Smoked Chicken Dinner for Pick Up at the Farm Stand this Saturday!

 

Chef Gerald Allen is offering his smoked chicken dinner for 2 this Saturday. Add an extra Half Chicken (with dinner purchase only please). Order today then come to the stand between 3 and 5 and dinner is done!

Dinner includes:
Smoked Half Chicken
HG's pickles
2 ears of HG's famous corn
Smokey white beans
Tomato watermelon salad

Dinner for 2: https://bit.ly/3oS3qFj
Add an extra Half Chicken (with dinner purchase only) https://bit.ly/3bA01Hz

Questions?
Email the Chefs at farmtofork4u@gmail.com

Smoked Pork is on the Menu for this Sunday Supper Pick Up

Chefs Gerald Allen and Natalie Eguez are offering a delicious Sunday Supper for pick up between 3&5 pm at our farm stand. Scan the QR code above, Venmo them, or Click Here

June Field To Fork Dinner Menus

Chef Jezabel Careaga of Jezabel's in Philadelphia on June 22nd

Passed Hors d'oeuvres 

Escabeche - pickled eggplant on olive oil cracker
Gazpacho - tomato, red onions, olive oil, sherry vinegar 
Grilled spinach chorizo 

Dinner 
Empanada fugazza with salsa criolla 
Grilled broccoli with preserve lemon labneh 
Fancy salad - local lettuce, green beans, tomatoes, potatoes, Kalamata olives and pickled red onions
Provenzal kebab with chimichurri 

( King trumpet mushrooms available for vegetarians) 

      Dessert
Torta Balcarce - chantilly, strawberries, dulce de leche vanilla genoise

(Please note dinner tickets are no longer available for this dinner. Please join us in August. Thank you.)

Taste In Music III on June 29th featuring Chef Yehuda Sichel, Huda - Chef Randy Rucker, River Twice - Chef Mikey McCaan, Dizengoff and the music of Spaga

TICKETS ARE SOLD OUT

COCKTAIL HOUR

a collection of crudités, pickles & preserves with fromage blanc, 

basil tahini & huda ranch

vegetable handrolls with nj sushi rice & golden ossetra caviar

HUMMUS, SALATIM & MEZZE

grilled sourdough & pita

hummus with mushroom xo

raw radishes with cultured butter & bottarga

grilled cucumbers with basil & whipped labneh

salad of locally grown greens, herbs & flowers with 

raw milk ricotta & fermented honey

tartare of beef with egg yolk marmalade & fried potatoes

GLAZED PORK RIBS smoked maple, nigella seeds & toasted buckwheat

CHARGRILLED BIRDS shio koji, salsa verde & strawberry harissa

GRILLED SUMMER SQUASH BABA fermented aji dulce peppers

SMOKED POTATO SALAD buttermilk & lots of herbs

STRAWBERRY TART whipped cream, basil & unripe peach caramel

Chef Khoran Horn - Guardhouse on August 24th

Chef Ari Miller - Musi on August 31st

Chef Dan Tagle - Dan Tagle Cuisine on September 7th

Chef Tyler Akin - La Cavalier on September 14th

Chef Josh Taggart - Mae's of West Chester on September 21st

Chef Gerald Allen on September 28th

Chef Michael Dibianca - Ciro Food and Drink on October 4th

Chef Matthew Buehler - Cicala at the Divine Lorraine

on October 12th

Tickets are $99.00* pp BYOB

*There is a 3% convenience fee for tickets purchased online.

Field To Fork Dinner Tickets Available Here

 

 

Smoked Chicken Dinner for Sunday 6/19

Order Online This Week's CSA

Field To Fork Dinners

Come dine with us on the farm and experience the pleasure of just picked produce enjoyed in an idyllic setting. Chefs feature beautiful ingredients and prepare simple and delicious dishes for guests to savor, family style, in our historic renovated barn.

Dinners are BYOB.

Chef Jezabel Careaga - Jezabel's on June 22nd

Taste In Music III on June 29th featuring Chef Yehuda Sichel, Huda - Chef Randy Rucker, River Twice - Chef Mikey McCaan, Dizengoff and the music of Spaga

Chef Khoran Horn - Guardhouse on August 24th

Chef Ari Miller - Musi on August 31st

Chef Dan Tagle - Dan Tagle Cuisine on September 7th

Chef Tyler Akin - La Cavalier on September 14th

Chef Josh Taggart - Mae's of West Chester on September 21st

Chef Gerald Allen on September 28th

Chef Michael Dibianca - Ciro Food and Drink on October 4th

Chef Matthew Buehler - Cicala at the Divine Lorraine

on October 12th

Tickets are $99.00* pp BYOB

*There is a 3% convenience fee for tickets purchased online.

Order Online

Purchase Your Dinner Here

Please note this week's dinner is for pick up on Saturday, May 21st between 3 and 5 pm. Thank you!

SIW VEGETABLES FARM STAND

The farm stand is open daily 9 am to 6 pm, 7 days a week (including Memorial Day and Independence Day). Tropical plants and our very own SIW veggie plants, grown right here at the farm, are available for sale.

Join Us For A Crop Mob Event - IT'S FUN!!

Saturday 5/21  

9 am - 12 noon

Join us to work on the farm and help our farmer prepare for the

2022 season. Sign up for one or both dates. Please RSVP so we have lunch for you and we can plan our activities for the morning.

Lunch will be provided. Bring gloves. Masks optional. All are welcome!

Please richsiwveggies@gmail.com

(note if you require a vegetarian meal).

________________________________________________________________________

Purchase Tickets Here

Smoked Chicken is on the menu for this week's Sunday Supper

 

Order Here

The farm stand is now open so pick up dinner and grab your fresh veggies for the upcoming week!

Something New...Smoked STICKY Chicken is on tap for this week's Sunday Supper!

Something New...Smoked STICKY Chicken is on tap for this week's Sunday Supper!

Click Here To Order

We're Hiring!

We're hiring for peony season which is mid April through the end of May. We're also hiring for farm stand help for afternoon and weekend shifts. Ages 15++++

Click Here To Email Rich

We're Getting Close!

 The Farm Stand Will Be Opening 

Later This Month!

We're SOO close!! We're planning on great things for 2022.

Time To Sign Up For The CSA

The CSA pickup begins in late June and runs through October 31st. 

April Half Share (Half the quantity, all the fun!)

April Full Share (Perfect for a family. Kids eat SIW Veggies!)

SIW Bucks (Combat inflation and save 10% with our bucks!)

Sign Up for The April Crop Mob

Join us on the farm for a morning of work with our Farmer, HG, to prepare SIW for the season ahead. 

Saturday 4/30

9 am - 12 noon

Lunch will be provided. Bring gloves. Masks optional. All ages are welcome!

Please RSVP to the link below (note if you require a vegetarian meal).

Click Here To RSVP (You can also RSVP for our 5/21 Crop Mob now too!)

Lunch provided by PureBread

Here are photos shared by Pat Morrissey Jackson who participated (and took these pics) at our March Crop Mob event. 

Don't Miss Out!

 

Back by popular demand! We had a number of our favorite folks miss out on last week's smoked chicken dinner so it's back again this Sunday. Please reserve early as we will sell out. If you enjoyed dinner last week, why not enjoy this week's Sunday Supper too? The sides are different but equally yummy. Thanks as always for your support. 

Click Here To Order

Delectable Smoked Chickens are Back this Sunday!

 

Our most popular Sunday Supper is available for pick up between 2 and 3 pm (the SIW farm stand is still closed for the season). Reserve your dinner before they sell out via Venmo @farmtoform4u or by PayPal or credit card through the link below.

Click Here To Order Your Dinner

Join us on the farm for a morning of work with our Farmer to prepare SIW for the season ahead. 

The March 26th lunch will be provided by Talula's Table!

Saturday's 3/26, 4/30 and 5/21   

9 am - 12 noon

Lunch will be provided. Bring gloves. Masks optional. All ages are welcome!

Please RSVP to the link below (note if you require a vegetarian meal).

Click Here To RSVP

March Payments for the CSA

Click Here To Purchase A Half Share

Click Here To Purchase A Full Share

A Taste of What's to Come at this Season's

Field To Fork Dinners

Tickets will be available for purchase May 1, 2022

Jezabel's on June 22nd

Taste In Music on June 29th

Guardhouse on August 24th

Chef Tyler Akin on September 14th

Jezabel's on September 21st

Sunday Supper is Smoked Pork, Creamy Cheesy Polenta, and More!

The SIW Farm Stand is Closed, but there's still a Delicious Sunday Supper for Pick Up on December 5th from 2-3 pm!

Click Here To Order

Please note the farm stand is closed for the season. Please arrive between 2 & 3 pm.

Questions? Email Chefs Gerald and Natalie Here

Enjoy Chef Gerald & Natalie's

Food More Than Just Once A Week!

A Calling All SIW Volunteers!

 

Email Your RSVP Here

Yehuda Sichel from Huda has a FTF Dinner on 10/13 and Dan Butler's 9/1 Menu is Revealed!

 Dan Butler's September 1st Dinner Menu

 

Amuse:

Bruschetta with Garlic

 

First course:

Panzanella

SIW Tomatoes Basil and Focaccia Croutons with Grated Pecorino Romano

 

Main Course:

Grilled Pork Loin

HG’s Corn and Lima Beans with Braised Pork Belly

 

Dessert:

Dark Chocolate Budino with Ganache Brownie Chunks and Chocolate Candied Pecans

 

Click Here for Tickets

We're Thrilled to Announce Yehuda Sichel from Huda will be Preparing a Field to Fork Dinner on October 13th

 

 You may be familiar with Chef Yehuda Sichel from our Taste in Music dinners. He's coming to us for an exclusive Field to Fork dinner in mid-October and we couldn't be more thrilled. After leaving Abe Fisher when COVID hit in March 2020, he turned his attention to sandwiches with a new restaurant in Rittenhouse Square. His swordfish, short rib, and brisket served on house-made milk buns are to die for!

 Purchase Tickets 

Read More About Chef Sichel 

Follow Chef Sichel on IG

 

To learn more about Chef Sichel's newest dining concept

Click Here 

New Field to Fork Dinner Announcement and Menu Revealed!

 New Field to Fork Dinner on October 20th

We're pleased to announce a new Field to Fork dinner we've added to this season's lineup with Chef Ana Caballero. She is a Honduran-American cook in Philadelphia and the founder of Proyecto Tamal, which sells tamales to benefit Latinx restaurant workers. She is also the chef at Lost Bread Co. and has worked as a cook and sustainability manager at the farm-to-table restaurant Fork.

Learn more about Chef Ana Caballero and her amazing work.

Order tickets for Chef Ana Caballero's 10/20/21 dinner.

September 22nd Field to Fork Benefit Dinner

In celebration of the Brandywine Conservancy’s Farmland Preservation Program, join us for a special farm to table dinner prepared by Liz Sempervive, Executive Chef of the Millstone Café at the Brandywine River Museum of Art, using vegetables grown by SIW Vegetables.

Hosted by H.G. Haskell, III, this dinner will take place in and around a historic barn on Hill Girt Farm, which is one of the first properties placed under conservation easement by the Brandywine Conservancy.

MENU

Cocktail: 

Mulled Apple Cider :: Whiskey Honey and Ginger Beer

Appetizer: 

Bacon, Apple and Shishito Hush Puppies with Honey Butter

First Course: 

Peach and Burrata Toast :: Rustic Sourdough, Basil, Balsamic Glaze

Second Course: 

Grilled Scallops over Ratatouille with Caper Tapenade

Third Course: 

Grilled Steak over Chipotle Corn-Creamed Kale 

Dessert: 

Figgy Toffee Pudding :: Figs, Sticky Toffee Pudding with Caramel 

Purchase Tickets Here