Special Sunday Valentine's Dinner

 

Order Your Dinner Here

Order Chocolate Covered Strawberries Here

Order Dinner Here

Order Dessert Here

View This Week's Field To Fork & Farm Stand Pick Up Dinner Menus

ORDER WITH VENMO RIGHT NOW @FARMTOFORK4U (4 digit conf. code: 5434)

PAY ONLINE VIA PAYPAL HERE OR PAY AT THE FARM STAND WITH CASH OR CHECK

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Tomorrow's Field to Fork Dinner Menu from Chef Jeffrey A. Miller Catering

COLD WELCOME BEVERAGES

Herb Water • Lavender Lemonade • Hibiscus Iced Tea

BUTLERED HORS D'OEUVRES

Gazpacho Madrileño Shooters

Spanish chilled vegetable soup

Honey Grilled Zucchini Sticks

crushed almonds

Spicy Watermelon Bites

spicy sweet lime dipping salt

Turkish Stuffed Mushrooms

cremini, roasted eggplant, feta

Moroccan Chicken Skewers

citrus yogurt dip

APPETIZER COURSE

Vichyssoise

classic chilled potato leek soup, with snipped chives

Herbed Parker House Rolls

sweet butter

ENTRÉE COURSE & SIDES

Coriander Dusted Chicken Breast

summer herb salsa verde

Skillet Braised Corn

shallot, chili, feta, lime, basil

Grilled Summer Squashes

za’atar garden pesto, cherry tomato confit

Persian-Style Cucumber Salad

yogurt, mint, dill, dried cherries, rose, pistachio

DESSERT

Lavender Panna Cotta

peaches, pink peppercorn shortbread

(please note this dinner is sold out but join us on 8/4 with Chef Josh Taggart from Mae's of West Chester or for another future dinner).

Click Here to View our Dinner FTF Dinner Dates and Info 

 

The farm stand is open and we have a smoked chicken dinner for pick up this Sunday!

Pick up a delicious dinner Sunday afternoon and peruse the offerings at the farm stand, which is OPEN until 6 pm

 

Gerald and Natalie are back with their smoked chicken dinner and YES it includes HG's legendary pickles! Pre-order by Friday for pickup at the farm stand on Sunday between 2 & 4 pm. 

  Click Here to Order Your Chicken Dinner For 2

Click Here to Add a 1/2 Chicken to Your Dinner Order

(extra ½ chicken must be added to the purchase of a dinner, not sold alone) 

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We're Open 7 Days a Week 9 am - 6 pm 

Stop by to peruse a great selection of veggie transplants, perennials, foliage, and tropical plants in addition to lots of wonderful local products (meats, cheese, pasta, spices, and baked goods) and our very own SIW jarred pasta sauces, honey, fruit butters, and more!  

There's Still Time to Sign Up for the CSA

Full and half shares are available.  

Click Here for the Links to Pay and for More Information

 

Not ready to pull the trigger on a CSA membership? SIW Bucks are for you!

Pre-pay now and save 10% all season long. 

Click Here to Purchase SIW Bucks and for More Information 

 

The 2021 Field to Fork Season will Be Announced Soon! Stay Tuned...

 

 W

Menu from Chef Dan Tagle for our July 31st FTF Dinner

Dan Tagle is Our Next Guest Chef on 
July 31st and Here's His Menu!

SORRY, THIS DINNER IS NOW SOLD OUT. PLEASE JOIN US ON ANOTHER DATE.

Passed:

Watermelon Gazpacho Shooters

Crab and Avocado Salad on Grilled Baguette with Micro Greens

Peach, Bacon and Smoked Gouda Sliders

First Course:

Heirloom Tomato and Burata Salad with

HG Greens, Spiced Sunflower Seeds, Pickled Red Candy Onions, Shaved Radish, 

and a Creamy Garlic Dressing

Main Course:

Mojo Roasted Pork with

Charred Corn Relish, Grilled Candy Onions, Cherry Tomato Salad, 

Roasted Peach Mole & Salsa Verde

Chilled Mexican Style Noodle Salad with

Roasted Chicken, Cotija, Cabbage, Jicama, Red Onion, Roasted Red Peppers, Carrots, Roasted Bi-Color Corn, Pepitas, and a Jalapeño-Husk Cherry Dressing

Dessert:

Lemon-Poppy Seed Angel Food Cake with 

Stewed Blackberries, Fresh Ricotta, and Bourbon Cashew Brittle

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 and made 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 Crazy 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 Delaware Burger Battle and came in 1^st 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 his fiancé, three daughters and two dogs. 

 Sign Up Here for the July 31st Dinner with Dan Tagle

To read more about this awesome chef, please follow the links below:

https://www.delawareonline.com/story/life/food/2017/03/14/fired-future-chefs/99147480/

http://www.delawaretoday.com/Delaware-Today/302-Health/Fall-Winter-2016/How-Chef-Dan-Tagle-Gets-His-Kids-Involved-in-the-Kitchen/

@ChefDanTagle

Meet the Chef for Our FTF Dinner on 9/26!

Chef Ryan Bloome

Ryan Bloome, a local Pennsylvanian, earned his culinary degree from the Restaurant School at Walnut Hill College. From the Restaurant School, Ryan transitioned to Manhattan, to work alongside Chef Bobby Hellen of Resto, and participate in a popup in Maddison Square Park, featuring whole animal butchery and unique translations on classic dishes. Bloome draws on his experience, serving as the Executive Chef of Terrain Garden Café, and will continue on at the newest location for terrain in Devon, PA coming in August 2018. Featuring local and sustainable produce and proteins, Bloome draws on his partnerships, and continues to highlight vendors with a strong culinary ethos and commitment to their local community.

Menu

First Course

FLOWER POT BREAD

raspberry butter

TOMATO, PEACH, BURRATA SALAD

white balsamic, olive oil, basil

Second Course

BONE-IN GRILLED GREEN CIRCLE CHICKEN

farro, sunflower seeds, winter squash, herb gremolata

WHOLE GRILLED RAINBOW TROUT

roasted eggplant puree, watercress salad, lemon

CHERRY TOMATO, CORN, LIMA SUCCOTASH

herb butter

Dessert

MACERATED APPLE FIG TART

vanilla crème patissiere

Click Here for 9/26 Reservation and Payment

Meet the Chef for Our FTF Dinner on 9/19!

Chef Bryan Sikora

A native of Ligonier in western Pennsylvania, Sikora garnered a stream of accolades over the past 15 years for his modern cuisine, which could be described as rustic and soulful, but imminently approachable. Bryan Sikora’s culinary career was sparked by his passion for food and art.  In the early part of Bryan’s adventures, he attended the Culinary Institute of America.  After graduation, driven by curiosity and a need to learn first-hand, he worked in cities across the country.  His craft took him to Pittsburgh, Boulder, Denver, Chatham Massachusetts, Washington DC, and Portland, Oregon before settling in Philadelphia in 1997. He burst onto Philly's culinary scene with the mega-hit Django in Queen Village in 2000.  Django was the first BYOB to earn a four bell review from the Philadelphia Inquirer food critic, Craig Laban. In 2004 He earned a Rising Star Award from Star Chefs and was awarded Best Chef in Philadelphia. In 2004 he sold the restaurant and moved to Unionville and opened Talula’s Table which quickly grew to national fame 2007 The New York Times took notice, “handsome, deceptively complex and masterfully executed,” likening the experience to a “spiritual retreat.” Talulas was featured in the New York Times Magazine. Saveur Magazine listed Taulas Table as a top 100 things to eat in the country. Talua’s earned much critical acclaim from food publications across the country. Chef Sikora made the difficult to decision to leave Talula’s Table due to divorce in 2010. After departing Talula’s Table, Chef Sikora returned to Philadelphia to open A. Kitchen in Rittenhouse Square.  A. kitchen quickly earned a three bell review from the Inquirer and became a huge success. He still dreamed of owning his own restaurant and soon found an opportunity to become part of a resurgence of Wilmington, Delaware. In 2013, Bryan Sikora and his wife Andrea took downtown Wilmington by culinary storm. They opened La Fia eventually followed it up by opening Merchant Bar, an upscale gastro pub, and Cocino Lolo, a Latin and Mexican-infused restaurant. In 2017 Chef Sikora returned to Kennett Square. Sikora and his wife opened their fourth restaurant, Hearth Kitchen in its first few months was featured in Craig Laban’s suburban dining guide.  Hearth won a Best of Main Line Award for Best Upscale Casual Restaurant.  Hearth features Sikora’s wood fired pizza, hand crafted pastas, and seasonally inspired entrees. He utilizes local ingredients as much as possible. Bryan lives with his wife Andrea and children. Andrea is his partner in the restaurants as well as manager of daily operations and development.  Bryan is an avid cyclist and a closet artist now working in oils when he has time.

Menu

To Start

Deviled Egg Salad Toasts with Crab

Lamb Kabobs with Bulgur Wheat and Tatziki

Cucumber with Gazpacho and Mozzarella

On The Table

Farm Salad

Mixed Lettuce, Green Beans, Tomatoes

Chicken Ragu with Fresh Rigatoni, Grilled Corn and Parmesan

Layered Eggplant, Ricotta, Chick Peas with Salsa Verde

Dessert 

Peach Tarte Tatin

Click here for 9/19 Reservation and Payment