a week on Friday afternoon (usually after 5). So we are usually out for the days our CSA's pick up their orders. So sorry about this! Please come see us on the weekend to get some of this delicious cheese.

Here's the share for the week:

8 sweet corn
1 lb. regular tomatoes
1 lb. heirloom tomatoes
1 pint cherry tomatoes
1 lb. squash
2 cucumbers
1 garlic
2 onions
2 ea. green peppers
1 jalapeno or banana pepper
1 lb. potatoes
1 cantaloupe
1 razzberries
1 pint blackberries
1 lb. eggplant
1 bunch zinnias or sunflowers
1 sprig basil

Recipe of the Day

Sliced Tomatoes and Fresh Mozzarella with Basil

ingredients:

2 large tomatoes -sliced about 1/4” thick

One package of Claudio or DiBruno fresh mozzarella -sliced to match tomatoes

Handful of fresh basil - amount to taste, chop rough

Extra virgin olive oil 

Claudio 25 yr. Balsamic (can use regular balsamic vinegar)

Salt and pepper

method:

Layer alternating tomatoes and mozzarella fanning out across a plate. Lightly salt and pepper. Top with basil, tucking some under the slices of tomato and mozzarella. Drizzle generously with olive oil. Then, lightly, to taste, drizzle balsamic across top.  Serve right away. (If you make this ahead of time, wait until you are about to serve to add oil and balsamic.)

Serves 2-3.