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!