Special Sunday Field to Fork Dinner on August 18th!

Jonathan Nodler, Michael Fry, & Samantha Kincaid 
of Cadence in Philadelphia, PA

are our special Field to Fork Dinner Chefs on 
Sunday, August 18th!

FIELD TO FORK DINNER

Sunday, August 18th, 2019

Passed

Melon & Kohlrabi with Trout Roe

Grilled Peach Mustard & Nduja on Milk Bread Toast

First Course

Birchrun Hills Farm Veal Salad

lettuces, rye croutons, summer squash, 

tonnato sauce, charred cucumber

Second Course

Grilled Monkfish

beet and tomato salad, curried lobster sauce,

 shallot and pumpkin seed streusel

Fossil Farms Beef Bavette & Oxtail

sweet corn & deer creek malthouse malt grain succotash,

fermented pepper sauce, eggplant & mushroom caponata

Dessert

Roasted Sweet Corn Rice Pudding

berries, toasted corn zucchini cake

Cadence, a regional American BYOB, opened in Winter of 2018 in the South Kensington neighborhood of Philadelphia. After five years building and managing restaurant concepts together with Philadelphia’s esteemed Fork Restaurant & High Street Hospitality Group, chefs and co-owners Jonathan Nodler, Samantha Kincaid & Michael Fry were ready to step out on their own, diffusing their experiences into one intimate space. 

At 38-seats, Cadence offers a thoughtful and nuanced menu that focuses on some of the best ingredients the region has to offer, often utilizing a wood-and-charcoal oven to build flavors and serving on handmade plate ware produced by favorite ceramicists. Since its opening the restaurant has earned accolades from local and national publications, from 3 Bells by Craig LaBan of the Philadelphia Inquirer, to Bon Appetit’s Top 50 Best New Restaurants.

To read more about Cadence, please follow the links below:

https://www.phillymag.com/foobooz/2018/05/31/cadence-restaurant-review/

https://www.phillyvoice.com/bon-appetit-top-50-new-restaurants-philly-suraya-cadence-collingswood-fishtown/

https://www.philly.com/philly/columnists/craig_laban/cadence-craig-laban-review-south-kensington-20180601.html

Social Media:

https://www.facebook.com/CadencePhilly/

https://www.instagram.com/cadencerestaurant/

https://twitter.com/cadencephilly

*Note this dinner is sold out but please join us for another great Field to Fork Dinner!

Click Here To View our Other FTF Dinners for this Season

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

Happy Summer Solstice!

The longest day of the year is upon us and we have been taking advantage of the light. Our fields have never looked better. With the temperatures soaring, all our crops are maturing like mad. We have the first corn that should be ready to be picked by weeks end and eggplants are 6 inches long. Tomatoes are getting big quick and our squash, cucumbers and peas are cranking out already. Zinnias are just starting to be ready but with this heat, everyday they are blooming more and more. Beans will be picked in the next day or two.

It is hot and dry, which is the PERFECT climate for growing food. We are set up with drip irrigation on all our crops, so although it is dusty out in our fields, the plants are as happy as pigs in mud!!

Heirloom tomatoes staked-up and lookin' pretty!

Gorgeous eggplant are knee high.

Lots to offer at our Farm Stand this week. We have our own squash, cucumbers, garlic, garlic scapes, raspberries, lettuce, salad mix, beets, carrots, spring onions, peas, beans; Jersey corn, blueberries, Lancaster tomatoes, sweet onions, Southern peaches, georgia cantaloupe and much more! 

We Are Open!

As the season heats up we have lots of delicious, farm grown stuff! We have our own: Cucumbers, Zucchini, Crookneck, Eightball squash, Sunburst, English Peas, Lettuce, Beets, Spring Onions, Garlic, Garlic Scapes; local Lancaster Tomatoes, Jersey Blueberries, Jersey Corn, southern Peaches, sweet Onions, cantaloupe, watermelon and lots of other delicious stuff.

Our heirloom tomatoes are looking really big! Only a few weeks before we start picking. 

The corn is getting REALLY close to pickin' time!

Rows and rows of tomatoes out there!