"END OF SEASON SALE"

 starts Thursday October 27 thru 6pm on Halloween

COME AND SEE US FOR

25% OFF DELICIOULY EATABLE SPECIALTY PUMPMKINS

20% OFF CASES OF SAUCE, SOUP, KETCHUP, BUTTERS,PRODUCE 

AND REFRIGERATOR ITEMS........

DON'T FORGET TO SIGN UP FOR EMAIL NOTIFICATIONS ABOUT OUR EVENTS FOR NEXT YEAR.

Plein Air Brandywine Valley & CSA

We were delighted to be chosen as one of the site locations for the Plein Air Brandywine Valley Painting and Photography Competition this year. 

The Plein Air Brandywine Valley holds a competition every year. Plein Air Brandywine Valley is a painting and photography competition, show and sale featuring the beauty of the Brandywine Valley interpreted by the finest artists of our nation and beyond. Artisits submit their portfolios to be chosen to compete. For one week, artists will paint and photograph the most scenic properties of the Brandywine Valley including private estates, land preserves, and renowned duPont properties. SIW Vegetables was chosen as one of the sites this year. 

All works entered into the competition will be judged and then displayed for viewing and purchase at an opening reception scheduled for Friday, October 21, from 7:00 p.m. - 10:00 p.m. at The Visitor Center of Winterthur Museum and Garden located in Wilmington, DE. The works will remain on display for purchase and vieiwing throughout the remainder of the weekend and are free to the public. (Saturday, October 22, 2016 from 10 a.m. - 4 p.m. and Sunday, October 23, 2016 from noon - 3 p.m.) 

A portion of the proceeds from the art sales will benefit Children’s Beach House.

On to the produce! This week's CSA list is full of delicious goods!

Stop by and see us at the stand!

A few weeks to go!

We have a few more weeks left of the 2016 season! Some of the best is yet to come!

CSA Week #18 List

 We're open until Halloween at the farmstand and we still have lots of delightful produce! Stop by and see us for squash, tomatoes & corn. Stock up on HG's tomato sauce to get you through the winter while we're closed and grab some fall decor while you're here!

Pumpkins (for decorating & for eating!), gourds, hay bales, corn stalks & more

We also have a variety of colors of mums to help get you in the fall mood! All of the decorations you'll need to set the perfect fall scape at home.

Falling leaves among the mums

Come see us before the season is over!

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 #16 and more!

This week's CSA list is abundant and looking great!

CSA Week #16 List

We're excited for the change in seasons and what it will bring! We'll have more and more winter squash coming in the next few weeks. We'll also have figs for a few more weeks so get them while they're here! They're delicious! We're full on fall at SIW now. We have pumpkins, gourds, mums and more to get you in the spirit. Hayrides for the whole family and more!

Welcome Fall!

Stay tuned for a recap of some of the amazing dinners we've been hosting on the farm this season. We're so humbled to be working with great organizations and chefs in the community! We'll get those posted soon so you can see all the great things happening at the farm!

Denim & Diamonds Farm to Table Dinner

On September 21st an amazing group of people gathered at SIW in support of the Cancer Support Community of Delaware. A little bit about the Cancer Support Community is they are a non-profit with the mission to ensure that all people impacted by cancer are empowered by knowledge, strengthened by action, and sustained by community. 

Tara Taylor was the mind behind all the beautiful decor while Michele Centrella Harra pulled all the details together in organizing this event. Wild Thyme beautifully crafted flower arrangements to add that special touch. 

Chef Robert Lhulier of Robert Lhulier Cuisine prepared a spectacular menu with fruits and vegetables from SIW. Caffe Gelato was on point with catering and keeping everything moving along perfectly! Of course we were head over heels with the wine that Penn Woods Winery provided and poured through the night!

It was a fantastic event and night and we are beyond honored to have been part! All photos were taken and provided by Kelli Wilke Photography and all the photos from the night can be viewed here.

CSA Week #15

CSA Week #15 is here and full of delicious items!

CSA Week 15 contents

 This is one of the last weeks we'll see the end of summer produce crossing with the new fall items. Tomatoes and peppers will be around for a little longer but not to long so grab them while you can! We're seeing more winter squash, lima beans and potatoes coming on! Stop and see us at the Farmstand!

CSA Week #14

CSA Week #14 is here! 

 

CSA Week #14 Share Contents

 We're excited to see what fall brings!  We'll have winter squash,  pumpkins,  brussels sprouts and more so stay tuned! Don't forget we're open until Halloween!  We'll be posting more about our fall events in the next couple weeks!

Field to Fork Dinner with David Banks

This Wednesday we have our last Field to Fork dinner of the season.

David Banks of Harry's Hospitality group will be joining us for this dinner. Chef Banks is the executive chef of Harry’s Hospitality Group and is co-owner of Harry’s Seafood Grill and Harry’s Fish Market + Grill. He is also a partner in ownership of Kid Shelleen’s Charcoal House & Saloon.

Chef David Banks

Chef Banks is known for creating and presenting innovative menus, he uses his diverse food background for the development of the menus and specialty events for which Harry’s is known. He was selected as the American Culinary Federation First State Chefs Association Chef of the Year in 1996 and 2001. Chef Banks was inducted into the prestigious American Academy of Chefs in 2003 and serves as Northeast Regional representative for the Academy.

A special on the menu at Harry's Seafood Grill

Chef Banks also uses his knowledge of food and love of preparing delicious meals to benefit a good cause. Chef Banks has served as chair of the Share Our Strength “Taste of the Nation” Benefit in Wilmington since 1994, helping to raise more than $900,000 in the fight against childhood hunger. Harry's Savoy Grill hosted the last dinner in 2014. Chef Banks is highly respected for his dedication to community service and a willingness to lend his expertise to many worthy causes and we're excited he's joining us at the farm!

Chef David Banks & Crew at SIW

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 #7 is here & Field to Fork Dinner #2 is coming up!

CSA Week #7 is here! The list is looking great again this week! More and more variety is being added each week.

CSA Week #7

We're also excited that our next Field to Fork Dinner with MacGregor Mann of Junto is right around the corner! MacGregor has joined us before for our Field to Fork series and everyone had an amazing time. Of course we're excited to have him with us again!

MacGregor and HG at last years Field to Fork dinner

MacGregor Mann has been a chef since 2000. He started his career at Penne at the Inn at Penn, moved on to Washington Square and then started at Amada under Chef Jose Garces in 2005. Wanting a change he moved to Chicago in 2008 to work at Mercat. He came back to Philadelphia to work at Amada again in 2009, becoming head chef this time around! Wanting to add to his culinary experiences he move to Denmark for 4 months in 2012 to work at Noma. Following his trip to Noma, he landed at Henry’s Fork Lodge in Idaho but returned to his roots during the winter of 2013. At this time he began working on the process of creating Junto which opened in May of 2014.

Our mouths are still watering from this Lima Bean Succotash MacGregor created for one of the dinners last year!

We can't wait to see what menu MacGregor is creating for the dinner on August 3rd! HG has some delicious veggies that are being harvested for MacGregor to choose from!

An evening with Cocina Lolo

We had our first Field to Fork Dinner of the 2016 season on July 13th with Bryan Sikora of Cocina Lolo. It was an amazing night! We had some rain but it cleared up and provided the perfect backdrop for the evening.

The menu included corn and tomatoes grown at SIW

The dinner was served family style so everyone socialized and mingled in the barn. 

             

The lighting and flowers set the perfect ambiance in the barn for the night

Bryan and the team prepared a delicious meal starting with fresh salsa & guacamole along side swordfish escabeche. This was followed by grilled skirt steak and chicken, a divine pasole with vegetable jasmine rice. The grill was going and the food was flowing!

Grilled corn getting ready to head to the tables for guests to enjoy.  This was the first taste of the season for HG's sweet corn and it was delicious!

Bryan slicing up the grilled steak for tacos! The meal was amazing and showcased the farms delicious veggies perfectly. We would like to say a huge THANK YOU to Bryan and his team for making the evening such a delight. We also want to thank everyone who attended and make our Field to Fork series a success!

We can't wait for the next dinner!

CSA Week #6 & what's new!

CSA Week #6 is here! The share contents are exciting and growing with each week!

CSA Week #6

The farmstand is bustling with new items each day! We have Mexican Sour Gherkins, HG's tomatoes and corn are rolling in as well as bell peppers!! They're just coming out of the fields today!

Bell Peppers being picked in the fields!

Stay tuned on Facebook and Instagram for more updates about what's available at the farmstands!

CSA Week #5

The fields are really starting to "produce"!

CSA Week #5

We'll have HG's sweet corn until the end of summer! The tomatoes are coming along nicely as are the figs. 

The onions and garlic are in the barn curing and fresh are available at the stand. Keep an eye out on Instagram and Facebook for specials and what's hitting the stand as it's coming out of the fields. We had our first Field to Fork dinner on Wednesday night with Cocina Lolo and it was amazing! We'll have a recap of on the blog soon.

Paste tomatoes soon!

Stop by the stand and see all the beautiful produce!

Cocina Lolo CSA Dinner

Next week is our first Farm to Fork Dinner of the season at the farm! On July 13th Bryan Sikora of Cocina Lolo will be joining us to prepare an amazing meal using SIW produce. 

Chef Bryan Sikora

Chef Bryan Sikora is a graduate of Culinary Institute of America in Hyde Park, N.Y. and spent most of his early career traveling and cooking in different kitchens across the United States. In 2001 he opened Django in Philadelphia, at the time it was the first BYOB to receive four bells from the Craig LaBan, renowned food critic of the Philadelphia Inquirer. Sikora and his then wife made the decision to sell Django and move to Chester County and there found the inspiration to open Talula’s Table. From his time at Django and Talula's he has moved on to open La Fia, an artisan bakery and bistro using locally sourced ingredients. Since he has opened Cocina Lolo which features a Mexicali menu using locally sourced ingredients. You might just happen to see Bryan at the SIW Farmstand once or twice a week buying ingredients to use in menu items at his restaurants.

An amazing dish by Bryan at Cocina Lolo

We're excited to have Bryan joining us at SIW for our first Field to Fork Dinner of the season! This dinner is sold out but you can find other dates on our events calendar page.  

CSA Week 4 is upon us and the share contents are looking great!

CSA Week 4 Share Contents

Don't forget to find us on Instagram and Facebook for updates about items hitting the farmstand!